2019 @beeflambnz Ambassador Chef @sbuckler90 is originally from the South West of England and has been in New Zealand for around six years. Coming to New Zealand was a key turning point in Scott’s career where he landed his first head chef role on the West Coast at Franz Josef. He then returned to England to learn front of house, becoming an assistant manager.
With the extra training under his belt, Scott then returned to New Zealand and headed up to Motueka, Nelson and worked in Kaiteriteri in the Abel Tasman National Park. Here, he had the opportunity to learn and manage a fast-pasted kitchen environment. After this, it was a move to Christchurch to join the new hospitality scene in at a start-up restaurant.
When an opportunity came up at the Alpine Village of Hanmer Springs, Scott jumped at the chance to join the team at @no31hanmer and continue the award-winning reputation they have in the surrounding area. Scott is very appreciative to everyone who has mentored him throughout his journey here and is very proud of where it has got him today. Now adding the accolade of becoming a Beef and Lamb Ambassador Chef to his name, Scott is excited to have the opportunity to excite and inspire other chefs in their careers.
Dish description: Merino Lamb Loin, truffle pommes anna, braised shoulder, pea and horopito purée, manuka salted pistachio crumb, mint and rosemary jus
Dish story: Merino lamb roams freely throughout the Southern Alps grazing on wild herbs and native grasses. This free-range lifestyle creates a lean, tender meat with a refined flavour. Scott wanted to showcase a breed of lamb that he feels isn’t used often enough. He also wanted to bring the outdoor feel together with the addition of some native flavours.
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