Located at the gateway to the Hemel-en-Aarde Valley.
Located at the Gateway to the Hemel-en-Aarde valley, Chef Warwick and team take great pride in creating gastronomic delights. At Source, it’s all about getting back to basics and supporting local. The name Source refers to the produce and ingredients that form the basis of every dish.
At Source, we focus on the fresh, high quality source of the food. We try and support small local producers as far as possible and the wine list focuses on wines from the Overberg region, including smaller, lesser known producers. Our service is sincere and our food flavourful we cannot wait to welcome you.
Open 7 days a week for breakfast and lunch from 8am to 4pm. Deli with freshly baked artisan breads.
Chef Warwick Taylor
Chef Warwick Taylor and his wife Anita have both had long successful careers as professionals in hospitality.
Warwick started his career managing a small restaurant, he then went on to do a three-year formal training, in house, at Alpine Health Resort and Conference Center. This was done through City and Guilds.On completion, he then progressed his career through a number of five star hotels in Southern Africa, the Mount Nelson in Cape Town and the Michelangelo in Johannesburg to mention two, before spending time in kitchens in Europe. On returning he worked his way up Executive Chef of the Arabella Hotel.He was also asked to assist Starwood Hotels with the opening of two large 5 * hotels in Greece which together made up the largest luxury resort in Europe.
Anita started her career in hospitality by doing a B.Comm degree in Hotel and Tourism management at the University of Pretoria. After which she was chosen to become part of the Resort Liaison Programme at Sun City, aimed at developing managers that are able to pre-empt and maintain and plan for the future demands facing the hospitality industry. Some key highlights being chosen as complex manager of the month and co-ordinating the Million Dollar Golf challenge for two years. At 25 Anita was the Front Office Manager of the 242 bedroom, five star Michelangelo Hotel in Sandton. Thereafter she headed up the international reservations team at the 291 bedroom Merton Hotel on Jersey, Channel Islands.
On leaving the Arabella, Warwick and Anita formed their own company, Concepts in Flavour (Pty) Ltd, specializing in high end catering, with Creation Wines being their main client.
Warwick has a hands on approach backed by good management and financial skills.
Having realised the advantages of running their own establishment and having lived in Hermanus for the past ten years, Warwick and Anita spent time looking for the ideal venue from which to launch an original and quality consistent restaurant with opportunities for retail and outside catering.
They opened Source restaurant on the 1 June 2016.
Together, they have created an efficient team, with Warwick being able to focus on the day to day operation needs of the company while Anita utilises her skills in marketing, finance and human resources.
Our Must Try Meals!
Heating things up at Source. Come and enjoy Sunday lunch next to our fire place or in our garden. Open Monday to Sunday 8am to 4pm.
Group Capacity : 60+ People Cost Per Head : R75+
- Cuisine : Bakery / Patisserie, Breakfast, Contemporary, International, Light Meals, Vegetarian
- Ambience : Family, Fireplace, Relaxed, Trendy
- Entertainment : Internet or WiFi
- Dress : Smart/Casual, Casual
Credit Cards Accepted
Monday: 08h00 to 16h00
Tuesday: 08h00 to 16h00
Wednesday: 08h00 to 16h00
Thursday: 08h00 to 16h00
Friday: 08h00 to 16h00
Saturday: 08h00 to 16h00
Sunday: 08h00 to 16h00
Specials at this Restaurant
Ends 31 March 2018
Our breads are made with stone ground, unbleached flours. Our flour comes from just up the Valley near Caledon. We use starters that are now three years old. So, no accelerators, dehydrated yeasts, anti-fungals or any other funny stuff.
This process might take a bit more time, but it breaks down the gluten correctly which results in a better bread for you.
We bake in a wood fired oven, so no electricity in this process. And we burn alien wood harvested from nearby farms.
We also consider Howie to be one of the best bakers around.
Rye 60% R35
Mini baguette R7