During his 26 years as a chef Matthew has built up an impressive curriculum vitae, heading up restaurant kitchens at the Sandton Sun and the Mount Nelson Hotels, appearing as guest chef in Houston, Texas, and at the James Beard Foundation in New York (established by Julia Child to celebrate, nurture and preserve America’s culinary heritage and diversity), as well as doing a short spell at the Tokyo Hilton – all this in addition to owning five of his own restaurants. ‘Having established a name for myself in Franschhoek, this is my first restaurant venture outside of the area, and one I look forward to taking on with vigour,’ says Matthew. Boasting a menu that is contemporary South African with focus on produce from the Paarl Winelands region, Matthew sources produce locally from the Paarl region. Free range and organic, with Karoo lamb, beef and fresh line fish featuring on the menu as far as possible, most herbs and vegetables will be harvested from the restaurant garden. This attention to detail ensures a gastronomic experience epitomising the two components regarded by Matthew as being paramount in every dish he presents – depth of flavour and superb presentation. This family friendly restaurant which seats a total of 80 guests inside and a further 100 on the beautiful terrace which overlooks the immaculate vineyards of the wine farm, also caters for weddings, corporate functions and special occasions. Boasting modern contemporary décor, the Private Dining Room will host smaller, intimate groups. Patrons will be able to relax and socialise whilst enjoying a glass or two of the superb Laborie wines in The Wine Lounge Serving lunch seven days a week and breakfast on Saturday mornings, the restaurant will be open for dinner on Wednesday, Thursday, Friday and Saturday evenings. Laborie Wine Farm is one of the oldest operational wine farms in South Africa and produces some of the best Méthode Cap Classic and an array of award-winning wines, the Alambic brandy which has been named “Best Brandy in the World” for two consecutive years, as well as a unique fortified Pinotage dessert wine – all of which feature on the restaurant menu. ‘We’re very excited to have Matthew and his team as part of the Laborie family and believe that his creative vision forms part of our commitment to delivering a total premium quality brand experience,’ adds Laborie General Manager, Cobus van Graan. For more information visit www.laboriewines.co.za.