Chef’s Philosophy
"Mangapapa Kitchen embraces James Wattie's passion for fresh, seasonal, artisanal and sustainable produce."
The Mangapapa Kitchen is a place of creativity and innovation, using fresh produce grown in our kitchen garden, our orchards and from the wonderful artisanal producers within the region. Chef Young agrees with James Wattie’s philosophy and applies modern techniques that showcase this wonderful local produce and makes it shine!”
Mangapapa Kitchen maintains a ‘paddock to plate’ philosophy for all our cuisine, freshly harvested from the fertile land and delivered straight to the kitchen. Our team is inspired by the quality of our local seasonal produce to prepare exceptional menus with flair and creativity, tailored to client dietary preferences.
Hotels guests are also invited to tour the expansive grounds, feeding the Mangapapa sheep in the paddock freshly plucked organic apples, and passing the hotel’s chickens in their little mansion. Flavoursome herbs and leafy vegetables, abound in the kitchen garden. You may even see our gardeners who are only too willing to answer any questions or point out the variety that is available to our kitchen.
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