Chef Barry Frith
Chef Barry Frith
British-born and trained Barry Frith joined The Lodge at Kauri Cliffs in 2006 as Sous Chef and has been a key member of the kitchen brigade ever since. In 2008 he took over the role of Executive Chef, and he has been wowing Robertson Lodges’ guests with his fresh approach to New Zealand cuisine.
While early training at both a Relais & Chateaux property in Scotland and a one-star Michelin in the UK cemented his classical skills and techniques, travels on a honeymoon through southeast Asia opened his eyes to new flavours and an understanding of simplicity and freshness.
13 years on at Kauri Cliffs, Barry has had his share of unique experiences and recognition. Through the Winter Events Series, he’s had the opportunity to cook alongside visiting chefs from Thomas Keller and Heston Blumenthal, to Rick Stein, Neil Perry and Peter Gilmore. He’s seen Kauri Cliffs repeatedly named on the Conde Nast Traveler’s GOLD LIST and to be the only property in New Zealand to achieve a perfect score of 99.2 out of 100. With Barry at the helm in the kitchen, Kauri Cliffs was recognised as one of the Top 10 World’s Best Hotels for Food, again enjoying prime position as the only New Zealand property named.
Conde Nast said of Barry’s food at Kauri Cliffs, “Executive Chef Barry Frith creates a new a la carte menu each night - expect a variety of cuisines, including European and Pacific Rim-inspired dishes. Better yet, enjoy locally sourced ingredients on an oceanfront veranda, at a fireside table within the main dining room, or even on one of the property’s three private beaches in Matauri Bay”.
Barry delights in his idyllic Northland New Zealand locale, and says he enjoys being part of a great team with their tireless energy and input, creating new and exciting dishes with such outstanding regional produce.
“We champion local growers and seasonal fresh produce. The focus is on finding the best available product and creating dishes for guests, using punchy flavour combinations yet put together in a simple way so as to highlight the ingredients own natural beauty with the greatest visual impact. Our food draws from a wide base of international cuisine - it’s well balanced, easy to understand, and fun to eat.”