Original Story Published by: Katharine Pope for Eat Out
Mosbolletjie brood, potjiekos and rooibos tea: South African food is making an impression in London – and it’s not just expats who are thrilled!
Based in Peckham, Kudu opened officially on 12 January, but already it’s getting some rave reviews. Conde Nast Traveller includes Kudu on its list of best restaurants in London right now, while the Evening Standard describes it as a “vibrant new addition” to the neighbourhood, advising readers to “gallop on down”. Eater London meanwhile, recommends the Boerewors sausage with romesco, white beans and chimichurri for brunch, which apparently “makes a robust start to the weekend”.
The wonderful babka French toast @KuduRestaurant for brunch - making my weekend! pic.twitter.com/VlLWn46saS
— FelicityEats (@FelicitySpector) December 23, 2017
So who's behind it?
Chef Patrick Williams studied at the SA Chef’s Academy and started his career at local Top 10 restaurant, La Colombe. “Working at La Colombe taught me the groundwork of fine dining cuisine,” says Patrick in an online interview. He also worked as sous chef at Somerset West’s Camphors at Vergelegen under previous chef PJ Vadas. In 2014, he made the move to London where he worked at several top restaurants, including Sorella, Paradise Garden, before opening Kudu with UK restaurant royalty, Amy Corbin.
Coming soon to Peckham - @KuduRestaurant has a VERY interesting pair running things https://t.co/aum7rjCkoE pic.twitter.com/D7Fldlvxhu
— hot-dinners.com (@hotdinners) November 6, 2017
Says Patrick, “I use my South African roots to inspire the dishes but the core is modern European and we try and make it as accessible as possible.”
There are however some glorious-sounding South African-inspired dishes – including a few braai dishes, and chocolate mousse topped with a home-made version of peppermint crisp tart. Conde Nast Traveller‘s Tabitha Joyce commends the bread: a cumin-brioche, based on mosbolletjies, served in a cast-iron pot. “It’s light and fluffy and should be dunked straight into the skillet of lardon-laced molten-butter”, says reviewer Tabitha. Um, yes, we’ll take two of those.
To read the full article, visit Eat Out.
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