Heartening news for restaurants which have closed down or face this dilemma as a Covid Third Wave threatens is that the Rupert Family Fund and Remgro will make R100 million available to ‘struggling restaurants’, reports Fin24.
The monies have been made available in partnership with FEDHASA, the Hospitality industry association. The R100 million is money left over from Rupert’s R1 billion Sukuma Fund, which Johann Rupert pledged at the start of the Covid-19 Lockdown in March 2020.
Before visiting Hartford House in August I did not realize that it was located on one of our country’s finest heritage stud farms. I was delighted that owner Mick Goss was my guide to Summerhill Stud, showing me around his ‘largest foreign-owned horse hotel‘ with passion.
We clicked immediately, having the University of Stellenbosch as an Continue reading →
It was a ‘wow’ reaction when I entered newly opened Imibala Restaurant on Bright Street on Monday, at the invitation of Ian Downie representing the restaurant owners Johann and Gaynor (Ian’s sister) Rupert, and of PR Consultant Ann Wallis-Brown. The Imibala Trust, its Gallery and its Restaurant is focused on giving back to the Helderberg community through the monies that it raises, a very noble initiative.
Ian and I connected immediately, very interested in good food, Ian having founded Gastronauts in Johannesburg when he still lived there. We both have been members of Slow Food in Cape Town, when Jos Baker was Continue reading →
I have visited almost every winery in Franschhoek, but never Rupert & Rothschild, its tastings having been by appointment only in the past ten years since we have operated Whale Cottage Franschhoek. It was a set of Facebook photographs of Hein Koegelenberg, brother-in-law of co-owner Johann Rupert, that attracted attention to the new Tasting Room, which opened on 1 July.
The farm Fredericksburg was owned by a French Huguenot, and was established in 1690, and taken over by the late Dr Anton Rupert and the late Baron Edmond Rothschild in 1997 when they established their partnership. The owners shared a commitment to preservation and conservation. Grapes are harvested by hand, and the berries are hand-sorted after destemming, to generate the best quality juice. Intervention during the wine-making process is kept to a minimum.
I popped in yesterday, and found a very elegant yet informal and friendly Tasting Room, with a beautiful setting overlooking the Simonsberg mountain and the vineyards of the wine farm. From the R45 between Klapmuts and Simondium one cannot see any buildings on the wine estate, being set back far from the road. The Tasting Room door is locked from inside, so one of the staff must go to the door to press a button to unlock it, which is not clear when one arrives, and appears unfriendly if the staff do not get to the glass door quickly enough. One enters close to the Tasting Desk, seating about 20 tasters on both sides of the desk Continue reading →