After a successful three year stint at Terroir, van Wyk will be leaving at the end of March to take up a new challenge with the Barnyard Theatre where he’s to be responsible for developing a series of bistro-style restaurants for the group.
Van Wyk says, 'It is a sad day when one has to leave such a wonderful place full of people that have become good friends. Terroir has such magic and I thank everyone who has been part of that magic for the past three years'.
His partner Michael Broughton will continue focusing on developing and refining the food philosophy at Terroir.
Since opening three years ago Terroir has become a popular gourmet destination in the country, placing Stellenbosch on the culinary map. Success has meant a string of awards over the years, not least two consecutive Eat Out Johnny Walker 'Top 10 Restaurants' awards and being named the Eat Out Johnny Walker 'Restaurant of the Year' in 2006.
The restaurant's informal setting on the Kleine Zalze wine estate belies the rigorously disciplined approach to the creative process in the kitchen where a small team of dedicated chefs are assisted by students from cookery schools such as Silwood Kitchen and the Institute of Culinary Arts.
Terroir's chalkboard menu of classically inspired food is influenced by what's in season and, where possible, locally grown produce. Broughton is constantly on the look out for exceptional ingredients, all of which are essential to the style of the cooking characterized by intense depth of flavour and classic combinations on the plate.