The Last Kitchen: My home away from home.

Today I want to show you some photos of the restaurant where I worked for 4 summer seasons (30 months in total) in Fox Glacier, New Zealand. Fox is a small town of 500 people lost in the West Coast, a ** very ** rainy zone of the country, where it rains 6000mm (6 meters !!) of rain per year. The town is situated at the foot of the largest mountain range in New Zealand, the Southern Alps. The main attraction of the place, and the reason this village was born is a glacier ... Fox Glacier.

Since the town was born around the glacier, makes it a super touristic place, people go for two days, in one of them they visit the glacier (it can be a hike with mountain guides, can be by helicopter) and the next day they visit Lake Matheson. This makes you to be constantly seeing new faces, never to see them again. For being such a small town lost in the mountains, it has a lot of life ... the locals are wild and authentic people. I say lost in the mountains because the closest cities are 160km north (Hokitika) or 260 km south (Wanaka).

The Last Kitchen is called this way because it is the last restaurant in the town if you travel from north to south (most tourists go through Fox from north to south, heading to Queenstown.) The restaurant is quite small, can sit about 45/50 people at the same time, but as it is a country with English culture the kitchen opens at 5pm and closes at 11am approximately, which gives room to do three services. A busy night we cooked for 150/180 people , being two chefs and one person washing dishes and plating the desserts. With no doubt the work was hard and intense, but at the same time there was such a good atmosphere in the place that it became very bearable and at the end of the night it is always satisfactory to have done the service well

The menu is quite simple but at the same time all very well done and with very good quality products. "Western" food as it is called in English which for what I understood is a mixture of European cuisines with the addition of burgers. Fish and Chips, which is fried beer-battered fish served with fries, salad and tartar sauce. Roast vegetables salad with alioli and pesto. Lamb burger with beetroot chutney, chicken burger with Brie, bacon cheese and honey mustard. Ribeye Steak that can be with potato chips and salad or with roasted vegetables and with an accompaniment of choice: Mushroom sauce, pepper sauce, garlic butter or two fried eggs. Salmon fillet with fennel risotto and capers and dill cream.

Well ... no more boring talk... I leave you with the photos. They were all taken by me with a Motorola MotoG3. I hope you like the tour !!

Fox Glaciers Main Street.

The small kitchen.

This is how we get the Ribeye.

We open it up and trim it.

Next we roll it really tight in glad wrap to give it a nice rounded shape.

Final result: a fine looking Ribeye steak (250gr)

And now served, with roast veggies and garlic butter.

A bit of show cooking :P

In the kitchen I am a clean freak.

Baked Camembert, with pistachios, honey and cracked pepper.