Brampton

Running a restaurant in Stellenbosch means working with the seasonal rhythms of the Winelands. Winter brings cooler nights and rain that can affect both supply chains and foot traffic; summer sees wine tourists flood the valley, and menus shift to match what growers and producers can deliver nearby. The kitchen has to be flexible—sourcing from local suppliers when possible, adapting to winter availability, managing a dining room that can swing from quiet to packed depending on the season and what's happening at neighbouring estates. Brampton navigates these pressures while keeping consistency on the plate and service running smoothly regardless of the weather or tourist calendar.