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Our Suppliers
Murphy's seafoods
 
Lou with Murray on board Marie Ann.
Murray heads out several times a week from Akaroa harbour and fishes for a number of varieties including Blue Cod, Gurnard, Ling, Groper, Turbot, Flounder, Brill & Sole. Murray says the fishing is very good these days and often needs only to go as far as the heads for the days catch. The Akaroa Cooking School meets Murray at the end of the wharf when he gets back in to collect the order so it doesn't get any fresher than that.
Akaroa Butchery & Deli
Ross & Cheryl Hunt outside their fantastic butchery & delicatessen. On Rue Lavaud in Akaroa Ross & Cheryl run a great shop selling a range of locally reared meats, wine, salmon, cheeses & deli products. They sell amazing Belgium Blue beef farmed in nearby Duvauchelle which has featured on our menu since day one. They smoke their own ham & bacon which is delectable.
La Casa Toscana
 Situated above Takamatua Bay facing North, La Casa Toscana Olive Grove benefits from beautiful soil and natural springs to produce a beautiful range of olives. Gayle & Lionel Sheridan are passionate growers and this was demonstrated at the recent New Zealand Olive Oil awards where their single variety Manzanillo which won the coveted Best in Show at the 2009 New Zealand Olive Oil Competition and their Frantoio which recently was judged Best Olive Oil in the grill magazine tastings. Their other varieties include Sevillano, and Kalamata. Gayle can be found at the Akaroa Farmer's Market and we also sell their oils here at the school.
Gayle & Lionel Sheridan with the Best in Show trophy
Folly Farm
 Mary & Graham Toner have an an amazing berry farm up Takamatua Valley and have been supplying the school since we started. Graham picks the berries daily in the morning which ensures maximum ripeness and flavour. We often get comments in the school that the taste of the berries takes people back to their childhood. You can find Graham at the Akaroa farmers market on Saturday mornings with strawberries, blackberries, raspberries, blueberries and a range of jams, chutneys & sauces.
Graham at the Akaroa Farmer's Market
Barrys Bay Cheese
Lyn tasting Masdaam in the shop. Barrys Bay Cheese is the last remaining cheese factory on the Banks Peninsula. In the 19th century there were nine cheese factories supplying the local and international market. The clean fertile pastures of the Peninsula produce a fine milk which they make into a wonderful range of traditionally made cheeses
Jenny & Chris Gray
Jenny in their shop with a bunch of asparagus destined for one of our cooking classes. Just past the racecourse at Motukarara Jenny & Chris grow beautiful asparagus which we look forward to every spring. Their daily picks ensure maximum freshness. They also make wonderful honey.
Everybody's Butchery
Graham & Paulette Robinson run a fabulous butcher shop in Selwyn Street Christchurch. It's a very traditional operation where the animals are selected individually and often a good story comes with a cut of meat. Graham sources all his meat from Canterbury. Their pork sausages and chipolatas are a speciality.
Field to Feast Organics
Gianni & Lorraine are passionate vegetable growers based in Okuti Valley, Little River. They use a poly cropping method based on organic principles and grow seasonal produce including specialty potatoes, cucumbers, zucchini, scallopini, mange tout, green beans, spinach, tomatos, baby beetroot & pumpkins. You can find Gianni & Lorraine at the Akaroa Farmers market each Saturday morning but you'll need to be quick as they sell out very quickly.
Akaroa Salmon
Akaroa salmon is farmed across the harbour from the cooking school in Lucas Bay. The company is a thriving niche producer at the highest end of the quality salmon market, supplying New Zealand's leading chefs and the discerning diner with premium fresh and smoked salmon products. Akaroa Salmon is an exclusive brand and is not available in supermarkets. The health benefits associated with salmon and its exquisite taste sees it feature prominently on the menu in the school.
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