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Forage: An Installation Story

2 March, 2017

Forage outsideForage at Wildekrans opened its doors in April 2016 but was tragically destroyed by fire in June 2016. The restaurant was subsequently rebuilt and reopened to rave reviews in November 2016, inspired by a menu created by Executive Chef Gregory Henderson.

Chef Gregory has traveled extensively throughout Africa, learning about various African culinary cultures and heritage foods along the way. The Wildekrans Wine Estate is his playground, giving him over 1000 hectares in which to forage and come up with one-of-a-kind dishes.

The brief:

Beef Short Rib

Beef Short Rib

The Forage concept is completely unique as it focuses on serving entirely indigenous dishes (all sourced from within 100km), meaning that chef Greg and his team forage for ingredients in the veld on a daily basis. Picture wild garlic, hemp, safflour, geranium, buchu and dandelion adding botanical flavours to the menu, with diners given the opportunity to see, smell and touch what’s gone into their meal, as well join in with the foraging themselves. The team has also recently introduced a wine and fynbos honey tasting, which is the first of its kind in the world.

In keeping with this concept, the goal for the décor was to use as many natural materials as possible, making wood an obvious choice for the restaurant’s furniture. The team wanted to create a comfortable uncluttered space where diners could relax and soak up the exquisite views of the Botrivier Valley and three picturesque mountain ranges.

The solution:ForageToscana

Forage chose the Toscana chairs and tables for their restaurant furniture, in a walnut stain with a black vinyl. The dark wood of the restaurant chairs echoes the wooden beams in the ceiling, perfectly complimented by the dramatic chandeliers and green botanical-inspired wallpaper. An uncluttered and uncomplicated space lets the food be the star of the show, as diners savour their meals and enjoy the striking views.