Amayjen cracks Cuisine’s top 100
Feilding can lay claim to one of New Zealand’s finest eating establishments after Amayjen cracked Cuisine Magazine’s list of top 100 restaurants for 2017.
The family-run diner was Manawatu’s only selection on the shortlist when the food magazine revealed its catalogue of top restaurants for its Good Food Awards on Wednesday.
The accolade comes two months after Amayjen took out the best dish at the Plate of Origin competition in Palmerston North.
‘‘It’s been a pretty good year,’’ owner Jenni May said. ‘‘To be the only restaurant in the Manawatu on the list is pretty awesome.
‘‘We’re still just new, only two years, so we’re always trying to build.’’
Jenni runs the front of house, while husband and head chef Andrew mixes the flavours behind the scenes, drawing his inspiration from wild game meat.
‘‘He loves game and the locals seem to like it,’’ Jenni said.
While good food was a requirement, Andrew said it was the little things that created an experience for diners.
‘‘It’s the whole package,’’ he said. ‘‘You’ve got Jenni out the front doing the best she can, bringing all the professionalism. Then you’re doing the little things as well as the food – really getting the right flavours and using different techniques.
‘‘You’d like to think I love it. That’s the reason we do it.’’
After growing up in Palmerston North and attending St Peter’s College, Andrew completed a chef’s course in Whanganui. He perfected his culinary skills in the United Kingdom.
He bought Amayjen with Jenni in 2014 after returning from Scotland, where he worked at several restaurants, including luxury country hotel, the Kinloch House.
The restaurant was expanding too, Jenni said. The couple have opened a private dining room, which has given them the ability to host weddings, celebrations and other events.
Cuisine Magazine editor Kelli Brett said Andrew and Jenni’s passion and dedication for food saw their restaurant included.
Brett judged the Plate of Origin competition and had visited Amayjen twice.
‘‘I’m impressed with the style of cooking and the intensity of the flavours they’re using.’’