First, some fabulous Foxcroft food pics by Claire Gunn to get you in the mood:
Here’s the chef:
His name is Glen Williams and about a year ago, he set food lovers’ pulses racing with his very, very fine creations at Foxcroft Constantia.
Former pastry chef at famous La Colombe, Chef Williams made everyone sit up and take notice pretty much from the get-go in this excellent eetplek. Shortly after opening just over a year ago, Foxcroft was promptly given the 2016 Eat Out/Retail Capital New Restaurant of the Year Award.
Instead of resting on their laurels, the team at FOXCROFT pushed on, continously revising; creating new tastes, new dishes, new ideas.
As proper chefs should, skattie. (Insert side-eye here.)
The vibe is now less tapas, more bistro, and it’s still all fun and it’s still all fine. Foxcroft 2.0 is a hit. Again.
That’s why evolution occurs, see: to make things and people better.
Says Glen: ‘Our ordinal menu was of shared, tapas-style dishes. It worked, but we did notice that most of our customers preferred not to share their tapas.’
(And who could blame them? The sheer deliciousness! 🤣🤣🤣 – Ed)
Presentation at Foxcroft is pure and uncluttered. Main konyn on the plate is the hero ingredient, with 3 to 4 flavours providing back-up harmony in texture, colour and taste.
Texture is a critical element, Glen feels, and it’s subtly incorporated to keep the dining experience interesting and exciting. Foxcroft likes to keep their customers happy.
‘Our chicken Liver Parfait, for example, includes rhubarb – treated as a pickle and a gastrique – and mushrooms prepared 4 different ways. The simple pleasure of a chicken liver parfait is celebrated here, with a slice of toasted brioche served alongside to indulge properly,’ grins Glen.
Teamwork is everything in the Foxcroft kitchen. Staff are rotated between the various sections on a 3-monthly basis, to broaden their skills and gain new expertise.
This is vitally important, since it develops staff’s critical appreciation of the value of the produce delivered daily, and how to utilise each element fully.
Ancient skills like fermentation, whole animal butchery and producing their own FOXCROFT charcuterie are kept alive and used enthusiastically.
The service staff are a vital element of the team. Servers are given frequent menu tests and tastings, to familiarise themselves with each dish including the preparation and basic cooking process, which is enthusiastically communicated to the guests. Old-school, proper staff training, in other words.
The front of house team also go on regular day trips to local Cape wine estates and distilleries to broaden their knowledge on the beverage side.
Chef Williams further says: ‘The overall aim we have is to make your Foxcroft experience relaxed, enjoyable and exciting. My wish is for each guest to leave satisfied, but wishing they had just had one more bite!’
Hurry up and book, folks, because Chef Glen and others in the kitchen are waiting for y’all. So you can carry on sharing the goodness, but from your own plate an’ all. 😁
Check out the website for more details www.foxcroft.co.za
Phone number (021) 202 3304