Jimmy Cook’s will con­test Plate of Ori­gin

The Tribune (NZ) - - ENJOY -

Rep­u­ta­tion means ev­ery­thing and Jimmy Cook’s restau­rant at The Copthorne Ho­tel has again been cho­sen to con­test the Plate of Ori­gin.

The Plate of Ori­gin is part of Agri-In­vest­ment Week and, last year Jimmy Cook’s, guided by Ex­ec­u­tive Chef Jono Maw­ley, won the Peo­ple’s Choice award.

In the com­pe­ti­tion 12 restau­rants in Manawatu were part­nered with a cel­e­brated restau­rant out­side the re­gion. Last year Jimmy Cook’s was paired with Ar­bour from Blen­heim and to­gether they cre­ated a dish that show­cased New Zealand sal­mon and Cloudy Bay clams from Fox­ton.

Peo­ple’s Choice is a sought-af­ter award be­cause it’s de­cided by din­ers and peo­ple who en­ter through so­cial me­dia.

"We were grat­i­fied by the num­ber of peo­ple who chose to dine with us which gave us recog­ni­tion around Manawatu," Jono says. "We served a lot of sat­is­fied din­ers that week."

This year Jimmy Cook’s is part­nered with Chilling­worth Road from Christchurch.

"They’ve cho­sen Akaroa sal­mon and Meadow Mush­rooms as their ’hero prod­ucts’ and we are fi­nal­is­ing our in­gre­di­ents in the next few days," Jono says. The ex­ec­u­tive chef from Chilling­worth Road, Dar­ren Wright, vis­ited Jimmy Cook’s last week to dis­cuss their en­try.

The suc­cu­lent and mouth-wa­ter­ing dish will be fea­tured at Jimmy Cook’s dur­ing AgriIn­vest­ment Week from March 13-18 and Jono and his team in­vite din­ers to taste the dish and its de­lec­ta­ble flavours.

"Our col­lab­o­rated dish will be avail­able ev­ery night and any­one want­ing to ex­pe­ri­ence it will re­ceive a 10 per cent con­ces­sion if they book in ad­vance," he says.

But there’s a lot more at Jimmy Cook’s in ad­di­tion to their Plate of Ori­gin en­try. It’s a top com­pet­i­tive Manawatu restau­rant that of­fers a range of de­li­cious choices on its ex­ten­sive menu.

Jono em­pha­sises that first pri­or­ity is to serve the peo­ple of the Manawatu so they can call Jimmy Cook’s their own.

"Our suc­cess last year re­in­forces our rep­u­ta­tion as a go to place in the re­gion," he says. "Once Plate of Ori­gin is over, we’ll in­tro­duce our new au­tumn menu which again will be a draw­card."

Jimmy Cook’s can look back on 2016 with pride. As well as Peo­ple’s Choice, Jono was named sec­ond run­ner-up in the Manawatu Chef of the Year com­pe­ti­tion and mem­bers of his team were fi­nal­ists in their class. Hugo Ver­voort was hon­oured in the Emerg­ing Chef and An­gela Han­son in the Maitre-d of the Year, both com­pet­ing as fi­nal­ists.

In ad­di­tion Jimmy Cook’s is a re­peat re­cip­i­ent of the pres­ti­gious 2016/2017 New Zealand Beef and Lamb Ex­cel­lence Award.

With that rep­u­ta­tion be­hind it, Jono, his amaz­ing team and Jimmy Cook’s can look for­ward to a fur­ther year of achieve­ment and recog­ni­tion from the in­dus­try and reg­u­lars who love the restau­rant and rel­ish its ap­petis­ing se­lec­tion of dishes.

Copthorne Ex­ec­u­tive Chef Jonathan Maw­ley dis­plays two of the awards both he andJimmy Cook’s have re­ceived.

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