The long-term team remains, delivering Kevin’s philosophy and approach to cooking that defined Hopgood’s & Co for over two decades. Dining with friends, you couldn’t do better than kicking off a meal with chicken liver parfait with port jelly, walnut brioche, fig and raisin chutney and some salmon croquettes, nduja salsa, tartare sauce to share as you settle in. Main courses are tempting; snapper fennel, caponata, smoked mussels, with lemon butter and a lamb neck, wild mushroom, roast onion and parmesan crumb. Genuinely delightful dining and a must-visit when exploring Nelson.