Published September 27, 2011
There are many things we have done since starting the Foodbarn; one that we are exceptionally proud of is ensuring a very reasonable wine list. Knowing what restaurants pay for wine, we are often quite disullusioned when we eat out by the prices that some restaurants get away with. This has often caused us to question this strategy of keeping our wine prices so reasonable … but are glad that we have stuck to our guns. So, it is with great interest that we read a debate in the media (http://goo.gl/O9BLP) lately about the exorbitant prices of wines in some restaurants. The prices also differ so greatly from restaurant to restaurant that you may find yourself paying almost double in some places in comparison to others. While it is true that not all suppliers charge the same for wine, we as an industry need to get real … How is it possible that some restaurants charge R125.00 for a bottle of wine that they paid R30.00 for? We challenge anyone to justify this.
Published September 26, 2011
Published September 21, 2011
Everybody is familiar with the old saying: “Behind every great man…….” This is definitely the case at the Foodbarn and the case with Franck. Yes, he has an amazing wife, but this is about the other woman in his life- Kerry, head chef at the Foodbarn.
Kerry Warren has been working with Franck since 2002. This multi talented chef, who attended Kingswood College and went on to Silwood School of Cookery for her formal training is just a country girl at heart. Growing up on a farm, surrounded by pineapple plantations, Kerry always knew that her passion lay in the kitchen. It’s a good thing that she did because she excelled and competed in equestrian events at a very high level and we may have lost her to the horsey world.
Franck is not only one of the finest chefs in this country but he has another talent…he surrounds himself with a team of professionals that have the skill and natural talent to carry out his vision. After having worked with him for so many years, Kerry speaks his language and understands exactly what he wants to create. This 28 year old chef runs a well oiled machine and has trained dozens of chefs that have themselves achieved top results at Silwood. Kerry chose to help Franck and Pete to put the Foodbarn on the culinary map by making the decision to start something new after her stint at La Colombe.
Published September 18, 2011
What does it take to create magic?..Special wines, special food and special people. That is why we have the pleasure of introducing the wines of Iona. The Gunn family first acquired this special farm in 1997 as a run down apple orchard. The Gunns, who can trace their ancestry to the time of the Vikings (that’s where the longboat emblem of Iona comes from), renamed the farm after the spiritual island of Iona situated on the west coast of Scotland. It is no coincidence then that Iona, situated in the Kogelberg Nature reserve, 420 metres above sea level, produces wines from the coolest vineyard, in every sense of the word. Winning a double trophy at the 2007 London wine challenge for best South African white wine and sauvignon blanc, you could say that the run down orchard is a distant memory to Andrew Gunn.
Join us for a special evening of food and wine on the 24th September at 7.00pm. Franck has been so inspired by the delicious wines of Iona that you will be treated to no less than 5 varieties of wines from this special vineyard. ‘The wines from the Elgin Valley are intriguing and delicious and Iona are leading the way; I have been dying to pair their wines to my food’ enthuses Franck as only he can.
Published September 15, 2011
Tapas!!! The word on everyone’s mouth at the Foodbarn.
The idea for Tapas at the Foodbarn was conceived quite a while ago and finally on Tuesday the 13th September, Pete and Franck’s new baby was born. Tapas at the Foodbarn deli in the evenings has started. If you want a glass of wine in the evenings with delicious tapas style food that’s a little bit different to what you are used to in the village, pop in and enjoy mouth-watering dishes prepared by Phil Mansergh and his team. Of course Franck had something to do with the food, in case you were wondering.
The Foodbarn Restaurant and The Foodbarn Bakery & Deli
