A day in the life of a Head Chef – in pictures

(images: Claire Gunn)

La Tête, a no frills no fuss nose-to-tail restaurant in lower Bree Street is perhaps most loved for serving “simple” food – a few ingredients, prepared exceptionally well. Owner and Head Chef Giles Edwards, drawing from his experiences in famed international kitchens like 1 Lombard Street and, inspired by the nose-to-tail philosophy of Fergus Henderson at St John Restaurant in London, offers a dining experience that is less about fancy plating (you’ll find no foams or smears here) and all about excellence – from sustainable, seasonally sourced ingredients to honouring the whole animal. 

ALSO READ: Why nose-to-tail is a way forward in sustainable eating

Giles invites you to a day in his kitchen, as he prepares food with the same passion that he has for serving people high-quality fare, all while running an Eat OUT Top 20 restaurant. 

ALSO READ: Review: La Tête on Bree St

ALSO READ: Nose-to-tail eating: Already ingrained in SA cuisine before it became a thing