Chef Candice Philip – previously of the Saxon’s fine dining Grei Restaurant – has joined The Peech Hotel team and will lead its signature Basalt Restaurant as Chef in Residence.

James and Vicky Peech – the owners of the hotel – first worked with Chef Candice during their Guest Chef pop-up series late last year.  Says James “We loved working with Chef Candice, she enjoyed headlining the Basalt kitchen, and doing what she loves most again. Last year’s pop-up dining series sold out quickly, and we all felt we should definitely do more together. We are excited to welcome Chef Candice back to Basalt for an extended collaboration as Chef in Residence from mid-May through to August this year.”

Vicky adds “Since reopening Basalt to the public last August, we’ve seen a strong trend towards ‘celebration’ dining, with guests being more discerning about what they eat, where they dine, and with whom.  As our social lives continue under the veil of caution, there is a ‘make it count’ psychology.  When people go out to dine with close friends and loved ones, it has to be special, unique, and memorable.  Chef Candice and her exceptional pedigree of leading fine dining restaurants in the city will offer diners an opportunity to savour an exceptional gourmand experience whilst here at Basalt”.

Candice will be in the kitchen from mid-May for an initial 3-month residency, and she’ll be joined by Head Chef at The Peech David Hayes, previously sous chef of Farro Restaurant.

After spending the past year creating bespoke dining experiences for guests as a private chef, Candice knows that Joburg diners are looking for an exceptional dining experience they can’t create at home. “During my residency at Basalt, I want to focus on connection, bringing people together again with open hearts and open minds, providing an opportunity for them to reconnect through sharing an amazing experience, one that inspires and delights through taste and the creation of brand new memories”.

Initially, Chef Candice will open Basalt with a 6-course fine-dining menu, with the first dinner service starting 20th of May.

Photographs: Daria Higgins Imagery and DOOK