Radisson RED Hotel at the V&A Waterfront, Cape Town has launched a fresh new menu bound to tantalise many a taste bud. The menu was created by Lead Kitchen (Executive Chef), Naseer Abdullah who was able to tell us a little bit more about the cultivation of the menu and 60km rule which they apply to the sourcing of their produce.

As the newly appointed Chef, tell us a little bit more behind what motivated you to apply the 60km rule?

We have plenty of great produce at our doorstep, as such, we decided to make use of the opportunity to further expand our support to smaller businesses within our radius. This essentially allows us to help them grow their brand and their business.

This form of support also reflects across many other aspects in the hotel, such as our bars which offer craft items, our reception area which has a selection of more locally crafted merchandise available that is available to guests for purchase.

Sustainable practices and locally sourced produce is trending, why do you think it’s so important to implement in your kitchen?

Hotels and restaurants need to constantly reinvent themselves; they need to consistently create a new identity to attract guests into their spaces. They need to keep up with the ever-changing needs of the world. Furthermore, we need to be aware of the growing concern around our environmental footprint and strive to make a change by being environmentally conscious and implementing sustainable solutions.

With regards to adopting locally sourced produce in our kitchen, from building relationships with local suppliers and growing their business. It is vital to make use of local vendors and fresh seasonal produce to reduce food waste.

Lastly, it is important for me to ensure I work with quality produce and support our local companies. Despite being required to stick to the trends, in our case, we adopt them but make them our own (e.g. 60km rule).

With the launch of a fresh new menu, what inspired some of the flavors?

What constantly inspired our flavours boil down to the dynamic of my team; their passion, their willingness to create with love and still uphold the necessary respect to create with sustainable practices in mind.

For instance, a singing chef picking fresh herbs and the vegetables of the day in the garden, handing them over to our Chef, Clint, who handles our breakfast deli. That energy passed on, flows right through our entire team and inspires us to create with passion and love. It truly is a dynamic that inspires me to offer an unmatched gastronomical experience for all our guests.

You’ve just introduced a Fermentation Station and a Vertical Garden; how do you use these ingredients in your menu?

This is definitely something that is new for us; however, it’s incredible to experience the process. From a tiny seed and what it becomes once served as a meal on the plate.

We truly believe that there’s so much scope for this on a larger scale. I truly believe that the fresher the ingredient, the tastier it becomes. We make use of the vertical garden in many elements of our menu and will also be displayed at our OUIBar + KTCHN.

Tell us more about ‘The Little Humans’ Menu!

Apart from being an on-trend and green hotel, we are also pet-friendly AND family-friendly. The introduction of The Little Humans menu is an extension of that.

The menu will offer yummy meals, that most families would consider a favourite. Definitely the types of meals to keep the little ones happy. Think a simple margarita, a fun twist to the good ol’ Mac ‘n Cheese, a chicken wrap and – you guessed it – dessert!

Read more about our visit to Radisson RED Hotel right here.

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