We feel incredibly lucky to have shared such a memorable few days with everyone who joined us. Every single guest and every dish shared around the table contributed to something truly momentous: the inaugural Krone Chefs in Residence—a first-of-its-kind culinary celebration in South Africa.

Set under the open sky in Tulbagh at Twee Jonge Gezellen, the long-table lunches brought together a mix of people who truly made the experience what it was: from passionate food and wine enthusiasts to acclaimed restaurateurs, sommeliers, writers, creatives, and friends—both old and new. Whether they came with curiosity or a deep love for food and wine, each one helped shape the atmosphere into something vibrant and welcoming.

We were thrilled to welcome Margot Henderson OBE (Rochelle Canteen, London) and Rose Chalalai Singh (Rose Kitchen, Paris) as our first resident chefs—long-time collaborators in the art, fashion, and gastronomy scenes; their presence marked the perfect launch of the residency series. With an easy rapport and a genuine love for sharing meals, their approach to food is unpretentious but full of soul, and it came through in every dish. They were joined by Margot’s husband, Fergus Henderson OBE (St. John, London), and son Hector Henderson, making it feel even more like a family affair.

Over the course of three sunlit days, around 200 of us sat down shoulder to shoulder, to share a family-style lunch which the chefs had cooked side by side. The dishes were honest, generous, and full of flavour—served in a way that encouraged conversation and connection—each one so thoughtfully crafted by the four chefs to honour the local produce selected from nearby farmers, including biodynamically grown vegetables and handpicked ingredients from Krone’s Twee Jonge Gezellen farm.

From the first bite to the last toast, crowd favourites included: Thai sausages with mint and coriander were a perfect balance of spice; roast pumpkin with red onion and tamarind that was full of earthy sweetness and just the right amount of tang; open-fire quails with aioli which were smoky, tender, and so decadent, continuing our indulgence along with the classic bone marrow with parsley salad, which made many very nostalgic. Thankfully the chefs have shared the recipe crowd-favourite sea bass which we could have eaten all afternoon with the refreshing cucumber salad and grilled new potatoes. Find it here

To finish, guests were treated to the rich sharpness of Welsh rarebit, and a trio of handcrafted desserts: Doctor Henderson ice cream, lemon sorbet, and delicate madeleines.

To highlight each course, we carefully selected wine from Krone, and our friends at Reyneke and Porseleinberg: The Krone Amphora Blanc de Blancs 2022 – crisp, layered, and elegant, Reyneke Reserve White 2017 – biodynamic brilliance in a glass, Porseleinberg Syrah 2016 – complex, brooding, and beautifully structured and the timeless Krone R.D. 2013.

Thanks to the inimitable photography of Adrianna Glaviano and Johno Mellish, we now have a visual time capsule of these extraordinary lunches—a reminder of the joy and heartfelt connection that flowed through every moment.

To everyone who joined us: thank you. This was just the beginning, and we’re so grateful to have shared it with you.