Helping hospice staff prepare for lockdown has seen a Marlborough restaurant recognised for their efforts.
For several years, kind-hearted staff at Chateau Marlborough have donated meals to Marlborough Hospice.
And when lockdown level 4 loomed, they pulled out all the stops to make sure there were plenty of meals ready for patients.
The move saw the team nominated for a NZ Food Heroes award – and now they are through to the finals.
Chef Maree Connolly from the hotel’s Quench Restaurant helps create the evening meals for patients to enjoy.
Hospice fundraiser and events coordinator Sandy Inwood says staff were delighted to be able to nominate them for the award.
“They have done this now for several years and just prior to lockdown they made sure there were enough meals to cover the entire lockdown period.
“The team at Hospice are very, very grateful for their support and generous donation.”
The campaign, launched with the support of Massey University, was launched by the New Zealand Food Awards earlier this year.
It aims to showcase behind-the-scenes efforts of local food producers, charities and individuals to ensure communities had access to quality food as part of the pandemic response.
Massey University’s national events and sponsorship manager, Kelly Douglas, says the range of food heroes is heart-warming.
“It reveals the astonishing scope and scale of innovation and community spirit unleashed in response to the COVID-19 pandemic,” she says.
The winner will be announced at a celebration dinner in Auckland on 8 October.