Specialising in fresh, local produce and using the expertise of its kitchens, The Kitchen c/o SkyCity will deliver a food experience that showcases the best of New Zealand.
The Kitchen’s style leans on the four celebrity chefs that SKYCITY worked with to create Federal Street – Al Brown, with Depot and Federal Delicatessen, Nic Watt with Masu, Sean Connolly’s Gusto at the Grand and The Grill, and Bellota and The Sugar Club by Peter Gordon.
SKYCITY Conventions and Outcatering Director of Sales Gillian Officer says The Kitchen, based out of the SKYCITY Convention Centre, focuses on food that is contemporary, healthy and can be served anywhere.
“We use locally-grown produce, tailor-made menus and produce dishes cooked to order. It's ‘boutique style’, but on a large scale and it is tapping into global trends in catering,” says Ms Officer.
"With Federal Street becoming a central foodie destination in Auckland, we’ve had huge success in translating our award-winning eateries offsite at both large corporate clients and smaller-scale, intimate events. Our clients love this flexibility; it's on trend and it's a cool thing for them to have a restaurant name and style at their event."
The Kitchen, in addition to its re-branding push, has also hired new chef Andrew Methven, who was put to the test at recent events NZ Festival of Tennis, Volvo Ocean Race and Auckland Cup Week.
A classically trained chef who has spent time overseas perfecting his craft, Methven has worked at the Allan Scott Winery restaurant and Twelve Trees in Blenheim. He also opened his own award-winning restaurant Mulberry in Christchurch and has been responsible for catering numerous high profile events around the South Island.
The Kitchen c/o SkyCity has 40 permanent chefs who operate from their home kitchens or onsite and up to 300 people to choose from "front of house", looking after service and the inevitable pressures like the between-matches rush at the tennis, or serving 1000 meals within 20 minutes.
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