Feast on this: Bloody Mary’s
Executive Chef Christopher Walker describes his job as more than work. “It’s a passion. It’s a love.”
Certainly, the food created in his kitchen at Rydges Latimer Christchurch reflects his dedication to his craft. Christopher snatches time away from the pots and pans to chat about the hotel’s acclaimed restaurant, Bloody Mary’s.
“The vibe here is high-end yet relaxed, with two styles of fare, steakhouse grill and traditional a la carte. Both styles focus on serving quality, local produce that can be traced from farm gate to our door.”
Show-stopping meat cuts, such as Greenstone Creek scotch, Pearl veal T-bone, and Black Origin wagyu bavette taste sublime because they originate from farms committed to sustainable, free-farming practices. Then there is the whiskey.
“Our whiskeys are international, from Japan, Mexico, Sweden, Finland, the U.S., through to the finest 30-year-old Macallan whisky from Scotland.”
Whisky and steak make for a mouth-watering match, and the staff are only too happy to give pairing recommendations.
“Bloody Mary’s Whisky Appreciation Club is launching soon. The cost of membership is a bottle of whisky, which stays onsite under lock and key, to be enjoyed at the owner’s discretion. Amongst other exclusive perks, the club offers events such as Whisky Master Classes, where members learn the best whisky to food matches,” Christopher says.
Let the queuing begin.
