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Alcock at the Grace

It's been four months since Executive Chef, Phil Alcock took charge of cuisine at the Cape Grace and it is causing a stir.

11 Mar 2008

Alcock joined onewaterfront as Executive Chef with a flavourful history starting at Bournemouth & Poole College of Further Education in 1986 and then moved on to Moulin de I'Abbaye in France to put his talent into practice.

He moved back to the UK in 1991, and worked at a number of highly-rated establishments ranging from local country houses to much admired five-star hotels such as the Le Meridien. He soon earned his position as Sous Chef at Michelin Chef, Marco Pierre White's Quo Vadis in Soho.

In 1999 he got his big break when he joined yet another Michelin Chef, Raymond at Le Petit Blanc in Cheltenham, owned by Chef Blanc and Richard Branson. Here he cooked modern European cuisine and became Head Chef after six months, leading a team of 22 chefs.

He moved to SA in 2001 as Executive Chef at The Cellars-Hohenort where he worked for three years. Before joining the Cape Grace he worked at the popular city centre restaurant Manolo.

Introducing his own style
Alcock describes his style as classical with a modern approach. The menu is seasonal, sourcing a lot of ingredients from local producers.

The current menu that is set to change in May. It has an easy semblance of local ingredients with international flavours, while sticking to the classics. The 'guinea fowl and springbok terrine served with prickly pear chutney and waterblommetjie fritter' and 'chicken liver parfait with onion and balsamic preserve, brioche and truffle butter' are the standout starters on the menu.

While the 'grilled fillet of kingklip with almond and cauliflower purée, baby spinach and coconut cream', steels the show for a main with the 'char grilled springbok served on rooibos and vanilla risotto with fynbos honey and orange' following close behind.

If you're a cheese lover then you're in for a real treat at onewaterfront. Alcock has a passion for cheese with over 40 different cheeses on offer, with 25 local brands dominating the trolley. Cheeses are individually labelled denoting the name and origin of the cheese as well as the type of milk used.

Go to onewaterfront for information on the other delicious offerings on the menu.

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