A culinary journey through the world of classic children’s literature, shaped by the favourite childhood books of outstanding patisserie chef and Mr Go’s alumn Kat Stokes. Indulge in five dessert courses featuring an array of storybook inspiration... experience Alice’s Adventures in Wonderland with a delicately crafted potion and enjoy Winnie-The-Pooh’s famed honeypot in an edible format. This event is sure to tease the senses and bring back the sense of wonder and joy of childhood. Any sweet tooth will be spoiled rotten. $85 per adult or $110 for Adult + Child

Executive Chef Jonny Taggart shares his love for the classic – and not-so-classic – flavours of Quebec. Fresh from a culinary adventure in Montreal, Jonny returns with an open heart, an inspired palate, and plenty to share. This special menu will feature everything from Tourtière (French Canadian meat pie) and smoked meat sandwiches to the beloved pairing of poutine with a steamie (Montreal-style hot dog), along with the sweet and comforting tarte farlouche. No need to book. Just come along with your friends and family and enjoy these French Canadian delights!

The Next Gen Cook Off returns for its fifth year, and things are heating up at Everybody Eats. Every Monday in August, four of Wellington’s freshest young chefs will go head-to-head in a high-energy kitchen takeover, serving up epic three-course dinners using rescued food. Each chef will be given the same protein, generously provided by Meat Direct, but everything else is a surprise—ingredients are revealed that morning, based on what’s come in. Menus are created on the spot, and dishes are served to a buzzing, hungry crowd. It’s fast-paced, creative chaos with serious culinary skills on display. Guests get a front-row seat to the action, while supporting a truly game-changing enterprise. 4 August — Jessie Gibberd, Loretta Originally from rural Waikato, Jessie Gibberd made the move to Wellington to study, but it was the buzz of hospitality that captured her heart. Swapping textbooks for tongs, she left her degree behind to dive headfirst into the kitchen. Now a chef de partie at Loretta, Jessie brings a grounded, fresh perspective to one of the city’s most beloved eateries. 11 August — Felipe Molina, El Matador Hailing from Chile, Felipe Molina is a professional chef with over 15 years of experience in kitchens around the world. Having worked in several countries and world-class restaurants, Felipe brings a global sensibility to his craft. With a passion for seafood, meats, and bold, expressive flavours, his cooking is shaped by travel and tradition, blending international influence with creativity on every plate. 18 August — Zane Gupwell, Graze Zane Gupwell began his hospitality journey at just 15, washing dishes at a local café in Mount Eden. From there, he headed to Queenstown, learning from a wide range of chefs and kitchen styles before challenging himself with a move to Wellington. Since then, he’s worked at some of the city’s top restaurants and now brings his thoughtful, evolving style to Graze Wine Bar. 25 August — Lulu Temmuyin, Mr Go’s Lulu Temmuyin is a chef who loves pushing boundaries, even when they’re unexpected. Lactose intolerant but obsessed with cheese, and not a fan of lamb but winner of a lamb cooking competition, Lulu is all about surprises. At Mr Go’s, she brings bold, sustainable flavour to the forefront, blending personality with punch in every dish. Everybody Eats runs on a pay-what-you-can model, transforming food waste into gourmet meals and bringing the community together over good kai. The Next Gen Cook Off celebrates and champions this mission, proving that rescued food can be next-level delicious. The Next Gen Cook Off is proudly supported by The Gas Hub.