STAFF at the Cock & Bull have recently shown they are tops by winning a number of trophies for the group.
In particular, Stacey Truong, a young Commis Chef from Botany Cock & Bull, won three titles at last week’s NZ Culinary Fare where outstanding chefs from throughout the country vied for national titles.
This latest win follows closely on the heels of another triumph by Botany staff.
Stil Vodka, a competitively priced premium brand from 42 Below, threw down the challenge to bars and clubs across New Zealand to infuse some new flavours into their vodka.
Spurred by recent successes at the Brew NZ Beer awards, the Botany team rose to the challenge developing a variety of infused vodkas from traditional tropical fruits, through to the more unique Christmas Pudding, and Thai Green Curry flavours.
However, the ultimate winner was an amazing Wasabi & Sushi infused drink.
But the winning doesn’t stop there. Cock & Bull also achieved success at the Hospitality Association of New Zealand annual awards.
The group won two major awards, one for gaming at Botany, and the other for best lamb dish.