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.
I could not think it possible that the Eat Out Awards 2018 could be so refreshingly different, but it appears that new Head Judge Margot Janse has created a fresh new look at the restaurant judging criteria. Many of our top old-guard chefs took a severe beating at the Awards last night!