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The end of an era: Iconic Pretoria restaurant closes its doors

Pretoria foodies will be in mourning on 27 July, when chef-patron Rachel Botes and her team from Carlton Café Delicious close the doors to the deli that has become an institution for those hooked on her special cuisine. The news has come suddenly due to the unsuccessful negotiations of the restaurant’s lease.

The anchovy toast at Carlton Café Delicious

The anchovy toast at Carlton Café Delicious. Photo by Theana Breugem.

For the past 16 years, Rachel has been all about brilliance. The trained lawyer and qualified butcher chose a life in the kitchen, setting her sights on creating affordable cuisine of a high quality. Her dream was certainly realised. For nearly two decades we’ve been spoilt by her innovative approach to food. Carlton Café Delicious is the place where people lost their hearts (and diets) to her breakfast anchovy toast, where they’d give anything for a last brioche sausage roll, and where they’d ignore sugar intolerances to luxuriate in her chocolate brownies. Her legendary chocolate cakes were also pure decadence. When times got tough, she introduced economic Friday meals that could be ordered and collected for easy home dinners.

The innovative Rachel Botes

The innovative Rachel Botes. Photo by Theana Breugem.

Celebrity chef Nataniël believes Rachel is an institution and a force of nature. “I don’t care where she goes next, I will follow her like a virus. There are some favourites I cannot live or entertain without and she will make them! (Luckily she is a friend! God help the other people.)” That’s the kind of following she pulls. And he’s right – we’ll miss her genius food on a daily basis.

For Botes, the loss is all about the people. “Those who worked for and with me through the years, and the clients,” she adds. Carlton Café Delicious is situated in Menlo Park, where it’s all about community. In the early-morning rush hour they found themselves supplying ballet ribbons to learners and supplies to students. “I will miss that,” she says, still breathless from how suddenly everything has happened.

Though she says she has no idea what the future holds, Botes is currently busy with her master’s degree in food history and her first cookbook, which will be published in the next few months. We wait in anticipation because, whatever she does, we know it will feature food in the only way she knows how – deliciously.

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