Artisan Dining House- Have You Been?



Silver Fern Farms Reserve beef fillet with beans, mushroom tortellini, consommé and snow.

I am often asked about where to dine for an important occasion or to satisfy that need for impeccable service and exceptional food. When I hear other people answer this question the obvious Logan Brown and Boulcott Street Bistro just about always come up. They are both nice places but Wellington does have other options. One of my suggestions is always Artisan Dining House at The Bolton Hotel. 

Last night we had a wonderful meal at Artisan and I will keep suggesting it to anyone who will listen.

My meal was the entry for Silver Fern Farms Restaurant Awards 2018 and I would call it a winner. If you have an occasion coming up or just need a great meal out you really should go and try this beef dish. I was impressed with how all the components worked together. It really is worth a trip to try this while you still can. Mr had the venison and was equally impressed.

As well as great mains the beer selection and desserts were mighty fine too. I enjoyed the Panhead Supercharger. For dessert, Mr was in heaven with one of his favourites, rice pudding. This rice pudding came with an extra special touch, a collection of do-it-yourself additions as well as quince. I chose the Organic chocolate and cherries with honey and yoghurt and it was amazing. I didn’t share.




Let me know when you visit and try to go soon to have the Silver Fern Farm 2018 entry. Just so you know, it is in the Entertainment Book.




Silver Fern Farms – the fussy meat eater who ate all the animals and learnt all about the company

Silver Fern™ Farms

* all of the images featured belong to Silver Fern Farms as I was busy eating and talking.

A little while ago I received an email from Silver Fern Farms, it asked for participants for a market research event. I replied to this and didn’t hear anything for a while, and then I got the call. Sometimes I put my hands up for something and then spend a while thinking, why, why, why? I must admit, this was one of those occasions.

I am a fussy meat-eater. I was vegetarian for a very long time and only really started eating meat when we moved to New Zealand. As I kid I ate all my vegetables and left the meat, even Brussel sprouts.I hated going to other people’s houses for tea and once convinced myself I was a witch due to a kitchen fire where my most dreaded meal was about to be served.I must have been about 13 years old and was at a friend’s house and we were about to be served chops, tinned tomatoes and fried egg. The kitchen went up in actual flames, the fire brigade were called and dinner was forgotten. After that I decide to be vegetarian to avoid chops and house fires (there was no damage, my witching wasn’t that bad). That is why I was doubting myself and my decision-making and thinking, what have I done?


Back to Silver Fern Farms, on the phone I was asked a few questions and fitted into a Thursday evening Wellington group. I had no idea what to expect but I did know it would involve meat, lots of meat. I may have been mocked by my loving family for volunteering for this. When I came home and told them what the evening had involved and how much meat I had eaten, the they were filled with jealousy and envy.

I ate all the animals and enjoyed every single bite. There was venison, lamb and beef were all cooked to perfection. I had a venison medallion, beef meatballs with , lemon and thyme , beef sliders, lamb steak and a new cut, grid iron steak. Each portion was delicious and I wasn’t afraid of any of it. There were no nasty bits to avoid, no voice inside my head saying, ‘no, you can’t swallow that’, there was rather a lot of mmmmmmmm.

I wasn’t alone in my meat-eating, there were 4 other volunteers and Angela, the leader of the discussion. Much of the talking was around our perception of Silver Fern Farms and our previous purchasing. I was honest and said that it fell into the special meal for a reason category for me and my family. After learning more about the quality of the meat, this is something that will be changed.

I wasn’t brain washed but I had it explained to me that Silver Fern Farms pick the top 5% of meat available, so there is 95% of meat that they do not consider to be of their high standards. They employ a whole team of people to ensure quality and the master butchers even have to have their eyes tested every 8 weeks! I must say, I left very impressed and full.

It was great to do something like this and put myself a little out of my comfort zone. It was also a fantastic way to learn about a New Zealand company and the hard work they do. Expect some meat based blogging soon.

I do wish I had pretty pictures, I don’t. You can have a look at their very clever website and Facebook page.