Mount Nelson, A Belmond Hotel, welcomes a new chapter in its culinary journey. Proudly appointing Luke Lawrence Barry as the hotel’s new Executive Chef. Returning to South Africa, Chef Luke, is excited to elevate the renowned hotel’s dining experiences “I’ve always appreciated and respected what Mount Nelson does and represents,” says Chef Luke.
“This majestic property possesses 125 years’ worth of history that I feel I need to uphold, which is a huge responsibility.” Drawing from extensive experience in fine dining, Chef Luke brings a fresh perspective to Mount Nelson’s gastronomic offerings.
In the last ten years, Chef Luke has spent time in Hong Kong, learning and sharpening his skills. In his career the chef has opened new restaurants that explore a wide range of cuisines and that aim at innovative culinary experiences.
Chef Luke, will oversee the hotels existing establishments, while focusing on preserving the much-loved unique flavours each restaurant brings forth. Chef Luke’s philosophy will celebrate South African cuisine combined with seasonality and sustainability.
Most notably, central to his culinary vision lies the iconic Chef’s Table, a revered institution at The Nellie. Here, an intimate and unrehearsed dining experience unfolds in a hidden space where the Executive Chef and his culinary team showcase the artistry of the kitchen, preparing dishes that highlight the Cape’s bounty.
With menus changing daily, Chef’s Table offers diners a unique exploration of creativity and flavour. For something sweet, Mount Nelson’s Executive Sous Chef Chef Vicky Gurovich reinvents the dessert selection with her creative flair. Another way Chef Luke is effecting elevated change through collaboration is with the introduction of ‘four-hands’ dinners at Chef’s Table—a personal invitation to connect with his ethos of community and connection.
Showcasing the next generation of talent from Mount Nelson and the wider industry, each bi-monthly ‘four-hands’ event promises a bespoke journey, giving guests a front-row seat to a truly curated epicurean occasion.
The inaugural ‘four-hands’ dinner will be hosted on 24 August in honour of National Women’s Month in South Africa, featuring Chef Mmabatho Molefe—an exceptional female chef on the rise who is bolstering the art of African cuisine—alongside female winemaker, Kiara Scott, and renowned producers, showcasing their contributions to the local culinary landscape.
Book on Dineplan. Adding to the exciting list of gastronomic updates, Chef Luke is set to spearhead a delectable new dining destination: The Fountain restaurant.
Opening later this year, The Fountain restaurant will introduce a casual Mediterranean dining experience on the hotel’s sprawling lawn. Expect live preparation of Neapolitan pizzas and fresh antipasti with a cocktail in hand while catching the magic of the golden hour at The Nellie’s newest alfresco hot spot.
Last but certainly not least, Mount Nelson’s existing dining experiences have been revitalised with a focus on local inspiration and global flair, paying respect to the hotel’s storied history. At Oasis Bistro, with Sous Chef Lloyd Destadler at the helm, guests can enjoy a new farm-to-table approach.
Overlooking the picturesque pool and gardens, the menu highlights locally sourced ingredients that reflect the hotel’s serene surroundings. Simultaneously, Planet Bar introduces a selection of timeless classics and globally inspired bar snacks, showcasing the vibrant flavours of Cape Town.
Meanwhile, at The Verandah, Chef Luke and Sous Chefs Brinelle Cunningham and Llyl Manuel present intricate dishes that celebrate local heritage through innovative cooking techniques, ensuring each bite reflects the rich culinary tapestry of the region. “South Africa is the driving force behind this menu,” Chef Luke explains. “We want to showcase South African flavours and cooking techniques, so a lot of the food will be kissed by smoke and fire.”
For Reservations:
Contact: 027 21 483 100
Email: [email protected]
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Feature image: Supplied
