The global Paul Bakery – Café chain is to open in our country by the end of next year, its first store planned for Johannesburg.
In a deal signed with Famous Brands, it was announced today that the 120 year-old French bakery chain, with ‘chic stores’ in 41 countries Continue reading →
Yesterday was only the second day of Open Door being open on Constantia Uitsig, but it felt as if it had always been there, with everything running smoothly. Open Door is the third restaurant of co-owners Neil Grant and Barry Engelbrecht, alongside Burrata and Bocca, and serves country fare.
Previously the home to The River Café on the wine estate, with a tasting room on the side which has moved across the driveway, the space of Open Door is large, being able to seat 250 patrons at full capacity, in different sections. One enters around the corner, and no longer at the former tasting room entrance. The main restaurant room is spacious, with a gas fireplace to come at the one end, and an open kitchen on the other end, with the bar close to the kitchen section, opposite of which is Neil’s precious wine collection, looking smaller than that of Burrata, but is not, Continue reading →
Almost a year after leaving Camphors at Vergelegen as an Eat Out Top 10 restaurant, Chef PJ Vadas has announced that he is setting up The Hog House on the Werf craft Bakery and Café in the more than two hundred year old Jonkershuis building at Spier in October.
The media release received from Spier states that Chef PJ will be baking breads and pastries in the custom-built wood-fired oven, and offer a light menu for breakfast and lunch. Continue reading →
Within 2 minutes of walking into Biga Café, Bakery, and Deli the rudeness of co-owner Hanli Carstenson came to the fore, and this continued from her, magnified by a rude departure ‘greeting‘ from fellow co-owner Glen Herringshaw, when I popped in there yesterday, after visiting the Hermanuspietersfontein market further down the street!
Biga (meaning sourdough starter in Italian, Hanli said) has been open since December, and has taken over the space of former Season, one of the few restaurants in Hermanus which I enjoyed eating at (mainly for its calf’s liver and mash). It has also taken over some of the space of Hornbill House, an art gallery, Continue reading →