Forage at Wildekrans recently won the Best Head Chef award at the annual World Luxury Restaurant Awards Gala Event for 2018. The event was hosted by Galgorm Resort & Spa in Northern Ireland, where Forage at Wildekrans, the restaurant at the Endless Vineyards Lodge on the Wildekrans Wine Estate in Botrivier, took home the continent winner in the Category of Best Head Chef.
The World Luxury Restaurant Awards aims to highlight special features of restaurants, thereby increasing competition globally and ultimately raising the level of food quality and the standards of service in the luxury restaurant industry.
Best Head Chef
Hailing from King Williams Town, Chef Gregory Henderson (37) has many restaurant openings under his belt, the most recent being Forage at Wildekrans and Khuraka (Forage in Hindu) at their sister hotel Endless Horizons in Durban North.
Forage restaurant is situated on Wildekrans Wine Estate in the Western Cape, and offers gourmet cuisine in a landscape setting. Chef Greg prides himself in delivering unique, tantalising dishes that use ingredients from the estate’s own pastures, to deliver an indigenous dining experience.
The restaurant ethos has a solid emphasis on Cape Heritage, and the chefs forage daily for indigenous wild edibles from the 1000 hectare estate. The menu is seasonal and ever-evolving, and the chefs only harvest what nature allows them to. In order to ensure a longer harvest all year round, they only take what they need. The estate is home to a variety of fynbos species including the endangered Renosterbos, wild plants and other interesting finds, which are then used in traditional cooking methods. Ingredients such as Wild Garlic, Buchu, Geranium, Wild Turnips, Kapokbos and Wood Sorrel are endemic to the area.
Best Head Chef Greg says that focus and a strong sense of persistence is what he lives by, and is what he attributes to his success thus far.
What: Forage at Wildekrans
Where: R43 Botrivier
Contact: 028 284 9902