The kitchen at Overgaauw, owned and run by chef Jason Comins.
Fresh, seasonal produce. From farm to table.
Trained at Ballymaloe Cookery School by Darina Allen, his cooking is simple and straightforward, relying on the quality of seasonal ingredients sourced as locally as possible, from small producers and farmers.
Jason cooks in a space that was once the farm’s vinegar room. Here barrels of vinegar were made using an original ‘mother’ dating back to the 1940s, and wine from the working cellar. It’s situated in the original stable – the first building to be built on Overgaauw in 1905 by the current farmer’s great-grandfather. The weathering of the walls and exposed handmade clay bricks have been preserved in a sensitive conversion by the farmer David van Velden.
Every week, Jason looks around and phones suppliers to see what’s in season or what’s available from his handpicked network. He then constructs a three-course set menu based on a protein like beef, lamb or chicken, adding accompaniments based on the seasonal produce on hand. There are always products like cheese or charcuterie from local artisans featured too. The three-course set menu is served for R325 per person.