From Michelin Stars to the Southern Alps

Becci's culinary journey began at a Michelin-starred restaurant in Northwest England, where her dedication and work ethic caught the attention of her mentors. "I really put in the focus," she reflects, "I'll go the extra mile." That same drive followed her across the world to Queenstown, where a chance conversation with housemates led to an email, a trial, and seven remarkable years at Amisfield. With a passion for hiking and food Queenstown is the perfect home for Becci.

The Magic of Honeydew

For the past seven years, Be Local Honey Collective has been honoured to supply Amisfield with two very special products: our native Southern Alps Beechwood Honeydew and Queenstown Honey from some hives less than 1 kilometre from the restaurant itself.

Becci describes the honeydew as "such a beautiful honey – without crystals, really quite specialised. The flavour you just can't pinpoint." She notes how sometimes the honey "almost smells cheesy" with its complex, earthy notes that can shift toward caramel. It's this unique character that makes it perfect for Vaughan's innovative, terroir-driven cuisine.

The Queenstown Honey features in Amisfield's signature beetroot dessert – the spiker antler, blood caramel – where it's the only form of sweetness added to a smoked beetroot juice caramel sauce. "The honey balances and gives floral notes and sweetness," Becci explains, demonstrating how a pure, local product can elevate a dish from excellent to extraordinary.

Bringing Vision to Plate

Working for Vaughan Mabee – ranked #44 in the World's Best Chef Awards – Becci is part of the team that's helped Amisfield achieve three hats and maintain its position as New Zealand's Restaurant of the Year. "The innovation comes from Vaughan," she says humbly, "and it's up to us to fulfil his ideas and creativity and get it to the plate."

But make no mistake – transforming visionary concepts into the precise, beautiful, intensely flavoured desserts that have captivated diners from around the world requires extraordinary skill, dedication, and creativity. As a vegetarian pastry chef, Becci brings her own unique perspective to a kitchen known for its connection to land, foraging, and hunting.

The Joy of Simple Pleasures

Despite creating some of the most sophisticated desserts in the southern hemisphere, Becci's personal favourites reveal a love for comfort and contrast. "I'm an English girl, so I love my hot desserts," she laughs, "like just classic crumble – so simple but so appealing." She's also passionate about soufflés: "I got good at it, and it's so versatile. You can make virtually any flavour, savoury or sweet.

"This balance between technical excellence and genuine love for the craft is what makes Becci – and the entire Amisfield team – so special to work with.

Seven Years of Partnership

We've had the absolute pleasure of supplying Amisfield for seven years, and we can honestly say they are the most brilliant, fun, and talented team we've worked with. Watching Becci and the crew transform our honey into elements of world-class dining experiences has been one of the great joys of running Be Local Honey Collective.

From the aphid-produced honeydew that tells the story of our beech forests to the Queenstown Honey that travels less than a kilometre from hive to plate, these products connect diners to the unique terroir of Central Otago.

Happy International Chefs Day, Becci!

To Becci and all the incredible chefs who pour their hearts, skills, and creativity into every plate – thank you. Your dedication to craft, your commitment to local ingredients, and your ability to transform simple, pure products like our honey into unforgettable experiences is what makes New Zealand's food scene truly world-class.

Here's to many more years of collaboration, innovation, and sharing the story of our remarkable region, one incredible dish at a time.

Be Local Honey Collective | Southern Alps Beechwood Honeydew | Queenstown HoneySupporting local, celebrating excellence, connecting terroir to table