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The exciting and innovative cuisine of New Zealand iconic chef, Kent Baddeley, sits well with the peace and tranquility of the parehua experience.

With a career that has been punctuated by the insistence of the absolute best ingredients sourced from the regional bounty of New Zealand. The stunning wine region of Martinborough is a perfect food and wine canvas for his art.

Kent Baddeley sources local seafood, meat, and seasonal produce and teams it up with homegrown olives, avocados and fresh herbs to bring to your table a fare so outstanding, I’d rate it one of the best I have eaten anywhere in the world. But then I am partial to small places with big atmosphere. And here I was being looked after by a chef who cooks like me BLIND, he cooks as he feels. Which means the same order at two different tables on two different days could differ, But all I know is Chef Kent Baddeley was certainly not in a bad mood that day for what I ate was amazing.
FARZANA CONTRACTOR Upper Crust Travel (Readership 6 million)

Baddeley is an impassioned chef dedicated to supporting the produce of the region. You will find his food full of interesting juxtapositions with a lot of palate action on the plate, opening the gate for food and wine matching.
SHERIDAN ROGERS Travellady Magazine

Kent Baddeley serves up startling innovative fare, challengingly paired (by him) with wine.
FIONA SIMMS Wine International U.K.

My Awanui beef fillet, topped with crisp crayfish quenelles typified Baddeley’s skill – moist, tender beef with contrasting textural crunch from the light-as-air quenelles. Masses of flavour and smart, careful presentation.
LAURAIN JACOBS, food editor Cuisine Magazine nz