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Speaker 1: Reminded that if you get all the bits right, hospit

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Speaker 1: can be world class and you can in fact find

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Speaker 1: some seriously good operators in this country. So it's the

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Speaker 1: big Food Awards were held last night. Amersfield, not unfamiliar

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Speaker 1: with the awards, of course, got the big one, the Restaurant

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Speaker 1: of the Year and Vaughn maybe as the executive chef

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Speaker 1: and he is with us born. Good morning morning, Mike.

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Speaker 1: How are you very well? You're having quite a good

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Speaker 1: year at winning staff are seen that Ammersfield the Wark

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Speaker 1: last night as they should be. Is it just you,

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Speaker 1: the team, the owner top down? How does it work?

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Speaker 1: Why is it so successful?

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Speaker 2: Oh? Man, it's all about the team, you know, and

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Speaker 2: the owner as well. You know, all together we work

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Speaker 2: great together and we're always trying to do our best

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Speaker 2: and get better and be a successful restaurant. You know.

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Speaker 1: Does it help that you're in Central Otago and the

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Speaker 1: place is festooned with international tourists with real currencies and

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Speaker 1: the ability to pay for high end for.

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Speaker 2: I mean, I think being in Central Otago helps us

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Speaker 2: in many ways. You know, there's an amazing wine country,

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Speaker 2: there's amazing tourism, and there's amazing products so I think

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Speaker 2: all of those combined together with the amazing team, brings

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Speaker 2: the success of the restaurant and vinyard.

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Speaker 1: How do you deal with hiring? Is hiring hard work

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Speaker 1: or not?

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Speaker 2: To be honest? In the restaurant, we get a lot

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Speaker 2: of people from New Zealand or international people that want

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Speaker 2: to work in a restaurant. So hiring these days is

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Speaker 2: that hard for us? It's quite a place that a

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Speaker 2: lot of kids and experienced people from around the world

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Speaker 2: want to work.

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Speaker 1: Well, you know, so you've reached that tipping point, right,

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Speaker 1: So you've become a thing. And once you become a thing,

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Speaker 1: people gravitate to it.

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Speaker 2: Yeah, if you'll call it the thing, Yeah, I guess

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Speaker 2: you're right.

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Speaker 1: So what's the plan? You just keep on keeping on

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Speaker 1: or are you on a path of continual improvement?

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Speaker 2: I'm always on a path of continual improvement. You know.

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Speaker 2: You have to be in the hospitality industry. You've got

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Speaker 2: to switch and stay on trend and change. You know,

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Speaker 2: when you're kind of you know, rubbing elbows at the

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Speaker 2: top of the game, So you have to be on

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Speaker 2: a form and you have to change direction. I mean,

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Speaker 2: you know, we just keep going.

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Speaker 1: Good on your mate, well, congratulations yet again. Last time

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Speaker 1: we had him on he was in the top one

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Speaker 1: hundred restaurants in the entire world. Well, maybe who's the

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Speaker 1: executive chef at Ammersfield? If you've never been as well worth?

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Speaker 1: Its just its just a beautiful setting. Apart from anything.

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Speaker 1: Six restaurants got three hats last night, Ahi, which has

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Speaker 1: been Bailey's place in Auckland. If you know Ben Bailey,

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Speaker 1: he's one of the rock stars of the industry. Is

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Speaker 1: a good guy's television program, by the way, which I

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Speaker 1: don't think is on at the moment, but you'll get

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Speaker 1: it on TV, and said, plus, that's a fantastic program.

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Speaker 1: A Cocoroe, Craigie Range restaurant and Havelock. Have you never

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Speaker 1: been there? Went to a wedding there, Boss got married there.

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Speaker 1: Boss ins a lot of money.

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Speaker 2: We lost you for a while. That night.

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Speaker 1: I was in the bottle shop, Yes, yeah, down in

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Speaker 1: the cellar. I still got that brought term imperials, A

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Speaker 1: couple of imperials of craig and imperials. How many bottles

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Speaker 1: of imperials? At nine? It's at nine bottles? A couple

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Speaker 1: of imperials I bought KA was delighted about that Paris,

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Speaker 1: Butter and Tala were awarded three hats, so that's that's exciting.

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Speaker 2: For more from the Mic Asking Breakfast, listen live to

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