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Discover all our Chefs
Relais & Châteaux Chef

James Honore

Chef - Relais & Châteaux

James Honore
The Dining Room at Cape Kidnappers
Member Relais & Châteaux from 2008
446 Clifton Road, Te Awanga
4157 Hawkes Bay
New Zealand

HOTEL

The Farm at Cape Kidnappers

22 rooms: half board 1550-4140 NZD t. 15% s.n.i.



RESTAURANT

The Dining Room at Cape Kidnappers

Carte 95 NZD t. 15% s.n.i. (lunch), 195 NZD t. 15% s.n.i. (dinner)

For your information: 1 NZD = 0.69 USD


Check restaurant details




Terminology : t. = tax - s.n.i = services not included - s.i = services included


Story of a Chef

How did you become a Chef?

Growing up food and cooking was such a large part of my home life, there was always produce from the garden being preserved or meals being prepared for our extended family. Seeing food from seed to plate from an early age, I was forever thinking about food, and becoming a chef was a natural extension of this.


 

How would you define your cuisine?

I would define my cuisine as fresh, seasonal and forever evolving. I change our menu daily, which allows me to make best use of the produce coming out of our gardens, a resource I rely on heavily. There is nothing quite like being able to cook with produce that has just been picked.   

What are your favorite products and criteria for choosing?

I love cooking with seafood. As chefs we are responsible for choosing sustainable produce, we are lucky enough to have a fantastic choice locally with sustainably fished seafood.

What is your signature?

My cuisine is fresh and textural. I like to « hero » the best of produce from our gardens at The Farm and the surrounding Hawke’s Bay region.

What professions surround you and what would you like to pass on to them?

We always have young chefs coming up through our kitchen, the most important thing for a progression in this industry, in my opinion, is to expose yourself to as much great cooking as you can, at work, at home and dining in restaurants and traveling.

Do you have a Chef’s tip for Sunday cooking?

A little acid added at the end of any dish, be it lemon, lime or vinegar—it can really make the flavors shine.

Discover why booking with Relais & Châteaux is a world of privileges