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Hospitality Luncheon

At a luncheon to celebrate the hard work of our Hospitality Level 4 students, led by tutor Franck Laruelle, we tempted their families with an appetising menu prepared by our Level 4 cooks under the guidance of Chef Finn Gybel.


Fennel and cucumber gravelax (salmon) with chervil cream
Champalou Vouvray 2020
Domaine des Malandes Chablis 2022


Rolled lamb shoulder fondant potato and red wine jus
Château Carbonneau Sainte Foy Cotes De Bordeaux 2020
Domaine Lafond Cotes Du Rhone 2022


Dessert - Fudge pear with pear sorbet Sablé with lemon zest.


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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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