ALL’S WELL THAT STARTS WELL

In terms of growth opportunities, Chris Scott has the kind of gig most chefs can only dream about. With a 700-square-metre organic kitchen garden at his disposal (plus a full-time horticulturalist to tend it), the Queenstown chef is in clover. Or something close to that.

ALL’S WELL THAT STARTS WELL

In terms of growth opportunities, Chris Scott has the kind of gig most chefs can only dream about. With a 700-square-metre organic kitchen garden at his disposal (plus a full-time horticulturalist to tend it), the Queenstown chef is in clover. Or something close to that.