08/09/2026
Award-Winning Chef Wayne Barnard Appointed New Head Chef at The Three Salmons Hotel!
New menus, a monthly Private Chef’s Table and a fresh approach to seasonal dining launch this Thursday!…
The Three Salmons Hotel is delighted to announce the appointment of award-winning chef Wayne Barnard as its new Head Chef, bringing a fresh culinary vision and a renewed focus on exceptional local produce to the historic hotel.
Wayne takes the helm this week, with his new menus launching at The Three Salmons Hotel this Thursday, marking an exciting new chapter for the hotel’s food and dining offering.
With an award-winning career built around a genuine passion for great food, Wayne’s cooking is rooted in quality, seasonality and locally sourced ingredients. His approach is simple: let exceptional produce speak for itself, while creating dishes that are thoughtful, welcoming and full of flavour.
That philosophy aligns beautifully with Napier Catering and its commitment to quality food, exceptional ingredients and memorable dining experiences.
Wayne’s arrival will see a number of new dining experiences introduced at The Three Salmons Hotel, alongside the continuation of its much-loved traditional Sunday lunch.
Guests will be able to enjoy a new lunch menu and Ă la carte menu, with dishes changing to reflect the seasons and the best produce available from local suppliers.
One of the most exciting additions will be Wayne’s new monthly Private Chef’s Table. The exclusive experience will feature a seven-course tasting menu, personally created by Wayne and paired with a selection of tailored wines, offering guests the opportunity to experience his cooking in a more intimate and immersive setting.
“I’m incredibly excited to be taking on the role of Head Chef at The Three Salmons Hotel,” said Wayne Barnard. “For me, great cooking starts with great ingredients. I’m passionate about working with seasonal, local produce and allowing the quality of those ingredients to shine. There’s a fantastic opportunity here to create something really special for our guests.”
The Private Chef’s Table will provide Wayne with the opportunity to showcase his creativity, with each monthly menu inspired by the finest seasonal ingredients available at the time. The carefully selected wine pairings will complement each course, creating a complete dining experience rather than simply a meal.
Alongside the new lunch and à la carte offerings and the monthly Chef’s Table, Wayne will continue the tradition of Sunday lunch at The Three Salmons, bringing his own approach to a much-loved dining occasion.
The new menus represent an exciting new direction for The Three Salmons Hotel, combining traditional hospitality with contemporary cooking and a genuine celebration of local, seasonal produce.
With Wayne at the helm, guests can look forward to food that is rooted in the local area, inspired by the seasons and created with quality at its core.
The new menus launch this Thursday, with details of the first Private Chef’s Table to be announced shortly.