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Introducing the Culinary Stars at The Liz McGrath Collection Restaurants

10 May 2019

  • Paul Nash – The Conservatory at The Cellars-Hohenort
  • Kaylinn Shabalala – SeaFood at The Plettenberg
  • Tronette Dippenaar – Origins at The Marine
  • Farrel Hirsch – Greenhouse at The Cellars-Hohenort

With the award-winning Greenhouse Restaurant at The Cellars-Hohenort entering an exciting new phase, we thought it was time to shine the spotlight on all of The Collection’s beautiful restaurants.

While they share the same philosophy, which is to offer a truly memorable dining experience that focuses on fresh, local and seasonal ingredients, each restaurant also showcases its own personality thanks to each individual Head Chef’s strengths and passions. We would like to introduce you to these hardworking chefs who make it all possible.

Farrel Hirsch – Greenhouse at The Cellars-Hohenort
With the recent appointment of rising culinary star Farrel Hirsch as new Head Chef, our award-winning Greenhouse has entered a thrilling new era. Rest assured that you are in very capable hands – Hirsch cut his teeth at many an A-list kitchen. Having previously worked at Greenhouse as Sous Chef under Peter Tempelhoff, he went on to gain experience at The Test Kitchen under Luke Dale-Roberts, followed by stints with the Singita group, Four Seasons Hotel The Westcliff, Cape Grace and North Island in the Seychelles. Knowing the ins and outs of Greenhouse, he is ready to hit the floor running now that he is at the helm. “It’s all about the experience - we definitely want to keep up the theatrical side and continue to challenge flavours. It’s finding the unknown that excites me and I cannot wait to share these discoveries with our guests” he says of his new role.

Paul Nash – The Conservatory at The Cellars-Hohenort 
The Cellars-Hohenort’s wonderfully light and airy Conservatory welcomes you with an uncomplicated yet perfectly executed menu, courtesy of Head Chef Paul Nash. Paul climbed the ranks of some of South Africa’s and Germany’s finest culinary establishments, including The Collection’s The Marine and The Plettenberg, and Michelin-starred Schloß Eberstein, before joining The Conservatory as Head Chef. These days he serves firm favourites, including some of Liz McGrath’s personal recipes, in the most idyllic garden setting – with many ingredients freshly picked mere metres away. Served in the main dining section; the breakfast room; or on the terrace overlooking the garden, Paul’s creations show his passion and respect for food, which, as he explains “equals a passion and respect for life.”

Tronette Dippenaar – Origins at The Marine 
Tronette knows the Liz McGrath Collection inside out, having worked at all three properties since 2008. She started her Collection career at The Marine, so returning as Head Chef in 2017 felt like coming full circle. Much more than a job, she sees The Collection as her family, and says that “once you are part of it, you never want to leave.” Tronette makes sure that diners have a fun, relaxed dining experience at the vibrant Origins at The Marine restaurant. Her soulful menu highlights everyday favourites with a modern twist, freshly prepared in the open kitchen. Whether you visit for lunch or dinner, Tronette will spoil you with local flavours and fresh ingredients, showcasing the impressive bounty of the Overberg.

Kaylinn Shabalala – SeaFood at The Plettenberg 
The newest addition to the Collection’s culinary team, Kaylinn just joined The Plettenberg from Grande Provence in Franschhoek; other career highlights include working at Waterkloof in Somserset West, The River Club in Zambia and Denis Island in the Seychelles. Arguably The Collection restaurant with the best view, SeaFood at The Plettenberg’s indoor dining room and outdoor terrace boast the most mesmerising ocean vistas. As the name suggests, the restaurant is renowned for its ocean bounty, drawing inspiration from the rich marine life that can be found in Plettenberg Bay. Kaylinn works closely with local suppliers to offer guests innovative, sustainably sourced seafood dishes. The key to her success? “Perseverance. Being in the kitchen is a constant learning curve, you keep going to thrive and prosper – it’s what I love about it.”

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