The five-star Mount Nelson hotel in Cape Town maintains its appeal to guests, even during the grim winter months, by offering a full line up of its favourite dishes on the menu. The classic Beef Wellington is a firm favourite and on offer at the hotel’s Planet Restaurant.

Executive chef Rudi Liebenberg has given his own twist to the original recipe, adding braised pasture-fed beef cheek. “The Wellie in The Nellie” consists of a seared beef fillet in a mushroom duxelle, made using local Cape mushrooms, wrapped in bacon (optional), encased in a delicate, very light puff pastry, and then baked in the oven until golden brown.

The dish is thought to have been named after Arthur Wellesley, the first Duke of Wellington, due to his love for beef, truffles, mushrooms and pâté. Another suggestion is that the dish is not named after the Duke, but rather that the finished fillet was thought to resemble one of the shiny military boots which were named after him. Clarissa Dickson Wright, host of the BBC cooking show Two Fat Ladies, maintains that the dish “has nothing to do with the Duke, it was invented in Wellington, New Zealand”.

At Planet Restaurant at the Mount Nelson, guests who order this dish will enjoy watching it being carved at their table, served with sherry jus, béarnaise sauce, glazed carrots and green beans. Liebenberg advises a healthy appetite: “It must be noted that the combination of pastry, beef, bacon and mushroom is heavenly, and it always calls for a second helping.”

The Beef Wellington costs R275 and is served as a dish for two people. For an additional R75, guests will be served two glasses of Glen Carlou Grand Classique, a classic Bordeaux blend, which pairs exceptionally well with Beef Wellington. The Wellie in the Nellie will only be available from 1 July until 31 August 2013.

Also on offer at the Mount Nelson is a dedicated Chef’s Lunch Table. Liebenberg now offers guests the opportunity to enjoy lunch in the heart of the hotel kitchens. The Chef’s Table is a custom-designed interactive culinary experience featuring top quality dishes paired with fine wines. Guests will be escorted to their intimate “in-kitchen” restaurant, located in an alcove where an over-sized mirror positioned on one of the walls ensures that all guests have a clear view of the goings on around them in the busy kitchen. Guests may choose to observe the preparation of specific dishes, and then as each course is plated and served, chefs are on hand to share cooking tips, anecdotes and the inspiration behind each dish.

The Chef’s Lunch Table caters for up to twelve guests seated at four separate tables. This is a unique luncheon experience, where the five-course menus are designed according to seasonal availability and what has been foraged that day. The Chef’s Lunch Table will only be available on Fridays from 1 July onwards. The cost, including a glass of wine with each course, is R500 per person.

With food and beverage a key offering at the Mount Nelson, Liebenberg is on a crusade to become even more green than ever before. He has long been a supporter of sustainable farming and the farm-to-fork method of sourcing and serving fresh produce and ingredients for his restaurant. He believes that Planet Restaurant should serve the best local produce that he can find, which has been farmed as ethically possible.

He sources many of his organic vegetables from Abalimi Bezhekaya, a community farming project in socio-economically neglected township areas on the Cape Flats. He has also formed a relationship with an organic and sustainable vegetable farmer, Eric Swarts, in Stellenbosch. Soon he will be sourcing even more vegetables from the neighbouring Oranjezicht City Farm, which has recently been converted from a bowling green into an organic vegetable and fruit farm on the slopes of Table Mountain.

He only buys “green dot fish” which are caught by line and are sustainably sourced. Liebenberg has recently been invited to join the inaugural SASSI Seafood Circle which celebrates South Africa’s top chefs and restaurants who are making sustainable seafood dishes a priority.

Cheeses served in Planet Restaurant are all locally made, sourced from the Natal Midlands all the way down to the Cape winelands. Eggs, beef and free-range lamb are bought from renowned local organic farmer Angus McIntosh, and free-range, grass-fed chickens from Red Barn.

“Breads and pastries are all baked in the hotel’s kitchens; atjars, pickles, sauces and tapenades are all made on site. Herb gardens are growing wildly on the hotel’s sun-filled rooftops,” adds the chef.

He strives to throw away as little as possible in his kitchen, and the little that is left over feeds the worms in the hotel’s growing worm farm. These little munchers turn food waste into a rich organic fertiliser. Any other waste is turned into compost for the hotel’s gardens by a company called Y-Waste.

Holiday Inn Express has boosted its website traffic with the launch of an online travel competition which challenges and rewards players based on their travel trivia knowledge. Called the Holiday Inn Express Travel Smart Quiz, players are pitted against competitors from specific countries across Asia, Middle East and Africa in a bid to be crowned the Ultimate Travel Smart Champion.

Open to residents above the age of 18 in Australia, Singapore, Thailand, Indonesia, India, United Arab Emirates and South Africa, players can win free nights at Holiday Inn Express properties, with up to 140 nights up for grabs.

The 12-week competition runs from 19 June to 11 September 2013 and participants must visit www.travelsmartquiz.com to register and play. Once registered, players choose to compete as one of four travel personalities: an Adventurer, Planner, Socialiser or Free Spirit. They then compete in the trivia quiz, by answering as many multiple choice travel trivia questions as possible in one minute.

Participants can re-take the quiz every 24-hours to accumulate points and increase their chances of winning. Players can also challenge Facebook friends to beat their score and view a personalised leaderboard, made up of just friends in their Facebook network.

Weekly prizes will be awarded and at the end of the 12-week competition, the players with the most points from each travel personality categories will be crowned a Travel Smart Champion. They will receive 200 000 Priority Club Rewards points, which is equivalent to approximately a 10-night stay at a Holiday Inn Express property. The overall highest scorer of these four category winners also will be named the Ultimate Travel Smart Champion and receive an additional 100 000 Priority Club Rewards points, taking their winning prize to the equivalent of approximately a 15-night stay in a Holiday Inn Express hotel.

Prizes are given in the form of Priority Club Rewards points. Winners are also able to use their points to redeem hotel nights at any other InterContinental Hotels Group (IHG) property around the world, travel packages, experiences or merchandise, from music and magazines to household goods. Priority Club Rewards is the world’s largest hotel loyalty programme.

“Travelling the Holiday Inn Express way means travelling smart: having a comfortable and convenient stay at hotels in great locations for great prices. Our guests want all the fundamentals done right, allowing them to be self-reliant and to make the most of their trip. The Holiday Inn Express Travel Smart Quiz aims to seek out those ‘smart’ travellers who are passionate about exploring the world and reward them with the chance to visit a destination that excites them,” says Lee Lin Teo, director of brand management for Holiday Inn Brand Family, Asia, Middle East and Africa.

Holiday Inn Express was launched in 1991, offering smart travellers a straightforward and efficient hotel experience, while allowing them to make the most of their budget. All Holiday Inn Express hotels offer guests free Wi-Fi and a free Express Start or Grab & Go breakfast. It is one of the world’s fastest-growing hotel brands, with 2 208 properties open worldwide and an average of two new hotels opening every week.

There are four Holiday Inn Express hotels in South Africa: Holiday Inn Express Cape Town – City Centre, Holiday Inn Express Durban – Umhlanga, Holiday Inn Express Pretoria – Sunnypark and Holiday Inn Express Sandton – Woodmead.

For more information on Holiday Inn Express properties, visit www.holidayinnexpress.com.

With a view to ensuring that all of its activities benefit more than just the hotel group and its guests and staff, Protea Hotels has launched a pilot project at Protea Hotel President on Cape Town’s Atlantic Seaboard that sees meetings, incentives, conferences and events (MICE) delegates contributing to social upliftment simply by choosing the hotel to hold their function. If the trial is successful, the “Conference with a Conscience” project will be rolled out in Protea Hotels across South Africa.

The Protea Hotel President has put together a special conferencing package that sees all delegates receiving a beaded bracelet from the Relate Trust, which supports a range of social enterprises and provides employment for some 250 people who make the bracelets. Each delegate, in turn, selects one of six charities to receive a R30 donation from the hotel on their behalf. The non-government organisations from which delegates can choose to support include Reach For A Dream, United Against Malaria, the Amy Biehl Foundation and iKamva Labantu.

The Protea Hotel President offers three conferencing venues seating up to 100 people per venue. Alternatively, the three rooms can be opened into one large venue which is ideal for large conferences, gala dinners, cocktail functions, weddings or Matric dances. A massive basement conference venue is also available for gatherings of up to 1000 people.

Protea Hospitality Group marketing manager Nicholas Barenblatt says the wide variety of conferencing options offered by the hotel makes it the ideal pilot site: “Every hotel in the Protea Hospitality Group is mandated to support at least one local charity, because our hotels are integral members of their communities. The vast majority of hotels support numerous charities, but ‘Conference with a Conscience’ is a wonderful way for our MICE delegates to get directly involved in giving back.”

Protea Hotel President GM Pieter Buitendag says the “Conference with a Conscience” concept is being extremely well received by corporate clients, PCO and delegates: “The average conference-goer is an executive who is time-poor, so this is the perfect way for them to contribute in a way that doesn’t rob them of that precious time. I’m very optimistic that this pilot project will be successful and I can’t wait to see it rolled out to other Protea Hotels.”

Family-run beef producer Chalmar Beef has topped its previous decade of wins to be named the Abattoir of the Year for the 11th consecutive year for its consistently high standard of operations in the South African red meat industry.

The awards are run by the Red Meat Abattoir Association, which is a representative organisation for red meat abattoir owners, and aims to improve the standards of its members and improve consumer confidence the local red meat market.

Gerhard Neethling, general manager of the Red Meat Abattoir Association, says: “The performance of Chalmar Beef over the last years is a tribute to the dedication of this company to maintain and improve the standards of regulatory compliance at this abattoir and deboning plant. In providing training and support services, the Association is proud to assist with the dedicated efforts of the Wethmar family to provide the very best South African beef to our consumers”.

Located in Bapsfontien, Chalmar Beef was started by Wimpie Wethmar in 1969. His children, Willem and Sarah, are proudly maintaining the family-based ethic that has seen Chalmar Beef gain a reputation for premium cuts of tender, juicy and flavourful beef – and win many accolades for the high animal welfare and hygiene standards of its abattoir.

“As a family we are extremely excited about this achievement and passionate about beef production – and have been for over 40 years. We believe that it is through well-managed feedlots and an award-winning abattoir that has turned Chalmar Beef into the first choice for many of South Africa’s leading chefs and an A-list Supplier to Woolworths,” says Sarah Wethmar, director of Chalmar Beef.

Earlier this year, Chalmer Beef invited Dr Jude Capper out from the US to South Africa to deliver a series of presentations around the country to chefs, restaurateurs and retailers on the global beef industry, dispelling the many myths related to red meat and the rearing of cattle for consumption. Hotel & Restaurant covered this topic in detail in its April 2013 issue. If you haven’t already, subscribe to our free digizine by clicking on the icon of the magazine at the top right hand side of the main screen and register to read all about it.

Famous Brands today (19 June 2013) announced another set of robust results across the group’s business – encompassing its branded franchise network, logistics, and manufacturing operations – for the quarter March to May 2013. System-wide franchise sales increased 16.8%, comprising a 16% improvement in South Africa and a 27.2% improvement in sales in the rest of Africa region. Like-on-like sales grew 9.6%, with South Africa and the rest of Africa operations delivering growth of 9.3% and 13.2% respectively. The average weighted menu price increase was 4.25% illustrating the real growth achieved.

Famous Brands chief executive Kevin Hedderwick comments, “These results derive from our extensive portfolio of brands turning in a strong first quarter performance, underpinned by our growing logistics and manufacturing capability.

“Our ‘gorilla’ brands all performed exceptionally well with most of them recording comparable year-on-year double-digit growth, notwithstanding the sheer size of these individual businesses and the fact that their growth comes off a huge base. He adds, “It was not just our brands which talk to mainstream South Africa that delivered stellar results, but also the likes of tashas at the premium niche end of the spectrum, which produced astonishing growth, turning in a 22% rise in sales versus the prior year.”

During the quarter 34 new restaurants were opened. Hedderwick notes, “Of the 30 restaurants opened in South Africa, 18 are in new emerging markets. We are especially pleased with our entry into these markets where we were previously under-represented and where our brands are viewed as aspirational. This penetration into new emerging markets is part of a deliberate strategy to make our brands available, accessible and affordable.

“While a moratorium on new liquor licences had hampered the Gauteng roll-out of the revamped Keg brand, the group successfully launched its flagship Keg & Thistle in Durban – the original home of the brand; two further restaurants, the Keg & Goose in Krugersdorp and the Keg & Copperfield in Lusaka, will open in June and July respectively, providing encouraging evidence that our Keg brand is gaining some momentum.”

New restaurant openings across the brand portfolio will ramp up in the second quarter of 2013, with 46 restaurants planned.

The group also recently announced that it would be opening its first Steers restaurant in Clapham, London, and Debonairs Pizza restaurant in Mumbai, India. Hedderwick says that while the group’s primary focus is on the African continent, where there is a strong business case and obvious demand for their brands (such as Clapham and Mumbai), international markets will be considered.

“We’ve long considered exporting Steers to the UK, fuelled by the constant requests from expatriates living in London craving a taste of home. Having researched the market we believe that the timing of this launch is right, and that our flame-grilled offering will create as much excitement and recognition in the UK as in South Africa,” he says.

Hedderwick notes that in the current socio-economic environment the food services industry continues to evolve. He elaborates on the key trends shaping the sector at present:
- A shifting consumer profile (the black middle class has grown from 1.6-million people in 2004 to 4.2-million, and their disposable income has increased by 35%);
- Value is ‘the new black’ (the competitive trading environment and general economic downturn has trained consumers to look for value – which they perceive as price, quality, relevance and convenience); and
- Convenience matters (a lot). Consumers are no longer eating three traditional meals a day – these are fragmenting into nibbles and bites at non-traditional times – with snacks accounting for one in five eating occasions. Accessibility and speed are paramount.

Hedderwick adds, “Particularly strong drivers of growth in the industry are breakfast and coffee – with ‘all-day’ breakfasts identified as a key future trend; while coffee is no longer seen as a meal accompaniment, but is increasingly being purchased as a snack meal.”

Expanding on the quarterly results, Hedderwick says, “Growth in our other components of the business was also impressive. The Supply Chain delivered a 20.8% increase in sales with the Logistics division contributing 15.8% of that improvement and the Manufacturing division recording growth of 34.6%, including the new Famous Brands Coffee Company contribution (23.2% excluding the coffee business).

“There is a range of opportunities which we plan to capitalise on in the period ahead. Amongst those is to unlock the potential of our new acquisitions including Turn ‘n Tender, The Famous Brands Great Bakery Company (The Bread Basket’s specialist bakery facility), Famous Brands Choice Meats Company and of course growing the volumes and range out of our Coega Cheese company.

“Additionally, we are enthusiastic about the potential to grow our presence on the African continent. The rest of Africa is fast becoming the playground for opportunistic investors and with more than 12 years’ experience in the region, we believe our strategy to deepen our presence in specifically targeted markets will continue to serve us well.

“In the current doom-and-gloom environment, I am encouraged by these results and believe they set the tone for the Group’s performance for the balance of the current fiscal year.”

This announcement has not been reviewed or reported on by the group’s external auditors.

The group’s brand portfolio at 31 May 2013 comprised 2 175 restaurants. The group also manufactures and supplies its franchisees and the retail trade with a wide range of meat, sauces, spices, cheese, bakery, ice cream, fruit juice, mineral water, coffee and other hot beverage products.

The franchised food industry is showing appeal as a business model to business veterans aged 50 years and over. Having gained experience in fulfilling careers throughout their working lives, entrepreneurs in the more mature age bracket of 50 and up are now ready to take on new challenges.

Fayyaaz Seedat and Anthony Lolwane are two franchisees who manage The Fish & Chip Co. stores in Kroonstad and Maponya Mall, Soweto, respectively. Both of these franchisees, currently in their fifties, have expressed enthusiasm towards the franchising business model and believe that their investment will be beneficial in the long-term, especially when planning for retirement.

These entrepreneurs believe that franchising is the way to go at any age, but feel that they have an advantage due to the vast amount of business and life experience they have gained over the years. They also agree that age is definitely not just a number.

“With age comes experience, which in turn gives you increased confidence, a better understanding of life, a stronger sense of responsibility, and as importantly, an understanding of business in general,” says Lolwane who joined The Fish & Chip Co. family at the age of 54.

Seedat adds: “I believe experience in business, as in life, is priceless. It is not something that can be bought or sold. There is also no textbook that can teach you all the complexities of business management. You learn things throughout your whole life – and never stop. Age is therefore not a hindrance in the world of franchising, if you have the needed skills.”

Aside from being better equipped with the needed tools to fill the shoes of a store owner, it is also more likely that entrepreneurs over fifty have convincing credit ratings and are able to recognise and surround the franchise with driven leaders and staff who see the franchise as more than just a job.

“If there is one thing that time teaches you, it is the importance of building relationships with people who choose to work towards the same goals as you do. When everyone moves in the same direction, things will progress forward smoothly,” Lolwane notes. He also says challenges can occur regardless of one’s level of expertise or the depth of one’s relationships.

Seedat continues that the most obvious drawback to franchising when you are reaching the end of your career would be the longer hours involved in successfully running a business. “It is hard work managing a business at any age as there are always challenges that one needs to face and when you reach a later stage in your life, working long hours can be tiring. However, if you are passionate about the business and have a good relationship with your franchisor, you will make it. I can proudly say that The Fish and Chip Co. have kept all their promises and really listen to their franchisee – which goes a long way.”

For veteran entrepreneurs who have previously been self-employed, it can be quite an adjustment to suddenly have to follow the systems set out by the franchisor. Conversely, the support network supplied by the franchisor and franchise network made available substitute the challenge.

The famous Carlton Hotel in Johannesburg was the luxury landmark property of its time. It had massive kitchens, hundreds of chefs and set the standard for cuisine and service excellence in its day.

Senior lecturer at the School of Tourism & Hospitality at the University of Johannesburg and veteran chef and hospitality stalwart, Manfred Muellers, sent us this blast from the past – a menu from the Carlton Hotel from 1963.

Share your memories of working or staying at this famous hotel. What would you have ordered off this menu?

Glenburn Lodge has increased its appeal to the corporate market with the launch of a new upmarket venue. The property, situated in Kromdraai, now offers a 100-seater space ideal for corporate entertainment, year-end and celebratory functions. The existing 120-seater Glenkyle banqueting venue which faces the waterfall and 120-seater Glenwillow venue facing the river is now complemented with an additional 100 -seater Conservatory.

The Glenburn Lodge Conservatory features a soft, winter colour palate of greys and chocolate and is located in the main building. The venue provides easy access to the bar, entertainment and lounge areas, which makes it ideal for corporate entertainment and functions.

Nigel Peel, Glenburn Lodge general manager, says: “Glenburn Lodge has always been known for its beautiful setting and attention to detail. By revamping the popular restaurant area with a fresh and upmarket look, we aim to uphold our reputation and live up to our guests’ expectations. The hotel has focused on making the venue more flexible and inviting by including a new layout and new soft furnishings. This venue can now shamelessly rub shoulders with five-star dining decor and is the perfect venue for an intimate and classy corporate functions.”

Glenburn Lodge forms part of the Guvon Hotels portfolio. The group further consists of the five star Kloofzicht Lodge & Spa, the four star Umbhaba Lodge in Hazyview, The Fairway Hotels & Golf Resort on the Randpark Golf Course, as well as All Suite on 14TH in Fairlands, Johannesburg.

In collaboration with three of the world’s leading rice brands, Spekko Rice is extending the Spekko range with five new variants, imported from some of the largest and most reputable rice growers in the world.

The speciality range includes two winning rices from the East: Spekko Royal Umbrella Jasmine from Thailand and Spekko India Gate Classic Basmati from India. Three of the Saman brand rices from the Americas include Spekko Saman Parboiled, Spekko Saman Brown and Spekko Saman Pure White Rice.

The new range is packaged in glossy, newly designed upright packs. Available in 1kg sizes, the range of new Spekko Rices carries the endorsement of the Heart and Stroke Foundation of South Africa. Three variants – Spekko Saman Parboiled, Spekko Saman Brown and Spekko India Gate Classic Rice – are also low GI certified and approved by Diabetes SA.

With listed prices ranging between R9 and R20 per pack, the range supplements the Spekko Parboiled Long Grain Rice. This rice has an exceptional yield: every one cup of uncooked Spekko Parboiled Long Grain Rice cooks up to four cups of rice. The launch of the five of the best rices in the world extends the Spekko family to six variants.

More about the rice grains used:
* India Gate – This brand has become the largest selling brand in India, produced in one of the fastest growing markets in the world. The word basmati means “queen of fragrance” and is also known as the “king of rice”. Like a fine wine, Spekko India Gate Classic Basmati Rice is aged two years before packaging, ensuring quality and a magnificent taste. Classic Basmati Rice is grown near the foothills of the Himalayas, in an area where the unique soil and climate characteristics create the perfect basmati grain. Spekko India Gate Classic Basmati Rice grains double in length when cooked to around 23mm.
* Royal Umbrella Premium Quality Jasmine Rice has been voted “Best rice in the world” over several years. Spekko now offers this rice as Spekko Royal Umbrella Jasmine Rice! The Royal Umbrella brand from Thailand is world-renowned for producing top rices. After all, jasmine rice is eaten with every meal in Thailand. Spekko Royal Umbrella Jasmine Rice is fragrant and has a distinct jasmine flavor – guaranteed to satisfy the tastes of even the most discerning rice lover.
* Uruguay in South America has grown in reputation as the country where trend-setting, quality rices are grown. With its humid sub-tropical climate, year-round rainfall, ample natural pastures and numerous water reservoirs, Uruguay has emerged as a medium-size rice producer and Latin America’s major rice exporter. Three variants of Uruguy’s top rice brand – Saman – are now available from Spekko Rice: Spekko Saman Parboiled Rice; Spekko Saman Pure White Rice and Spekko Saman Brown Rice. These three American rices rounds off the selection of Spekko’s speciality range.

Spekko Rice is brand within the Sasko Division of Pioneer Foods.

Sun International’s Table Bay Hotel has had new uniforms designed for its staff to reflect the elegance and established charm of the hotel. The choice of a bespoke tapestry design in jewel colours accentuates the eclectic fabrics and designs found in the branding and interiors of the hotel.

“The formal image of dark French navy suits and crisp white shirts speaks of professionalism and efficiency and communicates a sense of establishment,” says GM Sherwin Banda, who himself has a reputation as one of the most elegantly dressed hoteliers in Cape Town.

Designed and manufactured by Jade Corporate Clothing Concepts, the rich French navy is the core colour contrasted with hints of champagne. These colours were drawn from the “Oscar” logo of the hotel in the V&A Waterfront. Crisp white shirts complement the French navy suits and waistcoats in gold. A bespoke royal tapestry has been incorporated into the design allowing for strong colour accents.

From the doorman through to front office, housekeeping and maintenance staff, new uniforms have been supplied. Front office suits are complemented with tapestry woven ties for the men and custom-made printed scarves for the women. Waiters and waitresses are chic in their bistro aprons emblazoned with the “Oscar’ logo and jewel-coloured gold and royal tapestry waistcoats. For the housekeeping staff, Jade Corporate Clothing preserved the same colour scheme by using champagne trimmed French navy tunics. The maintenance staff dressed in fit-for-purpose clothing also wear the brand colours.

“As an authority in corporate design, manufacture and supply, Jade Corporate Clothing Concepts is delighted to have entered into this new venture with a hotel that matches our unique viewpoints in service so closely. We are pleased with the result as the Table Bay Hotel staff look as stylish in their new uniforms as the rest of the hotel does,” says Elise Sonnenberg, design and marketing director for Jade Corporate Clothing Concepts.