Coastal Club

MARCH 2021

A chat with promising young chef, Joshua Ross, Head Chef at Bellamy’s by Logan Brown.

Joshua Ross

Joshua Ross has been the Head Chef at Bellamy’s by Logan Brown for the past three years.  The restaurant occupies the entire third floor of New Zealand’s House of Parliament in the famous Beehive building, with fabulous views over Parliament grounds. Bellamys is frequented by Members of Parliament and also open to the public.

Josh was previously the Sous Chef at the iconic and award-winning Logan Brown restaurant in Wellington.  One of his career highlights is when he was first elevated to this role.  Another career highlight was making the finals of the San Pellegrino Australian-Pacific Young Chef of the Year competition in 2016, and travelling to Melbourne to cook for five of Australia’s top chefs.

Under the Logan Brown banner and with Josh at the helm, Bellamys has been reinvented as a modern contemporary restaurant in the heart of the parliamentary precinct.  About 20% of the diners work at Parliament while the remaining 80% are members of the public.

Josh is careful to select only the finest ingredients with a focus on seasonal fare and supporting NZ producers who have a story to tell.  The menu offers a two or three course menu for both lunch and dinner, which changes regularly.

He is a regular user and keen supporter of Coastal Lamb and Coastal Spring Lamb – it’s the only lamb they serve at Bellamys. He appreciates the consistency of our lamb, its tenderness and great flavour – “You can definitely taste the saltiness”.  He also gets great feedback from his discerning clientele about the lamb.

Josh loves the buzz of Parliament.  “Working in the Beehive is a bit surreal”.  It’s a prestigious institution and he feels privileged to have cooked for lots of VIPs including Prime Ministers, ex-Prime Ministers, influential business leaders and international delegations.  For Josh, sharing his love of food and what he and his team do is awesome.  “It’s why I do hospitality.”  Josh is a passionate, creative, innovative and highly talented chef who loves his work.

The view from Bellamys by Logan Brown
Coastal Lamb at Bellamys by Logan Brown

The America’s Cup captured the hearts of New Zealand – and Coastal Lamb was in amongst the action.

America’s Cup

The America’s Cup is the oldest trophy in international sport.  It dates back to 1851 when the yacht America sailed across the Atlantic to take on 15 yachts representing the best of the British fleet in a race around the Isle of Wight – and won.  As the America sailed in first position past the Royal Yacht from where Queen Victoria was watching the race 170 years ago, she asked one of her attendants to tell her who was in second place.  “Your Majesty, There is no second” was the now famous reply! Those four words are perhaps still the best description of the America’s Cup and how it represents the singular pursuit of excellence. It is undoubtedly the most difficult sporting trophy in the world to win. (And it’s why at Coastal Lamb, we aspire to be the best and most recognised lamb brand in the world – there is no second!)

Last week, after months of hype, racing and on and off the water drama; and in front of a spectator fleet of 3,000 boats, Team New Zealand beat Italy’s Lunna Rossa to make it 7 wins (Italy won 3 races) and claim victory in the 36th America’s Cup regatta.

The AC75 boats they raced in to contest this year’s Cup are outstanding vessels – part boat, part aeroplane, with the capacity to sail at three times the wind speed.

While the America’s Cup series, which began in December was curtailed a little by Covid 19, the penultimate end of the competition was truly something special.  And Coastal Lamb was right in amongst it.  We were proud to be the official lamb supplier to ‘Te Pou’ – New Zealand House, which was located at the Viaduct Marina, in the heart of downtown Auckland – and in the hub of all the festivities.

They’re eating our lamb here – Te Pou, NZ House
Millie & Tom and Alana & Sam

Love is in the air – weddings with Millie & Tom and Alana & Sam, rowing and Anna Macintosh on how to build a stunning sleep out.

The O’Neill family have had a busy few months.  Michael and Anne Marie’s son Tom married Millie Holden in Hawke’s Bay in November at her family farm, Forrest Gate.  Their daughter Alana married Sam Middleton at their home farm ‘Bakers Crossing’ in January.

Millie and Tom's wedding party
Alana and Sam's special day

Like a great marriage, Rowing is a sport that involves passion and commitment too! Georgia and Sam Jefferis are representative rowers for their respective Schools, Waikato Dio and St Paul’s Collegiate.  Dave and Lyndi are proud supporters and have helped sponsor their teams under the Coastal Lamb banner, which is very much appreciated.  We wish Georgia and Sam all the best for success in the prestigious and hard-fought Maadi Cup – the biggest school sporting event in the Southern Hemisphere with over 2,500 athletes from 130 schools competing. Go well!

Anna Macintosh

Some people just can’t sit still.  They’re always dreaming of, or looking for their next project.  Coastal Lamb farmer, supplier and shareholder Anna Mackintosh is definitely one of those people.

Anna is actively involved in helping to run their extensive 5th generation family farming operation, with her husband Paul.  Paul’s parents Bruce and Helen and his sister Ruth and her husband Simon are also very much involved in the family business.

The Mackintosh’s sheep, beef and arable cropping enterprise is run across their three farms in Whanganui and the Rangitikei.  They keep their business diversified by including arable cropping, agricultural contracting and a silo complex in the mix.  They also rear chickens for the egg-laying industry.  Anna and Paul have 3 children too – Ben, Duncan and Emily and a menagerie of pets. Life is busy!

A couple of months ago Paul & Anna embarked on a project to transform an old chiller-truck body (like a shipping container but made of fridge panelling) into a cosy sleepout.  It started as a family venture with some help from engineering farm staff, but soon became something of a community project thanks to the generosity of friends and family pitching in their time and skills to help.  Anna says it was a hugely rewarding project and she loved learning a lot of practical DIY skills along the way. The result is outstanding and a credit to Anna’s tenacity and ability to get things done.  Just look at the before and after photos – amazing.  Love your work Anna!

The finished result

Anne-Cle Gordon celebrated the arrival of a new litter of the most beautiful black Labrador puppies.