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The Sliver's Silver Awards

Tony Jackman announces the first edition of Sliver’s Silvers, bespoke awards for the restaurant industry in Cape Town and the Winelands.

27 Mar 2013
slivers silver awards

The awards were given at an exclusive gourmet lunch at The Conservatory at the Cellars-Hohenort Hotel in Constantia.

Sliver’s Slivers are not ordinary awards.

There is no ‘top 10’, each is of equal value, they are not attached to a specific year, and a restaurant, chef or restaurateur is only likely ever to be awarded one.

In this way they are more like the blazons of the Chaînes des Rôtisseurs than the formal annual awards and ‘Top 10s’ doled out by others.

They are not in competition with other restaurant awards. Rather, they play a role of their own in bestowing a singular stamp on a restaurant. They are not given lightly, and they are not there to honour a flavour-of-the-month or a fly-by-night.

As Jackman says, ‘When you have a Sliver’s Silver, it’s a badge of honour and respect from me to them.

The criteria for winning a Sliver’s Silver?

'It means I have observed their excellence for some time, in some cases years and in one or two cases as long as a decade-and-a-half, and have been consistently impressed with their abiliy to get it right, again and again. It’s been suggested that they are a little like a Michelin star, a mark of honour more than a conventional award.’

The awards are bespoke ceramic plates, individually handcrafted and fired by Mervyn Gers Ceramics and featuring his inimitable koi motif. None of the plates is quite the same as any other.


The first edition of Sliver’s Silvers were awarded at The Conservatory, Cellars-Hohenort Hotel, on Monday March 25, 2013, to the following chefs and restaurateurs:

Peter Tempelhoff, Relais & Chateaux Grand Chef, The Greenhouse, Cellars-Hohenort Hotel, Constantia, for his exquisite progressive South African cuisine.

Giorgio Nava, chef-patron, 95 Keerom restaurant, for inspired Italian authenticity and Milanese charm

Chef-patron Bertus Basson, Overture restaurant, Hidden Valley, Stellenbosch, for seasonal expression and detail

Margot Janse, The Tasting Room, Le Quartier Francais, Franschhoek, for Avant-Garde African cuisine that always surprises

Restaurateur Sabi Sabharwal, owner of Haiku Asian restaurant in central Cape Town, for striking Asian versatility and consistency

Luke Dale Roberts, chef-patron of the Test Kitchen, Old Biscuit Mill, Woodstock, for wizardry with flavour and texture

Michael Broughton, Terroir, Kleine Zalze, Stellenbosch, for being a saucier par excellence

Henrico Grobbelaar, Azure, Twelve Apostles Hotel, Camps Bay, for his finely engineered cuisine

Franck Dangereux, The Foodbarn, Noordhoek, for texture and nuance with Gallic charm

Peter Weetman, owner of Societi Bistro, Gardens, for the most beloved neighbourhood bistro

Congratulations to all!

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