A Collection Of Restaurant, Food, Drink And Hospitality News From All Over South Africa
27 March 2026 - Cut and Craft won Best Bistro 2025 at the RASA Awards! Well done to the team! We are humbled, grateful, and absolutely stoked all at the same time!
26 March 2026 - In an exclusive culinary collaboration, Michelin Star Chef Rikku O'Donnchu joins forces with acclaimed Executive Culinary Director Bernard Garth Hartzenberg for an intimate four-hands dining ex...
25 March 2026 - South African Tourism is proud to announce the appointments of Ms Sithembile Ndaba as Chief Marketing Officer (CMO), effective 1 April 2026, and Mr Ismail Dockrat as Chief Operating Officer (COO), ...
24 March 2026 - What do you get when you take indigenous ingredients and match them with stories of who first used them, how and why, and then pair them with top-rated wines shaped by the nearby ocean? That&rsqu...
20 March 2026 - Bookings for the Autumn edition of Restaurant Week South Africa are now officially open. From 27 March to 3 May, participating restaurants will present exclusive menus created especially for this l...
19 March 2026 - We are proud to announce that Casa Toscana has been awarded Gold at the 2025 Diners Club SA Wine List Awards. This prestigious honour reflects a deep passion for exceptional wines, thoughtfully...
17 March 2026 - For an outstanding fifth consecutive year, DGB, one of South Africa’s leading independent wine and spirits producers, has been awarded the coveted title of Best Producer South Africa at the M...
14 March 2026 - In a city renowned for its coastline and vibrant heritage, a renewed focus on culture, cuisine, and refined experiences recently helped reshape Durban’s evening landscape. At the forefront of...
11 March 2026 - After 5 years of serving Cape Town’s first artisanal mochi and other irresistible treats, Mochi Mochi will be closing its doors on Saturday, 18 April 2026. We’re so grateful to ever...
11 March 2026 - Fifteen years ago, we opened our doors with a vision: curated sound, refined flavours, and the perfect pour. This year, as we celebrate our fifteenth birthday, we’re also preparing for ...
