High quality, locally sourced food prepared by award winning chef Ben Batterbury. Specializing in private events and personalised chef services.www.munchcatering.co.nz

True South Dining Room at The Rees Hotel in Queenstown:Award-winning, 45 seat fine dining restaurant serving breakfast, dinners and small functions. I helped to set up restaurant from the beginning. It epitomises sophisticated elegant dining. One of the hottest restaurants on Lake Wakatipu, guests are treated to experience a sense of surprise when they dine – with something delicious, exciting and unexpected!

40 Seat fine dining restaurant within Cameron house.

Country house hotel with 22 bedrooms, spa and function room, serving modern British food.

Small family-run country house hotel with busy restaurant.

After Studley Priory I took on a temporary role to help a former colleague until I found alternative employment.

This was a triple rosette-awarded, small country hotel serving modern British food. Started by running the larder for six months, then moved on to sauce and was promoted to sous chef.

Part of the opening team of this new restaurant, which gained two rosettes in the first six months of operation. City centre location serving a modern British/European menu. Initially in charge of the larder section and then moved onto the fish section.

Five star SLH country house hotel with 25 bedrooms and adjoining golf course. Facilities include 50-cover restaurant providing a locally themed/TDH menu and a la carte menu with international influences. The golf course had a 100-cover brasserie serving lunches and function dinners. Responsible for the running of the pastry in the restaurant and desserts for the brasserie. Also involved in the preparation and service of starters and garnishes.

Homewood Park was a three rosette, small country house hotel. Cuisine/menu was a mixture of French and English styles. I started as a pastry commis chef and then moved onto assisting with garnish and larder. The owners then purchased Hunstrete House, to which I transferred in order to assist until the arrival of a new head chef.