Marlborough Wine & Food Festival announces influential chef duo for 2026

Two of New Zealand’s most respected culinary voices will lead the 2026 Marlborough Wine & Food Festival on Saturday, 14 February 2026.

Peter Gordon ONZM (Ngāti Kahungunu / Ngāi Tahu / Clan Gordon) and award-winning author and culinary educator Nicola Galloway will bring a dynamic blend of global influence and seasonal, locally rooted cooking to the 39th edition of New Zealand’s longest-running wine and food event.

“We are thrilled to have Peter Gordon and Nicola Galloway joining us in celebrating all there is to love about Marlborough’s wine, food, people and landscapes,” says Loren Coffey, festival manager.

“These chefs embody two very different but equally important elements of New Zealand food culture – Peter for his bold, global creativity and Nicola for her thoughtful, seasonal philosophy. It’s a rare opportunity to see them both on one day, sharing ideas and championing Marlborough producers.”

Both chefs will give cooking demonstrations in the Culinary Pavillion, a festival favourite available to all ticket holders.    

Nicola will lead an intimate, seasonal-focused session celebrating the quiet power of seasonal, nourishing, everyday cooking using food from Marlborough’s fabulous small-scale producers. Her demonstration will showcase the region’s flavours and is designed to spark creativity and connection, leaving guests confident and excited to recreate nourishing Marlborough-inspired dishes at home.

Peter Gordon will lead a signature session shaped around Regal Marlborough King Salmon. Festival-goers can expect surprising, delightful flavour creations from the ‘Godfather of fusion cuisine’ and will enjoy his trademark storytelling as he demonstrates the versatility of one of the region’s most celebrated ingredients.

VIP Culinary Pavillion Experience

Festival-goers can buy an additional ticket for a VIP Culinary Pavilion Experience – an elevated Culinary Pavillion experience.

Each VIP experience includes:

·       Designated, reserved front-row seating

·       A tasting of the dish prepared in the demonstration

·       Complimentary glass of Marlborough Sauvignon Blanc (Peter’s will match the dish)

·       Post-session meet and greet (and book signing opportunity for Nicola’s session)

·       A premium take-home goodie bag

NEW IN 2026: THE CURIOUS CELLAR

Accessible to all ticker-holders, The Curious Cellar will host engaging, 10-minute talks from winemakers and local characters throughout the day.

Festival manager Loren Coffey describes Curious Cellar as relaxed, informal and inclusive.

“It’s a space for anyone curious about what’s in their glass. You don’t need to know a lot about wine to enjoy the talks and you will leave with some memorable stories, insights and facts,” Loren says.

FESTIVAL FOOD HIGHLIGHTS

More than 20 food providers, pop-up restaurants and local producers will be on-site in 2026. Highlights include:

·       Martin Bosley’s famed Oyster Saloon, based at Tohu Wines

·       Allan Scott Bistro, pairing food with award-winning wines

·       Wither Hills, showcasing seasonal ingredients with wines from the Cellar Collection

·       Bacon Bros, cooking with fire and passion using the finest ingredients

·       Styx and Stone, bringing a taste of their Christchurch restaurant to Marlborough.

·       Ascado, open-fire cooking Argentine-style         

KEY FACTS ABOUT THE FESTIVAL

·       Saturday 14 February 2026

·       Renwick Domain on Uxbridge Street in Renwick

·       Strictly an R18 event

·       On-site parking, and the site and facilities are mobility-friendly

·       Bus transport is encouraged; bus tickets are available now

·       Festival entry ticket options: General Admission, VIP Retreat and The Lounge tickets

·       Additional tickets are on sale for VIP Culinary Pavilion Masterclass and Wine Masterclasses

·       marlboroughwinefestival.com/

CHEF BIO: PETER GORDON

Peter Gordon ONZM (Ngāti Kahungunu / Ngāi Tahu / Clan Gordon) has been gathering ingredients, textures and techniques from across the world's kitchens, paddocks and oceans for more than 40years, combining them in thrilling new ways to fill our bellies. He’s often referred to as the ‘Godfather of fusion cuisine’.

With numerous books and TV shows to his name, award-winning restaurants in New York, Istanbul, London and Auckland, Peter’s been inspiring us for a long time. He has cooked for the late Queen Elizabeth II, the late Māori King Tūheitia Pōtatau Te Wherowhero VII and former US president Barack Obama among other notable guests.

Peter founded the leukaemia charity event ‘Who's Cooking Dinner?’ which has raised over $17M over 25 years. In 2020 he moved from London to Tāmaki Makaurau Auckland with his partner Al where they opened Homeland – the Food Embassy, cook school, community kitchen, restaurant and retail space that closed in 2024.

CHEF BIO: NICOLA GALLOWAY

Nicola Galloway is an award-winning food writer and author of five cookbooks, including her most recent, The Homemade Table.

She writes and photographs for recipe columns in Stuff publications and NZ Gardener Magazine. As an avid sourdough baker and preserver, Nicola teaches these subjects around New Zealand. She lives in Nelson with her family on a suburban quarter acre section, where her abundant garden provides inspiration for the recipes she shares.