Adriaan Maree recently joined the roots team as the new executive chef and brings along with him, a wealth of experience he has gained over the past 10 years. Highlights in his career include, working in London at 2 star Michelin restaurant Claude Bosi, and locally, he worked at Hibiscus and also spent two years at Rust and Vrede.

His cooking philosophy is light and simple. As long as it is "lekker" food he likes it. He prefers working with an idea, incorporating flavours and tastes rather than with a recipe. Adriaan is introducing new, monthly rotational menus at roots. Use of seasonal products on these menus and only using the best produce available at the market is what he will bring into the development of dishes. He enjoys using local products, including Springbok off the game estate where roots is situated.

During June, roots guests can expect warm and comforting food such as, braised meats and roots vegetables. As seasons are still overlapping, Adriaan will combine interesting products from summer and winter, to create interesting flavours in menus. "It doesn't happen very often that, strawberries and celeriac are both available, so, I will take the opportunity to use them together in the current menus," smiles Adriaan, who is eager and excited about the challenge ahead. (see typical June menus below)

Join us at roots to flavour Adriaan's new menus and expect great and unexpected dishes from our new executive chef.

June menu will include some of the following dishes:

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Father's day lunch

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