Rediscover the joy of immersive dining encounters alongside SA’s talented chefs at Angala
Introducing the Angala Supper Club Series – rediscover the joy of immersive dining encounters alongside SA's talented chefs. Food is an incredibly intimate art form, the only art form that we ingest and becomes a physical part of us. When was the last time you were truly captivated by a dining experience? Can you remember stepping away from a meal feeling nourished, connected, inspired and uplifted? This is what Angala's Supper Club series is all about.
8 talented chefs, 8 local beverage brands, 1 magnificent location.
Join Angala and local creators, crafters, chefs, winemakers and beverage producers for a sumptuous stayover and interactive dining experience throughout 2022. Dine with the chef who prepares your meal and engage directly with the producers of excellent local wines, spirits and mindful drinks.
LocationAngala is a barefoot 5 star sanctuary located in the heart of the Cape Winelands among the undulating foothills of the mountains that rise majestically between Franschhoek and Paarl. It’s a destination of beauty, peace, tranquillity and contentment that has been shaped to celebrate it’s astounding location and provide visitors with passage to precious moments of bliss and abundance. Angala offers hydro facilities including water therapy with their ozonated pool, heated plunge pool and revitalizing eco pool featuring a living ecosystem of water plants that cradle a clear, natural pool in a lush aquatic garden. Reinvigorate your mind and body in their sauna and steam rooms, their infra-red sauna uses radiant heat to relax joints, muscles and tissues by increasing oxygen flow and circulation.
The best journeys are always unexpected - it is by tiny steps that we ascend the stars. Angala is a place of untold enchantment where true artisans come together to hone their craft against the very whetstone of creation, and this extends to how you stay and what you are served. It is much more than just a food and wine pairing, but instead provides guests with the rare opportunity to relax with food-inspired makers, creators and creatives that seek the golden thread that runs between nourishment and joy.
The ChefsHere is a little peek at the line-up of celebrated chefs that will be whipping up deliciousness at Angala throughout 2022:
With a deep respect for the environment, Arabella uses her food philosophy as a vehicle to promote mindful and sustainable ways of living. This chef uses food to ignite curiosity and promote positive change.
Her food brings pleasure and health onto the same plate using a combination of classical French cuisine techniques and principles of the ancient wisdom of Ayurveda that promotes food as a form of medicine. Expect a vibrant sensory experience that encourages a healthy, holistic and sustainable approach to food.
Adele Maartens is a self-taught chef who is passionate about all things food. She has attended numerous cooking courses in Europe, the East and North Africa and others also covering Garagiste Winemaking as well as Cheesemaking. After Eight years in the Food Truck Industry, many events and food festivals later she has grown in her foodie adventures and opened a Cooking School and Long Table Cellar Restaurant. She is a food stylist, food photographer and cookbook author. In 202, Adele was awarded an International Gourmand Award for her cookbook, My Vegetarian Braai that consists of Vegetarian and Vegan Braai Recipes. Adele is currently developing a ghost kitchen that will include various concepts of which one will service the plant-based community, foraging as well as researching medicinal plants and herbs.
Nathalie Larsen is a passionate foodie, classically trained plant-based chef, and a certified Integrative Nutrition Health Coach. She believes that conscious cooking is a creative and intimate expression that has the power of strengthening our relationship to the natural world.
Her personal plant-based journey inspires her to share her passion with others in hopes to create positive shifts in the way we think & feel about the future of food in the most delicious ways.