The Sweet Service Award goes to the Cape Town Hotel School Restaurant in Granger Bay, and its soon-to-be-departing GM Alan Romburgh and Executive Chef Jerome Peters. With the help of Manley Communications, wines supplied by Allée Bleue, and 3 year old brandy from KWV, they had invited a number of writers to a seafood lunch on its terrace to launch its new Summer menu.  We were sent home by Chef Jerome with dinner as well, being West Coast mussels with coconut milk, lemongrass, fresh ginger, and coriander. Continue reading →