Bertus Basson

Bertus Basson

Claire Gunn

Started out at Michelin-starred Chez Bruce (Wandsworth) under Bruce Poole, one of Britain’s top chefs. Opened Arabella Hermanus as a sous chef. Competed in Bocuse d’Or, The Culinary Olympics and Global Chefs Challenge. Opened Overture restaurant at Hidden Valley in 2007. Has subsequently opened four more restaurants, including Spek & Bone (2016), The Deck (2017), De Vrije Burger (2017), and Eike (2018).

Current Owner-chef of Overture and The Deck at Hidden Valley; Spek & Bone; De Vrije Burger and Eike

Restaurants he rates in 2019

For a casual meal The Green Goose in Stellenbosch, our friend Gustaaf [Boshoff] is on fire.
For a special occasion Jardine in Stellenbosch.
For a guilty pleasure I eat my fair share of De Vrije Burgers. And The Kitchen in Woodstock. Viva, Karen Viva!
For a Winelands experience Die Werf [or The Werf] at Boschendal.
For authentic cuisine Decameron in Stellenbosch; or A Tavola in Claremont – both have old-school Italian.
Best new restaurant Eike. I know I am biased but we are very proud of what we have created!
Best “oldie but goodie” The Kitchen in Woodstock.
The best restaurant overall Rust en Vrede

Restaurants he rated in 2018

For a casual meal Spek & Bone
For a special occasion Jardine Restaurant
For a quick bite De Vrije Burger
For a Winelands experience The Vine Bistro at Glenelly Estate
For authentic cuisine South China Dim Sum Bar; Genki Sushi Bar & Japanese Tapas
The best restaurant overall Rust en Vrede

Restaurants he rated in 2017

Chefs Warehouse & Canteen on Bree Street; South China Dim Sum Bar; Ash Restaurant [closed and relaunched as Riverine Rabbit in 2018]; Clarke’s Bar & Dining Room