Bevan Smith

Bevan Smith’s life has always revolved around food since his childhood growing up on a Northland dairy farm. Surrounded by citrus orchards, mum’s lush vegetable gardens and his favourite feijoa hedges. Smoked snapper heads at school, netting for flounder with his dad and boiling up pipis from the beach all helped shape a young, hungry boy’s mind. A move south at age ten revealed a very different food experience. Braided rivers with sea-run salmon, trout and long, slippery eels. Stone fruit, berry farms and tussock covered hills, speckled with wallabies, rabbits and deer. A hunting and fishing paradise. Inspired by his cousin, Bevan began his professional culinary journey by leaving home to train in Christchurch, and went on to cook in prestigious restaurants in London and Brisbane. He finally returned home to the Waitaki plains in 2006 to establish the now famous Riverstone Kitchen. Numerous awards later, Riverstone is beloved for its approach to seasonal food, simply prepared, from the stunning gardens that surround the restaurant. Bevan is the author of three previous cookbooks and a father of two. He continues to cook, travel, teach and inspire others who share his love of ethically produced food and the notion that all people can, and should, eat well.