Over 2 billion PET plastic bottles were recycled in South Africa last year. Plastic bottle recycled tonnage in SA has grown by over 800% since 2005. PETCO* has announced their 2016 recycling figures. These indicate that the annual PET recycling rate has grown from 52% of post-consumer bottle PET in 2015, to 55% in 2016, exceeding their expected target. PETCO recycled an additional 22% of post-consumer bottles in comparison to the previous year, with the total PET market growing by 14.8% to 241 269 tonnes. PETCO CEO, Cheri Scholtz, commented, “PETCO is delighted with the latest figures. Through the remarkable network of people, companies and organisations we work with, 2 billion PET bottles were collected for recycling across South Africa during the course of 2016, creating some 62 000 income opportunities for small and micro-collectors, and changing their lives and those of their families in immeasurable ways.” The voluntary recycling fee paid annually by PETCO members on every tonne of raw material purchased has enabled the payment of a total of R1.9 billion by our contracted recyclers to collectors for baled bottles since the inception of PETCO in 2004, ensuring the collection of PET bottles for recycling is sustained, and resulting in almost 800 000 tonnes of carbon and over 3 million m3 of landfill space saved to date. Casper Durandt, Chairman of PETCO and Senior Technical Operations Manager Coca-Cola Southern and East Africa, also commented “While this is an extremely proud accomplishment for PETCO, we could not have achieved this without the dedicated partners we work with that have made extraordinary contributions to the recycling of post-consumer PET in South Africa, thereby enabling PETCO to expand our collection network, build relationships with recyclers, seek new opportunities to develop and support entrepreneurs, and ultimately grow our recycling tonnages.” Adds Chandru Wadhwani, Joint Managing Director of Extrupet (Pty) Ltd. and PETCO …
La Tete named as top restaurant for 2017 by CNN
CNN has just announced that La Tête restaurant in Cape Town is one of the top restaurant openings for 2017 (link: http://edition.cnn.com/2017/01/03/foodanddrink/best-new-restaurants-for-2017/) Farm to fork eatery La Tête recently opened on Bree Street and is already getting rave reviews. Headed up by Chef Giles Edwards, who spent 10 years in the UK and worked at the iconic restaurant St. John with Fergus Henderson. His new restaurant La Tête on Bree Street is a farm to fork eatery giving a nod to French cooking, with the emphasis on direct relationships with producers. Dishes which feature are mussels with bacon and cider, roast shallots, mint and pork terrine, hake, chard and anchovy, beef and kidney pudding and ox heart with chips and horseradish. Desserts are classic offerings of salted chocolate caramel tart, poached guavas, and chocolate pots. While in London is was Giles's long held ambition was to work with Fergus Henderson in the St. John in Smithfield, an establishment widely acknowledged as having kickstarted the British food renaissance. “Fergus became my mentor,” says Giles. “At St. John I encountered a food philosophy that centered on simple ingredient based concepts. The food had to be seasonal. You served what was fresh and available that day. The menu changed often, sometimes twice a day." Returning to Cape Town last year he started looking for a suitable restaurant space, and in the intervening period, opened a pop-up called Salt Cellar, in Woodstock. He found his ideal premises for La Tête in an old Lion Beer public house, located near the Foreshore, on 17 Bree Street. It’s in a 1930s art deco style building. “It’s perfect for what I want to do,” says Giles. “I want a simple space, without distraction. The focus has to be on the food, the wine and the company." “I have decided to name it La Tête. It symbolizes what we will do. I intend to use the entire animal. The head has a brain, tongue and cheek and I suppose I am …
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Blanko – Restaurant opens at the Alphen in Constantia.
This contemporary new Italian eatery is located in the height of luxury at the iconic Alphen Hotel in Constantia. Blanko boasts a vibrant “all day” atmosphere, where locals can eat and drink in a series of beautifully designed spaces within a heritage location. Blanko’s all-white gallery-style space reflects the contemporary style synonymous with the Kove Collection. Italian marble tables, a dramatically-lit white bar and textured furnishings all highlighted in ambient lighting provide the perfect backdrop to the sumptuous food. The outside terrace with a central water feature is the ideal spot for a meal with friends or family. Group Head Chef, Amber-May Deetlefs delivers her culinary philosophy in her unique Italian style, “I believe the best food is prepared from the heart – it not only has to taste good, it should be something sincere and uncomplicated”. In a first for Cape Town, in collaboration with Cape Town’s Goodman Gallery, the walls of Blanko feature work from some of South Africa’s greatest contemporary artists. MD of the Kove Collection, Paul Kovensky has a passion and appreciation of art which is evident in every aspect of Blanko. The restaurant’s white interiors provide the perfect canvas to compliment great art. Artists who feature include Diane Victor, William Kentridge, Brett Murray, Mikhael Subotzky, Robert Hodgins and Walter Oltmann. Blanko is the freshest addition to The Kove Collection’s hotel & restaurant group. The Kove Collection creates personalised experiences, highlighting fresh food, good service and innovative design and culture, while upholding a strong, sustainable approach towards the people and environment they operate in. Kovensky is excited about the opportunity, “The current social “buzz” in Cape Town, paired with the locals need for exciting new places to eat, Blanko is the ideal concept for foodies & families. We believe Blanko’s contemporary concept provides a charming contrast and antidote to the …
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La Tête opens for Lunch & Dinner
Giles Edwards has returned to Cape Town following a 10 year cooking stint in London, with 5 years under Fergus Henderson at the iconic St. John. His new restaurant La Tête is a farm to fork eatery giving a nod to the French, with the emphasis on direct relationships with producers. Dishes which feature are mussels with bacon and cider, roast shallots, mint and pork terrine, hake, chard and anchovy, beef and kidney pudding and ox heart with chips and horseradish. Desserts are classic offerings of salted chocolate caramel tart, poached guavas, and chocolate pots. While in London is was Giles's long held ambition was to work with Fergus Henderson in the St. John in Smithfield, an establishment widely acknowledged as having kickstarted the British food renaissance. “Fergus became my mentor,” says Giles. “At St. John I encountered a food philosophy that centered on simple ingredient based concepts. The food had to be seasonal. You served what was fresh and available that day. The menu changed often, sometimes twice a day." Returning to Cape Town last year he started looking for a suitable restaurant space, and in the intervening period, opened a pop-up called Salt Cellar, in Woodstock. He found his ideal premises for La Tête in an old Lion Beer public house, located near the Foreshore, on 17 Bree Street. It’s in a 1930s art deco style building. “It’s perfect for what I want to do,” says Giles. “I want a simple space, without distraction. The focus has to be on the food, the wine and the company." “I have decided to name it La Tête. It symbolizes what we will do. I intend to use the entire animal. The head has a brain, tongue and cheek and I suppose I am giving a nod to the French, who are masters at offal.” Giles aims to create food from the whole carcass, with nothing wasted. Beef, lamb, goat and seafood will all feature. “Direct relationships with producers will be important to me. Provenance is key.” Open Tuesday to Saturday, for lunch …
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New Italian eatery Blanko opens at The Alphen Hotel, Constantia.
This contemporary new Italian eatery is located in the height of luxury at the iconic Alphen Hotel in Constantia. Blanko boasts a vibrant “all day” atmosphere, where locals can eat and drink in a series of beautifully designed spaces within a heritage location. Blanko’s all-white gallery-style space reflects the contemporary style synonymous with the Kove Collection. Italian marble tables, a dramatically-lit white bar and textured furnishings all highlighted in ambient lighting provide the perfect backdrop to the sumptuous food. The outside terrace with a central water feature is the ideal spot for a meal with friends or family. Group Head Chef, Amber-May Deetlefs delivers her culinary philosophy in her unique Italian style, “I believe the best food is prepared from the heart – it not only has to taste good, it should be something sincere and uncomplicated”. In a first for Cape Town, in collaboration with Cape Town’s Goodman Gallery, the walls of Blanko feature work from some of South Africa’s greatest contemporary artists. MD of the Kove Collection, Paul Kovensky has a passion and appreciation of art which is evident in every aspect of Blanko. The restaurant’s white interiors provide the perfect canvas to compliment great art. Artists who feature include Diane Victor, William Kentridge, Brett Murray, Mikhael Subotzky, Robert Hodgins and Walter Oltmann. Blanko is the freshest addition to The Kove Collection’s hotel & restaurant group. The Kove Collection creates personalised experiences, highlighting fresh food, good service and innovative design and culture, while upholding a strong, sustainable approach towards the people and environment they operate in. Kovensky is excited about the opportunity, “The current social “buzz” in Cape Town, paired with the locals need for exciting new places to eat, Blanko is the ideal concept for foodies & families. We believe Blanko’s contemporary concept provides a charming contrast and antidote to the “old world” …
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Enjoy the taste of Summer on the edge of the Atlantic Ocean
Enjoy the taste of Summer on the edge of the Atlantic Ocean Radisson Blu Hotel Waterfront launches their summer menu. Chef Norman Heath has been innovative with meat, seafood, curries and pastas for this year’s summer menu. Enjoy your meal on the edge of the sparkling Atlantic Ocean while overlooking the private marina. Starters include Mixed Berry Salad and Moroccan Roast Capsicum & Coconut For main course choose from dishes like Papillote of Line Fish and Ostrich Fan Fillet And top it all off with a Gin & Lime Cheesecake, Strawberry Panna Cotta or other delectable desserts. Available from 01 December 2016. For bookings please contact: Radisson Blu Hotel Waterfront, Cape Town Tel: 021 441 3000 capetown.info@radissonblu.com CLICK HERE to submit your press release to MyPR.co.za. …