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Delia Harbottle Head Chef | The Conservatory at The Cellars-Hohenort

It was not too long before the exciting chef whose passion is “everything food” would join, The Collection by Liz McGrath’s luxury group.

Delia started at The Marine in Hermanus where she had the opportunity to work in both The Pavilion and the Seafood at the Marine restaurants acclaimed, as with all hotels in the collection, for their regional identity. It wouldn’t be long before Delia would join The Cellars-Hohenort under esteemed Chef Peter Tempelhoff and in the last three years Chef Delia has made her mark on the menu at The Conservatory. Spoilt for choice with the bounty on offer from the beautiful gardens on the property, the menu changes seasonally.

The 5 ingredients every Refrigerator/pantry should never be without: Garlic, parmesan cheese, chilli, cream, bacon

Most cherished ‘kitchen utensil: My Shun knife

Most valuable kitchen lesson  learned: Taste everything before sending it out

Your best menu creation.. and what classic dish will your menu never be without: Our current roast chicken breast with harrissa couscous, a classic dish would have to be the double baked soufflé

Your favourite restaurant/food: Well I’m a simple eater so a good fish and chips is always a hit with me

If you had a special kitchen power, what would it be and why: To not feel the heat..the number of times you grab a hot tray without a cloth

Most underrated ingredient in your opinion, currently: That’s a tough one, beetroot…so much flavour in it. We recently fooled a few people and did beetroot cupcakes with a smoked salmon mousse for the icing

Favourite thing about The Conservatory at The Cellars-Hohenort: No two days are ever the same, the gardens where we have vegetables etc at your disposal

Your ‘dream diner’ and why: My mom, I never got to share any kitchen stories with her

YOUR opinion on the ‘molecular gastronomy’ trend: It gives us chefs some room to play in the kitchen

If you could dine at any restaurant in the world, where would it be and why: For now I would say the street markets in Singapore. Simple food with loads of flavour

A kitchen trick you learned from your mother/grandmother that you still use today:  It would be from my grandfather, a curry recipe that the rest of the family doesn’t have

A dish you created that you’re most proud of: A simple beetroot and goats cheese Carpaccio with Waldorf salad and apple gel

Your current ingredient obsession: Jerusalem artichokes and celeriac…nice earthy flavours

A chef that you are most inspired by: Werner Kock was my executive chef from The Royal Hotel

The food at The Cellars-Hohenort can best be described as “Art on a Plate”, is it an acquired skill or a good eye. Is a little bit of both,

What is most important to remember when plating: Remember to put everything on the plate


93 Brommersvlei Rd, Constantia, Cape Town, 7806, South Africa

Tel: +27 (0)21 794 2137


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