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.
#grateful for making the best of today, with 5 hours of my working day being affected by Loadshedding, using some of it to catch up on sleep, a walk in Bakoven, and shopping at Ultra (looking very different) and Spar (looks like a mini-Ultra when you walk in); for getting my Dinkel rolls and free range eggs; for doing a large part of my writing after the first Loadshedding this morning, at 2h30 😱; for a good meeting for Utopia and Anatoli, with a spoil of biscuits for tea, I joking with my client that they were to celebrate my first anniversary of working on the Utopia Continue reading →
The Forbes Travel Guide has included ten top South African hotels in its 2020 Star Award winner list, seven of which are in Cape Town, one in Stellenbosch, and two in Johannesburg. Cape Town also made the Guide’s Top 20;Travel Destination List. Continue reading →
It was in a recent review of FYN restaurant that I read a subtle message that its owner Chef Peter Tempelhoff has left The Liz McGrath Collection. This morning this was confirmed to me by the hotel group staff, Tempelhoff having left on 28 February 2019, and with it, his Executive Chef position of its flagship restaurant Greenhouse, as well as of the restaurants at The Plettenberg and The Marine Hotel. Continue reading →