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Peddlars in Constantia to undergo some changes as new chef Brad Ball joins team

Change is in the air for Constantia landmark pub Peddlars as former Bistro Sixteen82 chef Brad Ball joins the team.

Ball, who replaces executive chef Carl Penn, boasts an impressive career spanning over a decade and is recognised as one of the Cape’s foremost bistro dining specialists. Ball left Bistro Sixteen82 on Steenberg Wine Estate at the end of September and has since been at Peddlars working on subtle changes and planning the new menu. “I have been great mates with the owner’s sons for 20 years so it was bound to happen,” he explains. “We want to create a destination venue where friends and families can enjoy great food on all occasions in an informal, social and friendly setting.”

Chef Brad Ball

Chef Brad Ball

Currently composed of three venues – The Local Pub, The Oak Terrace and Italian restaurant Volare – the venue will expand to include a fourth outlet that will open early next year.  Ball won’t reveal any details as yet, but customers will be able to choose to dine in a selection of venues, which will range from contemporary Italian to more alfresco casual dining.

Ball is currently working on an exciting menu for Volare, describing it as “concise, cutting edge contemporary Italian”. A sneak peek at the menu reveals dishes such as sautéed gnudi (a type of gnocchi) with rosemary crème, parmesan crisp, wild garlic, spring peas and parsley oil; and agnello al forno which is a lamb dish made with Caledon lamb and served with caponata raviolo, peas, onion condito and bagna cauda (a warm dip). Staying true to his mantra of “local is lekker” he will source fresh produce from the farm next door to his kitchen. He is also planning new menus for The Local Pub and The Oak Terrace (which he describes as casual) with an emphasis on seasonal and handmade artisanal items. Ball says that the menu for The Local Pub will change frequently, but we can expect pub favourites like buffalo wings, smoked pork ribs and a new burger made with 200g chalmar beef.

An outside view of Peddlars on the Bend. Photo courtesy of the restaurant.

An outside view of Peddlars on the Bend. Photo courtesy of the restaurant.

So will Peddlars be shifting their image? “It’s going to be a revolution!” says Brad. “It will become a multifaceted eating and drinking experience. Expect awesome, handmade artisanal food, craft beers and local wines.”

And what is his vision for Peddlars? “It is going to become, once again, the ‘place’ for a great early afternoon, evening or night out in the southern suburbs.”

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