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Saint Clair Vineyard Kitchen Recognised for Excellence in Food

19 December 2017
The Saint Clair Vineyard Kitchen team a thrilled to share their news of success in New Zealand’s Beef and Lamb Excellence Awards 2018 receiving a coveted gold plate. 
 
The event, beginning 22 years ago, has now become a highly regarded and well recognised national food awards recognising quality. This year attracted a record number of entries with over 230 New Zealand restaurants taking part.
 
Head Chef Keith Gregory and his team utilise their innovation and creativity presenting an enticing seasonal menu at the Vineyard Kitchen. For the entry into the Beef and Lamb Awards they cooked both a beef and a lamb dish for the anonymous assessments. The beef dish was slow cooked smoked beef short rib with a creamy celeriac purée, winter greens and roast gourmet potatoes served with a Saint Clair Cabernet Merlot jus. The judges commended that it was a “delicious slow cooked beef dish with eye appealing presentation.” The lamb was warm Israeli couscous salad with Moroccan seasoned slow roasted pulled lamb, a medley of roasted vegetables and coloured chard. High praise from the judges commenting “The lamb was tender and the Moroccan seasoning did not overpower the delicious lamb flavour….. highly deserving of the Excellence Award.”
 
Keith Gregory comments; “I am thrilled to be part of the team to receive this award recognising excellence. We work hard at the Vineyard Kitchen to provide food of a high standard reflective of the Marlborough region and season wherever possible. With our ultimate aim to create the best possible Saint Clair experience to all our customers, the provision of high quality food is a key component for us to achieve our goals.”
 
The award is displayed proudly at the Saint Clair Vineyard Kitchen, a symbol of the excellence in food for customers to enjoy with a glass of Saint Clair’s award-winning wine.