By "adopting" a restaurant, South African wineries are fighting tooth and nail to keep the hospitality industry alive!
Covid-19 (coupled with South Africa’s stringent lockdown regulations) has turned our world upside down and, in so doing, has brought the hospitality industry to its knees.
After nearly five months of being at the mercy of on-again-off-again legislation, a hefty loss of income and unbridled uncertainty about the future, Cape Town restaurants have been among the most severely affected.
Which is why Grub & Vine’s chef-patron Matt Manning and his 17-member team decided to take the matter into their own hands. Together with Alex Dale of innovative Stellenbosch-based winery Radford Dale, they established the #RestaurantRescueProject in an attempt to save employees’ livelihoods, and raise awareness of the situation on social media.
How it works
A winery “adopts” a restaurant, so that when you purchase a voucher to eat at the restaurant, you’ll receive complimentary wine the partnered wine farm. These are the current partnerships:
- 96 Winery Road and Journey’s End
- Codfather and Alheit Vineyards with Spider Pig Wines
- La Mouette and Strandveld
- Jonkerhuis and Bruce Jack
- Blockhouse and Bruce Jack
- La Tête and Luddite & Elgin Ridge
- Cheyne’s and Journey’s End
- Café Charles and Sijnn Wines
- Between Us and Van Loggerenberg Wines & Thorne and Daughters
- Salsify and Graham Beck, Steenberg & Capensis (Sold Out)
- Grub & Vine and Radford Dale (Sold Out)
- SeaBreeze Fish & Shell and De Grendel Wine Farm (Sold Out)
- Aubergine Restaurant and Lismore Wine Estate (Sold Out)
- Black Sheep and Carsten Migliarina Wines with Thelema Mountain Vineyards (Sold Out)
- The Potluck Club and Warwick Wines (Sold Out)
- Upper Bloem and Villiera Wines(Sold Out)
- Foxcroft and Hilton Vineyards (Sold Out)
- Wolfgat and Savage Wines, David & Nadia Sadie, Donovan Rall Wines (Sold Out)
- The Test Kitchen and Keermont, Ken Forrester, Jordan, Oldenburg, Hartenberg and Radford Dale (Sold Out)
“Restaurants are part of the gastronomical fabric of Cape Town, and this world-class dynamism is dying a rapid death,” says Alex Dale. “We need to move quickly, collaboratively and with intention, if we are to see it survive.” If more wineries are able to partner with restaurants in this way, and customers support the collaborations, we’ll be able to keep the lights on for another day, while saving numerous jobs.
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