This weekend, the chef who is set to open his Franschhoek eatery this summer is giving Joburg a taste of what he does best.Award-winning young chef Vusi Ndlovu has taken up a weekend-long residency within the Cradle of Humankind’s Farmhouse 58. The retreats, farmhouse style hotel offering, workshop programs and restaurant form part of Project 58, a ‘conscious collective’ launched with the ethos of bringing together a diverse group of people bound by their commitment to living a more sustainable way of life.
In line with the overall food philosophy of Project 58, the hosting of Chefs in Residence, was always set to be a big part of the restaurant and aims to allow chefs and cooks from all over the country - and eventually the world - to come and explore and share their culinary crafts at the restaurant.
Chef Vusi, as the inaugural ChefinResidence, will present not only a dining experience but also activities that will will present not only a dining experience but also activities that will give conscious foodies the opportunity to learn, experience and taste his holistic celebration of Africa and its unique array of ingredients, with a focus on underutilised produce and innovative techniques as well as recipes passed down through generations.
Guests can expect indigenous ingredients sourced from local food markets, traditional artisans, and produce farmed from the farm itself. Through his menu Ndlovu hopes to evoke a strong sense of community and tradition, reminiscent of African storytelling around the fire, with a focus on cooking over flames — very much in line with his upcoming Franschhoek restaurant EDGE. The bespoke à la carte offering will be available exclusively during residency.
In addition, he will run a series of themed workshops with hotel guests encouraged and invited to join in on the conversations and sessions at their leisure — these will include discussions around craft and technique, sources of inspiration and culinary philosophies. Guests will also be able to join the chef in the kitchen and assist him in the preparation of their evening meal — creating a fully immersive dining and learning opportunity.
The residency's goal is to learn about and comprehend each of the chosen chefs' unique approach, as well as to encourage deeper dialogues that go beyond food.
All bookings during this period are for rooms only and meals will be selected off the à la carte menu. Chef Vusi has curated unique daily activities that will be taking place during his residency and can be booked through FARMHOUSE, here.