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Finger Food Treats

A special day for our Advanced Cookery students preparing mouthwatering finger food treats.

Here are some photos of our students preparing some delicious dishes. 

Starting with Celia's ever-best, fresh out of the oven Spinach and Salmon Roulade.

Spinach and Salmon Roulade 

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Our Advanced chefs in the kitchen & our crispy fried carrot, celery and ricotta wontons.

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Our student Okleksii from Ukraine holding a plate of Blini - with smoked salmon mousse topped with paprika.

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Yorkshire puddings with rare beef & horseradish cream and finally Filo pastry tartlets with chervil & coriander mousse.

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Our People

CHEF FINN GYBEL  Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago.

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Celia Hay

Celia Hay's fascination of flavoursome food, international cuisines,  fine wine and the art of hospitality led her to establish *Hay's Restaurant* in 1994 and the *New Zealand School of Food and Wine* in 1995 in Christchurch, New Zealand.

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