About The Winelands welcomes Liam Tomlin, who started his cheffing career at the tender age of 14 in Dublin, Ireland. Since then he has travelled the globe, opened restaurants, does consultancy work, publishes cookbooks and wins numerous prestigious international awards.
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About Liam Tomlin
Liam Tomlin was born in Dublin, Ireland, where his career as a chef began at the age of 14. After gaining experience in some of Ireland and Europe’s finest kitchens, he moved to Australia in 1991. Liam worked with Dietmar Sawyer of Restaurant Forty One as Chef de Cuisine for 6 years before opening well-known and acclaimed Banc Restaurant in Sydney.
After moving to Cape Town, South Africa in 2004 and consulting to various luxury lodges and restaurants, he then opened Chefs Warehouse & Cookery School in 2010. Eventually becoming Chefs Warehouse & Canteen, they are regularly featured in the top five Cape Town restaurants on Tripadvisor. Liam has since opened 5 more restaurants. Liam consultants most notably with Singita (Luxury Safaris & Game Reserves). Liam and his team offer cooking classes at Ginger & Lime – to keep updated, make sure you email info@chefswarehouse.co.za to be added to the mailing list.
VIDEO – Liam Tomlin’s THE CHEFS WAREHOUSE for variety, taste, and sophistication
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Originality and sustainability
The daily running of operations is the responsibility of the teams and partners with guidance from Liam in the Chefs Warehouse style. Each restaurant is different, however within the core belief and philosophy of the business.
The Restaurants
Contemporary tapas at the original Canteen on Bree is a set menu of small plates for sharing in 3 courses. There is always a seasonal risotto on offer, and dishes often change so be prepared to see different, delicious options every day.
“We choose ingredients that are fresh, local and sustainable. We also offer a vegetarian menu. Oysters are always available, as is the classic lemon posset.”
CHEFS WAREHOUSE BEAU CONSTANTIA
A modern dining space with a sleek open-plan kitchen overlooking the Constantia wine valleys, Beau Constantia offers a casual fine-dining experience. Chef Ivor Jones offers up his unique perspective on the classic Chefs Warehouse tapas-style dining.
“Our produce is local, partly grown on the farm, and is always seasonally-driven.”
We work in collaboration with ethical producers like Soil for Life, Meuse farm and Abalobi to get the best ingredients and to discover and cook with lesser-known ingredients in new ways.
Our menus change regularly and you can expect fusion flavours from South Africa with Thai and Vietnamese, attentive service and a selection of wine from the farms’ collection.
“We like to think together we have created a little bit of India in Cape Town.”
We don’t follow or serve any one region or style of Indian food but a selection of dishes that originate from all over India. Our menu at Thali isn’t traditional Indian food, but it is our interpretation of it – obviously with total respect to the culture, cuisine, ingredients and techniques.
We have designed a menu that is served over three courses, starting with the milder flavours and working through to the hotter curries to finish.
Set on the beautiful Maison estate in Franschhoek, Chef patron David Schneider serves up his interpretation of the global tapas menus that Liam Tomlin has so successfully popularized in Cape Town.
Inspired by the vegetable garden on the estate, Dave and his team change up the food offering regularly, always experimenting with new styles and flavour combinations.
“Maison is a working farm, and so you will share the view with chickens and horses. If you are lucky, you will spot Porcini our pig.”
“At Jewells we believe the soil is the soul of the food.”
Chef Neil Jewells’ core value is to know the origin of our ingredients, and so we choose our farmers purposefully. Neil does his best to source ingredients with good soil culture and sustainable farming practices. With a passion for hand-made charcuterie and classic, simple food made well, every item on this menu is curated with a mindful approach.
Neil uses only pasture-reared pigs along with meats, cheeses, and wines from the farms of Charles Back, as he knows the best ingredients make the best dishes.
Neil has created an authentic farm-to-table dining experience at the Spice Route estate in picturesque Paarl.
“Our foundation comes from a variety of Brugarol Farms in the Palamos region of Catalunya.”
Brugarol Barcelona is a concept part of the Brugarol group. Brugarol brings the very elements of smell, touch, sight, and memory, thus provoking nostalgia and what makes us feel human.
From the hidden forests and treasures in between, lies a journey, and an experience of the history of Catalunya.
Brugarol Barcelona has captivated this experience its 15th-century surroundings in an ancient city called the Gothic quarter, bringing the very produce and wines from our farms in a contemporary form.
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