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In this episode of A Table in the Corner, Russel sits down with Philippa and Graham Oldfield, the partners behind Bao Down, one of Cape Town’s most beloved independent restaurants. The conversation traces their parallel routes through chef school, hotels, yachts and serious kitchens, before converging in a small, hard working room in Vredehoek Avenue that would quietly build a cult following. Philippa and Graham talk about learning discipline under pressure, the influence of Liam Tomlin’s kitchens, and why Bao Down was never conceived as a trend-driven project but as a tightly run, repeatable place built on flavour, consistency and trust. They unpack the thinking behind bao as a format, ingredient sourcing, cost control and portioning, and how a simple menu can still demand precision night after night. The discussion also moves into growth, parenthood and sustainability, from scaling up to the Green Point space to building a long standing team and stepping back from the floor without losing standards. This is a grounded, honest conversation about running a restaurant for the long haul, balancing ambition with family life, and why some rooms earn loyalty by doing a few things properly rather than everything at once. You can view the Bao Down menu here Get a fair price with HeadsUp Every booking is a first impression. Make a good one with Novel Message me here with comments or guest suggestions. Treat yourself - order direct from Zuney Wagyu Thumbnail image supplied by the restaurant.  www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

In this episode of A Table in the Corner, Russel sits down with Drikus Brink, chef/proprietor of Toevlug, to trace a quietly serious cooking life shaped by farms, butcheries and long service beside Bertus Basson. Brink talks through his early years growing up around meat and trade, cooking boerewors rolls as a teenager, studying in Pretoria and arriving at Overture, to spend nearly a decade in Basson’s kitchens. The conversation moves through volume cooking, technique, pressure and instinct, from one man hot sections to breakfast services that teach humility fast. Brink reflects on what he absorbed from Basson’s way of working: discipline over decoration, technique over theatre, and the confidence to change a dish mid service if it makes sense. We talk about building restaurants as businesses, growing sideways through bakeries, farm shops and events, and why Toevlug was designed as a place people can return to often rather than conquer once. This is a grounded discussion about fundamentals, mentorship and staying in your lane, told by a chef who understands that good food, properly cooked, is still the point. For more on the Bertus Basson group of restaurants, click here Every booking is a first impression. Make a good one with Novel Message me here with comments or guest suggestions. Treat yourself - order direct from Zuney Wagyu www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

In this episode of A Table in the Corner, Russel sits down at the counter of The Wiggle Room on Bree Street with co-founders Lester Riffel and chef Ismael ‘Fish’ Amos to explore one of Cape Town’s most provocative new dining concepts. Built around a 12-seat counter, The Wiggle Room throws out menus, consistency and convention in favour of freedom, creativity and connection. Lester and Fish speak candidly about their unconventional paths through hospitality, the ideas born during smoke breaks outside fine dining kitchens, and the decision to run against the grain with ever-changing menus, illustrated cards, wild ingredients and boundary-pushing drink pairings. This is a conversation about risk, trust, collaboration and why dining can be as much about music, conversation and surprise as it is about food. A raw, energetic look at how Cape Town’s restaurant culture continues to evolve. For more on The Wiggle Room, click here Every booking is a first impression. Make a good one with Novel Message me here with comments or guest suggestions. Treat yourself - order direct from Zuney Wagyu www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

In this week’s episode, Russel sits down with Carla Schulze, executive chef of Salon which is part of the Test Kitchen family of restaurants. Carla reflects on her journey from studying under Jackie Cameron in KwaZulu Natal to becoming a key creative force alongside Luke Dale Roberts. The conversation explores mentorship, discipline, seasonality and the pressure of running a destination tasting menu restaurant in Cape Town. Carla speaks openly about creativity versus expectation, evolving menus, interactive dining experiences, no shows and the emotional toll they take on kitchens. This is an honest, generous discussion about leadership, resilience and what it means to cook with intention while shaping one of the city’s most refined dining rooms. For more on Salon, click here Every booking is a first impression. Make a good one with Novel Message me here with comments or guest suggestions. Treat yourself - order direct from Zuney Wagyu www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

In this episode of A Table in the Corner, Russel sits down with Matt van den Berg, head chef at Mertia in Stellenbosch and one of the most quietly respected chefs in the Western Cape. Matt reflects on his unconventional path into cooking, from a BCom degree and life on yachts to training at Silwood and working in some of South Africa’s most demanding kitchens, including The Test Kitchen and La Colombe. He speaks candidly about discipline, long hours, kitchen culture, and the pressure of stepping out from established restaurant groups to find his own voice. The conversation explores Mertia’s evolving tasting menu, technical cooking, the challenge of simplicity, and what it means to build systems, teams and confidence in a small, highly focused restaurant. An honest, thoughtful discussion about ambition, self doubt, creativity and the realities of modern chef life in South Africa. For more on Mertia, click here Every booking is a first impression. Make a good one with Novel Message me here with comments or guest suggestions. Treat yourself - order direct from Zuney Wagyu Get a fair price with HeadsUp Chat to Mischa or Sash of Socially Unacceptable here  www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

In this episode of A Table in the Corner, I sat down with John van Zyl, chef and co owner of Melting Pot, one of Cape Town’s most talked about contemporary restaurants. John reflects on his unconventional journey into food, from music and travel to working closely with Liam Tomlin, and how those years shaped his disciplined, process-driven approach to cooking. The conversation traces the evolution of Melting Pot from pop up dinners to permanent restaurants, exploring the freedom and pressure of cooking across cultures, the realities of running a growing team, and the tension between creativity and consistency. John speaks candidly about street food, technique, slow cooking, menu fatigue, and what it really takes to build a restaurant that feels alive, generous and grounded in experience. A rich, honest look at modern Cape Town cooking through the lens of one of its most curious and interesting chefs. For more on Melting Pot, click here Every booking is a first impression. Make a good one with Novel Message me here with comments or guest suggestions. Treat yourself - order direct from Zuney Wagyu Get a fair price with HeadsUp Chat to Mischa or Sash of Socially Unacceptable here  www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

In this episode of A Table in the Corner, Russel sits down with Tasmin Reid, the young, fiercely thoughtful chef behind Melfort, a seasonal farm to fork restaurant on Marianne Estate near Stellenbosch. Tasmin shares her journey from Silwood Kitchen to working with Ryan Cole at Salsify, her plans for Australia, and how an unexpected autoimmune diagnosis reshaped both her life and her style of cooking. Now the owner of a popular winelands restaurant, she speaks openly about healing through food, foraging, running pop ups on farms, building a kitchen team in the middle of nowhere and creating a menu that is as nourishing as it is delicious. This is a powerful conversation about resilience, seasonal cooking, youthful ambition and what it really takes to open a restaurant on your own terms. More about Melfort Every booking is a first impression. Make a good one with Novel Message me here with comments or guest suggestions. Treat yourself - order direct from Zuney Wagyu Get a fair price with HeadsUp Chat to Mischa or Sash of Socially Unacceptable here  www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

In this episode of A Table in the Corner, Russel sits down with Chef Nathan Clark, head chef of Test Kitchen Fledgelings. Apologies in advance - the sound quality is not the best, as I had a few technical challenges, but Nathan's story is incredible.  He shares his remarkable journey from scullery to running the kitchen, rising through the ranks of the Test Kitchen group over 13 years. He speaks openly about learning under Luke Dale Roberts and Jason Kosmas, mentoring young chefs through the Fledgelings programme, and the pressures of leading a busy service in one of the city’s most important training kitchens. The conversation explores how menus are developed, how teams are built from the ground up, and the dishes that guests refuse to let leave the menu. A grounded, humbling look at discipline, mentorship, resilience and what it really takes to grow inside a world class restaurant group. For more on TTK Fledgelings, click here Every booking is a first impression. Make a good one with Novel the contemporary restaurant booking system. Message me here with comments or guest suggestions. Treat yourself - order direct from Zuney Wagyu Get a fair price with HeadsUp Chat to Mischa or Sash of Socially Unacceptable here  www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

In this episode of A Table in the Corner, we step into the golden world of Veuve Clicquot’s Emotions of the Sun, the global photographic exhibition created with the legendary Magnum Photos agency, now shining in Cape Town at Youngblood Gallery on Bree Street. My guest is Seth Shezi, Celebrity MasterChef winner, global traveller and lifestyle tastemaker, who curated the Sun on Your Plate Café for the exhibition. Inspired by light, optimism and the emotional power of the sun, Seth created a Cape Town centred menu perfectly paired with Veuve Clicquot’s cuvées, including the iconic Yellow Label. We talk about his journey into cooking, his long relationship with Veuve Clicquot, how Magnum’s photographers shaped his creative thinking, and how Cape Town’s light, colour and energy influenced the dishes he created for this unique summer experience. Seth also shares insights into South Africa’s evolving food identity, the chefs exciting him right now, and how he balances a global lifestyle with his South African roots. The Emotions of the Sun exhibition runs from 4 to 21 December at Youngblood Gallery, 70 Bree Street, Cape Town. Tickets include a glass of Veuve Clicquot Yellow Label and access to the exhibition, the Sun on Your Plate Café and the gifting boutique. Book via howler.co.za and soak up the sun. Book at to experience Emotions of the Sun: https://www.howler.co.za Every booking is a first impression. Make a good one with Novel Message me here with comments or guest suggestions. Treat yourself - order direct from Zuney Wagyu Get a fair price with HeadsUp Chat to Mischa or Sash of Socially Unacceptable here  www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

Join me at my table in the corner for this incredible conversation with chef Anouchka Horn, co-owner of Cape Town’s acclaimed restaurants Belly of the Beast and Galjoen. In this episode, Anouchka shares her journey from her grandmother’s traditional Afrikaans kitchen to becoming a leading voice in ingredient-driven, low-waste South African dining. We talk about her early culinary influences, training at the ICA, formative years working under Michael Broughton, and the creation of two of Cape Town’s most compelling restaurants. We talk sustainable seafood, whole-beast cooking, creative menu development, and the philosophy behind Galjoen - named after South Africa’s national fish and rooted in respect for the ocean. If you care about South African cuisine, sustainable cooking, restaurant culture, or simply love a good food story, this episode is packed with insights, warmth, and inspiration. Listen, like, comment and subscribe for more deep-dive conversations with the people shaping South African food culture. For more on Galjoen, click here Every booking is a first impression. Make a good one with Novel Message me here with comments or guest suggestions. Treat yourself - order direct from Zuney Wagyu Get a fair price with HeadsUp Chat to Mischa or Sash of Socially Unacceptable here  www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

Join us at A Table in the Corner as we chat with Chef Jess Van Dyk, the creative force behind Post & Pepper in Stellenbosch. From growing up in a small town with a love of food, to training at top kitchens, and now running her own restaurant, Jess shares her journey in the culinary world. Discover the stories behind signature dishes like pork lollipops, her approach to shared plates, and how she keeps creativity and sustainability at the heart of her kitchen. Find out where Jess eats off-duty, her favorite comfort foods, and the realities of running a restaurant in Stellenbosch. Whether you’re a foodie, aspiring chef, or restaurant lover, this episode is packed with insights and stories: a conversation right from the heart of the kitchen. Don’t forget to like, subscribe, and sit down at a table at the corner with us! For more on Post & Pepper, click here Message me here with comments or guest suggestions. Treat yourself - order direct from Zuney Wagyu Get a fair price with HeadsUp Chat to Mischa or Sash of Socially Unacceptable here  www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

The best meal I've eaten in Cape Town recently whas hands-down the one I enjoyed with my wife at Vue Shortmarket. With Vusi Ndlovu in the kitchen and Absie Pantshwa out front, this is the exceptional product of a pair of fascinating minds who take diners on a journey into African ingredients and cooking techniques with a refinement and playfulness that is delightful. Chatting with Vusi is always hilarious. I doubt that I've laughed as much with any other guest. For more on Vue Shortmarket, click here Message me here with comments or guest suggestions. Treat yourself - order direct from Zuney Wagyu Get a fair price with HeadsUp Chat to Mischa or Sash of Socially Unacceptable here  Slow down and chill out at 44 Stanley www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

Until very recently, Belly of the Beast was my favourite restaurant I'd never eaten in. That sad situation has been remedied and lunch at this Harrington Street legend was everything I'd imagined. I sat down for Episode 02 of the second season of A Table in the Corner to chat to Neil Swart who created Belly with chef and co-owner Anouchka Horn. I'll chat to Anouchka in an upcoming show about the duo's second venue, Galjoen. For more on Belly of the Beast, click here Message me here with comments or guest suggestions. Treat yourself - order direct from Zuney Wagyu Get a fair price with HeadsUp Chat to Mischa or Sash of Socially Unacceptable here  Slow down and chill out at 44 Stanley www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

In Season 02 of A Table in the Corner, we talk to the chefs we love about the restaurants or the menus they create. In the first episode of the new season Chef Marco Cardoso of De Eetkamer in Stellenbosch has to stare unblinking into the spotlight as I grill him with a bunch of questions about his background as a chef, his vision for De Eetkamer and his favourite comfort food. Message me here with comments or guest suggestions. Treat yourself - order direct from Zuney Wagyu Get a fair price with HeadsUp Chat to Mischa or Sash of Socially Unacceptable here  Slow down and chill out at 44 Stanley Top Restaurants in Cape Town according to the Inside Guide Survey www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

That's it for the first chapter of A Table in the Corner. Join me next Tuesday for Season 2 and much more chef- and restaurant-focused content. Message me here with comments or guest suggestions. Treat yourself - order direct from Zuney Wagyu Get a fair price with HeadsUp Top Restaurants in Cape Town according to the Inside Guide Survey  www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay