How lockdown has sparked culinary innovation iol.co.za - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from iol.co.za Daily Mail and Mail on Sunday newspapers.
As we approach the one-year Covid/pandemic/lockdown milestone, the broken and wounded restaurant industry is splitting, like a bad Hollandaise, in different directions. Tragically, there have been fatalities for whatever reason, whether financial or loss of the strength to continue; some have risen from the ashes of announcing permanent closure to the triumph of reopening. And then there are the new restaurants, defiant in the face of a worldwide health disaster.
This is the ambitious tale of not one, not two, but a cluster of four related places opening in Stellenbosch over the next few months. That’s remarkable enough in itself, but the concept has its roots in the farms behind them, which will supply produce and meat directly to the four restaurants. From behind the scenes of menu creation, to the face of front of house, chef Michael Broughton is managing all of them.