TOP OF THE TABLE
"At Hartford, the kitchen team has already created their own history."
The spirit of cuisine doesn't emerge out of nowhere. It is formed and defined with time and especially by the people who pass through its kitchen. At Hartford House, it is the life's work so far of a Pietermaritzburg girl, Jackie Cameron, who is at the foundation of its legacy. She has taken the spirit of Hartford's cuisine, combined it with her appro
ach to life, personalised it and created a character of its own. What makes up that spirit? Ethics, passion, creativity, freedom, and the willingness to take risks.
At Hartford, the kitchen team has already created their own history. They've placed the environs of Mooi River and the broader church of Zululand on the international map of gastronomy. Today they are at the apex of the local culinary world. "Foodies" often talk about the best chef in the world, when in reality, cuisine, unlike other activities, cannot be measured, quantified or calculated. There is no such thing as the best chef. But there's something of greater importance: the chef, and the team, which is the most influential, the one which establishes a new dynamic for the future. The Hartford kitchen already occupies one of these summits. They're already influencing chefs around the country, not just with their cooking, but with their philosophy. That is why Hartford's influence will endure.
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