Every year during August, Wellington turns on its culinary delights to showcase the best of what the city has to offer during Visa Wellington on Plate (VWOAP). This year, Harrington’s was delighted to work with Monsoon Poon to especially create a Chinese sausage to...
Pete Doile joined the Harrington’s Smallgoods Sales Team in 2015 after 25 years as a Butcher. With a love for free-range food, and equally passionate about quality products and craftsmanship, Peter combined his love of meeting new people and butchery to begin a...
Pete Doile joined the Harrington’s Smallgoods Sales Team in 2015 after 25 years as a Butcher. With a love for free-range food, and equally passionate about quality products and craftsmanship, Peter combined his love of meeting new people and butchery to begin a...
Imports of pork from countries affected by African Swine Fever need to be stopped to protect and support the New Zealand pork industry and smallgoods producers. African Swine Fever (ASF) is a disease which affects pigs and has spread to China. While ASF is not known...
From White Heat to Harrington’s Originally a kid from the ‘suburbs’, Angus Black was inspired to pursue a career in food after discovering a book called ‘White Heat’ by Marco Pierre White and working in a Nelson nightclub during his teenage years. Angus moved to...
Have you ever wondered how we make our delicious sausages, ham, bacon and black pudding? Or how we craft some of New Zealand’s finest smallgoods? Each month, we are going to take you behind the scenes, and introduce you to the team that creates, tastes and refines our...
