Barry Frith - Kauri Cliffs

Barry Frith has a wealth of experience both in the United Kingdom where he worked for Michelin Star rated restaurants such as Inverlochy Castle & Charlton House Hotel. His French, English and Asian influences allow him to combine his worldly experience into mouth watering gastronomic combinations.

Since moving to New Zealand and taking up his role at Relais & Chateau Lodge, Kauri Cliffs, Barry has set new standards of excellence and the food has become one of the most important aspects of the guest’s experience.

Barry prides himself on securing the best local produce, he changes the menu everyday to take advantage of it and this quality is reflected in the many accolades that Kauri Cliffs’ discerning clientele bestow on him.

Barry has been working very hard to build a great team of chefs that he really enjoys working with, because cooking is both serious and fun. Guests often ask for a description of Kauri Cliffs cuisine but this is quite a difficult proposition, we have a huge repertoire of dishes that reflect influences from Europe and the rest of the world.

Barry often meets personally with Kauri Cliffs guests to tailor make menu options to ensure that that we can not only meet but exceed our guest’s highest expectations.

Three Questions to the Chef

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

At Kauri Cliffs we get to change our a la carte menu everyday. We change four starters, four main courses and three desserts pulling inspiration and ideas together as a team and from our own cooking and dining experiences, while having fun as we design them.

How would you define your cuisine in a few words?

The best local seasonal produce mixed with good techniques and worldly experiences, allowing the food to range from French and European style cuisine to Pacific Rim.

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

I have been very lucky and worked with a some great chefs and bumped in to a few on my way around however I would love to meet Thomas Keller - Per Se - The French Laundry.