The Farm at Cape Kidnappers offers an extraordinary once-in-a-lifetime experience - the chance to glean a taste of "lodge life" with New Zealand's most talented and internationally renowned Relais & Châteaux chefs next month.
New Zealand's lodge chefs are most often found cooking for the world's visiting royals and heads of state, but will join together for their first ever combined event during Hawkes Bay's annual Food & Wine Classic (FAWC).
Dale Gartland, Group Executive Chef of three sister properties Kauri Cliffs, The Farm at Cape Kidnappers and Matakauri Lodge, has invited his fellow Relais & Châteaux chefs to form a culinary tour de force line-up on November 9.
He and Jimmy McIntyre of Otahuna Lodge, Paul Froggatt of Huka Lodge and James Stapley of Whare Kea Lodge & Chalet will each prepare a signature dish, served with sommelier wine matches.
The setting, the dining room at The Farm at Cape Kidnappers, is a spectacular surround for what promises to be an extraordinary lunch.
Relais & Châteaux is renowned among gourmet lovers the world over for providing the go-to annual Guide book to the most exemplary properties with extraordinary cuisine in 60 countries.
In fact, it is the only hotel group in the world that celebrates cuisine at the heart of everything it does - and its chefs are among the most awarded in the world.
Each hotel and restaurant represents the living embodiment of hospitality, generosity, and the art of living - which diners will experience at this fabulous lunch.
Tickets to the lunch are limited to just 60 guests, at $150 a head. For those who wish to glean Relais & Châteaux cooking tips for home, "A Taste of Relais & Châteaux Cooking Demonstration" will see the chefs share their expertise in an informal session before lunch, enjoyed with a glass of Pommery. The demonstration is limited to just 25 guests, so be quick for this added option.
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