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The food here at Arcady is second to none! Our talented on-site kitchen team provide three meals a day, catering to all dietary requirements and allergies.

All menus are approved by a nutritionist, ensuring that we follow a balanced diet.

Our continental breakfast is served with a hot option along with porridge and toppings in winter.

Students enjoy an extensive salad bar and toasted sandwich station during lunch along with a hot option, fresh baking and fruit. A variety of soup is available during the winter terms.

Dinner always includes two proteins, a starch option and a variety of vegetables – and there’s no limit to the amount of vegetables you can eat! A hot or cold dessert is provided with treats such as self-saucing chocolate puddings and an ice cream parlour with sauces, marshmallows, wafers and sprinkles …

Sunday brunch can include anything from waffles, pancake day (think, crepes, bacon, berries, banana, whipped cream, fried chicken maple syrup!) to a full cooked English breakfast!

Our impromptu themed dinners – like Star Wars night and Mid-Winter Christmas – are always enjoyed. Late meals and packed lunches are available during the week days for students whose lectures, labs, tutorials or sports practices fall over meal times, and we provide sick meals for those unexpected moments.

Meals are still provided if you wish to stay through the term breaks.

Sample Menu:


Themed Dinner Examples:

About our Head Chef


Scott is a man of many talents and has worked in many places! He started off in London before moving to New Zealand and working in a variety of kitchens and restaurants across the South Island!

Scott was born in the German town of Walsrode in a British Military Hospital, where he lived before moving onto London with his family. He left school at 14 and began his first job in a kitchen at The Square in Mayfair under chef Philip Howard. When he was 19, with just $2500 to his name, he moved to New Zealand. 

He started out midwinter in Queenstown, cleaning motel rooms before landing his first job in a kitchen. He worked for no pay, just to get in a restaurant. Scott worked as a bouncer as well as his kitchen job in order to get ahead. Then he secured himself a position as Sous Chef at Botswana Butchery on Queenstown’s Waterfront where he managed 12 chef’s.  After a fire in the restaurant roof ended his time there, Scott worked in a variety of places in Wanaka and at Braided Rivers in Ashburton before spending 2.5 years at the Hotel Ashburton. 

At this point with two young children, he decided to take a break from the demanding lifestyle of a chef and spent 6 months working in precast concrete and 12 months building residential houses in Ashburton. After 18 months away, Scott decided it was time to head back to the kitchen. He took on a role as Head Chef at the luxurious Whare Kea Lodge in Wanaka, where he put his array of skills to the test providing top quality food for guests of the well known retreat. From there, following a move to Christchurch, Scott has taken on several high profile roles in Christchurch kitchens including; Sous Chef at The George Luxury Hotel and 
Head Chef at The Carlton in 2015. 

A highlight of Scott’s career was working in Amberley Castle in West Sussex (a 910-year-old castle). He worked here in a team of 10, serving exceptional food to a range of celebrities including David and Victoria Beckham. 

We were incredibly lucky to have Scott join the Arcady Hall kitchen in 2017 as Head Chef. Each and every day students are provided with delicious and nutritious food prepared by Scott and his team.

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