THE CULINARY TALK
Head chef Kieran
Head chef Kieran & Ellerman House
RB – Kieran, I appreciate you chatting with us today. Firstly, your team here is fantastic, and the venue is lovely. You’ve embarked on a remarkable culinary journey from large- scale menu development to fine dining; how
does Ellerman measure up?
Kieran– Ellerman House embodies a relaxed yet vibrant atmosphere, though it can also feel demanding. Managing everything here is a responsibility, as guests often seek personalized service or unique dishes that aren’t listed on the standard menu. This prompts a brief conversation with each guest about their dinner preferences, especially since we update our menu twice daily. Up to this point, we’ve crafted 470 different menus, not counting our special events, which happen two or three times each week, including various wine events. In reality, the number is likely higher; we amusingly calculated this just last week.
RB – Wow. Having four hundred seventy menus is unbelievable! That must really keep
you all busy.
Kieran– Absolutely. It keeps us engaged and enhances the guest experience by providing variety each night, so they don’t have to settle for the same meals daily.
RB – Can you share what that process is like? Do you plan menus daily, ahead of time, or
monthly?
Kieran– No, we actually come in during your lunch service or breakfast, check out what you have, create a quick menu, and prepare everything. For instance, if you have a risotto planned for lunch, we might transform it into a garnish for dinner’s fish dish with a different flavor profile. It’s all about reusing ingredients and finding ways to modify them bit.
RB – That’s amazing.
Kieran– Last night, we prepared a Namibian crab risotto featuring corn and peas, which we later served as a side for one of our fish dishes at lunch. This process allowed us to creatively explore different ways to utilize the ingredients.
Head chef Kieran talks to us about what it takes to run the kitchen at Ellerman House, Cape Town.
RB – That sounds amazing! Planning your menu this way must greatly enhance sustainability and reduce waste.
Kieran– Absolutely. For the crab, I extracted the meat to use in the risotto, utilized the shells to create the sauce and stock, ensuring that nothing went to waste. This approach promotes sustainability. We are fortunate that suppliers come to us instead of us searching for them, as there’s a growing demand for sustainable products. Now, people knock on our door with stories of their offerings, making it easier for us to uphold our sustainability principles.
RB– since you’re in South Africa, I can only assume you enjoy some amazing fresh produce.
Kieran– Now, we’re sourcing langoustines locally from KwaZulu-Natal, eliminating the need for imports. The same applies to the crab we’re sourcing from Namibia. Our focus remains on Southern Africa, allowing us to provide luxury products without relying on overseas imports. We’re now offering high- quality truffles from the Drakensberg and caviar from Madagascar. I’m committed to providing luxury options while minimizing our dependence on large-scale imports. Our mission is to highlight the finest products from this region.
RB – It truly is remarkable to witness how the art, food, wine, and people reflect your dedication to showcasing the offerings of Southern Africa.
Kieran– Our clients can truly access some of the finest wines in the world. So, I wonder why we would offer them something ordinary. This is why we emphasize South African wines; these are not something people encounter frequently. Typically, they’re exposed to more affordable options. However, here, we present the very best. I encourage them to savor these selections.
RB: I know this is going to be a tricky question, considering there are over 470 menus. But is there a must-try dish for any guest coming to Ellerman?
Kieran– South African lamb from the Karoo is exceptional. If you venture deeper into the Karoo, you’ll find Laingsburg, a region known for its superior lamb. This Laingsburg lamb is likely the finest from the Karoo. I would serve it alongside a gourmet Pap, elevated with parmesan and cream truffle. Also, we prepare a delightful Chaka Laka to complement the dish. Overall, it’s more than just a meal; it’s a celebration of local ingredients and flavors.
RB: That sounds delicious! If I saw it on the menu, I would order it immediately. I’m assuming the dish was inspired by local produce and showcases local flavors
Kieran– Additionally, we have our kitchen team. All of us come from diverse backgrounds, which means it can’t be solely about my preferences. That’s why we prepare dishes like Pap with a chaka laka, as team members contribute their home cooking experiences. We’re incorporating everyone’s culinary backgrounds, not just mine or the hotel’s. This approach truly reflects South African culture, allowing everything to blend harmoniously.
RB – Cape Town has really become a “culinary destination” these days. Why do you think that is?
Kieran– I believe there’s a natural connection between food and wine. For starters, the wine is consistently excellent. In wine regions, food and wine naturally complement each other. This area also has a strong artistic vibe and is quite popular with tourists. Consequently, top chefs tend to be drawn to this region when it comes to cuisine. While I’m not sure how it all began here, I think it likely relates to the wine and its people.
RB – Wine is clearly a big deal here. Can you tell us a bit about the wine program here at Ellerman?
Kieran– Wine significantly enriches the
experience here. We offer nearly 11000 bottles, featuring our impressive wine cellar and two satellite cellars, simplifying the serving process. As I previously mentioned, we’re committed to highlighting the finest selections from Southern Africa. Many wines are not yet listed as they are intended to age and mature. As a guest, any wine you purchase has been specifically aged and curated over time for our collection. We often express that we aim to buy wine for someone else to enjoy, rather than for our own consumption.
Author: Reeds Bespoke
Dive into stories of unique destinations, insider knowledge, and expert advice that stir the imagination and ignite your wanderlust. Every page is an invitation to explore, guiding you toward the next unforgettable chapter in your travel story.
