I don't feel worthy. It's a big title. My staff who go out every day gathering herbs, succulents and dune spinach, should be here. It's their baby. I can't wait to celebrate with them with a big glass of South African sparkling wine, said Chef Kobus van der Merwe, who was in attendance to accept the award.Chef Van der Merwe strives to utilise seasonal and indigenous ingredients unique to the coastal area the restaurant resides. The restaurant's "signature Strandveld food menu comprises a series of tasting dishes presented in seven courses – which features sustainable seafood, local lamb and venison and seasonal veldkos enhanced by wild herbs, seaweeds from the local rock pools and pickings from the garden."
