Much has been said and written about the affable and unassuming bearded West Coast chef Kobus van der Merwe — and his team — of the tiny Wolfgat Restaurant (it seats 20 people) in Paternoster recently named Restaurant of the Year at the inaugural World Restaurant Awards in Paris.
Not to detract from this incredible accolade for a dedicated chef and team, there are so many restaurant awards — this is the latest — it's difficult to keep up. Which one carries most weight and which is the best?
The best is the best and Van der Merwe's win has stirred up huge interest — local and global diners, within hours of the announcement, were snapping up reservations at the restaurant.
And take pity on Van der Merwe as the floods of requests for interviews have left him with no sleep. It's demanding being a superstar.
Life at the Wolfgat in the fishing village may never be quite the same. Just a thought, how long can a sought-after eatery sustain a seven-course menu based on foraging for indigenous ingredients? But knowing the resourceful Van der Merwe, he will make a plan.
Not to dilute his huge achievement, but back in 2014 The Sunday Times Food Weekly Cookbook of the Year competition noted that this unique chef's unwavering talent was on the boil when his first cookbook, Standveldfood, won the prize for the most innovative newcomer. Sterkte ouboet...