Master of hat tricks David Higgs not only earned Rust en Vrede first place in this year's Eat Out Awards Top 10, but also took home the trio of revered culinary titles, namely Restaurant of the Year, Service Excellence (his second one) and Chef of the Year. Two days after the big event, we caught up with the talented chef and asked him what it feels like to make Eat Out Awards history.

You walked away with no less than four awards on Sunday night. What was going through your mind at the time?

Not a lot, to be honest. I was so preoccupied with cooking on Sunday night that it only really sank in on Monday. But thinking back, it was an incredible feeling when they announced my name three consecutive times. The supportive reaction of the people in the room was almost as good as the awards themselves.

What did you cook for the Eat Out Awards?

Pan-fried beef fillet, sweetbread and caper sausage and a warm salad of tongue and cabbage on potato dauphinoise, served with parsnip mustard pureé, smoked raisin pureé and jus.

What are you going to do with your awards?

We have a red wall in the restaurant where we're going to hang them. I think the silver will look very good against it.

How do you and your staff plan on celebrating your achievements?

We usually have a Christmas party in December, but this year I'm planning to give something really special to each member of my permanent staff.

What do you think makes Rust en Vrede such a special place?

From the outset our goal has been to create a hospitable, relaxed fine-dining establishment that offers value for money. We spend a lot of time talking to our customers and make a point of remembering regulars’ names. Also, we put a lot of effort into training our staff, dedicating two hours a day to training and retraining.

What achievement, apart from Sunday night's success, are you most proud of?

Being nominated for the San Pellegrino Top 100 after Rust en Vrede had only been open for a year.

If you had to single out a mentor during your career, who would it be?

Bill Stafford. I worked with him for seven years and he taught me everything I know. Without a good foundation, you simply can’t grow, and he gave me a really solid base.

Lastly, can you let us in on a few dishes that'll feature on your summer menu?

We recently found some wild figs in the streets of Stellenbosch, so I'll probably use them in a panna cotta and with foie gras. I also love the sweet intensity of watermelon, so I'm in the process of planning how I'll incorporate it into my food. I'm thinking of adding a salty element.

Read more about David and the restaurant in the new issue of Eat Out, on sale now.