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It's a FEAST, welcome!
Everyone has a story, mine started out in the district of Swartland, in a small town Moorreesburg. Growing up I constantly found myself in the kitchen helping my mom with cooking and baking. After all, she used to be a connoisseur caterer. This triggered my passion for cooking at a young age.
As I grew older, not only did I realise my passion for food but found myself in the garden - planting, pruning, re-arranging a flower bed or picking flowers. My journey thus led me to study Landscape Technology as well as completing a Diploma course in Hotel Operations Management, ending at the top of my class in the latter of 1999.
A few years later in 2004 I was appointed at Hazendal Wine Estate as Restaurant and Events manager whilst conducting wine tastings and cellar tours. This was where my love and appreciation for good wine started growing. This passion was extended by also being able to plan numerous different events and creating bespoke flower arrangements for endless weddings and functions we hosted in conjunction with amazing food prepared by Corli Els.
In my career I also had the opportunity to:
manage one of Cape Town’s top Deli’s: Carlucci’s Oranjezicht
be the Food and Beverage Manager at Oude Werf Hotel, the oldest Hotel in South Africa situated in Stellenbosch,
as well as being the Restaurant Manager at two of Franschhoek's top fine dining restaurants: Grande Provence Heritage Estate and The Kitchen at Maison
Finally, I can truly say that few things give me more pleasure than cooking for friends and family while hosting an intimate gathering where no details are spared.
My mission is therefore to create a warm and welcome atmosphere where you feel special, with carefully selected dishes and hand-picked wines, sitting down at a beautiful artisanal decorated table, being able to experience a feast of good food, wine, life, love and good friendships.
Because life is simply too short not to celebrate life!
Jacobus
Avid Foodie | Events Coordinator | Decor Stylist | Entrepreneur
Apple & berry crumble.
Beef Tagliata in process.
Rosemary shortbread, whipped truffled feta & marinated sundried tomato.
Christmas lunch.
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