New Zealand’s boutique luxury gem, The Marlborough Lodge, recently completed the property’s third stage of a four-stage renovation. The new additions feature a stand-alone spa, guest entertaining area with a bar, retail store, wine shack and other enhancements.
Just in time for New Zealand’s summer season, the new refurbishments and additions continue to add to the lodge’s unique appeal as a premier luxury lodge in the heart of the Marlborough wine region. One of New Zealand’s newest luxury lodges, The Marlborough Lodge offers the perfect basecamp to discover the bounty of Marlborough, a region rich in culture, nature, food and wine and more.
The Marlborough Lodge’s third stage of renovation centered on converting the on-site 1913 chapel into a small spa, guest entertaining area with bar and retail shop. The renovated chapel measures approximately 592 square feet, and the spa measures approximately 183 square feet. Open seven days a week by appointment, the spa menu focuses on offering massage treatments initially with plans for adding additional wellness treatments including facials, hair masks and other rejuvenation and relaxation treatments based on guests’ needs.
With deep green walls, Moroccan-inspired lighting, candles from New Zealand artisan makers Ashley & Co., and more, the spa interior evokes tranquility from the moment upon entering the room. Angela Dillon, co-owner and managing director of The Marlborough Lodge spearheaded the design and interiors of all the new spaces, taking her inspiration from the variety of textures and colors throughout the main lodge. The refurbished structure has been designed to flow on from the main house and fit with the lodge’s overall aesthetic and theme. Natural tones mix with the original chapel Rimu wood and exposed beams made from 100-year-old kauri wood.
Born and raised in New Zealand, Head Chef Sam Webb oversees the food and beverage offering at the lodge’s The Harvest Restaurant, open to lodge and non-lodge guests. Focusing on fresh, seasonal and locally-sourced produce, Head Chef Webb’s a la carte menus is complemented by a selection of wines with an emphasis on New Zealand, but includes an international selection. Guests can enjoy dining at the Chef’s Bench or taking a tour with the Chef through the lodge’s extensive vegetable and fruit garden, cooking demonstrations and more.
The lodge store carries products made from the Marlborough area working closely with local craftsmen and artisans with items such as bags, caps and clothing designed just for The Marlborough Lodge’s guests, while the new wooden wine shack across the creek offers the perfect space to enjoy private wine tastings from the plethora of extraordinary winemakers in the region.
Photos courtesy of Marlborough Lodge.
By Mia Ingui
“Although the building has many stories to tell, it is now about the lodge’s evolution over the past 25 years that provides the reason visitors should choose The Marlborough Lodge.”
New Zealand’s province of Marlborough, the country’s largest producer of wine and world-famous Sauvignon Blanc, is now home to the luxury Marlborough Lodge, a new resort that serves as the perfect spot to uncover the culture, beauty and cuisine of the region.
Boasting the most hours of sunlight in New Zealand, the Marlborough region is almost always covered in sunshine, perfect for the 110 wineries of the region to thrive. The Marlborough Lodge is located right in the heart of Marlborough, and is on the second stage of its four-stage renovation.
“We have retained many of the beautiful historic elements highlighted throughout the building and mixed those with a modern eclectic decor, while adding the creature comforts expected in the 21st century,” said Angela Dillion, the managing director and owner of the Marlborough Lodge, “The mix of New Zealand art throughout the lodge was chosen to highlight the talent in the country while also creating talking points and conversation pieces.”
No two rooms are alike and each feature their own unique style, thanks to the interior design of Peter Lloyd. The lodge includes remnants of the original lodge, which was a Victorian convent from 1901 and original artwork from New Zealand artists.
The Marlborough Lodge is offering two new food and wine experiences, along with its Harvest Restaurant, open to lodge and non-lodge guests. The first is the, Taste of Cloudy Bay Surf Clams & Sauvignon Blanc, in which the guests will get up close and personal with Cloudy Bay Surf Clams and later prepare them with Chef Sam Webb in an interactive cooking demonstration. The lodge’s new, Helicopter Reef Fishing: D’Urville Indulgence excursion is for the adventurous guests. Guests will fly by helicopter to fish off of a reef, catch Blue Cod, and enjoy a beach lunch.
“Our team of chefs showcase some of New Zealand’s best produce in our a la carte restaurant, and our wine list supports this with an evolving selection of local Marlborough, New Zealand and international wines,” said Dillion on the Lodge’s dining.
In terms of moving forward in the renovation, Dillion spoke about the Lodge’s big plans. “We are currently underway on renovating a small chapel that is on site, and this will become a guest entertainment area,” she said, “This will provide even more space for our guests to relax and enjoy the gardens from with comfortable seating that flows out through large bi-fold doors.”
The lodge is also adding on a spa area, according to Dillion, “We are also creating a massage and treatment room for our guests at the back of this building. This will be unique as it will encompass the old altar area of the chapel.”
Other amenities of the lodge include bicycles to explore the grounds, a freshwater pool, tennis courts, and tours of the surrounding gardens and vineyards. Rates per suite start at $843 USD.
