New Zealands best loved Cellar Door

The Talent Behind Greystone’s Table

At the heart of Greystone’s dining experience is Executive Chef Cameron Woodhouse. His philosophy is simple: let the land lead the plate. Each menu follows the rhythm of North Canterbury’s seasons,  ingredients grown, foraged, or raised nearby, brought together to tell the story of this place.

Cam’s approach is rooted in respect for the land and the people who work it. A keen hunter, angler, gardener, and forager, he spends as much time outdoors as in the kitchen, gathering inspiration (and often ingredients) from the hills, rivers, and farms that surround the Greystone restaurant. “Everything starts in the vineyard and the landscape around it,” he says. “Our job is to turn that into flavour, to highlight this place through the menu and the dishes we create”.

“North Canterbury has so much to offer,” Cam says. “We’ve got wild game, incredible produce, and some of the best organic growers and artisans you’ll find anywhere. We’re lucky here; we even raise our own hogget and pigs, so we get to work closely with the land from pasture to plate. It means we’re part of that whole process, not just the cooking at the end.”

Now, after nearly 4 years leading the Greystone restaurant, Cam continues to shape a dining experience that’s relaxed, grounded, and beautifully paired with Greystone’s organic wines. “I couldn’t do it without the team,” he says. “They bring as much heart and creativity to the kitchen as I do; it’s a real team effort. And for me, the best moments are when a dish and a wine come together in a way neither could achieve alone; that’s where the magic happens.”