kiwiharvest collective
Photo credit: Jonny Davis
The KiwiHarvest Collective is a group of iconic Kiwi chefs who have come together to help tell our story, inspire change and advocate for a more food secure Aotearoa.
Existing Ambassador, Peter Gordon, came onboard in 2021 and since then he has helped KiwiHarvest reach a wider audience through his established network and industry connections. We are thrilled to welcome four more incredible chefs to the team: Michael Meredith, Brent Martin, Kylee Newton and Alfie Ingham.
peter gordon
Peter Gordon joined KiwiHarvest as its very first ambassador in 2021. An internationally renowned chef, Peter has a repertoire of highly acclaimed restaurants under his belt, from Sugar Club, to Providores and Tapa Room, to his current focus, Homeland.
“Although we have plenty of kai in Aotearoa, many people are still going hungry. Helping KiwiHarvest show this was why I came onboard, but I realised that I needed support spreading the message. I asked some of my favourite Auckland chefs and foodies to help me, and with our combined voices I believe we can reach a much wider audience and get food where it needs to more easily.”
michael meredith
The man behind iconic restaurants, Meredith’s and Mr. Morris. Michael is really excited to join the team, contribute new ideas and help us raise more awareness for these important issues.
“KiwiHarvest has done so much good in trying to improve the way we deal with such an ongoing problem, one that we face every day. My involvement in the collective is a stepping stone to contribute some new ideas and to collectively, raise more awareness.”
brent martin
Chief Executive Chef of the 5-star Park Hyatt Hotel, Brent Martin has played a pivotal role in the success of the hotel’s restaurants (including The Living Room, The Pantry and now, Onemata) and is excited to make real social change within our communities.
“It’s always been at the top of mind to use my culinary connection, knowledge and passion to drive support for those in need across Aotearoa – a cause that is way bigger than me. Food sustainability has become the forefront of what we, at the Park Hyatt do on a daily basis. We even have set targets for food waste and food donations each year.
“I want to feel connected to the community, and by collaborating with an organisation like KiwiHarvest, I feel that I can make a real impact in people’s lives.”
kylee newton
Cook, author and preserver, Kylee Newton is known for launching London-based preserving company, Newton&Pott which produced high quality jams, pickles, and chutneys with a focus on minimising food waste.
"My good friend Peter (Gordon) first alerted me to the great work KiwiHarvest were doing in reducing food waste and how they distributed it amongst people in need. This is the main issue that surrounds my ethos in cooking; preserving food is at the heart of using up seasonal gluts, and giving food longevity so it doesn’t go to waste.”
“With food costs increasing, what better time to address this issue for the future of our community, and for the health of our planet. Awareness starts within the home and I will do all I can to spread this message - I see the KiwiHarvest Collective as a perfect platform to do so.”
alfie ingham
UK-born Alfie Ingham has worked in some of the best restaurants in NZ. He was part of the award-winning Hugo’s Bistro team, and prides himself in partnering with smaller local growers, farmers, hunters and fishermen, to highlight the hard work that goes into producing quality, sustainable food.
“I’ve always believed that good food should be accessible to everyone, and the more I learned about food waste and food insecurity, the more I wanted to help an organisation doing the right thing. I’m excited to meet the amazing people working hard behind the scenes and I’m hoping to make real tangible change with food insecurity in New Zealand.”
