The effusive Jackie Cameron of Hartford House chats to Malu Lambert about the strangest thing she’s ever had to cook, what Durbanites are eating, and the best thing about being a chef.

How would you describe your cuisine?
Modern, global and French. I cook food that feels right, food that I enjoy, in the traditional way. I hope everyone enjoys their eating experience as much as I enjoy putting the dishes together.

Where do you source your produce?
Local, local, local. At least 90 per cent is locally sourced. From cheese, pork, duck, beef and chicken, to olives, farm-fresh yoghurts, trout, lamb, fruit and vegetables. I also have a garden with over 60 different varieties of fruit, vegetables and herbs.

What should every guest keep in mind?
We offer a five-course set menu that changes every evening. Guests should have an open mind and be willing to try ingredients that they might not normally eat. Guests should also make us aware of any special dietary requirements when making their reservation.

Have you had any embarrassing moments?
Not embarrassing, but unusual. We had a bride phone on a Monday wanting a lunch wedding for 50 people on the Friday of the same week. The wedding was confirmed on the Wednesday for 80 people. We did a traditional four-tier wedding cake, a six-tier cupcake wedding cake and a three-course lunch menu with canapés. The guests were about two hours late and during the ceremony we realised that there were about 140 guests and not 80! Fun times! In the end, the delay was a blessing because it gave us enough time to make mielie cakes, portion beef fillet, slice vegetables and make a plan for the dessert. Not to mention setting the tables! In the end, everyone was fed and had a ball. It was an experience we will all be talking about for years to come.

Did you always want to be a chef?
A chef or a pilot. I realise now that I am clearly a sucker for punishment as they are both careers with crazy hours. I have a recipe marked “Jacqueline white bread” – I was three when I made it. I remember walking outside with the dough covered with a cloth and putting it in a warm place to rise. My mom must have done most of the work, though. I spent most of my childhood holidays cooking with my grandmothers while my parents were at work.

What’s the worst part of being a chef?
Looking back, it has to be missing celebrations with family and friends – from weddings to funerals. We have a birthday list in the kitchen and I try my utmost to give my staff time off over their birthdays.

And the best?
The camaraderie between the staff. Nothing is ever a problem for anyone in my kitchen. We all peel potatoes if necessary. If the scullery helps us, we help them. My staff is truly special and I admire and respect each of them hugely for everything they have done for me over the years. Chefs can get pleasure daily, even hourly, from cooking and presenting food. I’m not sure there is any other industry that gives as much immediate gratification as the food industry.

What’s the strangest thing anyone’s ever asked you to cook?
Mopani worms and “walkie talkies” (an African recipe for chicken feet). Thank goodness Bongeka was there to help with the walkie talkies!

What are Durbanites eating?
With the World Cup coming up, we’re seeing a slight shift towards more traditional dishes. Many more local flavours and ingredients are also being used.

What do you get up to in the Midlands?
My boyfriend and I were driving home one day and popped into Born in Africa (033 234 4796 begin_of_the_skype_highlighting              033 234 4796      end_of_the_skype_highlighting). We were met by the extremely welcoming and enthusiastic owner who we spoke to for over an hour about all his products, from stunning leather shoes to cheese, liquor and honey mead. We bought a bottle and enjoyed every sip. My boyfriend enjoys the idea of drinking something with history – it takes the flavour to another level.

What’s your favourite after-work drink?
Now that’s a tough question! I enjoy so many. Anything, depending on my mood, from a beautiful glass of red wine, to a gin and tonic or a fresh cocktail mix. I guess it depends on how thirsty I am!

Which SA chefs do you admire?
There are so many! Harald, for his dedication to maintaining standards over the years. Neil, for his devotion to excellent charcuterie products. Franck, for moving away from the “big city life” and producing incredible farm-fresh food in a relaxed, child-friendly environment. Chantell, for stepping into a male-dominated industry and using flowers in her cuisine. Bertus, for his simple, fresh flavours. Reuben for everything that he has achieved over the years. David, for his diversity within the industry and his love for all things food related. He has not been bound to the four walls of a kitchen and has often stepped out into the unknown. Michael’s will and need to share of his knowledge and experience’s is refreshing and always appreciated. Richard Carsten’s for his precision and commitment to experimenting, creating and developing new dishes, ideas or combinations. And I will always admire Margot, because she has been around for years and continues to reinvent her amazing food.

One lucky reader and a partner stand the chance to win dinner and a night’s stay at Hartford House. Enter here.