Sharing our heritage through legacy meals

Chef for a Day is simple. We hand our kitchen to a guest for a day, they cook three dishes that mean something to them, and they serve those dishes to our guests at La Cuccina.

It's not a competition. There are no judges and no prizes. It's an open table - an opportunity to share their legacy through food, and for the rest of us to taste someone else's story for a change. In a country as layered as ours, we think that's worth celebrating.

February's chefs: Tom Glenn & Aeiden Swan

Aeiden and Tom share a passion for creating meals from ancient recipes and family traditions. When Aedin and Tom first met he took her mushroom foraging - their love for making food from things on their doorstep continues and they incorporated some of these ingredients in their Chef for a Day dishes. 

For their day, they cooked:

• Venison Pie with Buckwheat Pastry
• Vegan Melanzane with Macadamia Nut Cheese
• Golumpki with Liesbeeck River Nasturtium Capers

Every plate carries a story. We'd love to hear yours.

If you have a recipe and a story worth sharing, you could be our next Chef for a Day. Get in touch