Chef's Profile
Head Chef: Ian Bergh
A glass-walled kitchen with wrap-around views is the domain of the dashing hunter-gatherer chef Ian Bergh of De Grendel, supported by his spirited kitchen brigade. “Here at De Grendel it is all about beautiful, simple, tasty food. My style of cooking is making the kind of food we all love to eat, uncomplicated and all about the ingredients.”
No slave to fad and food fashions, chef Ian Bergh is an original locavore with a great respect for the seasons and its bounty. His kitchen on this historic working farm is a gathering place for farm produce: from freshly-made yoghurt to honey; Jerusalem artichokes from the kitchen garden to pasture-raised beef and lamb.
His hands-on training and experience are rooted in classical cuisine, having worked with Franck Dangereux at La Colombe as his sous chef. He credits Franck as the most formative culinary influence. Today Ian pairs his technical skills and inventive nature with a flair for food that’s as imaginative as it is comforting. He further honed his skills at Kurland, Five Flies and Pure at Hout Bay Manor.
Knowing his way around the nooks and crannies of the Cape culinary scene, he nurtures his relationship with local suppliers and food artisans. He is also an expert butcher (lamb shoulder is his favourite meat cut) with a special interest in artisanal sausage-making.
With the Atlantic Ocean in view, it comes as no surprise that some of Ian’s favourite ingredients include the often overlooked angelfish, mullet and gurnard.
A glass-walled kitchen with wrap-around views is the domain of the dashing hunter-gatherer chef Ian Bergh of De Grendel, supported by his spirited kitchen brigade. “Here at De Grendel it is all about beautiful, simple, tasty food. My style of cooking is making the kind of food we all love to eat, uncomplicated and all about the ingredients.”
No slave to fad and food fashions, chef Ian Bergh is an original locavore with a great respect for the seasons and its bounty. His kitchen on this historic working farm is a gathering place for farm produce: from freshly-made yoghurt to honey; Jerusalem artichokes from the kitchen garden to pasture-raised beef and lamb.
His hands-on training and experience are rooted in classical cuisine, having worked with Franck Dangereux at La Colombe as his sous chef. He credits Franck as the most formative culinary influence. Today Ian pairs his technical skills and inventive nature with a flair for food that’s as imaginative as it is comforting. He further honed his skills at Kurland, Five Flies and Pure at Hout Bay Manor.
Knowing his way around the nooks and crannies of the Cape culinary scene, he nurtures his relationship with local suppliers and food artisans. He is also an expert butcher (lamb shoulder is his favourite meat cut) with a special interest in artisanal sausage-making.
With the Atlantic Ocean in view, it comes as no surprise that some of Ian’s favourite ingredients include the often overlooked angelfish, mullet and gurnard.
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Contact Us
Address
112 Plattekloof Road
Plattekloof
Panorama
Plattekloof
Panorama
View map
Food Served
Fine DiningFusionGlobal/International
Average Price$$$
Average Price$$$
Payment accepted
Trading Hours
Tuesday - Saturday:
12:00 - 14:30 & 19:00 - 21:30
Sunday:
11:00 - 15:00
Monday: Closed
12:00 - 14:30 & 19:00 - 21:30
Sunday:
11:00 - 15:00
Monday: Closed
Facilities
Functions
Secure Parking
Outside Seating
Load Shedding
Secure Parking
Outside Seating
Load Shedding
