The Lindis Group was founded five years ago with the intention of creating a modern take on luxury in New Zealand.
At that point, the managing director of the Lindis Group, William Hudson, had been involved in the ultra-premium sector of the tourism industry in New Zealand for about ten years and was looking for a place with beautiful service and architecture to enhance guest experience and variety.
This idea finally developed and took the shape of the Black Diamond, a unique building from the naturally formed rock surrounding it. Inspiration was also taken from the traditional huts designed for shepherds to stay safe during harsh weather conditions.
"Some of the most memorable dining experiences do not always come from sitting inside a Three Michelin Star restaurant, but instead from eating a simple baguette with some cheese on the side of the Seine in Paris," said Hudson.
The Black Diamond tries to share a format unique to the Lindis and New Zealand by creating an experience that lets visitors explore the region.
"We want to see people up there with their friends and family enjoying some fantastic New Zealand Pinot Noir with gorgeous produce and food overlooking the mountains and the river with the fire going."
Getting to the Black Diamond is an experience in itself, as there are numerous ways to reach the location, the most popular being on horseback. It is fun when winding down the hilltop as you approach this unique structure coming out of the earth.
Other ways to reach it are by e-bike, hiking, or driving, and everything is beautifully set up with plush sheepskins, opulent table settings, food, and wine.
"One of our most important things is getting our guests out and about in the valley. It's one of the reasons we've built the properties where they are. For some people, that might be something with a little more adrenaline; for some people, that might mean horses, helicopters, bikes- anything to help you get outside and immerse yourself in the landscape, albeit still in a relaxing way."
The site is accessible all year round, with dining options available for all seasons, with the doors wide open during summers or with fire and mulled wine on snowy days.
Everything at the Black Diamond has an underlying importance on art, design, and architecture, which creates an environment that people can go and enjoy.
"For us, it comes back to the spirit of the word, manakitanga, sharing food and hosting people. Everything we do tends to have this modern architectural approach; we think this pays homage to past buildings and gives our guests the best chance to enjoy their experience."
Another natural influence in the design and offering of the Black Diamond has been the Ahuriri Valley. This can be seen in the main Lindis lodge and its iconic roofline. The smaller outbuildings are built into the earth to minimise the visual impact on a relatively untouched environment.
The Black Diamond takes its shape from some of the diamond-like rocky outcrops around the building itself, including the sizeable natural rock to the left, providing a starting point for the design.
Being a small format lodge, there is a very intimate form of hospitality with guests and staff connecting on a deeper level than some other more prominent format places, allowing for more flexibility in curating a tailor-made, personalised level of service and head chef, Dane Archery, tells the story of the people who provide the produce and lets guests enjoy it in a slow environment and have the chance to take it in.
Due to Black Diamond's remote and off-grid location, sustainability plays a considerable role in its day-to-day functioning. It catches its water, generates its power, and creates its heating. The small building means that there is an efficient use of energy.
The Lindis Group is always trying to push the boundaries of design and has various projects underway, the next one guided explicitly by the learnings of the Black Diamond.
