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Culinary team shine at eat out awards - Posted on Nov 11, 2013

The culinary stars were out in their numbers last night at the annual Eat Out Awards in Cape Town, where the Saxon’s very own Executive Chef David Higgs and signature restaurant five hundred took top honors.

An evening which showcased the very best that the South African culinary industry has on offer, some five hundred guests were treated to a night of excitement and amusement as macarons grew on trees, bread was served with custom - carved butter sculptures and fine dining pushed boundaries. 2013 marked the return of Executive Chef David Higgs into the Top 10 as Saxon five hundred was voted the No. 2 restaurant in the country, taking its place among the country’s most renowned and long - established institutions, not to mention the highlight of the evening being his reclamation of the title of Eat Out S. Pellegrino Chef of the Year. The last time David received an Eat Out award was in 2010 where, heading up the kitchen at Stellenbosch’s Rust en Vrede at the time, he walked away with the Chef of the Year, Restaurant of the Year and the Service Excellence awards. This year, his new culinary journey at Saxon five hundred landed an impressive second position on the highly contested Top 10 list.

Accepting the awards with such humility, David Higgs made sure to bestow the credit upon his culinary team at the Saxon, stating “ I’m still recovering from the surprise of this immense honour and I cannot begin to thank my team enough for all that they do. This was a joint effort of each and every member, from the chefs who prepare the meals to the service team who present them; every member has a valuable role to play in the creation of our epicurean journey at five hundred and I dedicate these awards to them.”

Observing the culinary achievements , Managing Director George Cohen added, “ One is used to the general hype that emanates from the Cape Town food ie scene; understandably with their close vicinity of world - class winelands. What we have tried to achieve in the past two years with David Higgs is to bring new and creative culinary concepts to Johannesburg. With our recent redesign, refashioning and rebrand of our various gastronomic experiences, we truly hope to introduce visitors to the region to an entirely new culinary culture at the Saxon.”

Celebrated for its multi - sensory experience, five hundred guides the guests on an interactive experiential journey of the senses. The Chefs pour all their passion, expertise and creativity into five hundred. For them the highlight is creating a menu that reflects their emotions, passions and inspired ideas, all with an effortless simplicity. Sourcing only the freshest handpicked seasonal ingredients from the Saxon vegetable garden and pairing them with specialised artisan produce, the menu is a showcase of superior fragrance and flavour. Individually presented to the guests by the Chefs and the Sommeliers, every course is paired with the finest local and international wines.

Overlooking the evening skyline, five hundred reflects the shimmering light. The art on the walls is echoed in the palette on the table, all painting an evening not to be forgotten.

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