Jack Cashmore

Jack has worked in some of Europe’s top restaurants. Having started out at the, as voted, UK’s best restaurant “Restaurant Sat Bain”, he then moved to the critically acclaimed “In De Wulf” in Belgium. In between trips to Blue Duck Station, Jack also opened the popular London Restaurant “Anglo”.

Dan Steele

Blue Duck Station seeks to inspire respect for nature so we can preserve its beauty for the benefit of all. We want to demonstrate that – done the right way – farming can be about protecting nature and, in turn, New Zealand, with all its inherent beauty, can lead the way in global conservation.

Dan Steele is an accomplished, pioneering farmer who has dedicated his life to inspiring respect for nature so its beauty can be protected for the benefit of all. Having gained international acclaim for conservation efforts at Blue Duck Station, he then in 2015 travelled the world representing New Zealand as one of only five Nuffield agricultural scholars.

Blue Duck Station

Blue Duck Station is an environmentally minded, conservation driven, sheep and beef station steeped in the backcountry terrain of the King Country and on the Whanganui river. Along with an eco-tourism business with five lodges, our pioneering efforts to preserve our Blue Duck and Kiwi are driven by Manuka honey production and sustainable, innovative farming techniques.