An upliftment program. Empowering people to LEARN to cook. Serving delicious food. Creating opportunities. TEACHING hospitality skills. Done with LOVE.
Set in what was previously The Test Kitchen in The Old Biscuit Mill in
Woodstock, Cape Town, the reincarnation is vastly different. The Test
Kitchen Fledgelings is a platform for fine-tuning talent, borne out of
synchronicity and necessity during Covid.
When Luke is not chaperoning the aspirant chefs it’s chef Nathan
Clark who harnesses the talent and vitality in the room. The brigade is
young, engaged and enthusiastic, brimming with passion both behind
the pass and serving tables. Diners feel the energy. There’s lots of
laughter and a steady hum of kitchen noise that may be interspersed
with the clang of a lid or utensil being dropped! It’s human and the
energy is contagious. Here there is soul.
Comfort welcomes you, the trademark Test Kitchen touches remain.
Your handbag is placed on a rest that discreetly slides out from below
the seat on your funky chair. Thank you Sandalene Dale Roberts, who
has not only created the space, but been instrumental in starting this
movement. The old dark and light rooms are united. You can indulge
in the a la carte menu which has a wide array of casual and sumptuous
fare, from dim sum to burgers – or treat yourself to the set menu of
five courses, a worthy investment. Pairings are prime, and the dishes
worthy of acclaim, from the first bite of vetkoek and smoked snoek
pate, you will wax lyrical. Over-zealous service makes you smile –
know that filling the water glasses endlessly is obviously part of the
brief from the captain.
It’s got that sophisticated, urban feel of the former The Test Kitchen,
with the excitement of promise. The future of food is in happy hands.