The winners of the Women in Food & Drink Awards have been announced as the industry celebrated International Women's Day.
Fifty high-achieving women in the food-and-drink industry were honoured at the third annual Women in Food & Drink Aotearoa New Zealand (WIFD) Awards 2025 at the Park Hyatt Auckland, with six women taking away trophies in the categories Supreme Woman, Hall of Fame (two awards), Global Ambassador, Evolving Woman and the new, Massey University Woman in Food Science and Technology Award.
Appropriately, ahead of International Women’s Day on March 8, high-profile executives, start-up leaders and creative thinkers were recognised, all displaying the influence women have in every aspect of the food and beverage industry through their contributions to sustainability, growth, management and enhancement of New Zealand’s fine fare.
The global theme for International Women’s Day 2025, ‘Accelerate Action’ is mirrored in this national initiative to showcase the leading lights and rising stars within the diverse food-and-drink industry in New Zealand.
In November 2024, members of the Women In Food & Drink Aotearoa New Zealand network nominated the women who have inspired them over the past year and those to watch in 2025, resulting in a comprehensive list of achievers.
Each nomination was carefully considered by the selections committee, including industry doyennes Lauraine Jacobs and Sarah Miekle, with each nomination assessed on the how, where, what and who of each woman’s influence and the overall impact of her contribution to the nation’s food-and-drink story.
Supreme Woman 2025 was awarded to the remarkable restaurateur Judith Tabron, owner and operator of the popular restaurant First Mates Last Laugh in Westhaven, Auckland.
As one of the first women apprentice chefs in New Zealand, Tabron, beginning as a 16-year-old in the fearsome male-dominated kitchens of the Logan Park, has risen to lead the way on the New Zealand restaurant scene. Her first restaurant Ramses broke new ground for Auckland, and as founder and former general manager of Soul Bar and Bistro, she plays a key role in shaping the city’s vibrant waterfront dining culture. Tabron is passionate about mentorship and training, dedicating her efforts to helping those entering the industry build successful careers.
Two remarkable women were also recognised with the WIFD Hall of Fame Award.
Wellington’s Ruth Pretty achieved perfection in numerous events with her suite of businesses that encompassed Catering, Weddings, Cook school and Café for almost forty years. She has entertained and fed royalty, government heads and created splendid and innovative feasts and occasions working from her beautiful property in Te Horo.
Successful businesswoman Catherine Bell began with the extraordinary delicatessen, La Moutardiere in Mt Eden, followed with the well-loved Epicurean Workshop and Cookschool, and founded the popular Dish Magazine. Currently importing stylish cookware for Epicurean trading, Catherine is best known for her initiative in setting up the Garden to Table charitable trust in 2008, to empower children to grow, harvest, prepare, and share great food as part of their school curriculum. In a network of schools across the entire country, more than 10,500 Kiwi kids participate weekly to gain skills that will serve them for life.
Flying in from London for the awards, Melanie Brown was named WIFD Global Ambassador. From her days working in the legendary Peter Gordon’s London kitchen and front of house, Mel followed her passion for New Zealand wine. She opened the New Zealand Wine Cellar, Specialist Cellars, at Brixton Pop and introduced New Zealand brands to Londoners, making it accessible to drink at home and in restaurants. Brown currently owns and presides over The Laundry in Brixton, a bustling restaurant and café with a unique Kiwi twist.
WIFD Evolving Woman award recognised Kaitlin Dawson, Executive Director of NZ Food Waste Champions 12.3. Dawson leads collaboration and action across New Zealand’s food system and is dedicated to bringing businesses, communities and government together to drive impactful, sustainable change. Recently, she developed New Zealand’s first food waste-reduction ecosystem map, linking over 120 organisations and providing a platform to foster a collaborative community around food-waste solution.
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