Dynamic Duo Dishing Up Fusion Cuisine

The exclusive Peppers on the Point lodge in Rotorua welcomes a new Sous Chef whose career spans 15 years including a position at the highly renowned Michelin star Priory Hotel in Bath.

Ben Westwood joins Head Chef Mirai Sato in the kitchen and together they are delighting guests with their culinary fare fusing European with Japanese cuisine.

Peppers on the Point General Manager David Smail is delighted by the new dynamic that the new appointment has created in the kitchen.

“Ben’s extensive experience in classic French cuisine combined with Mirai’s specialty for Japanese cooking and passion for the earthy flavours of game is taking the menu in exciting new directions.”

Ben who recently emigrated from the UK has had extensive experience in both boutique hotels and Inns.

Guests at the luxurious lodge can enjoy first-class cuisine accompanied by the finest of New Zealand and international wines, set within a spectacular setting.

Peppers on the Point serves breakfast and dinner to all guests, and lunch by prior appointment. The lodge also accepts reservations for casual diners.

To book your next meal or function at Peppers on the Point, phone +64 7 348 4868.