Archive for the ‘News’ Category
May, 2014 â The Rees Hotel Queenstown has been announced as one of only four New Zealand hotels to win aÂ âStellar Staysâ award by the worldâs leading hotel price comparison website, HotelsCombined. For more, please click:Â The Rees Hotel Queenstown Named in Stellar Stay List for 2014 by HotelsCombined
Behind the scenes look at what goes on when Cosmopolitan Australia came to stay with us for a Queenstown fashion photoshoot
The World Travel Awards was established in 1993 to acknowledge, reward and celebrate excellence across all sectors of the tourism industry. Today, the WTA brand is recognised globally as the ultimate hallmark of quality, with winners setting the benchmark to which all others aspire.
The annual programme is renowned as the most prestigious and comprehensive in the travel and tourism industry. In 2013, over 500,000 individual votes were cast by travel professionals and high-end tourism consumers.
Each year WTA covers the globe with a series of regional gala ceremonies staged to recognise and celebrate individual and collective successes within each key geographical region. The Grand Tour of WTA gala ceremonies are regarded as milestone events in the industry calendar, attended by the industryâs key decision makers, chief figure heads and the leading trade and consumer media.
In 2014, the Grand Tour sees WTA stage gala ceremonies in the Middle East, Africa & the Indian Ocean, South & Central America, North America & the Caribbean, Asia & Australasia, and Europe.
All regional winners then compete head to head in a final round of voting to decide who will triumph in WTAâs world awards â the ultimate accolade in the travel and tourism industry. The winners are announced on the night of the WTA Grand Final at the end of the year.
Â True South Dining Room Awarded with 2014 Beef + Lamb Excellence AwardÂ and Executive Head Chef, Ben Batterbury, Honoured as 2014 Ambassador Chef.
The Excellence Awards are designed to acknowledge a consistently high standard of beef and lamb cuisine. These restaurants have not been compared with each other in the assessment process. Rather, they have been judged on their individual merits.
Whenever you see the Beef and Lamb Excellence Award, you can expect tasty, skilfully composed and superbly presented beef and lamb dishes.
2014 AMBASSADOR CHEFS
Each year, Beef + Lamb New Zealand selects a team of chefs who have displayed exceptional culinary skills during the assessment period, to be Beef + Lamb New Zealand Ambassador chefs for the year. As well as receiving special recognition for their achievement, the Ambassadors are involved in a planned programme of Beef + Lamb New Zealand activities throughout the year.
Ben Batterbury, Executive Head Chef of The Rees Hotel Queenstownâs True South Dining Room, was honoured to be named again as one of the few ambassador chefs for Beef + Lamb.
Ben has been the Head Chef at True South Dining Room since 2009. Previous to this he held a number of roles across UK restaurants. He trained at Brunel College of Art & Technology between 1994 and 1996.
Ben has had a number of career highlights including cooking at The James Beard House in New York representing New Zealand, helping a chef de partie from Lomonds in Scotland to win Young Scottish Chef of the Year and involvement with the Noosa Food Festival. This is Benâs second year as a Beef and Lamb Ambassador Chef.
CUISINE AND STYLE
âMy thinking is if you buy the best produce there is no need to mask it with too many flavours, I always try to stay true to the productâs natural taste. I also like to take classic dishes and rejig them with my own touch.
âMy food always has an adventurous side and I take full advantage of an epicurean network of local suppliers Iâve developed. My aim is to showcase the spectacular Central Otago produce and indulge my passion for fresh, local and seasonal produce in unity with exotic ingredients,â says Ben.
INSPIRATION AND AMBITION
âI became a chef because I hate offices and I like to create things (and to be an Architect would have been another 8 years training!)
âI think that being a chef is like a disease you love to hate! You love the kitchen banter and atmosphere and secretly love the pressure of everyday work loads and the painful rush of a good service. All of it seems worth it when you turn out a plate of food you are happy with. That is where the satisfaction lies, hoping people will enjoy your efforts, understand andÂ interpret your dishes as you did when they eat them.
âAnd the soppy answer to the question of inspiration is of course: I want my little man to be proud of his old man too when he grows up!
âAs for the future, I always want to be at the top of my game. I want to have the reputation that if young chefs leave my kitchen, their experience is looked at favourably on their CV. I always want to help the future chefs of our industry, I think itâs our responsibility to maintain and raise the standard for the future,â says Ben.
For more about the 2014 Beef and Lamb Excellence Awards, please visit: www.nzexcellenceawards.co.nz
Click below to read the full article
The Rees Hotel Queenstown is proud to be recognized by TripAdvisorÂŽ as one of the top five hotels in New Zealand.Â TripAdvisor is the worldâs largest travel site with more than 125 million reviews and opinions by travellers around the world. Â Award winners were determined based on the most highly rated hotels on TripAdvisor, according to the reviews and opinions of millions of travellers worldwide.
Click here to read the full press release.
Please click here to read the full press release
The internationally acclaimed Wine Spectatorâs annual Excellence Awards recognise a wine list of 100 or more quality wine selections that thematically match a restaurantâs cuisine.
Host to an exclusive library of Bordeaux Wines with vintages selected from all the great houses of Bordeaux, True South boasts wines from world-renown chateaux such as Latour, Margaux, Mouton Rothschild, Gruaud Larose, Malescot St Exupery and Lynch Bages. They nestle with the best wines of Central Otago and New Zealand in the professionally-managed, temperature-controlled wine cellar servicing the hotel and restaurantâs Bordeau Wine Lounge.
For more information about Wine Spectator’s restaurant awards, please visit: