OUI Bar + KTCHN and Red Roof Bar

INTRODUCING THE INC(RED)IBLY TALENTED KITCHEN LEAD

The newly opened Radisson RED Hotel, situated in the bustling Silo District of Cape Town’s V&A Waterfront, is thrilled to introduce Chef Morne Botha as the hotel’s Kitchen Lead – aka Head Chef – for the OUI Bar + KTCHN. With Morne at the helm, guests of the restaurant can expect to be taken back to basics with a menu that boasts simple and honest, yet tantalising food.

With over 25 years of culinary experience under his chef’s hat – eight of which were spent in the kitchen of another Carlson Rezidor Hotel Group establishment – Morne is anything but traditional, which is exactly why he was the perfect RED candidate.

A proud South African, Morne grew up in Potchefstroom in the North West, where he drew food inspiration from his mother and grandmother – his two leading ladies – who propelled his love for all things food and delicious. “Growing up, I was taught to love food and to be inspired by it – to focus on flavours and deliver a meal that would truly express itself,” Morne says.

“In 2004, to pursue my culinary passion further, I headed off to the Cape where I worked my way up the culinary ladder by learning everything I could with the aim of delivering creative dishes to those I serve, keeping in mind my favourite food mantra of K(eep) I(t) S(eriously) S(imple) – KISS.”

As the restaurant has a strict policy about using fresh and local ingredients that are sourced from sustainable producers, Morne says the menu will change with the season.

So what can guests expect on the menu? Morne says to try everything at least once! “Some of the fan-favourites include A Box of Prawns which chills with chilli, ginger and noodles, the A(vo) B(acon) C(heese) burger with candied tomato, green goodness, toasted funky onions and crispy fries or the Seriously DAWG!!, a greasy bratwurst in a toasted pretzel, with funky coleslaw and a mustard dream. For dessert, go for the frozen cheesecake lollie, the doughnuts for grown-ups or something as simple as the Lemon Tart.

When asked what he cannot live without in the kitchen, Morne says ‘’love and laughter’’. “Cooking is not just about putting a meal on the table, but is also a reflection of the chefs who have created the dish. We at Radisson RED believe that a sour person can only produce a sour dish, which is a no no!”