Chef Christiaan Campbell has left the Werf Restaurant at Boschendal after 7 years, and opened his restaurant Tebaldi’s at the spiritual retreat Temenos in McGregor a week ago.
I first met Christiaan Campbell ten years ago, when he headed up the kitchen at Delaire Graff, and my son worked in the restaurant as a student waiter. Campbell previously worked at the Chef Naval School and Cellars-Hohenhort.
As far as I can recall, Chef Christiaan was the first South African chef to focus on ethical sourcing of ingredients for his kitchen, focusing on organic ingredients. He refuses to serve foie gras as he focuses on the humane treatment of animals.
Thursday 15 October 2020, Day 25 of Level 1, Day 203 of Lockdown 😷
Winter is on our doorstep, autumn making itself felt already. Traditionally winter commences at Easter, giving the restaurant industry just three weeks to make its last bucks. The only new restaurant that I have heard open is Botanicum Café & Grill in Constantia, previously Bootlegger Café & Grill, now (silently) 50% owned by Bootlegger, as the concept was not working with the Bootlegger name, it being seen as a coffee shop and not a stand-alone restaurant.