When De Villiers Graaff met Jonathan Davies, the restauranteur behind the Michelin-starred The Crown at Whitebrook, voted the best restaurant in Wales and one of the Top 50 restaurants in the UK, he knew he had found the right man to realise his long-held vision of a restaurant at De Grendel.
Jonathan, having married a South African wife, had been commuting between Wales and South Africa for seven years, and the deal was struck after Sir David came to have a meal at the Welsh restaurant.
Our Chef Ian Bergh brings a real passion for farm produce to the table and gives local artisan produce an inventive modern twist.
Ian is no slave to fad and food fashions, and is an original locavore with a great respect for the seasons and their bounty.
His hands-on training and experience are rooted in classical cuisine, having worked with Franck Dangereux at La Colombe and further honed his skills at Kurland, Five Flies and Pure at Hout Bay Manor before joing Jonathan at De Grendel to launch the restaurant in 2012.