In the cellar at Flockhill Lodge.

Sheep and cows for neighbours 

“Flockhill Lodge is truly a one-of-a-kind retreat, set amidst 36,000 acres. It is still a working farm with roughly 10,000 sheep and 500 cows. We built a luxury lodge next to the farm, offering guests a chance to see luxury and rural life flourish side by side. We want our guests to fully immerse themselves in the land and its history. A typical day might involve spending time with our shepherds, exploring the farm and mustering the sheep, followed by a lunch of wood-fired pizza and a salad made from produce grown in the kitchen garden. In the afternoon, there’s hiking through the limestone boulders before returning to the lodge to unwind by the fireplace with an 8-course dinner and perhaps a glass or two of wine!”

Resonating with the surroundings

“At Flockhill, we remain true to our values: a profound respect for the environment and a commitment to serving produce that is as local as possible – wines included. New Zealand leads the way for organic and biodynamic wines. Most of our guests are from overseas and they arrive with the expectation of tasting some of New Zealand’s most acclaimed wines like Te Mata or Felton Road. The Canterbury region also boasts some incredible vineyards. Among my personal favourites are wineries like Pegasus Bay, Boneline, Mon Cheval, Bell Hill and Black Estate.”

Sauvignon Blanc and beyond

“In New Zealand, soils and weather patterns can shift dramatically within a 60-mile radius, giving rise to an astonishing variety of wine styles. Among the whites, I’m particularly drawn to Riverbone Boneline Sauvignon Blanc, the iconic Bell Hill Chardonnay and Pegasus Bay Bel Canto Riesling. For the reds, I lean towards Mon Cheval Pinot Noir (the 2012 is magnificent) and Puriri Hills crafts some amazing Bordeaux blends. Black Estate Pét-Nat Chenin Blanc is a really fun wine. To complement our choice of wines, we also curate an outstanding selection of Burgundy and Bordeaux.”

Cooking with fire

“The wine list changes virtually every week and currently features around 120 wines. I don’t follow any specific guidelines when it comes to sourcing. Every wine is added to the list intuitively, chosen to add balance and depth. Working alongside chef Taylor Cullen is an incredible experience. He is extremely creative. I often try new flavours or combinations that I’ve never tasted before. He cooks everything on a wood fire and his cuisine is layered and complex. Pairings therefore become a challenge, but it’s one that I love!”

A stunning stage for EuroCave wine fridges

“We have ten EuroCave wine cabinets in the restaurant, all of them located front of house. They form two striking walls of wine on either side of the restaurant that connect the dining area to the bar. They are impossible to overlook. I love the idea of a wine cabinet that invites discovery, like stepping into a boutique shop. Guests can linger before the fridges, perusing the labels at their leisure. Often, conversations begin even before they’ve opened the wine list or taken their seats. The lay-out was chosen as much for aesthetics as for practicality, with each cabinet individually temperature-controlled. Set between 5 and 18°C, they allow every wine to be served at the ideal temperature. And then there’s the centrepiece – the Champagne cooler with its rotating shelf which is my absolute favourite!”