Chef’s Philosophy
"Mangapapa Kitchen embraces James Wattie's passion for fresh, seasonal, artisanal and sustainable produce."
The Mangapapa Kitchen is a place of culinary craft and quiet creativity, built around the rich bounty of our estate gardens, glasshouse, and orchards. Our ‘Food Story’ is rooted in sourcing and showcasing the very best local New Zealand ingredients. Honoring the pioneering legacy of Sir James Wattie, Head Chef Leyton Ashley and our kitchen team proudly create seasonal menus inspired by exceptional produce harvested directly from our grounds or sourced from regional growers who share our commitment to responsible farming.
Guided by an authentic ‘paddock-to-plate’ ethos, we respect every element—from land and sea to plate. By supporting local producers who prioritize environmental stewardship, we bring you dishes crafted with care, flair, and deep respect for the region.
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.
