Food media heavyweight Eat Out has just featured The Salt Road, celebrating not only the restaurant’s 21-year journey but also the launch of its bold new chapter in Doha, Qatar.
This recognition honours the vision of chefs Craig Cormack and Beau du Toit, whose dedication to salt as an ingredient, a preservative, and a storyteller has reshaped how we experience flavour.
Food & Wine Writer Greg Landman captures the essence of something truly remarkable happening in the picturesque foothills of the Stellenbosch mountains. Conceived by salt connoisseur Craig Cormack and his business partner, the talented Beau du Toit. Both chefs share a deep passion for salt, infusing it into their culinary creations with expertise and flair. Head chef Brent Williams ensures that every dish emerging from the kitchen meets the highest standard, delivering a dining experience that is nothing short of extraordinary.
Discover the ultimate Father’s Day meal with The Salt Chef’s Firewater Beef Rump recipe. Paired with a pickled cucumber and carrot salad, this dish promises to make the day unforgettable.
Salt Chefs Craig Cormack and Beau du Toit hang out with Die GROOT Ontbyt to discuss thirst-
quenching recipes and salt-inspired fruit preservation techniques!
In the culinary world, a dozen different types of salt can be used to smoke, pickle, cure, and cook dishes that go as far back as 2000 years in time.
Visit one of our delightful locations to inspire your tastebuds.
Get updates on special events!
