Kiwi chef Matt Lambert's New York restaurant has received the ultimate accolade- a Michelin star.
The Musket Room, which serves New Zealand-inspired dishes, has received a star in the annual Michelin Guide for New York City restaurants, released this week.
It joins an elite list of restaurants not only in the Big Apple but also around the world, and is a big boost for Lambert, who opened the restaurant only a few months ago.
Lambert grew up in Henderson, West Auckland, and is a former student of Liston College. He started washing dishes when he was 14 at a restaurant owned by another Westie, chef Garry Bates.
Lambert told the Weekend Herald this year his dishes were heavily influenced by the tastes and memories he grew up with.
"I've a couple of dishes based on the fact that I used to go fishing for eels in Henderson Creek every weekend," he said.
"We used to pick wild boysenberries [there] and in the same creek there would be wild leeks growing."
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The Musket Room, which serves New Zealand-inspired dishes, has received a star in the annual Michelin Guide for New York City restaurants, released this week.
It joins an elite list of restaurants not only in the Big Apple but also around the world, and is a big boost for Lambert, who opened the restaurant only a few months ago.
Lambert grew up in Henderson, West Auckland, and is a former student of Liston College. He started washing dishes when he was 14 at a restaurant owned by another Westie, chef Garry Bates.
Lambert told the Weekend Herald this year his dishes were heavily influenced by the tastes and memories he grew up with.
"I've a couple of dishes based on the fact that I used to go fishing for eels in Henderson Creek every weekend," he said.
"We used to pick wild boysenberries [there] and in the same creek there would be wild leeks growing."
More
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