Just one year after opening in Stellenbosch, Mill St Bistro has closed its doors. Chef-owner Phil Carmichael has announced plans to relocate to a nearby wine farm, where a new restaurant concept is already in the works. The closure follows a remarkable debut year for the bistro, capped off by its recent recognition as South Africa’s Best Bistro at the 2025 Luxe Restaurant Awards and marks the beginning of a new chapter in Phil’s culinary journey.
From London kitchens to Stellenbosch streets
For those who aren’t yet familiar with Phil’s name, his culinary journey spans two decades and multiple continents. Originally from the UK, he built his reputation working alongside Michelin-starred chef Jason Atherton, including stints at Gordon Ramsay’s Maze Collection and other acclaimed London kitchens. His food combines refined technique with a produce-led approach – something South African diners have embraced since Mill St Bistro’s launch in 2024.
Since settling in Stellenbosch, Phil has championed what he calls Bistronomy: elevated bistro food featuring local ingredients, and modern fermentation techniques. Mill St Bistro has quickly become known for its stripped-back plates that let the ingredients shine – and for Phil’s ability to bring fine dining precision into a relaxed, welcoming space.
A move that felt right
Phil has confirmed plans to move to a nearby Stellenbosch wine farm, where his ingredient-driven approach will take on a new shape in a more immersive, nature-connected setting. While the news may catch some off guard, particularly those who recently joined Mill St Bistro’s winter menu launch, it marks an evolution rather than an ending for the team.
“This wasn’t something we were anticipating,” he says, “but from the moment it landed, it just felt right. It’s the natural next step – a chance to grow, to build something new, and to keep doing what we love.” – Chef Phil.
Final service and the road ahead
Mill St Bistro hosted its last service on Saturday, 21 June, as the team shifts focus to the new project. Renovations at the farm location are already underway, with the goal of opening ahead of the summer 2025/2026 season. Details about the concept are still under wraps, but the ethos remains the same: thoughtful, seasonal food, deeply connected to place.
What’s next?
For fans of Mill St Bistro, this marks the end of a special chapter – but it’s also the start of an exciting new one. Follow along as Phil and his team bring their next vision to life among the vines.
More information
Website: Mill St Bistro
Socials: Instagram | Facebook
Has Phil opened his new restaurant at Hazendal wine farm?
Hi Piers!
Chef Phil Carmichael has opened his new restaurant. You can book your tables at Siyalima at Hazendal Wine Estate here.