Host Chef Set To Wow Guests at New Zealand's Only Organic Lodge Restaurant

Boutique hotel Hamurana Lodge has today announced a new Host Chef, who will take the helm at Le Manoir – the country’s first and only organic lodge restaurant.

Host Chef Charlie Brown will bring his unique flair to the table at Le Manoir, creating flavours synonymous with Aotearoa and the Bay of Plenty region, inspiring a menu sourced entirely from local produce, including the Lodge’s own organic vegetable and herb garden.

From locally sourced New Zealand Lamb paired with feta and apricots, to a Duck Mousse with grilled ciabatta and homestyle grape compote, Brown has created a menu that bursts with Kiwi flavours and ingenuity.

Brown’s own cultural influences are highlighted through his use of native vegetables such as Te Maori and Huakororo potatoes – a truly diverse ethnic offering for restaurant guests.

“My passion for food began as a child and I’ve been nurturing that passion ever since,” says Brown. “The opportunity to work as a Host Chef at New Zealand’s first and only organic lodge restaurant is a dream come true.”

“When I present a dish it’s a fusion of flavours and influences from across Aotearoa – a real melting pot that represents our diversity both as a country and as a people.”

“Giving our guests a genuine taste of New Zealand really connects them with the region and provides them with an idea of what it means to be Kiwi, as well as helping to put us on the world stage when it comes to our fantastic flavours and produce.”

All ingredients used at Le Manoir are organic and of superior quality – from the restaurant’s homemade icecream to lovingly crafted jams and chutneys. Local providers include Ciabatta Bakery, Rotorua-based boutique brewery Croucher Brewing and Magills Meat in Te Awamutu.

For more information visit www.hamuranalodge.com