Chef Tyrow Power

Cradle Boutique Hotel Welcomes Chef Tyrow Power

Chef Tyrow Power has taken over the kitchen reins at The Cradle Boutique Hotel in the Cradle of Humankind as the new head chef.

 

  • Chef Tyrow Power brings an impressive international culinary pedigree to The Cradle Boutique Hotel.
  • The Cradle Boutique Hotel is situated in the Cradle Nature Reserve, in the worldrenowned Cradle of Humankind.
  • Hotel dining is open for breakfast, lunch and dinner, from Monday to Sunday.
  • Visit www.sandtontimes.co.za for more stories.

 

It’s clear, Chef Tyrow Power is delighted to be in charge of the kitchens at The Cradle Boutique Hotel, a unique ecotourism destination and the only hotel in the world situated on an active anthropological site unearthing hominid fossils. However, there’s nothing antiquated about what’s happening in the kitchen of the modern 220-seater restaurant with its unparalleled views of a breath-taking Highveld landscape.

The Cradle Boutique Hotel endorses a cradle (farm) to table philosophy. We know where our ingredients come from and value our suppliers – most of whom are in the vicinity – and their stories. Sustainability is the cornerstone of what we do and is based on creating food production on the land, from the land via the principle of non-invasive and organic methodology.

// Chef Tyrow Power

 

The Durban-born Chef Tyrow Power worked with food trendsetter Richard Carstens at Kwa-Zulu Natal’s acclaimed Lynton Hall in Pennington and later took over the reigns as executive chef. His impressive résumé includes stints working in Ghana and in the US where he was head chef at Laurel Links Country Club in Long Island and senior sous chef at Donald Trump’s Mar-A-Largo Country Club in Palm Beach Florida.

 

Chef Tyrow Power
Every cent spent at the Cradle Boutique Hotel is poured back into conservation, education and the protection of the Malapa Motsetse Foundation. Image: Cradle Boutique Hotel

Now, situated around 45-minutes from Sandton, out in nature, with splendid luxury “hip-eco” timber and thatch rooms, with private viewing decks, fitted with air-con, en-suite bathrooms, and all the luxuries one could ask for, including free Wi-Fi, the hotel flanks a 220-seater restaurant, and three conference venues. What makes this destination exceptionally unique is that hotel guests can book private guided safaris to two major active fossil exploration sites as well as guided game drives and game walks.

 

Trout and tilapia are bred in the reserve’s impressive aquaponics tunnel which also produces some of the restaurants vegetables, fruit and herbs. Honey comes from the reserve’s hives and organic pork from a neighbouring farm. Dinner at the Cradle Boutique Hotel includes a fine dining experience with more informal breakfast and lunchtime meals, served with the same panache and style you’d get at night.

Since I’ve been here we’ve introduced a bigger dinner menu as well as more vegetarian and vegan offerings to all our menus. For example, we’ve developed a vegetarian charcuterie board with cheese made from nuts, beetroot hummus, olive tapenade and mushroom puree. We made a vegan chocolate mousse the other day and felt it was better than a regular chocolate mousse thanks to the avocado we used. It was rich and creamy. On the other side of the spectrum we’ve introduced more venison and game meat alongside our regular meat offering.

// Chef Tyrow Power

 

The Sandton Times joined an intimate group of media to preview some of the new dishes on The Cradle Boutique Hotel menu:

 

Starter: Burrata with Tomatoes

Chef Tyrow Power
Image: The Sandton Times

 

Main: Springbok Loin

Chef Tyrow Power
Image: The Sandton Times

 

Dessert: Poached Pears

Chef Tyrow Power
Image: The Sandton Times

Dinner starters include beetroot or springbok carpaccio; grilled octopus with chimichurri sauce and snail croquettes in a garlic and white wine sauce with a parmesan souffle. For mains there are venison bobotie meatballs served on a chilli and coconut polenta cake with a Cape Malay sauce; jerk spiced rub pork fillet on corn puree with baby beetroot cloud and baby carrots and an almond risotto cake with broccoli sauce and roasted beetroot.

 

Weekend visitors are encouraged to book by calling +27-87-353-9599 or visiting the website.

 

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Sandton Times Correspondent

Sandton Times Correspondent

Curated content from The Sandton Times newsroom desks.

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