In celebration of the braised lamb fettuccine on our summer menu being named after marketing guru Sylvie Hurford, we recently interviewed her;
What was your dream job when you were growing up?
I was definitely going to be a fashion buyer, an actress or a restaurateur!
What does a typical day in your working life look like?
Running in heels! Meetings, planning, shooting, budgeting and making my colleagues laugh at my negligible Excel skills. And wearing my Elsa from Frozen cap which has a long platinum braid when it all gets too stressful!
One of your most inspiring experiences in your career to date?
Working with some extraordinary people like Desmond Tutu and Solange Knowles, developing 6 new foundation shades for the South African market for L’Oreal, publishing my cook book and being asked to join the Clicks Group on Claire’s.
What is your favourite leisure activity?
Cooking, travelling and lying somewhere pretty and quiet and looking out of the window. I also love going up the mountain, running along Camps Bay beach and of course drinking bucket loads of wine with my wonderful friends.
Who is your favourite South African designer?
The Jewellers! Famke Koene and Kirsten Goss are my absolute favourite.
How do you feel about appearing on the Societi Bistro menu and the dish in particular?
Its always beyond thrilling and my ultimate claim to fame. I LOVE the dish. Lamb is EVERYTHING. I’m also not a banting girl so I’m thrilled about the inclusion of the carbs!
What is your favourite food to indulge in?
I’m on a big Ottolenghi kick at the moment – he is my food guru so I regularly try to do him proud with my variations on his themes. Other than that – the Mushroom Risotto at Societi Bistro is probably my all time favourite meal!
Any memories you would like to share about Societi Bistro?
There isn’t a happy memory that I don’t associate with Societi Bistro. I’ve celebrated all the important events in my life with Peter Weetman who is the consumate host. From quiet family celebrations to many New Year’s Eves, an outrageous 40th birthday, to most recently the launch of my book. My children have learned the value of work at the restaurant and regularly wipe menus and give hugs in exchange for cheesecake! The familiar faces, extraordinary service and amazing food are testimony to Pete’s dedication and talent.
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