![\"\"](\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/01\/FF566AEF-9075-4F7B-8750-7C4006F1731D.jpeg?resize=300%2C300&ssl=1\")
Yesterday I met with Chef Oliver Cattermole and his wife Becky for coffee in Franschhoek, to hear the latest details about their first self-owned restaurant Bovine, which opens today in two weeks on Franschhoek\u2019s main road. <\/b><\/p>\nYesterday I met with Chef Oliver Cattermole and his wife Becky for coffee in Franschhoek, to hear the latest details about their first self-owned restaurant Bovine, which opens today in two weeks on Franschhoek\u2019s main road. <\/b><\/p>\n
We started off our chat by taking about the choice of name, and it is very cleverly thought through. The word makes one think of cattle and cows in particular, reflecting dishes containing meat, milk, cheese, and other dairy products. Breaking the word down, it contains \u2018vine\u2019, apt for their location in Franschhoek. They will only offer local Franschhoek wines. The \u2018BO\u2019 beginning of the word is a combination of the letters of Becky\u2019s and Chef Oliver\u2019s names! <\/p>\n
On Monday the exact location of the restaurant will be announced on this Blog, it being a currently-operating restaurant, and they will take over the kitchen and waitering staff. Becky will handle Operations in the back-of-house. <\/p>\n
Chef Ollie left the Leeu Collection at the end of last month, as their Executive Chef. He emphasized that the fine dining offering in Franschhoek is saturated, and that Bovine will offer quality lighter and casual meals. It is intended as an all-day eatery, opening at 11h00, until closing time in the evening, at which one can order something to eat throughout the day. Chef Ollie will be serving the foods that he likes to eat at Bovine.<\/p>\n
\u2018Craft\u2019 is a key focus, not only in his food preparation, but also in stocking Woodstock Brewery craft beer. As much as one can taste a flight of their beers, one will also be able to taste Black Elephant Vintners\u2019 wines in the restaurant. Local Gins will be offered, as well as Jorgensen\u2019s vodka, and a tequila made in the Karoo. Coffee will be by Terbodore. <\/p>\n
The menu will offer six burgers with a choice of meat types (beef, lamb, chicken, ostrich, pork), made with brioche rolls and home-made pickles; nachos; tacos; steak; seven bar snacks; fish and chips; and more. <\/p>\n
We traced Chef Ollie\u2019s career from his first beginnings as an intern at Haute Cabriere, working with its then-owner Matthew Gordon. From there he moved to the UK, and worked at Michelin star Le Gavroche, owned by Michel Roux Jnr. Other UK restaurants at which Chef Ollie worked were The Ivy, and Maison Novelli, leading him to work on the Silver Seas cruise liner for six months before returning to Novelli. He met Becky at Woodlands Park Hotel, whereafter he moved to Wimbledon, joining the Cannizzaro Hotel and Bistro. A holiday in our country in 2010 led to the decision to move to Cape Town. Chef Ollie joined Newmark, doing great work at Dash restaurant in the Queen Victoria Hotel in the Waterfront, which is where I first met him. The Le Franschhoek Hotel followed, and then he worked with Chef Peter Tempelhoff to open Mondiall in the Waterfront. He spent the last three years at the Leeu Collection in Franschhoek, building up the restaurants at Leeu House and Leeu Estates from scratch. <\/p>\n
Restaurant Review: Dinner at Queen Victoria Hotel’s Dash is dashing!<\/a><\/p><\/blockquote>\n