Rooted in the Overberg, inspired by the Cape, and guided by years of experience in the kitchen.
What I offer
Whether you’re a small restaurant in the Cape region looking to refine your menu, or someone seeking beautifully developed recipes for your brand, I offer a quiet, thoughtful approach to food — rooted in quality, creativity, and care.
I also offer private catering for small events in the overberg made with this same slow food approach. Pop ups and online shop for ebooks and home made goods coming soon.
Work with me
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Recipe development
From my home kitchen studio, I create tested and reliable recipes that suit your product or audience.
I also offer:
Food photography and styling
Ingredient sourcing (especially from local producers)
Custom, item-specific recipe creation
Short instructional video tutorials
Quiet, well-crafted recipes — built to be shared.
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Restaurant consulting
I work with small restaurants across the greater Cape Town and Overberg areas to develop menus that are thoughtful, seasonal, and workable.
Whether you're just starting out or looking for a fresh perspective, I can assist with:
Menu development and refinement
Long or short-term kitchen team training
Practical, hands-on support that works within your rhythm and scale
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Private & Event Catering
Available for small-scale catering in the Cape and Overberg areas.
Whether it's a quiet weekend away, a celebration at home, or a small retreat:
Short-term home catering
Weekend getaway catering
Private events for small groups
Customised menus and styling available
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How to
In this section you Can explore the various technique’s that i have learnt over the years, giving you a a platform to make cooking at home easier.
This includes video and photograph tutorials, 1 on 1 cooking classes and group cooking classes.
You can also find essential kitchen equipment lists and pantry staples
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Daily recipes and e-books
Through years i have been fortunate enough to have built up a long list of recipes that have spoken to me in more ways than one
Here you will find simple everyday quick meals to more advanced recipes that you can learn something you wouldn’t be able to otherwise.
Recipes that i have cooked for my loved ones, and ones that evoke certain memories, and stories behind them
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Pop up events
Once a month i will be hosting food and wine pop ups at different venues in and around the western cape.
The menu will change seasonally, suiting the area in which the venue is and what ingredients are readily available.
It is a exploration of my food and to be able to share with people what it is about food that makes me feel as happy as it does.
UPCOMING EVENTS
UPCOMING EVENTS
15 September
Venue
Lokal Baardskeerdersbos
Spring is nearly here and its time to come out of hibernation with nearly Spring menu at the famous LOKAL in Baardskeerdersbos. Join us for a sit down social dinner and long table feast. This is our debut cooking with fire in Stanleys kitchen.
1 October
Venue
Lokal Baardskeerdersbos
Adrian and Stanley are cooking together again with resident celebrity cook Suzi Holtzhauzen. We took the best of the Overberg and put together a sensationally Springtime menu for celebrating the new season’s freshness.
20 October
Venue
Lokal Baardskeerdersbos
Love and Tahini Dinner - Join us for a Middle-Eastern feast, eating with your hands and passing the dishes around. We’re hosting another finger-licking supper for 20 dining alfresco with dessert served the forest.
About
I’m Adrian Hadlow — a chef who cooks from the heart.
Over the years, I’ve had the privilege of working in some of the Cape’s most respected kitchens, including Rupert & Rothschild, Delaire Graff, and the Chefs Warehouse group. These experiences shaped my understanding of flavour, technique, and the quiet discipline behind good food.
Today, I work independently, offering a range of freelance services — from restaurant consulting and recipe development, to food styling, pop-up events, and small-batch food products.
I now call the Overberg home, and my focus is on honest, seasonal cooking, often inspired by what’s growing nearby or what’s on hand in the kitchen. Whether I’m creating a fine dining menu or bottling a jar of plum jam, I bring the same attention and care to the process.
Food, for me, is about connection — to place, to people, and to the moment.
Follow our journey.
Contact us
Interested in working together? Fill out some info and we will be in touch shortly! We can't wait to hear from you!
