Silver Fern Farms Restaurant Awards 2018 offer chefs the opportunity to showcase their creativity and expertise using the finest cuts of beef, lamb and venison.

In 2018 more than 60 chefs entered an original dish which were assessed by our expert panel and 12 finalists were selected.

Judges were looking for dishes that deliver on the expectation of authentic, inspirational and delicious food experiences, using Silver Fern Farms naturally raised, grass-fed red meat. 

Diners can experience the winner's dishes uniquely prepared for the Silver Fern Farms Restaurant Awards until the end of July 2018. 

AWARD CATEGORIES

CHEF OF THE YEAR

EMERGING CHEF OF THE YEAR

BEST BEEF DISH

BEST LAMB DISH

BEST VENISON DISH

RESTAURANT OF THE YEAR

REGIONAL RESTAURANT OF THE YEAR


 

SILVER FERN FARMS RESTAURANT AWARD WINNERS

 

  • CHEF OF THE YEAR 2018

    SFF restaurant awards LOGO 75

    Aaron Ballantyne

    Hopgood’s Restaurant

    Aaron started working in kitchens at the age of 15, washing dishes after school. He fell in love with the kitchen lifestyle and food and decided to pursue cooking as a career.
    Silver Fern Farms offers fantastic quality and consistency across their range....

BEST BEEF DISH

Paul Limacher, Chameleon Restaurant, Wellington

BEST LAMB DISH

Mat Mclean, Palate Restaurant, Hamilton

BEST VENISON DISH

Aaron Ballantyne, Hopgood's, Nelson

BEST REGIONAL RESTAURANT

Archive Bar & Bistro, Waiheke Island
Head Chef Logan Coath

BEST RESTAURANT

Hopgood's, Nelson
Head Chef Aaron Ballantyne

EMERGING CHEF OF THE YEAR

Patrick Pope-Moody, Chameleon Restaurant, Wellington

Meet the Judges

All entrants will be judged by a panel of over 30 New Zealand food experts and the 12 finalists selected from the top scoring restaurants. This judging is done over a five week period from March to early April. 

Co-head judges Catherine Bell and Geoff Scott will assess the finalist restaurants and select the category winners and the Chef of the Year.

Catherine Bell is a cook and founder of Epicure Trading and the Garden to Table Trust, and was founding editor of Dish magazine. She has also published cookbooks. Her years in the industry have been largely spent encouraging and enthusing people to cook and enjoy good food.

Acclaimed chef Geoff Scott has been delighting Kiwi diners with his unique style, melding European traditions with fresh New Zealand produce, for over a decade. Geoff trained in Paris, before returning to New Zealand to establish the highly successful Vinnies Restaurant.

Judging Criteria

Marks will be allocated as follows:

MEAT (40 marks)

The most important component. The meat must be tender and flavoursome, rested and carved correctly. Make it the hero of the plate!

TASTE & TEXTURE (25 marks)

The dish must include a balance of textures and flavours, ensuring innovative and contemporary delivery of the red meat.

CREATIVITY (15 marks)

Showcase a well-conceived and executed dish demonstrating expertise, artistry and industry leadership.

PRESENTATION (10 marks)

Create an attractive and balanced dish with an appealing aroma, perfect portion size and a pop of colour.

PROMOTION (10 marks)

Ensure the dish is on your menu and specials board, with the Silver Fern Farms brand name included. Remember to also promote your entry via digital channels.

 

 

RESTAURANT OF THE YEAR JUDGING CRITERIA

In addition to the above 100 marks, each restaurant will be judged on its ambience and service. The restaurant with the highest combined score will receive the Restaurant of the Year title. 

SERVICE (10 marks)

Ensure consistent service throughout the judging process, with excellent hospitality and attention to detail. 

AMBIENCE (5 marks)

Cultivate an appropriate atmosphere and layout of the restaurant, ensuring a comfortable dining experience.


THE PRIZE

The winners of the Restaurant Awards 2018 will be celebrated by their peers and media at an awards event in June 2018. The winner of the Chef of the Year Award will receive a luxury farm experience hosted by one of our Silver Fern Farmers.

The Emerging Chef of the Year will be awarded with a $5,000 scholarship to assist with developing their career.

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