Malcolm told me that he’s not that hot with this computer stuff…. but cooking as well as he can then I guess I can forgive him. below is from the Breckenridge website, celebrating 20 years …. peter, webmaster


🎉 Celebrating 20 Years in 2020  🎉


This October we are celebrating 20 years since owner and chef, Malcolm Redmond, found and purchased the perfect spot overlooking Chardonnay vines in sunny Hawke’s Bay to build Breckenridge Lodge.

We have organized several celebrations and pricings to mark the occasion in style. Although our season will officially open September 1, 2020, we do have 2 very special pre-season events that have us opening our doors early for an exclusive few.

22 August: Bubbles Brunch
29 August: Winemaker’s Dinner with Tony Prichard of de la terre winery
1 September – 31 October: Back to Basics Pricing

Bubbles Brunch

Saturday 22 August at 11:30 am – 2:00pm

It will be a gourmet experience to remember. Celebrations should always start with bubbles, and this brunch will be a celebration of Hawke’s Bay Best. Chef Malcolm Redmond will prepare a 4-course brunch using fresh and local ingredients paired with at least 4 premium Hawke’s Bay Bubbles including the 1st launch of red bubbles from de la terre made with their Barbera grapes.

This is an exclusive event and open to a maximum of 10 people at $140 per person. Accommodation for 21/08 and 22/08 is also available to only those who purchase tickets for the brunch. “Back to Basic” pricing will be acknowledged for those dates. To book this event, please email directly to


Our Winemaker’s Dinner with Tony Prichard of de la terre winery.

Saturday, 29 August at 6:30pm

An exclusive weekend for those who enjoy the best of what Hawke’s Bay has to offer. A dinner experience that matches the talent of two of Hawke’s Bay’s finest; winemaker Tony Prichard of de la terre winery with the kitchen creations of Malcolm Redmond of Breckenridge Lodge. We will start the evening with de la terre bubbles at 6:30pm, followed by a 5-course degustation menu prepared by renown chef, Malcolm Redmond. Each course will be expertly paired with one of Tony’s exquisite wines from de la terre. Come hear how each dish is prepared and learn how each bottle and vintage has been made.

This is an exclusive event with a limit of 10 people. Dinner with wine is $200 per person, or Dinner with wine and accommodation for Saturday night is $900 double occupancy or $650 single occupancy. (Friday night accommodation also available at “Back to Basics” pricing). To book this exclusive event, please email directly to


Back to Basics Pricing

September & October 2020

Our season will officially open 1 September 2020. To celebrate our purchasing milestone of 20 years and to encourage Kiwis to experience more of what New Zealand has to offer, we are offering a “Back to Basics” pricing for New Zealanders for the months of September and October 2020.

“Back to Basics” prices refer the price of accommodation as it was when the lodge was completed and first open to guests in 2004. When booked directly, we are offering our Bed and Breakfast for $500 per night (currently valued at $750) or Dinner, Bed, and Breakfast with predinner drinks for $790 (currently $1020). As always, juice and soft drinks are complimentary, whereas wine and alcoholic drinks are extra.

You are not obligated to dine with us, but if you would like to book for dinner at the lodge, we appreciate notice of at least 24 hours. To take advantage of this one- time offer, please be sure to book directly and mention our special pricing.