Culture

Conscious cooking in an idyllic setting

South Africa-born Chef Hylton Espey takes inspiration from his globetrotting past, but above all, lets nature dictate the conditions for his and spouse Petronella’s rural restaurant. There is foraging on a daily basis and close connections with local farmers, growers and fishmongers. Kitchen practices are all about recycling everything and discarding nothing, not because of some fad, but since it’s the logical thing to do. Thus, everything on our plates, be it ancient grains or duck eggs from down the road, seems to be there out of necessity.