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.

Sign up to Currency’s weekly newsletters to receive your own bulletin of weekday news and weekend treats. Register here.