There is something rather magical about being invited into the heart of a kitchen. Away from the familiar setting of a beautifully dressed dining room, the clinking of glasses and the gentle hum of restaurant conversations, the Chef’s Table experience at NH Hotels offered something far more intimate. It was an opportunity to experience hospitality from a different perspective, where culinary craftsmanship, creativity and a genuine appreciation for good food took centre stage.
Set against a wonderfully rustic kitchen backdrop, the evening unfolded into an intimate culinary affair. The setting was part of its charm. There was an effortless warmth to the space, making guests feel less like diners at a restaurant and more like welcomed participants in something special. It also offered a glimpse into the environment where the magic happens, giving us a greater appreciation for the skill, precision and coordination that go into delivering an exceptional dining experience.
At the centre of it all was Chef Don, whose carefully curated menu showcased the culinary capabilities of NH Hotels. Each course demonstrated an understanding of flavour, texture and presentation, reminding us that exceptional hospitality is not simply about where you dine, but what arrives at your table.
Chef Donaldson Madubela NH
The evening began with scallops, a beautiful introduction to the culinary journey ahead. Delicate and thoughtfully prepared, they set the tone for a menu that wasn’t afraid to explore different flavours and challenge familiar expectations.
Then came the beef tongue.
Now, I will admit that this was the course I approached with the greatest hesitation. Beef tongue has never particularly appealed to me, and I was admittedly sceptical about what awaited me. There is something wonderfully humbling about a chef who challenges your culinary reservations. To my surprise, it was an absolute delight. Chef Don managed to turn one of my least anticipated courses into one of the evening’s unexpected highlights. It was a reminder that sometimes the best dining experiences happen when we put our preconceptions aside and allow the chef to do what they do best.
For the mains, Chef Don brought lamb and springbok to the table, adding a distinctly South African character to the culinary experience. Both dishes continued to showcase the kitchen’s versatility and ability to work with rich, distinctive flavours.
The Chef’s Table
There was a clear appreciation for the ingredients and the craft behind their preparation, with each course contributing to a menu that felt considered rather than simply assembled.
Of course, a culinary experience of this nature would not be complete without the right wine companions. The evening was paired with selections from Painted Wolf Wines, whose wines added another dimension to the menu. The pairings complemented the dishes beautifully, allowing the flavours to find their own rhythm throughout the evening.
Dessert arrived in the form of chocolate, rich and indulgent, accompanied by a fantastic red wine. It was a fitting conclusion to a menu that had taken us through an enjoyable range of flavours, textures and surprises.
But just when the evening had already given us plenty to appreciate, NH Hotels added one more thoughtful touch.
It’s More Than Just a Dinner
Guests had the pleasure of taking home a bottle of Pictus from the Painted Wolf wine selection. And honestly, who doesn’t appreciate an evening that sends you home with a little something extra? The Picus bottle was a thoughtful touch, giving guests a little piece of the evening to take home and enjoy long after the last course.
It is often the smaller details that distinguish good hospitality from truly memorable hospitality. NH Hotels made sure the experience continued long after the last plate left the table. The opportunity to take home a bottle of wine was a thoughtful finishing touch that made the evening feel even more generous.
What stood out most, however, was NH Hotels’ ability to bring together culinary talent, atmosphere and hospitality in a way that felt effortless. Chef Don brought the creativity, the kitchen delivered the craftsmanship, and Painted Wolf Wines provided the perfect accompaniment.
The Chef’s Table was a reminder that dining can be about much more than what is placed in front of you. It is about the people behind the experience, the stories shared between courses and the willingness to try something you might ordinarily avoid.
And as for the beef tongue? Well, consider me converted.
As for the Picus bottle, that was certainly a rather lovely way to say goodbye.
