“In terms of our restaurant, we’re growing our own produce, foraging, using by-catch and unthreatened seafood species, celebrating waste cuts, taking a root to petal approach with our vegetables, using only what is grown locally/in-season or pickling, fermenting, and preserving for the winter months.”

Cloudy Bay storm clams served in the juices of its puku; ash-roasted celeriac, walnut milk, chestnut, and amaranth; and venison tartare, kina, smoked egg yolk, and horseradish.

Sherwood holds a unique position in the New Zealand hospitality industry, committed to sustainability and authenticity, and admirably one of the only hotels in the southern world powered by the sun. Catering to everyone from backpackers to those seeking more luxury, the staff offer a comprehensive accompanying programme dedicated to health, well-being and music.

The menu is exciting, with a real diversity of tastes and experiences. Locally grown, hunted, and gathered produce supplements forty per cent of the herbs and vegetables from their adjacent organic kitchen garden throughout spring and summer.

With food this fresh and good, you will want to share small and large plates such as local lamb belly, seafood in umami broth, and whole baked celeriac. Accompany it with thoughtfully sourced organic and natural wines.

“Waitstaff are passionate advocates of Sherwood’s sustainable ethos, and knowledgeable about the provenance of the ingredients and the interesting local wine list.”

Cuisine Good Food Guide