AS a rule, I don’t write about once-off events after the fact, having had it drilled into me when working at that once-great newspaper. No one is interested in something they can’t have, my editor would say. But there are exceptions to every rule and in this case, the reason is that it is such a darn good back story.
A special and personal invitation to dine at beyond, Peter Tempelhoff’s restaurant at Buitenverwachting, should never be ignored; I’m not mad. I think I accepted without even knowing what was going on. It turned out, Peter was cooking alongside Jameson Stocks – no big deal these days; top chefs are collaborating all over the place. However, Peter and Jameson once worked together a very long time ago under the legendary (and eternally hot, yes I said it) Marco Pierre White at London’s renowned Quo Vadis, before going off on their separate career paths. And it was only a fortuitous and coincidental phone call between their respective representatives inquiring about the possibility of a collaboration that revealed they had in fact known each other since back then, yes, wow, of course they’d like to get back together for one night only. (For now…)
But wait, there’s more. Jameson’s personal history is a remarkable tale in itself: “The story behind this reunion traces back to 1998, when a young and determined Jameson Stocks, then only 15 years old, approached Marco Pierre White, driven by a passion for food instilled in him by his grandmother. At the time, Stocks had run away from an abusive home, spending two years on the streets of London. His audacity and talent earned him a rare opportunity from White to work in the kitchen at Quo Vadis, where he met Tempelhoff, already a budding talent under White’s mentorship. Only a few in the restaurant knew Stocks’s true age, yet he quickly became an invaluable member of the team and was embraced by Tempelhoff and his wife Angela Rose-Tempelhoff as part of their extended family.”
How wonderful! I love how this all came together, and not only did the chefs get to work alongside each other again after 25 years, in a nostalgic yet innovative homage to the duo’s shared roots, but us lucky guests got to relish a menu that celebrated their shared past with fresh, modern creativity.
“Reflecting on their early days, Tempelhoff shared, ‘One of the best pieces of advice Jameson ever gave me was that you can learn from everyone in the kitchen, no matter their level. Cooking is a collaborative art.’ The sentiment clearly resonated through every course they crafted together last night, bringing both chefs’ unique, seasoned perspectives into a carefully curated culinary experience.”
The evening’s courses were paired with an exquisite wine selection presented by Jennifer Hugé, the FYN group’s beverage director, who captivated guests with her deep knowledge and vivid stories of each wine. Her selections from the Cape Winelands complemented every dish, elevating the evening into a celebration of both food and wine artistry.
The menu:
Oysters with cucumber tagliatelle, caviar and lemon crème fraÎche, duck liver parfait with noble late jelly on brioche, saffron risotto with langoustines and bisque oil, and Karoo lamb with roast sweetbreads, mint salsa verde, grilled artichoke, lamb juice with tomatoes and broad beans. The spectacular ending after this (which Peter very unfairly asked me which was my favourite) was burnt lemon tart with meringue and Chantilly cream. My pics will be available to view on Instagram.
“It was surreal stepping back into the kitchen with Peter after so many years,” said Jameson, who is a super cool and super friendly guy, and who revealed he is planning to open a restaurant in Cape Town next year but remained resolutely silent as to where. “We’ve both evolved, but the foundation Marco helped us build remains a vital part of who we are as chefs.”
For more information click here (Jameson) and here (beyond).
PHOTO CREDIT: Tegan Smith
