A world-class offering
Sugarloaf, Flockhill Luxury Lodge’s restaurant, offers a true taste of the land.
Set against the awe-inspiring backdrop of Canterbury’s high country, Flockhill offers more than just stunning alpine views and architectural elegance – it’s home to one of New Zealand’s most exciting new dining experiences.
Sugarloaf, the lodge’s 36-seat restaurant, is open seven days a week – serving breakfast, lunch, and dinner to overnight guests, and lunch and dinner to day visitors. Under the leadership of Taylor Cullen, the experience is truly special.
Taylor’s food journey began in his parents’ Hamilton restaurant, washing dishes. An OE followed, with time spent in restaurants across Europe – from Michelin-starred spots to nonas’ kitchens. His fine-dining expertise sharpened in Australia, culminating in a role as head chef at Matt Moran’s Chiswick in Sydney. Now back home, he’s embracing a deepening connection to seasonal, hyper-local produce.
That passion is reflected in Sugarloaf’s unique position. The rugged high-country climate, with its extremes and altitude, demands creativity. The team has responded by creating microclimates, planting greenhouses, and cultivating a garden bursting with over 30 varieties of fruit, vegetables, herbs, and edible flowers. The chefs work hand-in-hand with gardeners, building a deep connection to the whenua (land) that defines each dish.
Technique is central at Sugarloaf. “We only cook over wood,” Taylor explains. “We’ve got a wood oven and grill, burning beech, cherry, and apple wood. It all starts with the ingredient, and we ask, what technique brings it to life?”
A standout feature is the dedicated ferment room, where seasonal abundance is transformed – fermented, pickled, bottled, and preserved into ingredients that support a menu guided by nature. “Nothing goes to waste,” says Taylor. “That’s where the magic starts.”
“Other restaurants are getting really good produce, and then they’re using that in a beautiful way, but I don’t think they get the layers of flavour that we do. It makes us be creative and is really exciting as a chef.”
Flockhill’s marketing manager, Valerie Wetmore, sees Sugarloaf as “a story guests get to eat.” She adds, “It’s turned into this lesson about what can be created in the high country when you focus on what belongs here, that guests can take away with them. The food tastes amazing because it’s meant to be here – people are eating what they’re meant to eat in this environment.”
“The majority of our guests are staying here because of the landscape and the activities on offer,” Valerie says. “And the restaurant becomes that surprise element – they weren’t expecting it to be the thing that made their trip.”
“It’s really an extension of their accommodation – they’re welcome any time. The bar faces away from the dining room, so it feels like a completely different space. It’s dynamic and lively, but still peaceful. The vibe shifts with the guests – some nights it’s a buzzing city restaurant, others it’s calm, with guests enjoying breakfast to the sound of piano music.”
Beyond the restaurant, Flockhill’s new Villas offer relaxed alpine luxury. Each of the seven complexes features two private king suites connected by a sumptuous lounge – perfect for families or friends. Reserve a Junior Suite, Deluxe Suite, or an entire Villa. Until the end of September, single-night stays start at $2,250, including all meals and the lodge’s signature farm tour.
For a day out to remember, Sugarloaf is open to the public for lunch and dinner. Book a three-course or tasting menu online.