What the chef ordered: Phil Carmichael from Mill St Bistro

We all swoon over the food they make, but where do South Africa’s top chefs eat when they’re off-duty and what do they love most on their own menus? Find out here.
1 min read

His career has spanned training under French culinary giant Michel Roux Jnr at iconic La Gavroche in London to opening Gordon Ramsay’s Maze Restaurant in Prague (he garnered a Michelin star within the first year of opening). Now, luckily for us, Phil Carmichael has launched Mill St Bistro in Stellenbosch, and it’s already got food types buzzing. Here he weighs in on what he’d eat there, and when he’s off duty too.

What would you order at Mill St Bistro?

Our new day boat market fish with sweetcorn, mussel and ginger succotash, baby marrow and nasturtium pesto.

Where do you eat out when you’re off-duty?

If we can get a table, we love going to Good To Gather on Rozendal Farm outside Stellenbosch. You have to just trust owners Luke Grant and Jess Shepherd, as they choose the menu on the day … and I’ve never had a bad meal there.

What would you order?

They whip up dishes like slow-cooked Karoo lamb with mint salsa verde. It’s served with organic mangetout peas, fennel and citrus dressing and Jerusalem artichoke and lemon orzotto with a parsley pistou, and leeks from the garden with whipped ricotta and a wholegrain mustard crumb.

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Sarah Buitendach

With a sharp eye for design, Sarah has an unparalleled sense of shifting cultural, artistic and lifestyle sensibilities. As the former editor of Wanted magazine, founding editor of the Sunday Times Home Weekly, and many years in magazines, she is the heartbeat of Currency’s pleasure arm.

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