Close to the lodge and abundant in every season, the garden enables Head Chef James Honore to create daily menus based on what is freshest.
What can’t be sourced from the farm’s vegetable garden is sourced from elsewhere in the Hawke’s Bay, which is known for its bountiful fruit, vegetables and boutique delicatessen products.
Honore says he and his brigade of chefs pride themselves on using freshest, seasonal cuisine available to them.
“Our kitchen is constantly evolving with new dishes and experiences for our guests, which is exciting. It is important not to combine too many flavours or to confuse the palate. I enjoy sourcing ingredients from the very best suppliers in Hawkes Bay, along with our daily picked fruit and vegetables from our own garden.”