Introducing our Executive Chef
Our award-winning Executive Chef, Benjamin Batterbury, is a culinary expert with a polished repertoire that includes French and English fusion recipes mingled with the flavors ofĀ Madeira on the Portuguese archipelago.
Ben has a love of using supreme quality ingredients and seasonal Southern produce he personally sources in Central Otago and intimately handcrafts from the ground up in his True South Dining kitchen, ensuring perfection.
This seamless relationship between man and his tools certainly contributes to the mouth-watering monthly menus, that showcase Benās signature style that is fresh, clean on the palate and exhibits creativity, innovation and above all, amazing flavour.
Starting out as Sous Chef at Studley Priory Hotel, part of Small Luxury Hotels of the World consortium, Ben began learning his craft in the award-winning, triple rosette-awarded āCroke Restaurantā, a dining room of traditional grandeur and gleaming silverware that served the epitome of modern English cuisine.
30-year-old, Bristol-born Batterbury developed his talent for creating innovative but classically-based dishes under the direction of two Michelin-starred British chefs, Gary Jones, who is now executive head chef at Raymond Blancās Le Manoir aux Quatā Saisons restaurant in Oxford, and Simon Crannage at the Charlton House luxury country hotel, Somerset.
He advanced to Head Chef status of āLomonds Restaurantā at Cameron House, another triple rosette-award winner. Here, Ben honed his skills for two further years, plating up the finest of Scotlandās seasonal harvests.
During the two years he was Head Chef at Cameron House, he ensured its Lomonds Restaurant rated among the top 10 percent with the AA guide in the United Kingdom, cooked for the King of Jordan, and saw one of his trainees win Scotlandās Young Chef of the Year award.
Since 2009, Ben has been Executive Chef at True South Dining Room, our impeccably stylish flagship restaurant andĀ built an epicurean network ofĀ local suppliers who share a passion for their produce and a commitment to high quality.
āOur food needs to be recognizable, superbly cooked and presented in a way that keeps the basic flavours true, but embellished or combined to deliver an element of surprise … Dining out is a kind of theatre ā providing pleasure to all the senses.ā
In recent times media from Auckland to Southland featured Ben,Ā he has also appeared recently on TVNZ’s Good Morning Show conducting a Master Class, and the televisionĀ series ‘New Zealand on a Plate’ and is a culinary talent to be reckoned with in this part of the world.
With Ben at the helm, True South Dining Room hasĀ receivedĀ a Beef & Lamb Excellence Award for both 2012 and 2013. He was also a New Zealand Beef & Lamb Ambassador Chef for 2012.
In January 2013, international restaurant guide āWhere Chefs Eatā was released by Phaidon Press. Featuring restaurant recommendations from approximately 400 internationally renowned chefs, it includes a list of both local and internationalĀ contributions from Ben.