On Saturday, 16 August, something delicious is happening in the glass-walled dining room of Chefs Warehouse Beau Constantia. Two of South Africa’s most respected chefs – and friends – Ivor Jones and Wesley Randles, are coming together for a one-night-only collaboration named “Where the Wild Things Are: A Huntsman Tasting Menu.” This isn’t just any collaboration – it’s a raw, honest, and deeply personal dining experience shaped by fire, and a walk through the wild.
Just days before the dinner, Ivor and Wesley will head through Elands River Valley in the Eastern Cape for a 2-day hunt on foot. What they find will form the night’s menu – a true wild-sourced tasting that combines the ruggedness of the veld with the refinement of fine dining.
An unexpected dinner
Hosted at Chefs Warehouse Beau Constantia, the evening will unfold across 8-courses, completely based on what Ivor and Wesley find. Diners can look forward to a menu that’s responsibly-sourced, wood-fired, and thoughtfully put together – with each dish highlighting the different perspectives of the chefs for R1,950 per person, and an option for wine pairing at R600 per person.
The fun part is seeing how our two worlds collide, Wesley with his grounded, elemental style, and me with something more playful. But at the end of the day, we’re both driven by respect for the ingredient and how it came to be on the plate. – Ivor Jones
And what’s more, all profits from the evening will be donated to the Reach For A Dream Foundation, making this dinner a truly worthy cause.
From La Colombe to The Test Kitchen – and back again
Ivor and Wesley cooked alongside each other at Cape Town’s La Colombe and later at The Test Kitchen (now TTK Fledgelings) – kitchens that shaped some of SA’s most talented and awarded chefs. While their careers took different turns, their bond stayed strong, and the idea of reuniting in the kitchen has long been on the cards.
“This felt like the right moment,” says Ivor, “Wesley’s approach to hunting is incredibly considered, it is about food, responsibility, and understanding where what you cook really comes from.” He goes on to say: “I’ve always admired that. [The dinner isn’t] a concept or a project, it’s something real that reflects where we both are now, and what matters to us.”
Wesley, who left the hustle and bustle of Cape Town’s high-end kitchen now calls Cape St Francis home where he runs the coastal restaurant Nevermind – a space filled with soul and smoke. Cooking entirely over an open flame with a focus on a waste-nothing philosophy that’s since become his signature style.
Meanwhile, Ivor has made a name for himself at Chefs Warehouse Beau Constantia with his playful style, globally inspired plates, and love for Southeast Asian cooking.
The details
Price: R1,950 per person | Optional wine pairing: R600 per person
When: Saturday, 16 August 2025 | 18h30
Bookings: Sold out!
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