NEXT LUNCH: Saturday, July,23rd
I caught up with Master Chef South Africa, season 1 contestant and food network LA winner in 2015, Guy Clark, who has returned from his travels abroad to create a pop up venture in Franschhoek.
The first of the his “Winter Farm” luncheon’s was held over the past weekend and naturally I was busy with Bastille but in hopes of spreading the exciting news I popped Guy a few questions to get to know more about these bespoke evenings on the beautiful Bellingham estate mere moments before reaching the Franschhoek Village on the R45.
HH: I would love to know the concept behind your “Winter Farm” pop up?
GC: Our concept is based on various aspects all merging into one experience. The beautiful cellar built in 1693. The history and majestic beauty that resonates from its walls is breathtaking. Bellingham homestead’s grounds is abundant with charm and a well manicured garden.
What is brilliant is the fact that guests can book to stay in the manor house and then enjoy a 5 course meal without leaving the farm grounds. The current menu is winter farm inspired. Think spicy baked breads, wild mushrooms, cured trout, hearty soups, high grade meats and rich chocolate. We want the food and wine to reflect a modern farm life. Beautifully presented yet very filling.
HH: Is this a solo mission?
GC: The team is made up from friends and family. Marcela (my beautiful wife) is front of house, Samantha is a good bud, fellow chef and also a MasterChef Finalist , Chris, Kim & Leon are all amazing friends and part of Bellingham homestead.
The experience is very interactive, with an open kitchen and a relaxed energy. One feels like they have transported to a romantic time with food and wine setting the tone.
HH: I would love to know the concept behind the pop up?
GC: The pop ups will run indefinitely. We only run the same menu for 2 weekends. Currently, our “winter farm” will serve its final plate this Saturday. Our new menu will be decided once we have explored what is fresh, local and in season. I have a very good sense that it will be “water” inspired.
HH: What was the Inspiration behind the menu and those to come?
GC: “Winter Farm” is a celebration of heartiness, well balanced flavors & decent portion sizes. Its deglazing the cold weather, reducing it with love and serving it to the soul.
HH: Currently at the Bellingham Manor House, will the venue change?
GC: Right now, it is staying in the 1693 cellar. However, we have such beautiful grounds to play with, anything is possible.
HH: Where is the produce from are there any interesting people or local farmers you are working with?
GC: Everyday we are researching local suppliers. Forming relationships with farmers and butchers. We focus on giving small businesses trade and sourcing only humanly and natural produce. Our wagyu came from Ryan Boone in paarl, the kudu we sourced from Andy Halgrain, he cuts the Bellingham lawns and culls Kudu in winter. Our cheese is from Dalewood, a substantial amount of the produce we forage straight from our farm. So if any ethical & local suppliers are keen to be part of our journey, please contact me. The highly talented Niel Groenewald from DGB cellars supplies all our wines.
HH: Do you hope to have a pop up/restaurant indefinitely?
GC: Time will tell. Right now, we are just focused on each day, everyday.
HH: Would the concept remain in Franschhoek?
HH: Just quickly, what’s the cost and what’s all included?
The price is R620 p/p. MCC upon arrival. Amuse bouche.Palate cleanser. 5 Courses. 5 wines. Coffee. All inclusive.
The Current Menu 5 five course food and wine pairing will only run once more, so book soon, space is limited:
Lime pap arepa. Dalewood brie. Garden tomatoes. Maldon. Lemon oil. Wild flowers.
1st Course: Celeriac soup. Fresh truffle. Truffle salt. Truffle oil. Fried celeriac. Baby nasturtiums. Smoked red pepper oil. Nasturtium oil.
Bellingham Homestead Chardonnay
2nd Course: Orange & Turmeric ciabatta. Kefir. Strawberries. Green pepper. Wild honey. Charcoal
Bellingham Homestead Sauvignon Blanc
3rd Course: Rooibos & beetroot lightly smoked / cured highlands Royale trout. Watercress. Bloodorange & black garlic dressing. Radish. Dukkah
4th Course: Wagyu & Kudu meatball. Porcini mousse. Rainbow baby carrots. Red wine jus
Bellingham Homestead Pinotage
5th Course: 70% & 80% cremeux. Blackberry & cocoa crostini. Lemon oil. Black salt.
Bellingham Homestead Syrah
Photography Courtesy of :
To book, Please email Kim Wenning: firstname.lastname@example.org