Chef says au revoir to Terroir

She had the "best job in the world" one day. The next day she was handing in her resignation citing creative differences.
Until last week, Sara Simpson of Pakowhai was head chef at the award-winning Terroir Restaurant at Craggy Range Vineyards.
And just last week the restaurant was named Best Winery Restaurant in NZ in the Cuisine Restaurant of the Year competition.
Two Hawke's Bay restaurants were named finalists alongside Terroir including Vidals Winery Restaurant in the same category and Pacifica which won runner-up in the regional Best Smart Dining section.
The awards are the most authoritative national restaurant competition, setting the benchmark in dining excellence and, within the hospitality industry, are regarded as the ultimate award.
The judges noted Sara had made a huge impact after stints in the Far North and Melbourne.
"She offers a menu that fits the winery well: modern, fresh cuisine designed with Craggy Range wines in mind," the judges posted.
Sara had been a part of the team at Terroir since October 2008 and took over as head chef two months later.
"All was good there. I considered myself to have the best job in Hawke's Bay," she said.
Just a few days after receiving the award, she was called into a teleconference with the daughter of the owner of Craggy Range and told she had strayed from the French country theme the restaurant was supposed to uphold.
"She then proceeded to read me the new menu and it was non-negotiable," Sara said.
"I had to resign. There was no way I was going to stay. Especially since we won the Cuisine award based on my food."
After a few more days, Sara was told she wasn't needed to work out her notice.
It was the first time she had been told the menu was unsatisfactory because finalising a menu involved the thumbs-up from her and management.
"I just wanted to get this out there because I need a job and at the end of the day I stand for what I believe in," she said.
"I love the Bay and want to stay but if there's no work, I might have to go."
Originally from Napier, Sara moved to Melbourne and cooked in a restaurant formerly known as 312 and the luxurious Interlude, known for its modern French menu.
"I came home from Australia for this job. I wanted to come back because I missed the place and I wanted the best job in the Bay. I thought I had it."

Craggy Range's sous chef, Leyton Ashley, has taken over as head chef until a suitable replacement has been appointed.
Sara said while the food would still be of a high quality, she wanted people to know she was no longer cooking it.
"Hawke's Bay is a small area. Everyone knows each other's business and ultimately, it's my reputation on the line," she said.
 

Craggy Range chief operating officer Michael Wilding said Sara had been a valuable member of the team and he wished her all the best.
"Sara Simpson was part of a hugely talented team who worked extremely hard to win the acknowledgement of excellence that the Cuisine Best Winery Restaurant award represents," he said.
"We thank Sara for her creativity and commitment during her time at Terroir and wish her every success for the future."
Mr Wilding said a new head chef would be appointed within the month.