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KAURI CLIFFS Executive CheF - BARRY FRITH
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 At the age of 18, British born Barry Frith attended Northumberland College of Arts & Technology (NORCAT) studying Hospitality & Food Preparation.
Barry took several roles at local hotels in the area before moving away to his first Introduction to fine dining at Inverlochy Castle Hotel, a Relais Chateaux property in Scotland, working under Simon Haigh.
Barry then moved to Charlton House Hotel, a one star Michelin restaurant in the South West of England, where he spent the next 3 years working with Roux Brothers trained Head Chef Adam Fellows.
After three & a half years Barry embarked upon travels to Australia & Asia, returning to work for 1 year in Germany. Barry decided that he wanted to explore New Zealand and after he arrived here in April 2004 & has never looked back.
After travelling the country he settled in Queenstown for eighteen months before heading to Northland to work at Carrington, a neighbouring Golf resort. It was here that Barry first came across The Lodge at Kauri Cliffs; he applied for the role of Sous Chef & started working with Chef Dale Gartland in June 2006.
In January 2008 the opportunity to take over the role as Executive Chef came about; he immediately applied & successfully transitioned to this new position.
Chef Barry Frith has also been involved in the Winter Food + Wine Weekends across the three lodges which has seen celebrity chefs such as Rick Stein, Peter Gilmoure, Guillaume Brahimi, Thomas Keller & Heston Blumenthal.
Kauri Cliffs was named on Condé Nast Traveler’s 2013 Gold List, a catalog of the world’s best places to stay. Kauri Cliffs is the only destination in New Zealand to make the list and received a near perfect score of 99.2 out of 100. Furthermore, The Lodge at Kauri Cliffs was recognized as one of the Top 10 World’s Best Hotels Ranked for Food, again enjoying prime position as the only New Zealand property named.
This is what Conde Nast had to say – “Executive chef Barry Frith creates a new á la carte menu each night—expect a variety of cuisines, including European and Pacific Rim-inspired dishes. Better yet, enjoy the locally sourced ingredients on an oceanfront verandah, at a fireside table within the main dining room, or even on one of the property's three private beaches in Matauri Bay.” |
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