Meet Gordon Ramsay-trained British chef, Ian Cawkwell, from Bowl restaurant in the new Adderley Hotel. Cawkwell has taken his English, French and Asian cooking influences and channelled them into one style – bringing us Euroasian cuisine.

In the kitchen with Ian
Q. What is your philosophy when creating a dish.
Simplicity and quality. I do not over-complicate the flavours of each component.
Q. What influences your cooking?
I have such a passion for the old methods which were used by our grandmothers, where everything was made with purpose, love and passion. Bread made 50 years ago tastes nothing like what we get today. I try to instill the old methods in most of the cooking techniques that I now create. That is why everything in my kitchen is made from scratch, be it jams, bread, icecreams, sauces.
Q. Tell us about your time with Gordon Ramsay.
While working for Richard Smith, formerly Head Chef of the Dorchester, Green House and Langans Brasserie. I was sent out to do training with many famous chefs. My time in Gordon Ramsay’s kitchen was an extremely intense and enjoyable experience.
Q. What is your signature dish?
I am proud of all the combinations that I have created, so my favourite entrée is the smoked salmon tartare with sweet pickled cucumber. Then as main the confit of duck with a vanilla jus – this truly combines classic cooking with our Euro-asian style. Our white and dark chocolate roulade which is made with ricotta cheese and served with a strawberry and raspberry compote, completes the two other dishes perfectly.
Q. Bowl is very kids friendly, what do you feel this adds to families dining experience?
What I have recognised in most countries is the lack of enjoyment for children in a more upper-crust establishment. From a young age I was exposed to a real mixture of cuisines and this had a tremendous influence in my approach to cooking. Parents of today have such a limited choice available to them and this is how the idea of accommodating children started. Eddie (Bowl’s manager) and I both have children and can relate to dining out with them. It is so nice to go out and have them entertained so you can enjoy the meal and experience what is offered to you. We encourage them to come to the kitchen counter and make up their own pizzas and roll out fresh pasta. They love it!
Q. What do you love to eat?
My mom’s homemade macaroni cheese with a nice pint of bitter which has to be warm.
Q. What can diners expect from a meal at Bowl?
We really have a passion for what we do and do it because we love people. I was told once that we serve but are not servants. I love the idea of the open plan kitchen were customers can chat to me whilst I am cooking their meal. I have always been trained that a chef stays in his kitchen, bollocks to that! We really try and enhance a complete dining experience from palate cleansers, pre-starters to creating long-time friends, not customers.

Bowl Restaurant
14 Adderley Street, City Centre, Cape Town
Call 021-469 1900

Open 18 hours a day for breakfast, lunch and dinner.