Blacksmith’s Kitchen is a cosy and relaxed bistro-style restaurant, situated in the old blacksmith’s cottages on Pearl Mountain.
Built in 1747, these two buildings predate the Manor House by some 70 years, and many of their original features have been preserved or reclaimed for use in their renovation. Before this the buildings had functioned as a workshop and tractor shed, and some of these more agricultural trinkets have also been retained in the new building.
The restaurant serves a selection of Pearl Mountain and locally sourced wines, and has a Mediterranean-inspired menu, as well as a wood-fired pizza oven. The farm also has a veggie patch which keeps the kitchen supplied!
Douglas Adams is one of the longest serving members of the Pearl Mountain family, having joined before the restaurant opened in late 2014. Since then his team has grown hugely, especially with the opening of the function venue last year. But while these days he doesn’t always get to spend as much time in the veggie garden as he’d like, keeping things “honest and fresh”, as Douglas puts it, is as important as ever.
A native of Wellington, a stone’s throw away from the farm, his knowledge and experience are a balance of local and Mediterranean. While studying at Zevenwacht Chef School he cut his teeth working with local Paarl legends Frank Zlomke at Grande Roche Hotel and Sergio Cammatari at Laborie, and later under the guidance of Matthew Gordon at Diemersfontein. From there he graduated to Sous Chef at the newly established Marataba Safari Company in the Marakele National Park, and later, after work experience in London, to Head Chef at Hotel Le Morgan in the French Alps. Along the way he has cooked for a spectrum of guests - from the presenters of Top Billing, to the Duke of Wellington, to 3 Michelin star Chef Jacques Lamelaise.
Trained in the classical French culinary style and working in an area blessed with some of the best local produce, he is something of a food purist, preferring not to alter ingredients more than necessary. Perhaps it’s not surprising then that, uncharacteristically for a chef, Douglas himself is remarkably soft-spoken. “Sometimes when people are too loud it’s difficult to hear what they’re saying”, he says, “It’s like that with food too”.
Reservations & General Enquiries
+27 21 870 1550