The response to the inaugural JHP Gourmet Guide™ and its innovative plating rating in 2016 was overwhelming positive from the industry and public. The ground-breaking guide and its unique plating rating system has been applauded for its credibility, impartiality and authenticity. This neutral, trusted evaluation system that equates to global standards, and the absence of restaurant advertisements, highlights the programme’s objectivity. The new-look guide is more stylish, compact and travel-friendly, and retails at a cost of R299 in Woolworths, national leading bookstores, participating restaurants and as an eBook from Amazon.com. Signature recipes from the chefs make it more than a restaurant guide – the ideal corporate/gift.
This year sees the first of three plate awards. As consistency is such an integral part of success, only restaurants and their chefs who were plated in the last guide were considered for three plates in the 2018 guide. The plates were awarded as follows:
One plate – is awarded for excellent cuisine
- Aubergine
- Camphors at Vergelegen
- Chef’s Table at Belmond Mount Nelson
- Chefs Warehouse & Canteen
- Hartford House
- Luke Dale-Roberts X Saxon
- Marble
- Myoga
- Nobu
- Terroir
- The Roundhouse Restaurant
Two plates – is awarded for exceptional dining that demands a detour
- Chef’s Warehouse, Beau Constantia
- dw eleven-13
- Foliage
- Greenhouse
- Indochine
- The Pot Luck Club
- The Restaurant at Waterkloof
Three plates – is awarded for world-class destination dining worthy of a flight
- La Colombe
- Restaurant Mosaic
- The Test Kitchen
The launch, at which the chefs received their bespoke plates custom-designed by Mervyn Gers Ceramics, took place on Monday 23 October at The Stack in Cape Town. Swiss International Air Lines presented the inaugural SWISS Culinary Innovation Award to Chantel Dartnall of Restaurant Mosaic. Innovation is one of the many criteria taken into consideration when the restaurants are reviewed and scored for inclusion in the guide. She, with a partner, will fly SWISS Business to Europe, to be inspired by a unique culinary experience. This gives the guide the opportunity of not only showcasing top chefs, but rewarding one of them with a once-in-a-lifetime experience.
At the event details of how plated, eligible chefs, with the JHP Gourmet Guide™ being the conduit, can compete in one of the world’s most prestigious and oldest chefs’competition ‘The Taittinger’, was revealed. “The guide and plates inspire and reward excellence. We are proud to have created global partnerships to ensure that our chefs can continue to raise their games,” says Jenny Handley
Curator and author Jenny Handley owns a brand performance business, and is a respected global restaurant reviewer and writer. Topping up her formal food qualifications regularly all over the world, Jenny combines her passion of food, words and brand in this guide.
the gourmet guide 