Silver Fern Farms Restaurant Awards 2018 offers chefs the opportunity to showcase their creativity and expertise using the finest cuts of beef, lamb and venison.
CHEF OF THE YEAR
We’re looking for a chef with innate creativity, someone who can execute an innovative menu and perfect red meat offering.
NEW AWARD - EMERGING CHEF OF THE YEAR
The Emerging Chef of the Year award will go to an inspiring new talent with fewer than five years of experience who is not afraid to experiment with flavours to create extraordinary results.
NEW AWARD - RESTAURANT OF THE YEAR
Showcase your exemplary service, original menu and skilled staff, which culminate in an unforgettable dining experience.
REGIONAL RESTAURANT OF THE YEAR
This award celebrates the best overall restaurant experience in a town with a population of fewer than 40,000.
BEST BEEF DISH
Produce a fine-dining experience that celebrates our quality beef with a perfect balance of texture and taste.
BEST LAMB DISH
Create an innovative and beautifully constructed lamb dish with succulent meat and delicious flavour.
BEST VENISON DISH
Develop an enticing dish that features our distinctive, tender venison at its delicious best.
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 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.
Meet the Judges
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.