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    Chef Inpirations 

    Choose a Chef Inspiration
    Discover More 

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    Chef Matt Lambert, The Musket Room, New York: Gin Infused

    Chef Paul Jobin cooking at Mt Hutt Station, New Zealand

    Chef Parke Ulrich, Waterbar Restaurant, San Francisco, in NZ

    Chef Todd Gray, Equinox Restaurant, Washington D.C, in NZ

    Chef Matt Lambert, The Musket Room, New York: Meringue

    Chef Jacob Brown, The Larder, Wellington, New Zealand

    Chef Graham Brown, The Cookhouse & Cervena Exec Chef

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    Chef Jacob Brown, The Larder, Wellington, New Zealand

     

    The Larder is a foodie destination on the Miramar Peninsula, Wellington, where Jacob Brown delivers dynamic menus reflecting his passion for sourcing seasonal products directly from the supplier and for honouring every part of the animal.

     

    Chef Brown was a finalist in the 2016 Wellington On A Plate Festival Dish Award with his dish - Elk fillet with baby kale, Prana Greens sprouts, celeriac, smoked onion purée and porcini mushroom (NF, GF). The competitioin encourages inspiring and innovative menus that get people queuing at the door and leaving wanting more.

    Chef Brown was a finalist in the 2016 Wellington On A Plate Festival Dish Award with his dish - Elk fillet with baby kale, Prana Greens sprouts, celeriac, smoked onion purée and porcini mushroom (NF, GF).
    Chef Brown was a finalist in the 2016 Wellington On A Plate Festival Dish Award with his dish - Elk fillet with baby kale, Prana Greens sprouts, celeriac, smoked onion purée and porcini mushroom (NF, GF).
    The Larder, Wellington, New Zealand
    Chef Jacob Brown outside The Larder, Wellington, New Zealand

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