Moutere's Michelin-listed chef
World class cuisine comes to NZ's oldest pubHELEN MURDOCH
The tastebuds of the Moutere Inn's clients are in for a revelation with the appointment of UK chef Tony Robson-Burrell who has moved his family and his career half-way around the world in order to live in the Moutere.
Robson-Burrell, who owns and was head chef at gastro-pub The Wheatsheaf at Oaxsey, on the edge of the Cotswolds, picked up the role at the inn about a month ago.
For the chef and his family the move was about lifestyle, living more and working less and moving to a place in the world where he and his wife, Holly, and their two young children really wanted to reside.
The other beneficiaries are the locals who can now try the food which in the UK earned Robson-Burrell AA rosettes, Good Food recognition and eight consecutive years of Michelin guide listings.
Robson-Burrell said his Cotswolds pub, which he in the process of selling to his oldest son, was in a very similar tourist location to the Moutere Inn and had the same sort of popular local support.
"It's not that different in a lot of ways," he said.
The chef and his apprentice, Jared Cook, have redesigned the menu with a focus on handmade products and fresh local produce.
"We want to cook top quality seasonal local food. The food will be tasty and whatever we make it will be consistent and made to the best of our ability," he said.