Brought to you by Woolworths

The LivingRoom at Summerhill Guest Estate in KwaZulu-Natal was awarded one of the most prestigious accolades of the 2023 Eat Out Woolworths Restaurant Awards – the Eat Out Woolworths Sustainability Award.

Since opening they’ve had to adapt their European thinking to the beat of the tropical African drum, learn what grows, and find abundance in unusual places. Sustainability is not for likes; it’s not a standard operating procedure. It’s a way of life for owners Johannes and Johanna Richter and their team, as inherent as breathing. They are completely committed to the cause.

The LivingRoom at Summerhill breaks the mould humbly with their (utterly) idealistic mindset and are wholeheartedly dedicated to their craft. They are bullishly pushing back against the industry’s demand for commercial menu items and bestowing beauty on the average Jo (pardon the pun) basic ingredients, stubbornly taking the difficult road, standing by their principles over a flourishing bank balance.

Chef Johannes pays full respect to his heritage and his location, a jam-packed quilt of culture, religion and diversity. His commitment to cooking seasonally drives their sustainability. The cycle of the seasons brings excitement and diversity to their menu with the shift in weather. As rain clouds roll in, the anticipation builds for the mushroom haul.

Johannes and Johanna take the term hyper-local to the next level, hunting out small suppliers with heart that are willing to work with them, hand in hand, to grow or produce ingredients, even the plates you eat from.

Foraging is the heartbeat of The LivingRoom; their menu celebrates local vegetables, uncommon indigenous berries, and leaves picked right from their garden and by their farmer (Deon, the Viking) down the road. This means their menu is mostly plant-based, a playful use of the ingredients they have at their fingertips.

People warned them when they started up that their notions were crazy! This does mean that much careful thought and planning is required. They don’t over-use these partners but manage the relationship carefully to ensure a sustainable supply, being resourceful not wasteful. Ordering too much one week means there’s not enough for next week; a carrot grows at an alarmingly slow pace!

Small local farmers are carefully chosen for animal products, like the wild bush pig or Vanessa’s chicken and venison. They explore and experiment with indigenous grains like teff and sorghum, weaving them into dishes while gently and beautifully holding diners’ hands as they’re about to eat something unknown.

The relationship between staff and supplier is also an intrinsically close one and everyone is in tune. They are one big family as their businesses bring each other sustainability.

Despite being a restaurant where diners can see and smell the ocean, they recently made a bold move on the seafood front by breaking their three-year seafood hiatus. This decision was prompted by a chance meeting with a Drakensberg trout farmer, leading to the reintroduction of local trout to their menu.

They are intensely focused on all elements of recycling – watching their waste output with German precision. It’s all a well-orchestrated ballet; the little waste that’s generated cycles through the chickens, which turns into compost that feeds the vegetables in the garden. It’s team spirit where this is concerned; everyone gets involved in every step of the process, gleefully watching their local councils collect the little that’s left over.

Their commitment is inspiring, and utterly brave!

Click here to see the full list of winners for 2023!