Morsel is formed of two halves. Kate Morse and Eliot Thomas. With a combined experience of over 30 years working in restaurants, cafes and bars they know their onions.
Kate cut her teeth in wine bars in Auckland city where she developed a huge sense of curiosity for the world of wine. Taking this to London she spent three years managing one of the top wine bars of the city, The 10 Cases. This unique and innovative wine bar pushed her knowledge of wine, food and service within a thriving professional environment.
Eliot was always going to be a great chef. His Fijian roots meant that his childhood was centred around a love for fresh ingredients and big flavours. He honed his craft working on superyachts around the world being able to work with unlimited budgets and special ingredients. Then in London he was apprenticed by the fantastic Stevie Parle at the Dock Kitchen and went on to be Head Chef at Craft London. Here he ran a bakery, butchery, smoke house, bee hives, vegetable patches and pickle room and incorporated all of these into menus for the restaurant.
They moved to Wanaka in March 2017 bringing this passion for quality with them. The focus is on honest, delicious food that stands out from the rest. Local ingredients and seasonality are the most important factors to creating the perfect dish.
They aim to design plates of food which are modern, innovative and delicious, after all why would you pay for boring food?