Alex Mitcheson

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Fjordland venison nigiri on a Friday night? Yes, please.

Last weekend, I took a full circle pilgrimage back to Auckland, New Zealand, a place I lived for a year working in hospitality over a decade ago, at a time that was tough and with few smiles.

The road trip has changed. Mix tapes and scrunched-up maps are out; cars are smoother and the roads busier. But no one ever said comfort had to be compromised.

My full-length road trip of Oregon last May was a roll call of high-end boltholes, menus

I’ve been chatting with chefs for years — doing it without swearing and in front of a crowd has its challenges, but hell, it’s rewarding.

Moderating the chefs’ panel @samplefoodevents this past weekend brought ear-catching i

What makes a great restaurant something bloody memorable is nuance and the tiniest of details. Small grains of excellence that compound over hours, days, weeks, months, and years, reinforcing all the other ‘noticable’ working elements.

Alex Mitcheson © 2025