The Lodge Bar

The Lodge Bar

20th MARCH 2017
As Rodd & Gunn’s Lodge Bar approaches its second winter season, Michelin Star chef, Matt Lambert offers his views on its first eight months and what we can expect to come.
The Lodge Bar New Zealand

PASSION &

PROXIMITY

“It’s a pretty straight forward approach,” says Lambert. “The place [Central Otago] overflows with the best ingredients you can imagine.”

“It’s all just inherently good. There’s no need for detailed cooking processes. We keep it simple, highlighting the greatness of each component on the plate.”

Speaking from the other side of the world at the Michelin Star-rated Musket Room restaurant he co-owns in New York, the enthusiasm Lambert embues for the raw materials of his homeland is profound.

A combination of passion and proximity underlines all you experience at The Lodge Bar.

The Rocket Man for example. He personally handpicks and delivers a selection of the finest fresh salads and ornamentals, as required by The Lodge Bar kitchen. The passionate attention to detail guarantees its quality while fostering the personal relationships so valued by the highest exponents of the industry.

visit The Lodge Bar
visit The Lodge Bar

PRODUCE SETS THE

NARRATIVE

 

The best suppliers aren’t always the biggest, but they all have a “why”. They stand for something tangible, and it shows.

As for proximity, New Zealand has this spades. Where fresh ingredients are required there is simply no need to look beyond the island nation’s borders for supply. Lambert’s enthusiasm for seafood is easily expressed with a wealth of first class resource harvested fresh within hours of the chiller door.

For a few select contributions where provenance counts above all things, the team will look further afield. Prosciutto sourced from Italy ties nicely to Rodd & Gunn’s own links to that land. In Lambert’s own words it’s the only place he deviates from the ethos of “local”.

For this Autumn/Winter, Lambert’s equally animated about the secrets in development.

“I’ll be staying faithful to my instincts, letting the produce set the narrative.

“The origins of meat use, in particular, are primal and allowing this story to come through with truthfulness is the ambition.”

The tale of the Rodd & Gunn’s Lodge Bar continues to be one where the magnificence of the brand’s home region takes centre-stage. First-class home-grown foods paired with world-class local wines, presented in a landscape that beckons the Modern Explorist’s restless spirit to further adventures tomorrow.

 

visit The Lodge Bar
visit The Lodge Bar

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