Yet another great experience at Rijks Country House! They have a new chef - Jonothan who is amazing, keeping food simple and so flavourful, perfect especially with the Rijks semillion 2005. I had an ostrich and mango carpaccio to start on rocket with a hint of Cape seed mustard dressing. Yummy and light for the hot summer. The main course was a suggestion from Jonothan when chatting to him while he came to introduce himself in the bar area - talk about personal service and then the host - Sheree Simpson, on hand, and amazing. I just wish they were busier to add to the atmosphere - so support them!