They say never trust a thin chef but with Hartford House’s Jackie Cameron ‘they’ couldn’t be more wrong. She’s beyond passionate – by her own admission, she’s obsessive – and her achievements as head chef over the past eight years walk the talk.
Petite kitchen dynamite
At the tender age of 28 she’s been at the helm of this revered establishment’s kitchen for eight years and she now laughs at how confident she was when she took over as a very fresh 20-year old. Hartford House encapsulates old world charm, gracious hospitality and colonial comfort. Jackie’s menus are a gourmet tribute to the incredible producers of fine food in her area and she champions indigenous ingredients like Zulu potatoes, or Amadumbe, by letting them shine as the base ingredient in mash, rostis, blinis and soups.
Eggs Hollandaise with bacon and amadumbe rosti
Visit her blog at http://blog.hartford.co.za/recipes to recreate a bit of Hartford magic at home.
Poultry with provenance
As a boutique hotel destination in the KZN Midlands, Hartford House is open seven days a week, breakfast to dinner. And every meal is prepared and served with heart. For more on Jackie and her country-fresh gourmet offerings, I’m reviewing the restaurant at Hartford House tomorrow morning on SABC3 Expresso Show at 6.50am.
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