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The Monteith’s Wild Food Challenge will return this May, with more than 60 restaurants, pubs and eateries nationwide taking part in the culinary promotion.
The annual competition invites venues to create limited-time dishes using wild, foraged or unconventional ingredients, paired with Monteith’s beverages. Participating businesses stretch from Riverton to Paihia, according to organisers.
The event gives hospitality operators an opportunity to attract diners through one-off menus and destination-driven food experiences.
Hospitality boost after strong return
DB Breweries marketing director Fraser Shrimpton says the challenge has become an important date on the hospitality calendar.
“The Monteith’s Wild Food Challenge is all about encouraging Kiwis to step out of their comfort zones, try something new, and support their local hospitality scene.”
Fraser says last year’s return after an 11-year hiatus showed strong appetite for inventive food experiences.
“That same appetite is carrying through to 2026, with strong interest from diners eager to get out, try something unexpected and support the venues taking part.”
Public voting returns
Public voting will again determine a shortlist of five dishes before a judging panel selects the overall winner.
This year’s judges are marine biologist and spear fisherman Sam Wild, Emily Lucas, founder of West Coast Pie Co, and broadcaster Jeremy Wells.
Jeremy says he is looking forward to joining the judging panel.
“Being a part of the Monteith’s Wild Food Challenge as a judge for the first time this year is very exciting.
“I can’t wait to see what the chefs come up with.”
Defending champion returns
Last year’s winner was The Smoking Barrel with its Wild Pitmasters Smoked Platter.
The Smoking Barrel head chef Josiah Smits says the 2025 win lifted the venue’s profile and brought in new customers.
