30 Aug

Meet Executive Chef, Trent Watson

Trent Watson originally joined our kitchen back in 2016, having spent his career travelling the globe as chef to musicians and celebrities, and working across international kitchens to fine tune his passion.

Heading up the kitchen in our sister venue, No5 Church Lane, Trent is now at the helm as our Executive Chef and is passionate about getting the doors of No5 Church Lane open once again.

At Eichardt’s Bar, we see Trent’ s personal interests take shape. The tapas style food offers the opportunity to experiment with more eclectic flavours, bringing in seasonal local produce that is harder to source, and presenting dishes that match the stylised luxury and high reputation of the bar’s outstanding cocktails. ‘I have thoroughly enjoyed developing our new spring menu at Eichardt’s Bar, playing around with fresh flavours, and trying some more sophisticated methods of cooking – you will want to try the whole menu.’

It is clear that presenting flawless food and wine experiences, and offering more than good food, is what drives Trent. He proudly states ‘I want to build towards excellence and become a destination. At table experiences, complete private dining experiences and more interesting local produce is what is to come. ‘

  • What is it that you enjoy about the Imperium Luxury Collection hospitality venues that have brought you back to the helm?

Eichardt’s are committed to luxury and high class service across all of their venues, and it is something I have always been drawn to. I love the old style of luxury. The history of building is impressive, and the stories that have come out of this place are remarkable.

The opportunity to do more creative and innovative private dining for the luxury travel market is a dream of mine.

  • What styles of cuisine are you focusing on for your spring menu?

In Eichardt’s Bar I like the idea of the more modern style of cooking. Fresh simple flavour profiles, with preserved foods along with a more modern and homely ‘old school’ European feel.

  • Tell us about your commitment to local produce and why that is an important part of your food philosophy?

Supporting the local guys coming out of NZ after Covid especially. As hard as we have had it recently, it is not just the restaurant scene who have been struggling, but also the guys who supply us.

Local and seasonal is always best. It is a way to show people where I come from and show the pride I have in my country.

  • What are some of your favourite foods on the menu at Eichardt’s Bar?

Currently it is the ‘Blueskin Bay Queen Scallops.’ Uniquely New Zealand scallops, along with the subtly sweet and slight bitterness of wakame chili jam.

Although they could be beaten by a few secret dishes joining the menu in a few weeks!