Set against a stunning backdrop of Margaret River’s premier vineyard sites, Howard Park’s Wine Chapel is welcoming ex-Noma chef and recent South West transplant Ben Ing for two six-course lunches matched to a selection of the Burch family’s most celebrated wines.
Taking place on two days over the Queen’s Birthday Long Weekend, Ben has curated an exclusive menu showcasing South West regional produce and a range of Howard Park’s premium wines. The Howard Park team has selected a diverse array of wine styles and varieties to match the menu and exhibit the best of the family winery’s South West vineyard sites, as well as some special releases from the Marchand & Burch French and Australian collections.
Before moving to WA’s South West, Canadian-born Ben Ing was the head chef of what is widely regarded as the best restaurant in the world, Noma, in Copenhagen, Denmark. His career began in his hometown of Ottawa when he was 17 years old, however, his talent and passion soon landed him a position at three Michelin star restaurant, Eleven Madison Park, in New York City.
Since then, Ben has worked all over the world, notably running Noma pop-ups in Sydney and Tulum, Mexico. After seven years at Noma and, coincidentally, just before COVID broke out worldwide, Ben and his partner Kirsty (former Noma head gardener and Perth native) decided to leave Noma for WA’s South West in the hopes of being closer to family and starting something for themselves.
“We’re thrilled to be welcoming Ben to the Wine Chapel for these special long weekend lunches. We’re extremely lucky to have a chef of this calibre host such an intimate affair in our Wine Chapel, which we know will make the ideal setting to showcase his seasonal menu,” Howard Park’s Wine Club Manager David Stredwick said.
While the menu is still in development, Ben will bring his talent and passion for fresh, local produce front and centre for this rare experience.
DATE / Saturday 25 September 2021
TIME / 12:00pm
WHERE / Howard Park Wine Chapel | 543 Miamup Road, Cowaramup WA 6284
TICKETS / $330 per person