Our teaching staff have a wealth of knowledge gained from working around the world, and are passionate about creating the next generation of hospitality professionals.
Celia Hay's great love of delicious food, fine wine and the art of hospitality led her to establish Hay's Restaurant in 1994 and the New Zealand School of Food and Wine in 1995 in Christchurch, New Zealand.
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The use of small levels of noble rot - botrytis in a key element that has come to define the classic Pegasus Bay Riesling style. The opportunity for a preview of their tasting, featured at the New Zealand School of Food and Wine, on Sunday 28 July heightens the anticipation of what will be a fascinating event.