{"id":112535,"date":"2024-04-24T07:12:32","date_gmt":"2024-04-24T07:12:32","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=112535"},"modified":"2024-05-03T08:05:49","modified_gmt":"2024-05-03T08:05:49","slug":"liam-tomlin-to-open-two-restaurants-and-events-space-on-bree-street","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/liam-tomlin-to-open-two-restaurants-and-events-space-on-bree-street\/","title":{"rendered":"Liam Tomlin To Open Two Restaurants & an Events Space On Cape Town’s Bree Street"},"content":{"rendered":"

Ten years after opening the iconic Chefs Warehouse & Canteen on Cape Town\u2019s Bree Street \u2013 the maverick restaurant that brought the irresistible blend of high-quality global tapas, relaxed dining and urban swag to Cape Town \u2013 Liam Tomlin will bring back the beloved original along with two other new and dynamic concepts at 91 Bree Street, the current location of Tomlin\u2019s three-story operation, The Bailey<\/a>.<\/p>\n

\"\"<\/h6>\n
From left to right: David Schneider, Liam Tomlin and Adrian Hadlow.<\/h6>\n

Three generations of chefs \u2013 Liam Tomlin, David Schneider and Adrian Hadlow \u2013 will work together, sharing knowledge, motivation, management and youthful energy to make these entities a success.<\/p><\/blockquote>\n

The new Chefs Warehouse & Canteen<\/strong> will be joined by Merchant<\/strong>\u00a0\u2013 a restaurant that heroes local producers\u00a0\u2013 and Room 91<\/strong>, a chic indoor-outdoor events space for private and business functions. David Schneider, chef-partner at Chefs Warehouse MAISON<\/a> in Franschhoek and The Red Room at Belmond Mount Nelson<\/a>, will also be partnering with Tomlin on these three ventures.<\/p>\n

On 15 May, what is currently The Bailey will take an extended winter break, closing its current operations and commencing its transformation. It will be a complete renovation of the restaurants currently operating in the space: Chefs Warehouse at The Bailey, The Brasserie at The Bailey and The Old Bailey Lounge. The new restaurants and event space will open at a date to be announced soon.<\/p>\n

\u201cIn this heritage building that we love and now know so well, on this street that means so much to us, we are creating completely new big city restaurants, that are for today and tomorrow,\u201d says Tomlin.<\/p><\/blockquote>\n

\u201cThey will be less formal, unique and exceptional destinations for diners to experience exciting, fresh and deep flavours, as well as dishes prepared with locally produced ingredients they won\u2019t find elsewhere. It\u2019ll be fun, vibey, speak to food lovers of all ages, and is our renewed commitment to the neighbourhood that feels like home,\u201d he adds.<\/p>\n

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Tomlin is Bullish on Cape Town CBD<\/h3>\n

The change comes at a time of dynamic growth in Cape Town\u2019s CBD, with large-scale residential and lifestyle developments currently underway, like the redevelopment of Christian Barnard Hospital into a multi-use redevelopment, with lifestyle-branded hotel, apartments, office space, retail space and parking. Also joining the ranks of completed CBD developments, 16 on Bree, The Barracks and The Rubik will be The Fynbos\u00a0\u2013 a 24-story residential building containing 689 apartments, set to open in 2025. All of these will add significant foot traffic to the immediate area.<\/p>\n

\u201cI have never been more excited and positive about Cape Town and the CBD, which is literally dotted with yellow construction cranes in every direction,\u201d says Tomlin. \u201cSince 2014, we\u2019ve been here through it all: the early days on Bree Street when it first became ‘the cool street,’ the explosive growth of First Thursdays, the proliferation of art galleries in the area, the rough days of COVID and, now, this great new energy that is propelling Cape Town into the future. We are one-hundred percent committed to being active partners in the growth of Bree Street as the cultural and culinary hub of the city.\u201d<\/p>\n

New Concepts<\/h3>\n

Tomlin is going back to basics with the revival of Chefs Warehouse & Canteen on the ground floor of the building, which will have much the same feeling as its original footprint diagonally across the street\u00a0\u2013 both in terms of the fare, global tapas, and the edgy style that defined the original. It will be dark and full of urban energy, with the return of the communal long tables the original restaurant was known for, along with banquettes and smaller tables.<\/p>\n

One floor up will be Merchant<\/strong>, a restaurant that will champion local producers in fresh new ways, explains David Schneider: \u201cA merchant is someone who goes directly to the source to procure the best and, often, the exclusive. In South Africa, we have incredible produce \u2013 from meat, game and seafood to vegetables, grains and fruits. At Merchant, we want to champion the best producers and their products, and make them the focal point of our offering.\u201d<\/p>\n

Old school practises of zero-waste, fermentation and preservation, and honouring the whole animal, will be fully integrated into Merchant\u2019s modus operandi. \u201cFor example, we might showcase Merino lamb from Simondium, and have three dishes \u2013 loin, shoulder and sweetbread \u2013 running at the same time,\u201d he explains.<\/p>\n

Merchant will offer regular Producer Dinners hosting these exceptional food producers, with multiple course menus featuring their own products\u00a0\u2013 much like you would experience at a wine tasting.<\/p>\n

Schneider, who himself has significant experience in butchery and , says: \u201cThere are few chefs who can butcher the meat that they cook and few butchers who can cook the meat that they butcher; we want to go back to basics here and work with our chefs to develop these skills to the highest professional level.\u201d Eager to turn the spotlight on the producers themselves, he adds: \u201cMerchant is a dream come true for me.\u201d<\/p>\n

Room 91<\/strong>, on the top floor, is being reconfigured as a stylish, multi-purpose indoor-outdoor event space, available for any private or business occasion: from product launches and business conferences to musical performances and DJs to cocktail parties and weddings, and even film and commercial shoots. \u201cWe get so many requests for events, and with this reimagined space, we will be able to host just about anything, all with the high standards of food and service we take pride in consistently offering,\u201d says Tomlin.<\/p>\n

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Three Generations of Chefs<\/h3>\n

The art of proper cheffing will be integral to all three operations. Three generations of chefs \u2013 Liam Tomlin, David Schneider and Adrian Hadlow \u2013 will work together, sharing knowledge, motivation, management and youthful energy to make these entities a success.<\/p>\n

\"\"From left to right: Liam Tomlin, Adrian Hadlow and David Schneider.<\/h6>\n

Liam Tomlin<\/strong> needs little introduction. The Dublin-born chef and restaurateur, who now considers himself an Irish Capetonian, has worked in kitchens for over 40 years \u2013 from Europe to Australia to South Africa.<\/p>\n

He came on the scene in Cape Town in 2010, when he opened Chefs Warehouse & Cookery School. Four years later, he and his wife Jan opened their first Cape Town restaurant: Chefs Warehouse and Canteen. Its immense and enthusiastic following led them to open more: Chefs Warehouse at Beau Constantia (with partner-chef, Ivor Jones), Thali<\/a>, Chefs Warehouse at MAISON, Chefs Warehouse at Tintswalo, The Bailey and The Red Room at Belmond Mount Nelson Hotel. Tomlin is known for his exacting high standards, but also for creating dining experiences that are exciting, relevant and full of intense and interesting flavours, but without needless formality.<\/p>\n

David Schneider<\/strong> has made a name for himself, from chef to butcher to restaurateur, as the force behind restaurants that make the most of local products.<\/p>\n

Schneider has been elbow-deep in all kinds of food spaces, from his early years of training in supersized American hotel kitchens to working closely with chefs Marthinus Ferreira \u2013 at dw eleven-13 in Johannesburg \u2013\u00a0and later, the now legendary Luke Dale Roberts in Cape Town. After a stint at The Test Kitchen, David was part of the opening team at The Pot Luck Club, where he was sous to head chef, Wesley Randles.<\/p>\n

At a seeming career apex, he took a turn and trained as a blockman with Cape Town\u2019s premier butcher, Ryan Boon. His return to cooking was at the original Chefs Warehouse and Canteen, then a jump to Chefs Warehouse Beau Constantia as sous chef and, ultimately, Chefs Warehouse MAISON, where he has been making food that connects to its place in the Cape Winelands since it opened in 2017. In 2023, he and Tomlin opened The Red Room at Belmond Mount Nelson Hotel, a svelte ode to Pan-Asian cuisine set within an elegant Hong-Kong-inspired dining room.<\/p>\n

Adrian Hadlow<\/strong> is an accomplished and skilled young chef with an impressive background. Prior to joining the Chefs Warehouse group, Hadlow cooked at Delaire Graaf in the Stellenbosch Valley before being appointed as head chef of Manouche, a Lebanese restaurant in Stellenbosch, and later joining Rupert and Rothschild Wine Estate, where he was ultimately promoted to head chef \u2013 an impressive accomplishment for a young chef.<\/p>\n

He has worked closely with Tomlin and Schneider since he joined Chefs Warehouse Maison in 2022, and has been rotating through several of the group\u2019s restaurants in preparation for this opportunity. Hadlow is driven by authenticity and intention; no matter the style or cuisine, his aim is to get a feeling of love and care across to the diner through the food he cooks. He is thrilled to have the opportunity to collaborate with Tomlin and Schneider.<\/p>\n

\n

Behind the Scenes of the Opening<\/h3>\n

If you\u2019ve ever wondered what goes on behind the scenes of a restaurant building and opening, follow Tomlin, Schneider and the team during the transition phase, with an on-the-ground documentary-style social media campaign.<\/p>\n

Whether it\u2019s finetuning a new dish, selecting upholstery for chairs or creating a larder for preserved and fermented foods, the exciting process of rebuilding and launching a multi-story dining and events concept will be shared on socials. Follow the rebuild and reopening process via @thebaileybychefswarehouse.<\/p>\n

To book your table at the current Chefs Warehouse at The Bailey and The Brasserie before the restaurants close on May 15th, send an email<\/a>.<\/em><\/p>\n

Forward reservations and booking enquiries for Chefs Warehouse & Canteen, Merchant and Room 91 will be available throughout the closure period. Email 91breestreet@chefswarehouse.co.za<\/a>.<\/em><\/p>\n

chefswarehouse.co.za<\/a> | Instagram<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Ten years after opening the iconic Chefs Warehouse & Canteen on Cape Town\u2019s Bree Street \u2013 the maverick restaurant that brought the irresistible blend of high-quality global tapas, relaxed dining and urban swag to Cape Town \u2013 Liam Tomlin will bring back the beloved original along with two other new and dynamic concepts at 91 Bree Street, the current location of Tomlin\u2019s three-story operation, The Bailey. From left to right: David Schneider, Liam Tomlin and Adrian Hadlow. Three generations of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-112535","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/112535","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=112535"}],"version-history":[{"count":18,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/112535\/revisions"}],"predecessor-version":[{"id":112849,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/112535\/revisions\/112849"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=112535"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=112535"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=112535"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}