KZN’s flavour of the month
Showcasing fresh KZN produce, Andrew Giles, owner and chef at Eat At Andrew’s, uses creativity to bring patrons new taste sensations, writes
ANDREW Giles, 37, is the owner and chef of Eat at Andrew’s restaurant on the R103, Lions River Road, Tweedie, just outside Howick on the KwaZulu-Natal Midlands Meander.
Born in Benoni, Giles attended Pro Arte Alphen Park in Pretoria, a high school focused specifically on the arts, where he specialised in hotel keeping and catering.
“After hotel school, I studied theology for a few years, then business marketing and management, all the while using cooking and restaurant work to pay my way forward.”
Along the way, Giles had may influencers who inspired his progress in the industry. “I think one of the bigger has been Tubby Georghiou, owner of the Montecasino restaurant Verdicchio. Also, my mother.”
Giles has cooked internationally for array of A-listers, including prime ministers and celebrities, and run a number of restaurants around South Africa and internationally. But all the while he had a desire to open his own restaurant. And on Valentine’s Day last year, he and his business partner, Debbie Battershill, discussed the idea.
“And here we are, almost a year later, and we are still having a blast!
“I’ve learnt that most of the difficulties in business can be linked back to mindset. If you look at each new challenge as a way to learn a new skill and gain more knowledge, business becomes a lot more enjoyable. Finding a life balance has been tricky.”
The restaurant is an eclectic mix of contemporary and traditional elements with a clean, uncluttered feel.
“The vibe is honest and personal. I want guests to feel both at ease and a sense of delightful anticipation,” said Giles. The shop has a cosy indoor dining room, and a patio and courtyard area in a beautiful, lush garden.
Decor relies on raw wood and unusual furniture with copper accents for a welcoming, homely feel.
Fluidity defines the menu, which boasts a range of dishes that evolve to encompass the abundance of fresh, locally sourced and seasonal produce available in KwaZulu-Natal.
From trout farmed at Wayfarer, just 8km away, to flour brought in from the Drakensberg, and cheeses and dairy farmed fresh and made especially for the restaurant, Giles aims to highlight the best the Midlands has to offer.
His creativity shines through to bring flavours not regularly found on other menus, such as black rice salad – a delicious dark salad with a zingy ginger dressing – and glutenfree chocolate cake, affectionately nicknamed “the little black dress”.
Then there’s “flying solo” which features a single poached egg on a sweet potato hash cake with a side of mushrooms and avocado, or the calamari salad, perfect on a hot summer’s day.
Giles hopes to see Eat at Andrew’s grow into a place with the capacity to influence a fresh approach to food.
“I’m passionate about knowing the origins of our food and I’d like to see the restaurant being supplied 100% by local farmers and suppliers. If Eat at Andrew’s can be a poster boy for the Natal Midlands and what we have to offer the world, I’d be happy.”
The restaurant is not licensed, but feel free to bring your own wine and beer. It is open seven days a week for breakfast and lunch. If you would like to know about its functions, ask to be added to its mailing list by calling 066 254 8112.