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Hoghouse’s PJ Vadas to launch new farm-to-table eatery

After three years running the popular Hoghouse BBQ and Bakery, chef PJ Vadas is on to something new. He has left Hoghouse and is launching Vadas Smokehouse & Bakery at Spier Wine Farm in September.

Chef PJ Vadas is set to open his new restaurant in September 2018. Photo supplied.

PJ Vadas, whose parents have owned and run Pembrey’s Bistro in Knysna for 23 years, has decided to add the family name to his new venture. Collaboration with Spier will be at the heart of the restaurant – Spier’s Farmer Angus will supply all the beef, pork, chicken and eggs, and there are plans to grow all the vegetables on the farm, too. The menu will change daily to reflect what’s available on the farm and from other local suppliers. Though the ingredients will be hyper local, the inspiration for the dishes will stem from global cuisine: “Our menu might go from an English pork pie to a taco, to a ramen-style broth. It will all be super tasty.”

Spier Wine Farm. Photo supplied.

There will be a focus on sharing, with the eatery serving family-style dishes that you can order for the table. Think a whole leg of lamb for six, with a variety of side dishes. While the menu will be predominantly meat-driven, there will also be a focus on vegetarian dishes, something PJ was known for implementing at Hoghouse. As for the pastéis de nata, fans won’t be disappointed. The famous Portuguese pastries, as well as his croissants, will still make an appearance in the restaurant’s bakery. In addition to the restaurant and bakery, there will be a brand new bar in the space and a state-of-the-art gelato counter serving Moro Gelato.

The eatery also hopes to cut down on waste. The close relationship between the farm and the butchery will allow the chefs to work with the whole animal. Surplus veggies will be fermented or pickled, and leftover meat can be used for picnic baskets at Spier’s picnic deli.

Vadas Smokehouse & Bakery is set to open in September 2018 and will be open for lunch Mondays to Sundays, and for dinner Mondays to Saturdays.

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