Springbok Wellington with Quince and Root Vegetables

Michael and I on the Pass

The Greenhouse kitchen is run by myself and executive Head chef Michael Cooke. It has 19 chefs in the brigade to cover breakfast, lunch, high teas, dinner and room service- 365 days a year. The team is a closely knit bunch of diverse young South Africans . They are consistantly striving to produce amazing food with passion and innovation being the binding factors. You’ll often find them practicing their cricket at the tennis courts in anticipation of the anual derby betweeen The Cellars-Hohenort Hotel and the Constantia-Uitsig Estate, in late May.