GOOD CHEFS COOK BECAUSE THEY HAVE TO, GREAT CHEFS COOK BECAUSE THEY WANT TO!  "I studied at Silwood Kitchens in Rondebosch and did a 3 year Grande Diploma course. Started as a trainee at Terroir Restaurant under the supervision of Michael Broughton. Then I travelled abroad to Peebles in Scotland, where I got to work at a Boutique hotel and restaurant with their own fresh produce garden. That is where my love for fresh seasonal food started. After returning to South Africa I have worked my way through a few wine farms such as Big Easy, Cuvee @ Simonsig and as Head Chef at Babel@ Babylonstoren before joining Longtable Restaurant as Head of kitchen in September 2018. I have been a chef for almost 14 years, and still loving it!"  

You want to drop me an email? kitchen@haskellvineyards.co.za  

It is our long-held view that great wines taste their best with good food, and whenever possible in good company. We created Longtable not as a glittering showpiece of authentic Cape cuisine, but as a place where unpretentious, flavoursome food could be enjoyed in a relaxing and convivial setting. We like to think that Longtable is all of this and more. With our supply of organic vegetables and sustainable fish, we are able to provide not only delicious food, but food which is sustainably sourced, with minimum waste, and zero use of plastics.

READ MORE HERE -  https://bitmedia24.com/about-the-winelands-66-an-interview-with-chef-cornelle-minie-head-of-kitchen-the-longtable-haskell-vineyards/

WATCH - https://youtu.be/8CxUNSReAeQ