No food TV series has attracted as much attention as has Chef’s Table, the first series having been screened in 2016. Focusing originally on World 50 Best Restaurant chefs in the first four series, the fifth series, which began broadcast last Friday, focuses on a diverse mix of chefs with a story and passion: Cristina Martinez, a Mexican chef living in Philadelphia, and serving the Mexican speciality Barbacoa; Musa Dagdeviren focusing on preserving Turkish foods in Istanbul; Bo Songvisava preserving Thai food in Bangkok; and Albert Adriá in Barcelona, creating brand new cuisine. Three of the four chefs featured wish to preserve the tradition and heritage of the food they grew up with, whereas Chef Adrian Adria focuses on the future, reinventing food to make it exciting and unique. Continue reading →
Chef Luke Dale-Roberts’ The Test Kitchen was named the 28th best restaurant in the world and Best in Africa, at the 14th The World’s 50 Best Restaurants ceremony in London last night, a 20 place climb from his 48th position last year, and 61st position in 2013. El Celler de Can Roca was ranked as the Best Restaurant in the World, the second time it has received this honour. Regular winner Noma dropped to third place. Spain received the most 50 Best Restaurant Awards (7), followed by the USA (6), and France (5). Both The Test Kitchen and World’s 50 Best Restaurants trended on Twitter last night.
El Celler de Can Roca is based in Giron in Spain, and is run by the three Roca brothers Josep, Joan,and Jordi, who opened their restaurant in 1986. They pioneered sous-vide cooking, and are described as creating ‘magic without undue theatrics’. Brother Joan is the head chef, Jordi is the Pastry Chef, and Josep is the Sommelier and Front of House. In 2013 they were also named the best restaurant in the world. Continue reading →
Amazing news for the restaurant scene in Cape Town is that Chef Andres Condé , who worked at the former elBulli, the former number one restaurant on the World’s 50 Best Restaurants list, is moving to Cape Town in June, and joining the Harbour House Group of restaurants belonging to Michael Townsend, as Group Executive Chef.
As his first priority Chef Andres will focus on La Parada, the two tapas restaurants based in Kalk Bay and on Bree Street, and will revamp their menus. If La Parada weren’t already the most Spanish tapas restaurants in Cape Town, they will now become super-Spanish and genuine tapas restaurants. He will also work with the Harbour House restaurant teams in Kalk Bay and in the V&A Waterfront. He will not be involved with the Lucky Fish restaurants in the Harbour House Group.
Chef Andres won an award as best young chef in Navarra, a Spanish wine region. His prize was an internship at the former elBulli near Roses in Catalonia, a Michelin 3-star restaurant run by Chef Ferran Adrià, who many would say is the world’s most creative chef, being associated with Molecular Gastronomy, and having written cookbooks. The internship was for two months, but Chef Andres stayed for more than six years! He worked in Continue reading →
* SAA says it will not be making a profit before it takes delivery of more eco-friendly aircraft in three to four years time.
* A new app has been launched to guide tourists around the Cape Peninsula, and Cape Point specifically. Developed by Tourism Radio, the Cape Point Route app contains information about 80 tourism facilities on the route, including restaurants, accommodation, and cultural and historic attractions. (received via e-mail from Cape Point Route)
* World leading chefs Rene Redzepi, David Chang and Alex Atala will appear on the front cover of Time next week, in a story with the headline: ‘Gods of Food: Meet the People who Influence what (and how) you eat’. Chefs Dan Barber and Albert Adria also feature in the article, as well as ‘farmers, activists, bureaucrats and businessmen’.
* The Cape Times reports that the City of Cape Town Liquor By Law allowance to offer ‘champagne’ breakfasts in hotels and restaurants before 11h00 is ‘culturally discriminatory’, in not allowing ‘traditional’ drinks to be Continue reading →