”I’ve always believed that we as chefs are craftsmen,” says chef Eric Bulpitt,
explaining the meaning behind Faber, the Latin word for artisan, or craftsman.
“We work with our hands, using produce from the land. It’s the perfect way to capture who we are and what we do.”
This sentiment reverberates throughout every detail of the Faber restaurant, where the country-comfort style of décor by Annie Dower pays homage to the
rich heritage that Avondale’s proprietor, Johnathan Grieve, is ardent about preserving.
Since the days of his award-winning The Restaurant at Newton Johnson, Bulpitt has been celebrated for his fanatical adherence to sustainable sourcing, and his Faber menu pushes the seasonality envelope even further, with more than half of it comprising produce sourced from the biodynamic garden and foraged from within the farm.
The kombu-cured yellowtail with watermelon, crispy onion, and olive tapenade, is inspired by Bulpitt’s grandmother’s affinity for adding sweet flavours to seafood dishes, and its pairing with the estate’s acclaimed 2013 Cyclus is an exemplary level of umami flavour balance. Faber is located at Avondale Wine Estate in Paarl.
Chef Eric Bulpitt shares the secrets of Faber restaurant at Avondale wine farm
Faber restaurant — set in Avondale, an artisanal biologic wine farm in Paarl — is headed by a craftsman in a chef’s whites. Above all, it’s the most aptly named restaurant in all of the Boland region.
”I’ve always believed that we as chefs are craftsmen,” says chef Eric Bulpitt,
explaining the meaning behind Faber, the Latin word for artisan, or craftsman.
“We work with our hands, using produce from the land. It’s the perfect way to capture who we are and what we do.”
This sentiment reverberates throughout every detail of the Faber restaurant, where the country-comfort style of décor by Annie Dower pays homage to the
rich heritage that Avondale’s proprietor, Johnathan Grieve, is ardent about preserving.
Since the days of his award-winning The Restaurant at Newton Johnson, Bulpitt has been celebrated for his fanatical adherence to sustainable sourcing, and his Faber menu pushes the seasonality envelope even further, with more than half of it comprising produce sourced from the biodynamic garden and foraged from within the farm.
The kombu-cured yellowtail with watermelon, crispy onion, and olive tapenade, is inspired by Bulpitt’s grandmother’s affinity for adding sweet flavours to seafood dishes, and its pairing with the estate’s acclaimed 2013 Cyclus is an exemplary level of umami flavour balance. Faber is located at Avondale Wine Estate in Paarl.
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