MAGNIFICENT MARLBOROUGH

Vibrant, driven and focussed, Angela Dillon is an impressive woman, as is her impeccable property, The Marlborough Boutique Hotel. Luckily for international and domestic travellers, and locals, she has an eye, and a steadying hand, across all aspects of this beautiful accommodation and its eatery, which was built in 1901 for a very different initial purpose.

Originally located in the township, it was built for the Sisters of Mercy nuns. After many lives as a home for the nuns and later a youth centre, it was moved to its new location in 1994. Separated into sections (nicknamed by current staff ‘the Lego house’) it was meticulously put back together and restored. When Angela purchased the property in 2016 it had been operating as a bed and breakfast and Angela has transformed it into the five-star hotel it is today.

Now surrounded by grapevines, gorgeous established trees, a citrus trail and native garden, it is a haven of peace — and, dare I say it, you really can ‘feel the tranquillity’. The adjacent chapel, has been deconsecrated (and not as I thought, available for me to worship in should I wish), and is now a cosy yet sophisticated drinks area for guests to meet and share a tale or two over cocktails and nibbles. The hotel itself comprises 10 stunningly appointed rooms where everything is tailored to a traveller’s needs — from the glorious beds to the fine bed linen to the bathroom amenities. Every detail of a guest’s stay is considered, including the opportunity to sit down with resident sommelier Neil Kapadia for a relaxed one-hour journey into what makes Marlborough wine truly special — I discover that it’s more than sauvignon blanc and pinot noir, as Neil tells me. He likes to challenge people’s preconceptions about varietals that they think they do and don’t like, by giving them opportunities to taste wines that challenge expectations — and often changes the tasters’ minds.

Two standouts from our tasting were the sublime Mahi Pinot Noir 2022, and the Marlborough Boutique Hotel’s own Rosé Estate wine — a mix of 85 per cent riesling and 15 per cent merlot, with a beautiful salmon pink colour and bright notes of strawberry and red apples.

It is clear that Angela understands what guests want from a luxury getaway, and not only has she provided the bones for this in the form of the hotel, but she has also provided the soul, through the people she employs as staff, significantly, head chef of on-site restaurant Harvest, Wieland Matzig. Hailing from Frankenberg in Saxony, Germany, Matzig knew he wanted to be a chef from a very young age, and at 14, he started working in a four-star hotel kitchen as an intern, immediately falling in love with professional kitchens. He returned at every opportunity during school holidays, before beginning his formal apprenticeship aged 18, and was accepted at a prestigious Kempinski Hotel in the Middle East. After finishing his training, he was offered a role at the Emirates Palace Hotel and, encouraged by his mum, he accepted it and stayed for 10 years. Originally planning to return home to Germany, he and wife Macy changed tack three years ago and headed to Marlborough, New Zealand to take up the head chef role at The Marlborough.

Now that Weiland, Macy (House Manager at the hotel), and their children have made their home here, they can’t imagine leaving Harvest, or Marlborough — and NZ residency for the family is a future goal.

Wieland describes his early style as Italian-influenced, thanks to his first chef-mentor, and over time his approach has developed to incorporate a focus on fresh, seasonal and local produce — a contemporary, elegant, vineyard style of dining. While the menu and food at Harvest are elegant and refined, he encourages people to come by for a relaxed dining experience, rather than feeling the need to dress up or wait for a special occasion. Wieland refers to his appreciation of the way Angela is so open to his ideas and suggestions — a level of trust that allows him to keep growing and developing. In addition, he praises the local producers with whom he has worked hard over the last few years to foster a close relationship.

The à la carte menu changes with the seasons, but guests can expect dishes such as delicate Mānuka Smoked Fish Rillette with Textures of Estate Cucumbers and Gin; Marlborough Market Fish with Capsicum and Cashew; and Lumina Lamb Loin with Cannellini Beans, Pistachio and Cherry Jus. With refined plating, rich flavour and a focus on contrasting textures, each of these dishes were a delight. A recent addition to The Marlborough Boutique Hotel is a secluded private dining spot, overlooking the stream and vines beyond. This is a place that can be set up for private entertaining and special occasions, whether that is to celebrate a special birthday, a milestone anniversary… or even to pop the question!

Whether for any of the reasons above, or just for no reason at all, Angela, Wieland, Macy and the rest of the team are waiting to welcome you, for a getaway to remember.

themarlborough.co.nz