Botswana Butchery Queenstown

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.

  • Yashan Yu / Head Chef

    After completing her studies at Le Cordon Bleu in both hot kitchen and pastry culminating in a Diplôme Avancé Culinaire , Yashan joined the award winning team at Amisfield, Working and learning her way through the various sections of the kitchen Yashan was part of the talented team that achieved the first three hats in the South Island in 2019.

    Her foundations as a chef were formed in being part of the research and development at Amisfield exploring foraging, cheesemaking, pastry and molecular cuisine.
    Yashan’s next challenge was a move into the world of steak houses with a position at Jervois Steakhouse, again exploring different sections and progressing up to running the kitchen, Yashan was ready for her next challenge.

    Yashan joined the team at Botswana Butchery in 2022 and her confidence and ability to absorb knowledge saw her working through the kitchen before moving into managing the kitchen.
    Yashan’s uncompromising standards and inclusive manner in drawing the best out of those she works with has afforded her the opportunity of leading the brigade and being promoted to the Head Chef role in 2024. Yashan’s sense of pride and precision in her cooking has set her up to lead the talented team that is the Botswana Butchery brigade.

  • Graeme Allan / Venue Manager

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Online bookings are temporarily unavailable.

Please call the restaurant on 09 307 6966 to make a booking.

Thank you.

Online bookings are temporarily unavailable.

Please call the restaurant on 03 442 6994 to make a booking.

Thank you.