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Cutting edge retail concept launches in Cape Town featuring food by top SA chefs

COVID-19 has forced us to see the world from a different perspective and has allowed us to reconsider how we do the things we’ve always done – including the way we work and how we behave in public spaces. It’s exciting to see the swell of creativity and innovation that’s emerged – like the newly launched We Are Egg at Cavendish Square in Cape Town.

 

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We Are Egg is the brainchild of YDE founder Paul Simon and fashion retail guru, Arie Fabian, who together have hatched a concept that redefines the retail landscape while focusing on incubation, collaboration and inclusivity. They are making it possible for small local businesses to have access to a physical retail platform without having to spend millions on shop fitting, leases and staff. With We Are Egg’s distinctive model, these local brands receive full support with things like planning, costing, supply chain logistics, and all the nitty-gritty elements that make growing a small business so challenging.

“The fact that we are housing 250 of the most incredible local and international brands all under one roof is what makes us really unique”, says Paul.

The new flagship ‘EGG’ at Cavendish Square is a sensory extravaganza – from the ultra-modern structural design, lighting and music (there’s an in-house DJ) to the vast array of products and services on offer. Think department store – but on steroids. There’s everything you could want, from clothing and accessories to beauty, homeware, flowers and food.

Paul, Arie and their team of curators have pulled together an incredible list of local culinary gems including the likes of My Sugar chocolate, Unframed ice cream, Conscious Carnivores, Scheckter’s Raw, Lucky Sando (a Japanese sandwich concept by chef Cheyne Morrisby) and an edgy new brand called Tuckshop Bagels – devised in partnership with Wesley Randles, former head chef of The Shortmarket Club – that’s already cultivating a following for its bagel filled with Doritos, cream cheese and pickles.

 

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Another drawcard is ‘Potluck Club Go’ – a takeaway version of The Potluck Club by celebrated chef Luke Dale Roberts. Expect a few cult classics like the PLC fish taco with ceviche, black bean puree and chipotle dressing.

 

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We’ll leave you with two words of advice: go hungry.

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