“Food is essential to life; therefore make it good”. And this is something that The President Hotel does exceptionally well. With the recent arrival of Executive Chef Philip Alcock, this SASSI trailblazer brings his diverse experience from his culinary travels across five continents to The President. Having worked alongside culinary giants such as Marco Pierre White and Raymond Blanc, Philip has honed his skills in all areas of the kitchen from harmonising fresh seafood with local spices to Michelin-rated European cuisine.

In case you hadn’t noticed, I’m a BIG foodie and support SASSI (Southern African Sustainable Seafood Initiative) and the wonderful work they do towards educating and preserving our oceans and its precious resources. So I was thrilled to receive an invitation to a “Farm to Fork” culinary experience. Hubby and I, along with other foodie lovers, were promised a night of robust flavours of sustainably sourced, free range foods paired with fine wines, which feature on their new, inventive tapas and a la carte menus. And they certainly delivered on their promise.

Image supplied by The President Hotel.

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