In an area betwixt and between more established destinations, Wolseley chef Francois du Toit of Waverley Hills is making a statement and bringing in the crowds
Chef Francois du Toit of Waverley Hills gives the traditional a very special twist
Standing on the balcony of the restaurant at Waverley Hills wine estate, manager and head chef Francois du Toit is looking out at a pretty impressive view. We are in the foothills of the Witzenberg mountain range above Wolseley, just before Michell’s Pass, between Ceres and Tulbagh.
There’s a frontline of foliage as an entire, ancient, fynbos biosphere merges into plant-based battle with vineyards and other farmland in various degrees of harvest. The plant life is perforated by trenches of cold-running, clear streams and rivers that tumble from the Cape Fold Mountains before joining forces in the mighty Breede River in the saddle of the valley.
Wolseley is one of those good oldfashioned spots of natural beauty and country ways. In the second-home boom of the 90s and noughties, yuppies threw their money at places like Clanwilliam, Fisherhaven or
Standford. Similarly, pinkification passed by
TOP: Waverley Hills is best known for its organic wines but, with chef Francois du Toit at the helm, the restaurant is making quite a name for itself. ABOVE: The splendid view from the wine estate, out over the indigenous-fish pond to the Breede River Valley.