In his second book, acclaimed South African chef Bertus Basson provides a deeper look into his restaurants and his food philosophy.
Rooted in local food culture and the culinary experiences of his childhood, his menus are driven by fresh ingredients and seasonal produce. In Being Bertus Basson, readers will feel the drive and energy of this whirlwind of a man, showcasing his originality of thought.
The book offers inspiration to those who wonder just how Bertus and his remarkable wife have so successfully built a restaurant empire.
It presents an inside look into these restaurants from the story of the beginnings and growth of the signature restaurant Overture to Bertus Basson at Spice Route, wildly popular with the tourist crowds, and Spek & Bone, the small-plate wine bar in Stellenbosch, through to his love affair with burgers and just how De Vrije Burger was conceptualized and brought to life.
Highly acclaimed South African chef Bertus Basson is famed for the phenomenal success of Overture, a restaurant he has had an integral part in establishing as one of the finest in South Africa in his position as a chef and owner since 2007. The picturesque Winelands restaurant has won five Eat Out top 10 awards, and is currently placed fourth.
Overture has won eight Eat out Awards and is currently placed six. It has also been awarded three stars in the Rossouw’s Restaurant Guide for four years running. His other restaurants are Bertus Basson at Spice Route, Spek & Bone and Bertus Basson at the Ritz. His most recent achievement is becoming a judge on Ultimate Braai Master, the South African reality cooking show.