7th January 2010
FOR IMMEDIATE RELEASE
RESTAURANTS BOUNCING BACK AFTER TOUGH YEAR
Restaurants are fighting back after a tough financial year which has seen a number of foodservice outlets close down or cut back, according to the results of the 2010 New Zealand Beef & Lamb Hallmark of Excellence awards.
Entries for the 2010 Hallmark awards are well up on last year, with the overall quality being maintained at a high level, says Rod Slater, CEO of Beef + Lamb New Zealand, organisers of the awards.
"The foodservice industry has faced a difficult year, particularly at the upper end of the market, where customers haven't had the money in their pockets to pay premium prices," he says. "Restaurants have been forced to trim back in almost every area, yet at the same time maintain the quality of their food. For these restaurants, their efforts are now paying off and we anticipate 2010 will see the industry reap the rewards of their hard work."
The 2010 New Zealand Beef & Lamb Hallmark of Excellence awards recognise consistency and quality in the preparation and presentation of beef and lamb cuisine, following anonymous assessments by culinary experts late last year. A total of 188 restaurants entered the 2010 awards, with 162 achieving the Hallmark.
Six chefs who displayed exceptional culinary skills during the Hallmark assessment process have also been named as 2010 NZ Beef & Lamb Ambassadors. They are: Mat McLean, Palate Restaurant, Hamilton; Stephen Barry, Mount Bistro, Mt Maunganui; Lovemore Kambasha, The Wharf Shed Restaurant, Whakatane; Darren Wright, Harbour 71, Akaroa; Jonny Schwass, Restaurant Schwass, Christchurch; and Logan McPherson, The Palms, Dunedin.
In recognition of their achievement, each restaurant receives a gold-rimmed presentation plate and point of sale material, as well as a listing that will be posted on Beef + Lamb New Zealand’s website www.beeflambnz.co.nz
For more information, please contact Jennie Dean, Beef + Lamb New Zealand, on 09 489 7119, 021 740 577 or email
2010 Beef and Lamb Ambassadors
Each year, Beef + Lamb New Zealand selects a team of chefs who have displayed exceptional culinary skills during the assessment period, to be New Zealand Beef + Lamb Ambassadors for the year. As well as receiving special recognition for their achievement, the Ambassadors are involved in a planned programme of New Zealand Beef + Lamb activities throughout the year.
The 2010 Beef + Lamb Ambassadors are listed below.
Mat McLean, Palate Restaurant, Hamilton
Mat McLean is one of only a handful chefs who have achieved Beef + Lamb Ambassador status for an outstanding three years in a row. Mat trained at Waikato Polytechnic, before travelling and working overseas. In 2005, Mat returned to Hamilton and opened Palate, where he was promptly voted best chef in the Waikato Times Readers’ Choice Awards, and in 2007 was a regional finalist in the prestigious Cuisine magazine Restaurant of the Year awards. In addition to his restaurant, Mat donates his time and expertise to local charity events and is passionate about promoting the Waikato region.
Stephen Barry, Mount Bistro, Mt Maunganui
Hospitality is in the blood for Stephen Barry. Stephen realised his passion for great food at an early age, being born to restaurateurs in the Bay of Plenty. Loyal to the region, Stephen started his career at Aorangi Peak in Rotorua before moving to Baywatch and Harbourside in Tauranga. In 2007, Stephen opened his own restaurant, Mount Bistro, in Mt Maunganui where he places a strong emphasis on supporting local producers and suppliers. Stephen’s strive for excellence is evident in the number of awards won in the past few years and being awarded the Beef + Lamb Ambassadorship for the third time.
Lovemore Kambasha, The Wharf Shed Restaurant, Whakatane
Zimbabwe-born Lovemore Kambasha trained in Catering and Hotel Management in his native country, before spending seven years in Botswana, where he particularly enjoyed the exposure to international chefs, cuisine and gastronomic cooking. He decided to broaden his culinary horizons by moving to New Zealand with his family, settling in Whakatane and taking up the position of Head Chef at the Wharf Shed Restaurant, where he relishes the opportunity to use as much fresh and local produce as possible.
Darren Wright, Harbour 71, Akaroa
Darren Wright began his cooking career as a kitchenhand in Akaroa, primarily to avoid going into commercial fishing with his father! After completing his training at Christchurch Polytechnic, Darren moved to the Crowne Plaza in Christchurch, where he won the 1999 SPHC Junior Chef of the Nation title. Darren has also won the South Island Chef of the Year title two years in a row, and competes regularly in the NZ Culinary Team. Darren and his wife Leanne have recently sold their award-winning restaurant, Harbour 71 in Akaroa, but continue to run a catering/private dining business under the same name. Darren is also working as Head Chef at the Bangalore Polo Club (formerly the Viaduct) in Christchurch.
Jonny Schwass, Restaurant Schwass, Christchurch
Jonny's passionate, no-nonsense approach to cooking during his 18 years in the hospitality industry has brought him success both locally and internationally. Having spent many years working his way around the world, Jonny returned to Christchurch to open his own restaurant, Restaurant Schwass, in October 2007. Since that time the restaurant has received numerous accolades, including being named Christchurch Finalist in the Cuisine Restaurant of the Year awards two years in a row. Jonny also writes for Dish magazine and is a regular guest on national and local radio.
Logan McPherson, The Palms Restaurant, Dunedin
Logan McPherson has come up through the ranks the hard way. With no formal culinary training, he has been fortunate to learn his craft from experienced and talented chefs, including Mark Lane at High Tide Waterfront Restaurant in Dunedin, and Beef + Lamb Platinum Ambassador, Michael Coughlin, from Bell Pepper Blues in Dunedin. Logan's accolades include being on the High Tide team when it won the regional division of the Corbans wine and food match competition, as well as being a finalist in the Best Lamb Dish in the Hospitality Association of NZ awards for 2009.