When husband-and-wife duo Brendan Thorncroft and Leigh Williamson set out to create a cookbook, they wanted it to be more than just a collection of recipes. Their goal was to capture the essence of The Table at De Meye, the beloved Stellenbosch restaurant known for its seasonal, al fresco dining. An Eat Out star-rated restaurant, The Table is located at the picturesque De Meye Vineyards. 

“We’ve been dreaming about this cookbook for years,” Leigh shared with Eat Out, “but we wanted to wait until we had not just enough recipes, but the right recipes – the ones that truly represent who we are and what we do.” 

The result is a labour of love that took a full year to create, following nature’s rhythm through each season. Working alongside Creative Director Roxy Spears and food photographer extraordinaire Claire Gunn, the team captured The Table’s most cherished dishes. From the restaurant’s legendary 15-hour braised free-range lamb to their moreish curry aioli, each recipe tells a story of careful sourcing and thoughtful preparation. 

Confit Free Range Duck

“We wanted this book to be accessible to everyone,” Leigh explains. “Whether you’re an experienced home cook or just starting out, these recipes are designed to work in your kitchen.” Take their versatile almond pesto, for instance – a single recipe that elevates everything from carrots to beetroot, cauliflower to asparagus, making it a great addition to any cook’s repertoire. 

The book’s development pushed the team in unexpected directions. Leigh recalls watching Brendan, typically at home in the controlled chaos of a professional kitchen, discover a new creative side. “He became so visually creative and learnt so much from Claire and Roxy,” she says.   

This seasonal journey led to exciting discoveries that now feature prominently on The Table at Deye‘s menu – from the ajo blanco in summer to vibrant spring salads that showcase the best of the season’s produce. Each recipe in the book represents not just a dish, but a moment in time, captured at its prime. 

The cookbook is available at the restaurant, at The Table at Oak Valley (its sister restaurant in Elgin), and through the online store.  

Crispy Pork Belly with Braised Cabbage

“More than anything,” Leigh reflects, “we hope readers feel The Table’s essence in these pages. This isn’t just a cookbook – it’s our story, told through the food we love to make and share.”