Bertus Basson

Bertus Basson

Image by 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 Boscue d’Or, The Culinary Olympics and Global Chefs Challenge. Created All Things Culinary, and Overture restaurant (Hidden Valley) – which was recently listed as the La Liste’s 100 Best Restaurants In The World 2017, along with The Test Kitchen, Aubergine, La Colombe, Rust en Vrede, Greenhouse (The Cellars-Hohenort), The Restaurant at Waterkloof and Tasting Room at Le Quartier Francais – with fellow chef and business partner, Craig Cormack.

Current Owner-chef of Overture, Spek & Bone and De Vrije Burger in Stellenbosch; chef at Bertus Basson at Spice Route and The Deck at Hidden Valley.

Restaurants he rates in 2017

Chefs Warehouse & Canteen, South China Dim Sum Bar, Ash Restaurant, Clarke’s Bar & Dining Room

Restaurants he rates 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

Disclaimer:

The Inside Guide has made every effort to ensure that the information in this post was correct at the time of publication. However, we do not assume any liability caused by errors, such as price, cost, time, and location.

Time of publication: 05 April 2017