Food: South Africa’s 13th official language?

As the founder, editor and curator of the annual JHP Gourmet Guide™ and SA’s Plate rating for restaurants, it is my privilege to tell the stories of chefs and what inspires them, their heritage and their history.

The global Gourmand Awards are the Oscars of the cookbook world. In 2018, the guide won the “Best in the World” in the professional category and, this year, we received the “Best Digital Publication in the World” award. Accepting the award, in Umeå, Sweden, on behalf of our South African Plated restaurants and their chefs was an honour, and congratulating seven fellow South African authors, pure joy. Our continent represented 9% of the winners.

For many, our digital restaurant guide is their first impression of South Africa’s food culture and is what attracts tourists to embark on a culinary tour of our country. – Jenny Handley

It’s my responsibility to ensure that we authentically represent our nation through food.

The plate rating

Our annual guide has a respected, credible rating that is globally benchmarked. One plate is awarded for excellent cuisine, two plates for exceptional dining that demands a detour, and three plates for world-class, destination dining worthy of a flight.

In South Africa, the reality is that while some people have full plates, others are empty. There’s a vast divide between those who eat in fine-dining restaurants and those who serve. For some families, it is where they celebrate while, for others, it’s where they earn a living to put food on the table for their families.

Kitchen culture

After a series of anonymous reviews, I have the joy of interviewing chefs in order to understand their kitchen culture. A country’s cuisine is best expressed in a restaurant where the chef feeds off the diversity of the people working there, their ancestry and upbringing. Questioning how their team grew up and tapping into their food memories contributes to creating a homogenous representation of the country’s food culture. It’s an opportunity to celebrate indigenous ingredients and tell a story on a plate.

The most important meal served in a restaurant is the one served to the team before service. – Jenny Handley

It is often at this table that cultures collide and while getting to know one another, seek better understanding and embrace their differences.

Our rainbow nation is diverse, with 12 official languages, a thought-provoking and emotional history, and many international influences. The result is a melting pot of ingredients that are known throughout the world – like our award-winning wines and Rooibos tea. We have plenty to be proud of!

Restaurants play a pivotal role in reflecting food as the seat of culinary innovation. One remarkable restaurant can market a country as a gastronomic destination. People who serve in restaurants play a vital ambassadorial role in communicating their ethnicity. As an economic driver, restaurants provide a livelihood, supporting small farmers, producers, staff and suppliers. They can be the catalyst for change, ethical practices and sustainability.

Restaurants reflect cultural diversity, showcase tradition and history, preserve cultural heritage and keep ancient recipes and techniques alive. – Jenny Handley

Food brings people together, and restaurants provide the perfect platform for social activity and special occasions. Food is the ice-breaker, and a language all of its own.