Magazine teaser

For years the rhythm of Cape Town’s culinary heart was set, in part, by crusader of the nose-to-tail philosophy Giles Edwards and his restaurant La Tête in Bree Street – a hot spot for serious foodies. Then the world went quiet in 2020 and Giles closed its doors, stowing his cleaver – briefly.

After relocating to Johannesburg for a few years, he’s back in Cape Town to lead Jan Hendrik van der Westhuizen’s Le Bistrot de JAN at the InterContinental Table Bay at the V&A Waterfront. We caught up with Giles to dnd out how his culinary philosophy has evolved during his hiatus.

Many people are very excited by your return to Cape Town. What has your time in Joburg taught you, and how did Le Bistrot de JAN come about?

From a personal perspective, I felt that it was necessary for me to explore more broadly outside of where I’d been for so long. I wanted to re-evaluate what I wanted for myself and my career – fresh goals, new perspectives, a change of direction. With Jan [Michelin-star chef Jan Hendrik van der Westhuizen], it was quite unexpected, actually – a chance meeting when we found ourselves on the same flight one day. We caught up, stayed in touch, and things progressed from there. It’s great to be back!

How has your cooking style evolved?

I’ve developed more confidence in my culinary outlook and expression, and so my style of food has become more patient and soft-spoken as a result. It’s just evolved organically to be more authentic, simple and stripped back a bit from my previous comfort zone. The way I want to cook now has greater intention, and is not so overly extended with flavours and ingredients – it’s the type of food I crave when I eat out.

To read the full article, grab your copy of the 2026 Eat Out Magazine at Woolies or online!