Chef Jonathan Rogers sources the very best seasonal products from local suppliers in his surrounding region.
With daily changing menus, Chef Rogers depends on deliveries of seasonal produce from several local suppliers who practice sustainable agriculture. One of these such suppliers is the a producer named Double Rock and delivers organic fruit and vegetables from across the Central Otago region. Chef Rogers also sources meat locally from key suppliers Cadrona Merino Lamb (lamb) and Fiordland Fairgame (venison). By supporting local initiatives practicing alternative agriculture, the chef is reducing his restaurant's carbon footprint, helping develop organic local agriculture and can give his guests a taste of products from New Zealand.