Blaauwklippen's Barouche restaurant announces new chef: Daniel Botha
Tuesday, 24 February, 2009
Waterford Communications
Blaauwklippen's Barouche restaurant, located on the Estate, adds a new
'ingredient' to its team with the appointment of Daniel Botha as
executive chef. Daniel has seven years of culinary experience in fine
dining outlets both locally and abroad, including Beluga, The Twelve
Apostles in Cape Town and the Michelin rated hotel Birch in Woburn
Sands Bedford in the United Kingdom.
"We are excited about the new addition to our team. Daniel brings both local and international experience to Blaauwklippen, as well as a wealth of catering knowledge, which is vital, as Blaauwklippen is a very popular function venue. With him at the helm of our kitchen team we look forward to a new chapter of fine food and wine at Blaauwklippen," says Rolf Zeitvogel Blaauwklippen's Managing Director and Cellar Master.
Botha said his interest in food began early in life and that his dream is to be a chef known for passion, dedication and creativity. "Cooking is more than a job. I enjoy every aspect of running a kitchen, whether it's sourcing the finest local produce or ensuring that the menu stays current and exciting. I also believe cuisine is more than just good food. You must cook with passion. If you do not enjoy your own cooking, neither will your guests!"
Daniel is busy creating an exciting new menu for Barouche, which is sure to add to your memorable experience at Blaauwklippen.
The restaurant operating hours are:
March to September
Wednesday - Saturday 09h00 - 17h00
Sunday 09h00 - 16h00.
December to February
Monday - Saturday 09h00 - 17h00
Sunday 09h00 - 16h00
For more details or to make a reservation, please call (021) 880-0133.
Daniel Botha, Executive Chef
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