‘Wasted!’ at the Chef’s Table

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At the Belmond Mount Nelson, Executive Chef Rudi Liebenberg is bringing awareness to food waste with his new exclusive menu and culinary experience “Wasted! at the Chef’s Table.” 

Cape Town is one of the world’s top foodie destinations, with origins to its flavors and cuisines dating back to the 17th-century spice trade. This long and flavorful history has made Cape Town the gourmet capital of South Africa, giving way to famous restaurants like The Test Kitchen, Pot Luck Club, and La Colombe. For foodies, Cape Town is definitely a bucket list destination.

The Belmond Mount Nelson is no stranger to those looking to cross a few items off their foodie bucket list. You don’t even have to leave the hotel to check off a few must-dos. Their Afternoon Tea is renowned, and their Chef’s Table experience is unparalleled. A true “chef’s table” experience, you get an in-the-action look at the inner workings of the kitchen, with a table set in the kitchen and the opportunity to put on an apron and assist the chefs. Besides meeting and working with the chefs, you’ll also get a five-course meal with or without wine.

But for the truest foodies, you’ll want to partake in the newest culinary experience from the Belmond Mount Nelson.

Wasted! At the Chef’s Table

“Wasted! At the Chef’s Table” is a new culinary experience from Chef Rudi Liebenberg and his team at the Belmond Mount Nelson that focuses on his philosophy of respect for the entire ingredient. The exclusive menu gives new life to “fashionably rejected” parts of fruits, vegetables, and meats. Cauliflower and broccoli stalks become atjar, carrot tops are made into pesto, ginger trimmings are turned into cordials, and the pineapple peels and fruit rinds become jam, preserves, and marmalade. Each week the menu changes based on what’s in season, but you can always anticipate a delicious meal using as much of the ingredient as possible.

Each year about a third of the world’s produce goes to waste. At the core of “Wasted! At the Chef’s Table” is a desire to eliminate food waste, educate, and be creative in the process. It’s not a new idea in the culinary world, but one that Chef Rudi and his team have fully embraced.

“Wasted! At the Chef’s Table” is available Mondays through Saturdays for lunch and includes a five-course meal, fruit cordial, and a shot of kombucha. To add this foodie experience to your journey to Cape Town, contact your Ker & Downey designer.

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