Description
Alex and Eloise Winderbank are in the business of making their diners happy. Which is why they feel strongly about every single element in their beloved Cape Town restaurant Farro. From the open-entrance kitchen to daily, handmade pasta offerings, this is a fascinating conversation around the thought process behind a self-proclaimed ‘unashamedly uncool and old school’ restaurant. We think the attention to detail pays off and their well-fed regulars are more than inclined to agree.
Then the duo turn their hard-hitting questions to Woolies’ Chief Technology and Sustainability officer for Foods, Latiefa Behardien. Alex wanted to know about recyclable food packaging, while Eloise asked if we'll see Clemengold jaffa cakes on our Woolies shelves anytime soon.
👉 Watch the full episode now at the link in bio, or search ‘What’s the Difference’ on YouTube, Spotify, Apple Podcasts, Audible, or wherever you get your podcasts.