Description
What happens when a chef and a bartender fall in love, open a restaurant, and build something that guests love so much they name their children after it?
Meet Alex and Eloise Windebank, the husband-and-wife team behind Farro, one of Cape Town's most intimate and beloved dining experiences. In this episode, they pull back the curtain on what it really takes to run a restaurant together: from the anxiety of working in an open kitchen to the art of creating wine pairings that evoke nostalgia, not just tasting notes.
They chat about:
Farro's journey from Johannesburg to the Winelands and back to Cape Town.
Why they champion a guest-first philosophy over chef ego, and the benefits of a five-course set menu.
Eloise shares the infamous "chilli gate" controversy that landed her hate mail, while Alex confesses his secret behind-the-scenes snack of choice: cheese slices dipped in mayo.
Plus Woolies Chief Technology and Sustainability Officer, Latiefa Behardien, explains how packaging decisions are made in the business, and whether Woolies would consider selling Jaffa cakes.
New episodes on Wednesdays
Brought to you by Woolworths
Produced by POP24
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Website: farrofoodandwine.com
Instagram: @farro_foodandwine
Follow along on the transcript: