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Morphing from a quaint market stall, to a bricks and mortar restaurant, to being respected & acknowledged for sustainability, innovation & being one of New Zealand's best organic eateries.

That was our beginning in Christchurch.

We are now in Upper Moutere, Tasman.

Mixing organic, local and seasonal with good fats, natural sweetness & native ingredients

creating a bold mélange of quality New Zealand awesomeness.


Made with love, by hand and in small batches.

Small owner operator business with a huge environmental conscience, promoting a flourishing resilient living future, supporting our amazing farmers, growers and artisans.

Chef and Owner, Alesha Bilbrough-Collins, a true kiwi, shares her journey from a

wondrous childhood to blooming adult who's health was side swiped and

she was bought to her knees when after years of torment,

she discovered that she had chemical poisoning from agricultural chemicals.


Thus growing the beliefs, mantra and education of BearLion,

fighting for a chemical free planet as a result of her own personal journey.

A fight that has strengthened BearLion's resolve for a more

sustainable and respectful way of living. 

Marching to the beat of her own drum, embracing the natural beauty and

nourishment of Mother Nature, with honest, living and

loving food at her heart.

More than a cockless Chef of 25 years.

An enviromental fairy, mover shaker, motivator.

Real Food advocator/revolutionist.


We are life and life is us. It’s a complete circle from earth to you.

Protect this fearlessly and feriociously and ask questions of everything.
Become a conscious consumer in every aspect of your living.

Slow down, breathe, get off your phone and get the fuck outside.

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