South Africa, Cape Town, October 2020 \u2013 The future of the restaurant industry requires a focus on what is local and sustainable, not just in sourcing produce and ingredients, but in attracting local diners and being part of the local community. This is one of several conclusions of the recent S.Pellegrino Food Meets Hope online event, and is born out In the experiences of three brand new South African restaurants brave enough to launch post-lockdown: Oxalis, Entr\u00e9e and Lucky at The Piano Bar.<\/p>\n
Kicking off the World\u2019s 50 Best Recovery Summit on 13th October 2020, the online event Food Meets Hope by S.Pellegrino explored the future of fine-dining post-pandemic, talking to chefs and restauranteurs from around the world about three main themes \u2013 Recovery, Inclusivity and Evolution.
Recovery took us on a global tour of restaurants that received grants from the fund-raising of World\u2019s 50 Best Bid for Recovery auction. South African foodies immediately recognised the distinctive interiors of Upper Bloem in Cape Town as the chefs and staff talked about the difference the funds had made to their survival. \u201cBefore Covid we were growing as a business, looking at taking a few extra people on. Covid put a very sudden stop to that. The grant really helped us keep our staff, keep the restaurant open, keep our dream alive,\u201d said chefs Andre Hill and Henry Vigar. In common with other restaurants featured, they kept Upper Bloem in business by their staff doing food deliveries through lockdown, and are now open again for dining four days a week.<\/p>\n
Inclusivity featured chef Erick Williams of Virtue in Chicago, chef and restauranteur Daniela Soto-Innes and Ivan Brehm of Nouri in Singapore each speaking from the heart about diversity in the kitchen, kitchen culture and their hopes for a better future.
A panel of top names in global gastronomy then shared their thoughts on the evolution of fine-dining in the future, how their restaurants have already adapted and the positive changes they have seen grow out of the crisis.<\/p>\n
\u201cBeing sustainable, seeing all our employees as a family, this is mandatory for the future,\u201d says Tim Raue of Berlin\u2019s Restaurant Tim Raue. \u201cThere\u2019s no way back to the industry just looking at the highest money to make; it\u2019s a social industry, we give to other people, and we have to share.\u201d
\u201cWe need to reconnect with our own community to succeed, says Dominique Crenn of Atelier Crenn in San Francisco, \u201cwe need to support the community of farmers, cook local. What we\u2019ve seen in the US with this pandemic is how weak America is about the food system.\u201d<\/p>\n
The chefs shared how they have adapted to their clientele suddenly changing from being mostly international visitors flying in to focussing on local diners. \u201cSince the borders closed we have French people visiting from Paris, Marseille, really happy to have a chance to book and discover us,\u201d says Julia Colagreco of Mirazur in Menton.<\/p>\n
The new reality Richard Ekkebus of Amber is experiencing in Hong Kong is that restaurants are no longer booking up three months ahead but often only filling up on the day itself. \u201cThe business model has evolved tremendously, we\u2019re seeing a much younger clientele coming to us to celebrate, and have become more democratic, that is a very positive change,\u201d he says.<\/p>\n
The video of the event can be viewed on the Fine Dining Lovers website to hear more of what was discussed.<\/p>\n
New South African Restaurants
Here in South Africa the restaurant industry has been just as hard hit but new shoots are growing from the ashes. It takes plenty of guts and a good measure of optimism to launch a new restaurant in this climate, but those who are passionate about their profession see it as a practical way to survive and move forward.<\/p>\n
Oxalis
When Janse & Co closed in August, four of the core team did a super quick turnaround and started a nine-month pop-up in the spacious first floor premises above Honest Chocolate in the CBD. \u201cIt was out of necessity after we were retrenched,\u201d says Liezl Odendaal, \u201ca short-term plan that has the potential to grow into something more substantial.\u201d The aim was a casual restaurant where guests could feel comfortable meeting friends, and enough space for social distancing. \u201cOur current market is 100 % locals. Affordability and value in an authentic manner we feel is a big attraction. We try to make our guests feel literally at home.\u201d<\/p>\n
Launching the restaurant on a shoestring has demanded that they think outside the box, \u201cWe realised very quickly that everyone would have to be multi-functional. As a pastry chef, I need to also work the grill, prep the vegetables, welcome guests, serve guests, potwash etc.\u201d
The ethos of organic whole animal and whole plant cooking previously established at Janse&Co is still important to them but is dialled back to what is affordable right now. \u201cWe cook basic but delicious and honest food and maybe introduce the guests to a few ingredients they may not have heard of.\u201d<\/p>\n
Entr\u00e9e
Before lockdown Chef Archie Maclean and his wife Dominique were making a great success out of Caf\u00e9 Bonbon in the Franschhoek valley. Lockdown led to a parting of ways with their landlord but they didn\u2019t want to liquidate the business and leave their staff and suppliers stranded.
\u201cThe best way forward and the strongest possibility to get through to the other side seemed to be to find another premises and keep going with a new restaurant,\u201d says Archie. They sold their house, borrowed what they could and put everything into a new start.
They opened Entr\u00e9e in September in new premises that seem designed for the current climate \u2013 plenty of inside space with tables well apart and two outside dining areas with open gardens and views. The menu offers affordable bistro-size starters to order in any number and combination, which Archie says emphatically are not tapas!<\/p>\n
\u201cFlexibilty is key,\u201d he says. They abandoned set service times and are open all day every day from 12pm. They partner with Anthony Rupert wines to offer wine tastings of their Cape of Good Hope range. But the real focus is on providing a comfortable home from home for locals. \u201cWe\u2019ve had so much repeat support from the Franschhoek locals. Dominique is front of house and she is my secret weapon, people come by just to see her and she makes everyone feel at home.\u201d<\/p>\n
Lucky at The Piano Bar
Chef Cheyne Morrisby had only just launched his latest restaurant Fire Monkey in Claremont to positive reviews when lockdown struck. \u201cCovid has been a time of incredible hardship and reflection. It has taught me some valuable lessons on how restaurants have adapted and survived through this time. With that there have been some amazing opportunities which have come my way.\u201d<\/p>\n
He had to close Fire Monkey, but has just opened a new Japanese Kissaten-inspired eatery Lucky at The Piano Bar in De Waterkant, which allowed him to re-employ staff from Fire Monkey. It offers a short and well-priced menu of grills, noodles and small plates.<\/p>\n
Cheyne says that honesty and transparency are the most important qualities to attract diners right now, but not much has changed in his approach. \u201cWe have really come back as we were. We wanted our customers to come back to something that they had before, a feeling of familiarity and sense of home. Transferring staff and knowledge across into a new space carries the DNA of our group.\u201d<\/p>\n
With restaurants worldwide integrating more closely with their local communities it seems the future is on our own doorsteps, moving forward into improved sustainability and a support network that is all about responsibility, empathy and a wider sense of family.<\/p>\n Video:<\/strong> Looking to the Future of Fine-Dining \u2013 Local is the Answer<\/p>\n More Info on Looking to the Future of Fine-Dining \u2013 Local is the Answer here:<\/strong> https:\/\/www.finedininglovers.com\/article\/food-meets-hope<\/a> CLICK HERE to submit your press release to MyPR.co.za<\/a>.<\/p>\n![](\"http:\/\/www.myza.co.za\/press\/wp-content\/uploads\/2020\/10\/looking-to-the-future-of-fine-dining-local-is-the-answer.jpg\")
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