We feel very privileged and excited to have Richard Hingston, Kitchen Manager at the Christchurch Casino working with us to help showcase some of the amazing dishes you at home, can create with merino meat.
Richards’s career spans more than 30 years in the Hospitality Industry as a chef who has refined his skill both in New Zealand and abroad in top Hotels, his impressive résumé includes such places as The Ritz, Harrods, Waldorf Hotel, Four Seasons Inn on the Park and The House of Commons to name a few.
With a passion for the craft Richard has achieved some of the highest awards in the country and also abroad with National titles such as commis chef of the year, Restaurant of the year, Pastry chef of the year, being a member of the Academy Culinary de France which was a 1st for a New Zealander. One of Richards highlights was being a part of the New Zealand National Culinary Olympic team, New Zealand’s most awarded Culinary Team at the Culinary Olympics in Germany, Richard has also competed in competitions in Australia and Singapore, and with a whole host of medals to boot.
Richard has also had the privilege to cook for Royalty, Heads of State and Government dignitaries across the globe. Richard oversees all the kitchen operations at the Christchurch Casino, Christchurch’s premier entertainment destination, and if that isn’t busy enough he also writes recipes for NZ Hunter magazine. It’s clear to see that Richard is passionate about food and the odd Pinot Noir.