ERTH opened its doors in Green Point towards the end of last year and is the first nutricosmetic restaurant of its kind and part of The Skin Co.
For chefs, running a restaurant can require changing your mindset from running a kitchen to include the business aspects and the wider goals.
The Windmills Kitchen is all about fresh farm food fast, and it’s perfectly placed on the N3 to offer just that to busy travelers between Joburg and Durban.
Chef Chris Erasmus has been using wild ingredients in the Franschhoek-based Foliage restaurant since it opened 5 years ago - he chats about foraging
In a city where restaurants are constantly opening (and closing) and crowds flock toward the Next Big Thing, Cafe del Sol has remained a foodie favourite
The Access Group shares their insights on digital solutions available for future-proofing a restaurant and ensuring that it's SMART.
After three years as Sous Chef at JAN Restaurant, Chef Kevin Grobler has returned to SA and has taken up the head chef position at Delaire Graff Restaurant.