Kia ora,
Food has always been a big part of my life – not just as a chef, but as a son, a brother, a patient, and a caregiver. I know firsthand how much a meal can mean when you’re in hospital. I spent nearly a year in one as a child after a serious accident, and to be honest, most of the food I was given didn’t make me feel better – except for one custard pastry that gave me a brief, beautiful moment of joy. I’ve never forgotten it.
Years later, I watched my sister go through cancer treatment. Once again, hospital food left a lot to be desired. What made the difference for her – physically, mentally, emotionally – was the food our family brought in from home.
That’s why this brand means so much to me. I believe patients deserve better. We all do. Together with Montana Group, we’re bringing real, nourishing, culturally thoughtful food into hospitals – the kind that helps people heal and feel cared for.
I hope you enjoy your stay.
Ngā mihi nui,
Free-Range Chicken from Bostock Brothers
As a chef, I believe great food starts long before it hits the plate – it begins with how it’s raised. That’s why we source our free-range chicken from Bostock Brothers in Hastings, trusted producers who share our values around animal welfare, sustainability, and taste.
Their chickens roam freely on open pastures, nurtured with care and respect. This not only makes a difference to the lives of the birds – it shows up in the quality. The result? Fuller flavour, better texture, and chicken that truly tastes like chicken.
Good food is grown, not manufactured. With Bostock we know exactly where it comes from – and we’re proud to serve it.
— Peter Gordon
Handcrafted Miso from Urban Hippie
Miso is one of Japan’s most treasured traditional fermented foods – rich in flavour, depth, and soul. For our kitchen, we use locally made miso from Urban Hippie the only miso handcrafted in sunny Nelson, New Zealand.
Made using GMO-free soybeans grown in Aotearoa and Natural Sea Salt from Blenheim, it’s a small-batch product crafted with care, time, and tradition. That attention to detail delivers a deep umami flavour that elevates every dish it touches.
You’ll find it on our dinner menu in the miso-rosemary mashed kūmara served with the braised lamb shank and minted peas – a dish that’s bold and comforting.
— Peter Gordon
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