Under the banner of Tasting Stellenbosch, a collaboration of restaurants and wine estates, top chefs from Stellenbosch have set up a soup kitchen that produces about 20 000 portions per week.

The soup is distributed through Stellenbosch Unite, which coordinates 3 300 food parcels a week, and now the portions of soup from the Tasting Stellenbosch collective.

According to chef Bertus Basson, who like many of his colleagues has long been involved with community feeding schemes alongside his regular restaurant business, they realised the pandemic crisis had created a far greater need than they were servicing. “After putting out a few calls, the restaurant community came together in a selfless and truly inspiring way to confront these social challenges people are facing. No child, woman or man should go to bed hungry. We will keep going for the next few months and recruit more chefs to increase capacity and feed even more people.”

Bertus says each restaurant and production premises is fully compliant and strict protocol with regards to sanitising and protective measures are in place and adhered to at all sites.

In addition to Bertus, who’s well known for restaurants Overture, Eike, Spek & Bone and De Vrije Burger, participants in the effort include Spier Wine Estate, Neethlingshof (Brendan Stein), Gåte at Quoin Rock (James Would), Jardine Restaurant (George Jardine), Longtable at Haskell (Cornelle Minnie), Lanzerac (Stephan Fraser), Hussar Grill, Blaauwklippen, Table at De Meye and De Warenmarkt.

They are supported by Stellenbosch-based event hire company Ten of Cups, whose owner Eddie van Lamp has committed a location and production kitchen with all necessary equipment. Adventure Centre in Stellenbosch has made its vehicles and staff available to help transport the soup from the production centres to the communities.

Members of the public can donate dry goods as well as financial assistance. For more information, visit www.stellenboschunite.org or email give@stellenboschunite.org. WhatsApp or SMS messages can be sent to 062 206 8031.

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