Ōra King salmon, a uniquely bred species raised in the waters of the Marlborough Sounds, led an interactive demonstration by Chef Shaun Clouston, the chef-owner ...

What does it take to go from zero professional kitchen experience to leading the culinary operations of a major hotel in just six years?

Our Brasserie Training Restaurant is a crucial step in our students’ education; where the culmination of their current progress meets the high-pressure reality ...

Norah is one of many that enter our kitchens for our 7 week fundamental course. They learn alongside our Basic certificate students, the first stage of our 9 ...

For many years we have used Les vergers Boiron’s products and we are excited to announce that for this terms High Tea sessions Les vergers Boiron will be flying ...

On 29th of January, we had the pleasure of hosting a new cohort of international Wellington College students as part of their orientation. Chef Paul put them to ...