Chef’s Philosophy

CHEF’S PHILOSOPHY

Learn more about our passion for fresh, seasonal produce and the inspiration behind how we create our wonderful dishes.

Our Mangapapa Kitchen maintains a ‘paddock to plate’ philosophy in all their cuisine. This means the kitchen uses a lot of fruit and vegetables grown in the hotel’s kitchen garden and the surrounding orchards around the hotel, straight from the great outdoors to the kitchen preparation hub. The team are inspired by seasonal local produce and the quality of those ingredients, producing exceptional menus with flair and creativity.

All hotels guests are invited to tour the expansive grounds, looking in at the Mangapapa sheep in the paddock and the hotel’s chickens in their little house. We also have a beautiful kitchen garden that we encourage guests to visit, full of flavoursome aromas and bright colours. Our gardeners are always on hand to answer any questions and point out the variety that is available to the kitchen.