the meals

Since 2001, Chef Marthinus Ferreira has been working tirelessly to refi ne his skills and to garner a deep and intimate understanding of the culinary industry. Initially working as a trainee chef at Impalila Island Lodge and JC Le Roux Restaurant, he soon moved on to a position as Chef De Partie in 2002, working at La Calombe Restaurant until 2003 (One of the top 10 in South Africa at the time). Following this he assumed the role of Head Chef at Circle Restaurant in Greenside where he received praise on his highly original menu from critics and co-workers alike. In 2004, seeking to get away from the hustle of the city for a short period, he worked again as Head Chef at Sculphoek Guesthouse in Hermanus where he provided everything, from planning new menus everyday, completing orders and training staff, among other things.

2005 saw Marthinus heading off to the United Kingdom to discover a new world of cooking, a source of inspiration. It was at the Riverside Brasserie that he worked as Head Chef, again taking on the responsibilities of originating menus, training staff and developing the establishment as a whole. Always keen on learning, with a drive to be the best, Marthinus worked as a chef in numerous establishments such as The Fat Duck, Hind’s Head and the Boxwood Cafe (Gordon Ramsey). He has never been one to squander an opportunity, and whilst in the United Kingdom, Marthinus made a concerted effort to work in as many restaurants as possible, to soak up all the experience available. He even worked for free, just to be able to grasp a broader appreciation and understanding of the industry.