[vc_row][vc_column][vc_column_text css=”.vc_custom_1633423205364{margin-bottom: 0px !important;}”]Chef Vusi Ndlovu of EDGE in Franschhoek was recently in residency at FARMHOUSE 58. He created a bespoke a la carte food offering, available only during his exclusive residency.

In line with the overall food ethos currently under development by project58, a core component is the hosting Chefs-in-Residence, which aims to allow chefs and culinary contributors from all over the country and world to explore and share their craft with the 58 community.

Chef Vusi was the inaugural Chef-in-Residence, presenting epicurean enthusiasts with an exciting opportunity to learn, experience and taste his holistic celebration of Africa, with a focus on under-utilised ingredients, innovative techniques, and recipes passed down through generations.

His menu featured indigenous ingredients sourced from local markets, traditional artisans, and the farm. The menu evoked a strong sense of community and tradition, reminiscent of African storytelling around the fire, with a focus on cooking over flames.

The goal of the residency is to learn about and comprehend each Chef’s approach, as well as to encourage deeper dialogues that go beyond food. Chef Vusi stayed at FARMHOUSE 58 for the duration of his one-week residency. Each day, he conducted specially themed workshops with guests at the FARMHOUSE 58. Guests were encouraged to participate, indulge and connect with this experience at their leisure.

These sessions included an in-depth discussion with the chef about his craft and technique, as well as his sources of inspiration and overall philosophy. Guests were able to join the chef in the kitchen and assist him in the preparation of their evening meal, a truly immersive dining and learning exchange.

All details for Chef Vusi’s Residency, retreats, menus and accommodation options can be found here.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_gallery images=”39979,39976″ column=”2″][/vc_column][/vc_row]