About This Project
The spring lamb, with paloise, crispy potatoes and spring greens, only on the Societi Bistro Spring Menu, was named after freelance food and travel writer Richard Holmes. Richard answered a few questions for us:
What does a typical day in your working life look like?
It’s a strange mix between frantic writing day and night to free up time to spend eating and drinking my way around South Africa and further afield.
Your most inspiring experiences?
A visit to Iceland recently really impressed me in the way chefs there are embracing both local produce and heritage cuisine. Roasted and flame-seared cod’s head may not sound too appealing, but it was one of the most delicious seafood dishes I’ve had in years!
What is your favourite leisure activity?
I spend plenty of time in planes and hotels, so when I’m not off on assignment I’m usually soaking up the awesome natural spaces around Cape Town with friends and family. Surfing at Muizenberg, hiking on Silvermine and kayaking off Kommetjie…
Any memories you would like to share about Societi Bistro?
Spending three days in the kitchen on the ‘Kitchen UNconfidential’ cooking course was perhaps the most strenuous physical thing I have ever done. I have no idea how Stefan & Co. do it 6 days a week!