It has been said that cooking is my life but that is simply not true, my life has been and remains far more diverse and interesting than solely cooking. True my career as a chef has allowed me the experience of travelling and working globally and the rewards associated with being moderately successful has allowed me to indulge in my passion for flying both as a glider pilot and more recently as the pilot of more high performance ex military and military replica aircraft.

Food and the different ways of preparing and presenting it is a never ending learning experience. My travels outside New Zealand I regard as an essential reality check and a means of reminding myself that there is much more to discover. The fact that I thoroughly enjoy working abroad is a bonus that I happily take with the territory.

I have worked as personal chef for millionaires and billionaires as well as begging to be allowed to work in traditional family restaurants to learn the secrets that rarely find their way into recipe books. The learning continues and now my dishes combine ideas gathered in many different parts of the world.

After I returned to New Zealand from Britain to open my first restaurant I was frustrated by not being able to obtain the ingredients I had become accustomed to having readily available. This led over time to importing what I needed myself. This aspect of my business interests has grown over the years and we now supply many restaurants and some leading retailers.

This web site is the next step in the attempt to share the superb products produced in Europe with a wider market. Very much more is already available than when we opened the doors of Bell House Restaurant but there is much more that we can enjoy.

Welcome to our web site we hope you will find something to enjoy, perhaps just a recipe or maybe a tip you were unaware of.

Finally thank you for visiting, call again. We are as with food trends, constantly changing.

Simon Gault