I am a chef, restaurateur, beer drinker, wine sipper, food eater, Mister Loba Loba.
I was born and raised in Sunny Leith in Edinburgh, Scotland.
What I love most about living in Cape Town are the people, the weather, the sun and rain, the light, the blue skies, the southeaster, the two oceans, the forests, all the kloofs… the list is endless – is this article big enough?
When out-of-towners come to town, I take them for a walk up Lion’s Head or Signal Hill – you get a real perspective of the city layout; a drive along the Cape Argus route to explore the Peninsula; fish and chips at The Salty Sea Dog in Simon’s Town; Cape Point for a trip in the vehicular train; and lunch at The Foodbarn in Noordhoek. The following day, I love to show my guests the rolling plains of the Overberg, over Sir Lowry’s Pass, for another great perspective. I’ll take them to Struisbaai for a spot of fishing and Agulhas to stand at the Foot of Africa.
I don’t eat at my own restaurant because I can’t relax.
I always manage to see at least one Stormers or Province game at Newlands where the gees is fantastic. I used to be a regular Cape Argus cyclist, but haven’t done it in the past two years. I like having a stall and meeting guests at Taste of Cape Town in April each year.
My favourite weekend getaway would be Stanford. We rent a cottage with no electricity, miles away from anybody else, and we have lunch with Mariana’s, The Restaurant at Newton Johnson or Springfontein Eats.
On my bucket list to still do is shark-cage diving. I think I’ll do it with PGW [Pete Goffe-Wood] – that sounds like fun. I’d like to catch a musselcracker from the rocks at Struisbaai or do the Argus in four hours. I would love to do the [Absa Cape] Epic.
I am a tea drinker but when the need for caffeine is there, Legado Coffee Roasters on Rosenview Farm is the best.
We walk our labradors to the waterfalls in Jonkershoek or Eden Forest in Paradyskloof every day and pick lot of mushrooms and forest herbs in winter.
The Banting diet? You are asking a man who just opened a bakery? I think it made a lot of people think about how much carbs they eat and why. Anything that gets people to think and care about what they eat is good. Thankfully people still buy bread, maybe the potato growers and pasta makers are suffering?
Any occasion is special with Gordy’s Newton Johnson Family pinot noir.
Every chef should have enthusiasm, patience and good taste.
I’m currently busy baking ciabatta.
On Sundays we will finish work and hit the Spur.
Money – it’s a gas, grab that cash with both hands and make a stash.
Straight after this, I’m getting on with my work.
When I wake up in the middle of the night, I cuddle [my wife] Louise and get an elbow in the ribs.
One day in a forest far, far away, there were three bears…