Wallingford Hawke's Bay NZ

24/09/2026

Congratulations, Jeanette and Chris at Wallingford Hawke's Bay NZ . Two keys! We continue to be inspired by the exquisite guest experience you have created. Once you’ve been touched by the Wallingford magic, you never forget it. We hope you get to pause and celebrate your very well deserved Two MICHELIN keys and we wish you all the very best for the season ahead.

MICHELIN Guide

22/09/2026

Two MICHELIN Keys to the Homestead.

We are bedazzled — Wallingford Homestead is in the 2026 MICHELIN Guide.

To have a stay shaped by old-world hospo — a dining experience that keeps you at the table well into the night, open fires that draw everyone in, verandahs that witness the world going dark, gardens alive with the wingbeat of kererū — recognised as exceptional leaves us feeling giddy and a tad ambushed. Lucky us.

Wallingford is peopled by nurturers — kindred spirits who host, garden, forage, fish, farm, grow, dive, ferment, wash, cook, keep house, and distil. Gareth, navigator and bulwark, keeps it all spinning. To every one of you, our fellow paddlers — salute.

To the anonymous custodians of the Guide — who saw the untethered beauty in what we do and outed us on an international stage. Razzle dazzle.

And to our guests — all of you who have been in the waka with us on this adventure, and the encouraging voices from the sidelines — thank you. We hope to see you on our doorstep soon.

Chris & Jeanette

22/09/2026

Two MICHELIN Keys to the Homestead.

We are bedazzled — Wallingford Homestead is in the 2026 MICHELIN Guide.

To have a stay shaped by old-world hospo — a dining experience that keeps you at the table well into the night, open fires that draw everyone in, verandahs that witness the world going dark, gardens alive with the wingbeat of kererū — recognised as exceptional leaves us feeling giddy and a tad ambushed. Lucky us.

Wallingford is peopled by nurturers — kindred spirits who host, garden, forage, fish, farm, grow, dive, ferment, wash, cook, keep house, and distil. Gareth, navigator and bulwark, keeps it all spinning. To every one of you, our fellow paddlers — salute.

To the anonymous custodians of the Guide — who saw the untethered beauty in what we do and outed us on an international stage. Razzle dazzle.

And to our guests — all of you who have been in the waka with us on this adventure, and the encouraging voices from the sidelines — thank you. We hope to see you on our doorstep soon.

Chris & Jeanette

09/09/2026

Not everything at Wallingford is on the menu.
You'll come for the food, but what you'll remember is the storybook quality of it all.
Book in for the degustation or go a-tulip wandering.

Find us at .

02/09/2026

Newish to the tasting plate menu — Chris has been playing around with this one for a while.

Current iteration: a labneh made from hung buffalo yoghurt, sourced from , south-east of Auckland. Paired with fermented and dried apples, a green apple gel for acidity, and a spelt and dill seed crumble for texture. Finished with botanicals from around the property.

27/08/2026

Hospoing our hearts out at Wallingford for 8 years.

Making mistakes. Refining the offering. Learning what joy looks like on the faces of the folks who dine and stay with us.

This year, we received a hat.

What a feeling.

We've had champions — our wonderful team past and present, Gareth (Wallingford's supportive owner), and every 'body' who has graced our doorstep and shared encouraging words.

And co-conspirators — winemakers sharing their knowledge, producers and growers who've put the good stuff into Chris's hands.

Deep thanks to and the team at and , and to and for making the awards 'a happening.'

This industry that we love.

19/08/2026

As we farewell the 2026 truffle season, a few take-homes for us.

These weekends run on fab company, the finest food, wines worth the road trip, and a decent dose of mischief.

To everyone who shared in it with us — the lovely folks who turned up with smiles and curiosity, including our back-to-back couples — thank you. Huge thanks too to our truffle aficionado Kate and her canine companion Jim , unearthing our old-socks-and-sweat-scented treasures, and to our salt-of-the-earth Wallingford team, headed up by Christopher and his deft touch in the kitchen.

We were bedazzled by Julz Brogden and Chris & Laura , who poured their know-how into every glass and took us on a journey through their everyday.

To Lauraine and Murray, who travelled the length of the country to be with us — you left us with adjectives we've screenshotted and will save to reread at night, when life seems a little less bright: "exquisite dinner," "superb pastries," everything "made from scratch."

Roll on next truffle season — winter 2027, if you're counting.

Described as "possibly the most welcoming place in the world", discover the charm of Wallingford Homestead, where history meets luxury in New Zealand’s countryside. Award-winning hospitality, gourmet dining by Chef Chris Stockdale and Jeanette Woerner, and attention to detail make your sta

13/07/2026

Spring Fling is back for 2026, and we're thrilled to be part of it again — join our Central Hawke's Bay community at Wallingford Homestead on Sunday 11 October, 12–4pm, for Tulips, Treasure & the Table.
A garden treasure hunt, alfresco lunch, and tea by the fire — with prizes up for grabs including a luxe Wallingford stay.
Tickets at thespringfling.nz

01/07/2026

July at Wallingford. Truffle. W**e. 🖤
There are things that only happen in winter.
Truffles are one of them.

On Friday 24 July, Julianne Brogden of Collaboration W**es pulls up a chair at our long table to host a degustation dinner built around this season's Hawke's Bay black truffle.

Chris has been in the kitchen. Quietly.

Two seats left.

Described as "possibly the most welcoming place in the world", discover the charm of Wallingford Homestead, where history meets luxury in New Zealand’s countryside. Award-winning hospitality, gourmet dining by Chef Chris Stockdale and Jeanette Woerner, and attention to detail make your sta

17/06/2026

Calling all painters, dreamers and lovers of country living.

Jacky Pearson’s much-loved watercolour retreat returns to Wallingford this November — three days of painting with one of New Zealand’s finest.

Let your brush capture our French Faverolles at sunset, tūī in flight, flowers in bloom, or simply bask on the porch and fall back into the flow of things — before gathering at the table for Wallingford’s award-winning food.

26–29 November 2026
✉️ Bookings: [email protected]