Winter is on our doorstep and Foxcroft Restaurant & Bakery has the perfect specials to keep you warm, and your taste buds begging for more…

Owned and managed by award-winning La Colombe Executive Chef Scot Kirton, and his long-standing Pastry Chef Glen Foxcroft Williams, this duo is constantly at the forefront of the latest culinary trends. This winter you are invited to enjoy a delicious meal next to the cozy fireplace with their current specials:

WINTER LUNCH SPECIAL

• 4 course lunch at R295 per person
• Select any 2 tapas, 1 main and 1 desert 
• Valid Monday to Thursday from 01 May until 31 August 2017

TAPAS LUNCH SPECIAL

• Select any 3 tapas for R195 per person
• Valid Monday to Thursday from 15 May until 29 June 2017

BOTTOMLESS BUBBLY

• R195 person when enjoying any meal at Foxcroft
• Valid Monday to Thursday from 15 May until 29 June 2017

Working together with the best local farmers and the finest international suppliers, every ingredient is selected for seasonality, quality and flavour before entering the kitchen at Foxcroft. “With a commitment to quality and flavour, our team of chefs believe in treating simple ingredients with the same care, attention and respect as those of rarity,” says Kirton.

Lunch and dinner menu items range from fresh oysters with watermelon, ponzu and sherry vinegar; tuna crudo with green olive and pork drippings; crispy squid with house-made chorizo, ajo blanco and wild garlic; 7 day dry aged duck with fermented plum, kale and gem squash; and gypsy tart with passionfruit sorbet and citrus salt.

Bookings essential. Visit www.foxcroft.co.za to book online or call 021 202 3304.

 

Notes to Editors

More about Glen

Longstanding pastry chef of La Colombe, Glen began his career as a trainee chef at the former Opal Lounge in 2009 while studying part time. Here he discovered an unexpected passion for pastry and soon had his eyes set on working at La Colombe. 

By December 2010 he had begun his tenure at La Colombe under then pastry chef, Ingrid Betton. In spring of 2011, at 21 years of age he was promoted to Pastry Chef at La Colombe.

2012 saw him compete for Pastry Chef of the year, conceding the title, but taking home the Rising Star Award for emerging talent.

It was around this time that the first vague idea of “Foxcroft” as a restaurant concept was born.

The name, being a family name, alluding to a sense of heritage.

More about Scot

Chef Proprietor at the internationally acclaimed La Colombe Restaurant and 2015 Eat Out San Pellegrino Chef of the Year, Scot entered the kitchen at Haute Cabriere restaurant in Franschhoek in 2001 with no training and quickly worked his way up to sous chef over a period of 4 years.

In 2006 he embarked on a stint at the acclaimed Savoy Grill in London, one of Gordon Ramsay’s restaurants where he gained a 2-year crash course in the art of blaspheme and ‘the perfect plate’.

At the end of 2007 Scot returned to SA and joined another of SA’s top chefs, Luke Dale Roberts, as sous chef of La Colombe.

When Luke left to open the Test Kitchen restaurant, Scot was appointed as Head Chef of the iconic River Café in 2009 and at the end of 2010 followed in the footsteps of esteemed chefs Franck Dangereux and Luke Dale Roberts by becoming Head Chef of La Colombe.

In 2014, La Colombe relocated to Silvermist Wine Estate, Constantia Nek, whereby it is regularly rated amongst the top restaurants in the world.

TRADING HOURS

Bakery: 8am to 4pm

Lunch: 12pm until 2:30pm

Dinner: 6pm until 8:30pm

Shop 8/9, High Constantia Centre,

Cnr Groot Constantia & Main Roads, Constantia, Cape Town

SOCIAL MEDIA

Facebook: https://www.facebook.com/foxcroftfood/

Instagram: https://www.instagram.com/foxcroftfood/

Twitter: https://twitter.com/foxcroftfood?lang=en

For visuals or further information, please contact Luxury Brands:

This email address is being protected from spambots. You need JavaScript enabled to view it. | This email address is being protected from spambots. You need JavaScript enabled to view it. | This email address is being protected from spambots. You need JavaScript enabled to view it.