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Eichardts on Marine Parade CREDIT: Eichardt's Private Hotel
Gwen Harvie pictured at Eichardt's CREDIT: Eichardt's Private Hotel
Eichardt’s Private Hotel is thrilled to welcome gourmet Chef Gwen Harvie to the team as the newly appointed Head Chef.
The highlight of Gwen’s career to date was three and half years spent working her way up through the ranks at Michelin-starred restaurant Aubergine in London.
From there Gwen ventured to Wellington where she was Chef De Partie at Martin Bosley’s award winning restaurant and most recently she’s been Head Chef at The Bunker in Queenstown.
Eichardt’s General Manager Holly Taylor said she was excited about the flair Gwen would bring to the culinary team at the hotel.
‘Guests are in for a treat with Gwen’s cooking. Her flair and creativity will be a terrific way for us to kick start spring – her menus and ideas are driven by the fresh, seasonal bounty of this region and a true passion for cooking with local produce,’ she said.
‘Quality, professionalism and creativity are paramount at our property and while a few favourite dishes will remain on the menu, there are going to be some scrumptious new additions to look forward to’.
Gwen’s glad to be back in Otago close to family and loves the fact that Queenstown is a small town with a big city vibe.
‘There’s a lot on offer for a chef in Queenstown, so much more than other areas of the South Island and to be working in a property as exclusive and intimate as Eichardt’s gives me the opportunity to have flexibility and a bit of a play’, she said.
‘I love being able to easily access fresh, local produce where there’s a ready supply of wild game like Rabbit, Hare, Venison and other red meats,’ said Gwen.
‘The fruit and vegetables grown in this area are also amazing which makes it easy to cook fresh and in season, I can’t wait to get started.’
Gwen has already been firing up the hot plate this week and will be introducing her new spring menu over the coming weeks.
‘The menu format will stay the same with an irresistible lunch menu then tapas in the evening. Some Eichardt’s signature dishes like the Fish Chowder will be staying, I wouldn’t dare touch local favourites,’ she said.
‘After working with my new brigade for a little while I will identify our collective strengths and build the cuisine around those.
‘Spring naturally makes things lighter and the new menu will reflect the change in season’, she said.
The House Bar is open every day from 7.30am till late, serving breakfast, lunch and tapas. Eichardt’s Bar Manager Nikolai Stakes recently picked up the title of ‘Outstanding Wine List’ in the Southern Lakes Hospitality Awards and will be delighted to recommend the perfect drop to complement your menu selection.