As you drive into Naseby the famous sign reminds you you’re 2000ft above worry level. 

The drive through is comforting enough, then you arrive at the historic Royal Hotel and are met with a warm welcome from the owner, Adrian Hood. 

He is fully masked, looking something like Darth Vader. "New age" we comment, as his mask sports a fancy breathing device. 

My partner, Fraser, and I both felt the local trend for Icebreaker masks was on point, being in wool country. 

We thought that if we were going to experience paddock-to-plate for the evening we should also note the paddock-to-facemasks. Locally grown Merino sheep wool seemed appropriate facial attire for the evening.  Masks are the norm nowadays.

We are seated in the elegant lounge surrounded by nostalgia- the walls donned with pictures of the historic town of Naseby. 

I felt at home. My great-great grandparents came out to this town to join the gold rush, and ended up owning hotels in the area - my great uncle is named on the local war monument.

But that isn’t why I came to Naseby this evening. 

The hero of tonight – the main dish - Provenance lamb schnitzel, panko crumbed, Mount Kyeburn cheese kumara gratin, charred red pepper pesto, sauteed baby greens, roast shallots in sherry glaze.

The wine match for this was the Akarua Pinot, a lighter choice to accompany my lamb and veggies, but worked a treat. 

The main dish: Provenance lamb schnitzel, panko crumbed, Mount Kyeburn cheese kumara gratin, charred red pepper pesto, sauteed baby greens, roast shallots in sherry glaze.

Lucky for us, Dave and Glenis Crutchley from Shortland Station - the actual lamp providers for the provenance Lamb - were sitting at the table next to us.  

Coincidence? It was absolutely perfect for us, as we could get the full paddock-to-plate story and yes, it made us appreciate the flavours so much more.

Joining Dave and Glenis were the owners of Danseys Pass Hotel, Lisa and Rick Jamieson experiencing the Royal Hotels Eat.Taste.Central dishes – I wonder if they voted for the Royal Hotel Provenance lamb?

Left to right: Dave Crutchley, Rick and Lisa Jamieson, Glenis Crutchely  

No review could be complete without experiencing the flavours of the chocolate tart with whisky and Lemon Ice Cream as the dessert entry in the competition.

“Oh my goodness” – What a party in the mouth this was. The local Lammermoor whisky paired with Patearoa honey celebrates all that is local. 

And if you like whisky, we all now can recommend you enjoy this dish paired with a shot from the Lammermoor distillery.  

They say a good whisky should be able to transport you to another place. Well, I can say it achieved this due to its beautiful aroma and engaging flavor.

Stories flowed and an evening at the Royal Hotel was a great way to end a weekend.

We left with full, warm bellies, gratitude and further appreciation for the local produce, local people and the place we call home.

Book a table and treat someone with this experience while it is on offer. Thoroughly recommended, 10/10 for service, experience, presentation, and taste. 

Thank you Adrian and Jan – You know we will be back!