Botswana Butchery is one of Good Group Hospitality’s premium restaurant brands.

One of Queenstown’s most renowned restaurants, Botswana Butchery offers a la carte options to suit a wide range of tastes and is consistently rated highly by visitors and locals alike. This well established Queenstown institution has gained ongoing recognition because of its consistent quality food offering, extensive wine list and stunning furnishings.  

The Botswana Butchery ethos of delivering flavoursome lunch and dinner menus in a plush, yet relaxed, environment is central to Botswana Butchery’s success. The restaurant prides itself on exemplary levels of service and attention to detail at every stage of its wine and service delivery by knowledgeable staff.  

Dinner and lunch menus can be matched to superb Central Otago and international wines from the restaurant’s private 1800 bottle cellar. Set menus are also available for groups of 10 or more people.

  • Warwick Taylor // Executive Chef

    After three years training, Warwick started his career working in some of the top five-star hotels in Southern Africa, including the iconic Mount Nelson in Cape Town. Warwick then pursued five years cooking in Europe, culminating in time spent at Longueville Manor in the Channel Islands.
    Back to South Africa he took the reigns as Executive Chef at the Arabella Hotel and Spa before being invited to join the opening team for the award-winning Costa Navarino complex in Greece.
    Returning to South Africa again, Warwick formed a company outsourcing culinary services to Creation Wines before opening two of his own restaurants in the seaside town of Hermanus.
    Warwick and his family have now made the South Island home and after four years spent as Head Chef of the talented team in the Botswana Butchery kitchen, he is now the Executive Chef for Good Group in Queenstown.

  • Stefano Demartini / Head Chef

    Stefano is a talented chef who has been passionate about food from a young age. He began his career working in his family's restaurant in Italy, where he learnt the basics of Italian cuisine from his mother and grandmother, who were both skilled chefs.

    With a desire to learn more, Stefano completed an apprenticeship at the Michelin starred Le Fermata, where he developed his skills and started experimenting with new techniques and styles. His passion for culinary innovation led him to accept an offer to work at the Intercontinental Bahrain, where he adapted his cooking to cater to an international audience.

    After a successful stint in Bahrain, Stefano decided to move to New Zealand with his family to pursue his next culinary adventure. He chose Botswana Butchery as the ideal restaurant to continue his passion for sourcing the highest quality ingredients and creating extraordinary dining experiences.

    With his extensive experience and passion for food, Stefano is a fantastic addition to the Botswana Butchery team.

  • Graeme Allan / Venue Manager

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