Last week I was invited for lunch at a new eatery on Lourensford Wine Estate – The Millhouse Kitchen. I was blown away when I walked in past the open plan kitchen, which looks out onto the restaurant, and was greeted by 25 year old owner and executive chef of the Millhouse, Bjorn Guido.
Chef Guido’s aim is to create a neighbourhood feel where his guests can relax and enjoy each other’s company in the beautiful setting of the Estate. He combines his pedigree in the kitchen with his natural entrepreneurial instincts. The menu is inspired by the French & Italians, who are famed for their fantastic rustic dishes.
Bjorn uses fresh, simple and seasonal ingredients prepared and cooked with passion and love.
Chef Bjorn’s cooking career started at The Greenhouse at Cellars-Hohenort under chef Peter Templehoff. He then moved abroad and racked up an enviable list of respected food greats as mentors.
Whilst at Babington House, part of the Soho House group, under the renowned Ronnie Bonetti of River Café London, he had the opportunity to cook alongside Jamie Oliver and Gordon Ramsey, amongst others, at the famous Babington House club suppers. After gaining this experience abroad, he returned home to South Africa and took up the role of Head Chef at The Franschhoek Kitchen on Holden Manz Wine Estate, before opening The Millhouse last year.
The Millhouse is already very popular with families as it is child friendly with a specially designed menu just for the youngsters. There is also a larger outdoor play area that will keep the youngsters entertained.
The Millhouse Kitchen is good value for money with a warm, rustic, country kitchen feel to it.
* Visit www.lourensford.co.za for more information.