The Chef’s Table at Blue Duck Station | Pop-up restaurant in a national park in New Zealand
The Chef's Table at Blue Duck Station - credits Angela McCoubrie
The Chef's Table at Blue Duck Station 
The Chef's Table at Blue Duck Station 
The Chef's Table at Blue Duck Station 
The Chef's Table at Blue Duck Station 
The Chef's Table at Blue Duck Station 
The Chef's Table at Blue Duck Station 
The Chef's Table at Blue Duck Station 
The Chef's Table at Blue Duck Station 
The Chef's Table at Blue Duck Station
Sometimes you just want to be somewhere else when hearing stories or seeing pictures from others. For example, right now we would love to be in New Zealand to enjoy the summer and the nature but also to try the food at The Chef’s Table at Blue Duck Station. Our former colleague Nynke Bijstra currently works at the pop-up restaurant and has sent some pictures. Here you will experience pure and unique ‘fine dining’ under the stars of Blue Duck Station. The pop-up restaurant is located on the highest point of the station and offers an amazing view over the Tongariro and Whanganui National Parks. The pop-up restaurant already opened its doors on the 11th of January and closes on the 9th of March 2019. Coming winter (in New Zealand) a restaurant will be built on the exact same location which will open its doors summer 2020. If you are by any chance in New Zealand before the 9th of March or in the summer 2020, you could choose to enjoy a 10 course dinner by chef Jack Cashmore at this spot. He worked at different restaurants in Europe, like for example restaurant ‘In de Wulf’ in Belgium. It must be a unique experience, a 10 course dinner at The Chef’s Table at Blue Duck Station!
The Chef’s Table at Blue Duck Station
On a clear day the pop-up restaurant offers a spectacular view on Mount Ngauruhoe (Mount Doom), Mount Ruapehu and Tongariro. You will find the pop-up restaurant on the terrain of Blue Duck Station, a wildlife accommodation and an eco-farm that puts in a lot of effort for nature and wild conservation, centrally located on the North Island of New Zealand. The ideology of the restaurant is based on the solitary use of vegetables, plants and herbs of their own land and responsible meat. Prior to the dinner, guests enjoy a two hour bush safari towards the restaurant. During this trip guests get an extensive tour of the terrain of Blue Duck Station with explanations about the nature and wild protection activities.
Chef Jack Cashmore
The gastronomical 10-course dinner at The Chef’s Table is prepared by Jack Cashmore, who also worked for Restaurant Sat Bains in Nottingham, crowned with two Michelin stars. He also worked at restaurant ‘In de Wulf’ in Belgium, also crowned with a Michelin star, after which he started the highly praised restaurant Anglo in London. His mission for The Chef’s Table on Blue Duck Station is to gain the highest achievable culinary level.
Website: The Chef's Table at Blue Duck Station
