Angela Bone - The Lodge at Paratiho Farms

Head Chef, Angela Bone joined The Lodge at Paratiho Farms in October 2004, from a popular restaurant in the beautiful wharf and seaside village of Mapua. Angela has been working in the industry most of her life; she is Nelson born and bred and knows all the best suppliers.

As well as working with some of Nelson’s finest chefs, she has also cooked in restaurants around New Zealand and Australia, before coming home to get married a few years ago.

She says of her food style, “I love to create - anything! I enjoy working with the best and freshest ingredients the region has to offer and the challenge of creating a new menu each day around our guests. I love seeing their reactions when I take the food out to their table.

“New Zealand has such wonderful produce and no boundaries - that’s why our cuisine is so special. What I like about Paratiho is the quality. That has always been so important to me - just having the freedom to create new dishes with the best quality ingredients.”

Three Questions to the Chef

Where do you find your inspiration when preparing a new recipe?

“I get my inspiration from the local area. We’re so lucky living and working in Nelson. All around the lodge are markets, road side stalls, small fishing ports, cheese makers and fruit and vegetable growers, so I get to source all the best produce from these people.”

How would you define your cuisine in a few words?

“Clean, fresh and uncomplicated local cuisine”

Which other Relais & Chateaux (Relais Gourmands) Chef would you like to meet?

 Tetsuya Wakuda - Tetsuya’s
 Thomas Keller - Per Se & The French Laundry