From passport to plate, speaking with Chef Adi
Chef Adi | Photographed by Partner Tom Smith
How did you first get into cooking, and what originally drew you to this industry?
I was first inspired to enter this profession by my father, who began cooking at age 15 at the Swiss Country Club in South Africa. Growing up, our family centered around traditional meals like Saturday braais and Sunday pasta. Watching my father cook, observing his use of flavours and how he tweaked recipes always fascinated me.
Although I have previously worked behind the bar at other restaurants, I have always been drawn to the kitchen and am excited to pursue my passion for culinary arts.
You grew up in South Africa and have traveled all over the world. Tell us a bit about those experiences, and if you could bring one discovery from your travels into British fine dining, what would it be?
If you are comparing UK fine dining with South Africa and other international destinations, I would say that the biggest difference is less about technical ability, as British restaurants are exceptionally strong technically and more about personality, atmosphere, and a sense of place.
South Africa feels distinct because its fine dining, specifically in Cape Town, often shares a much stronger relationship with landscape and identity. Elements like wine country, fynbos, indigenous ingredients, fire, fresh seafood, and local culinary traditions make the experience feel deeply connected to its surroundings. Importantly, Michelin does not operate in South Africa, so the absence of Michelin stars is by no means an indicator of quality.
I wouldn't say British fine dining needs to copy South Africa. Rather, South Africa serves as a useful reminder that world-class food becomes far more memorable when it carries a distinct identity. If Britain could combine its technical precision, extraordinary produce, and multicultural influences with a bit more warmth, playfulness, generosity, and regional identity, I think that would be a very compelling next chapter.
Looking back across your career so far, what’s the most fun you’ve ever had as a chef?
The most fun I have had as a chef is having the opportunity to do the apprenticeship course here at The Odney Club. Having my team believe in me, push me to do it, and encourage me to learn something new every day has been incredible. I love my team to bits, and each person holds a distinct value in my learning journey and experience.
I really appreciate getting the opportunity from the sous chefs to contribute to specials and the À La Carte Menu, as well as receiving constant advice and feedback from my Head Chef on how I am doing and where I can improve.
I prefer the savoury cooking side of cheffing over pastry, and I have been given multiple opportunities to showcase my skills in the kitchen across the grill section, hot section, and À La Carte service. I also thoroughly enjoy all the events we do here, such as 'Family Fun Day' and 'Rock the Manor', which have been my favourites so far, as we get to cook outdoors and interact directly with guests and our front of house Partners.
Which dish from the new October Prix Fixe menu is your personal favourite, and what makes it stand out for you?
My new favourite dish on the October Prix Fixe menu is definitely the 'Juniper berry-crusted venison'. As we are getting into the colder months, I think this dish is warm and full of flavour. I absolutely love venison, especially for its gamey taste and how it is prepared.
Do you have a guilty pleasure in food?
My guilty pleasures in food are definitely a British Full English with an extra side of tomatoes and avocado, an inhumane amount of sushi, and a whole tomato farm to myself, as I am weirdly obsessed with tomatoes.
What do you think makes the atmosphere and culinary culture at Odney unique compared to other restaurants and hotels?
We are lucky to have the freedom to express food ideas, suggest dishes, and experiment with different cooking methods. In many other restaurants, a single chef creates all the dishes, menus, and methods, whereas here, we are all given the opportunity to put their ideas forward. The atmosphere at The Odney Club also allows us to run all the different events, as we are a very family-oriented club with lovely landscapes, a pool, archery, and much more.
And finally, to settle the debate: starter or pudding?
Personally, I don't have much of a sweet tooth, I am definitely more of a savoury person, so a starter is always the right choice for me. It's an introduction to the food story I'm about to experience.
Thank you Adi! We’re excited to bring you more conversations with our chefs, offering a behind the scenes look at the creativity and passion that inspire every dish at The Odney Club.
Stay tuned for more stories and menu highlights.
Book Prix Fixe here.
