Horseback riding at Flockhill, in New Zealand’s Craigieburn Valley.
If there’s one word to sum up Flockhill Lodge, a new luxury resort in New Zealand, it is “more.”
It’s more than a new boutique hotel in a remote part of the South Island, more than a farm-to-table culinary experience, and more than a working sheep farm that’s pushing the boundaries of sustainability.
Flockhill, a 36,000-acre ranch, openly challenges its guests to do more with their vacations, which includes rethinking how they interact with their environment. That’s evident the moment you arrive at the property and see the sprawling, cinematic alpine landscape of the Craigieburn Valley.
Chef Taylor Cullen adds a garnish to a sampler plate at Flockhill Lodge.
Aren Elliott
A culinary journey rooted in the land
At the heart of Flockhill’s sustainability efforts is its commitment to locally sourced, seasonal cuisine. Chef Taylor Cullen, who leads the culinary team, has created a menu that tells the story of the land.
“Your food’s only as good as your produce,” Cullen says, as he gestures to the lush gardens surrounding the property.
The resort grows everything from alpine strawberries to kawakawa berries, a native plant used by the Māori for its medicinal properties.
“We have about 200 alpine strawberry plants,” Cullen explains. “They’re tiny but incredibly flavorful.”
The resort also partners with local farmers, like a nearby strawberry grower who supplies Flockhill with about 40 pounds of strawberries each week during the season.
One of the most unique aspects of Flockhill’s culinary program is its use of foraged ingredients. Cullen and his team have experimented with everything from pine cones to broom capers, a seed pod related to the pea.
“We harvest pine cones and reduce them into a syrup,” Cullen explains. “It’s something you won’t find anywhere else.”
The result is a menu that’s as inventive as it is sustainable, with dishes like smoked strawberries on spiced biscuit and kimchi-filled potato donuts.
But that’s not the only place where sustainability is front and center.
Biodiversity team member Fred Calder shows a wilding pine that has been poisoned.
Aren Elliott
A battle against evil Christmas trees
Beyond the kitchen, Flockhill is engaged in a larger battle to protect New Zealand’s native ecosystem. Fred Calder, a guide and member of the resort’s biodiversity team, leads the charge against invasive species like wilding pines, gorse, and broom.
“Wilding pines are our biggest threat,” Calder says. “They smother native shrubs, reduce habitat, and increase fire risk.”
Wilding pines look harmless, even beautiful. But to New Zealand’s fragile ecosystem, they’re basically evil Christmas trees.
Since 2015, Flock Hill has removed almost 10,000 acres of wilding pines, a project that has cost millions of dollars. Calder explains that the pines, originally introduced by European settlers, spread rapidly and are incredibly difficult to eradicate.
“If you cut them down, they’ll grow back,” he says. “You have to cut them and then apply a paste or poison to kill the roots.”
The resort also operates a predator-free zone, with 450 traps targeting invasive pests like possums, stoats and rats.
“These pests have a serious effect on vegetation and bird life,” Calder says. “Our goal is to remove them and allow native species to thrive.”
Flockhill’s sustainability efforts extend beyond pest control. The team is also reintroducing native plants, collecting seeds from the property and germinating them in on-site shade houses.
“We’re trying to bring back the native bush that was here before Europeans arrived,” Calder explains.
The resort has also fenced off waterways to protect them from livestock, though this has created a new challenge with weed growth. “If we don’t manage the gorse and broom, they’ll take over,” Calder says. “It’s a constant battle, but it’s one we’re committed to.”
A shepherd herds a flock at Flockhill on New Zealand’s South Island.
A scenic journey on the TranzAlpine Express
One of the most environmentally responsible ways of reaching Flockhill is by taking the iconic TranzAlpine Express, with a well-deserved reputation as one of the world’s most scenic train journeys. The TranzAlpine cuts through the heart of New Zealand’s South Island from Christchurch to Greymouth.
The trip itself is a great reveal: Suburbs give way to wheat fields and then open into the rugged Southern alpine landscape.
The journey to Arthur’s Pass, a short distance from Flockhill, is nothing short of mesmerizing. As the train climbs higher into the mountains, the backdrop goes all Lord of the Rings on you. Winding rivers, snow-capped mountains, and wide open spaces.
The TranzAlpine is more than a pretty train ride. It has a strong focus on reducing its carbon footprint and supporting the environment. The train itself is powered by energy-efficient DX-class diesel-electric locomotives, and the carrier maintains strict environmental protocols, including waste minimization and recycling practices on board.
Flockhill’s vision for the future
For Valerie Wetmore, Flockhill’s marketing manager, sustainability is about more than just environmental practices. It’s about creating a connection between guests and the land.
“We want people to come here and experience where their food comes from,” Wetmore says. “It’s not just about luxury; it’s about understanding and appreciating the environment.”
The resort’s commitment to sustainability is evident in every aspect of its operations, from its seasonal menus to its biodiversity projects.
“We’re not just here to provide a luxury experience,” Wetmore says. “We’re here to make a difference.”
As Flockhill looks to the future, it’s optimistic about repairing the environmental damage done by a century of farming but also changing the way people think about their vacation. You won’t find a spa at Flockhill, but there’s plenty of hiking, horseback riding and, in the winter, skiing.
“Nature has an amazing capacity to heal,” Calder says. “We’re just here to help it along.”
For guests, Flockhill is a chance to experience the stunning beauty of New Zealand’s Southern Alps while supporting a resort that’s dedicated to preserving the environment for future generations. Whether you’re foraging for pine cones, learning about wilding pine eradication, or just enjoying a meal made with ingredients grown on-site, a stay at Flockhill is a reminder that you don’t have to leave your values behind when you travel.
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