About the Chef, Oliver

After many years of cooking at the top end of the scale within Franschhoek, and listening to all of our fellow chef and hotelier friends talking about the simple pleasures of just having a nice glass of wine with a well-cooked steak or a cold beer and a great burger with proper chips, Chefs Oliver Cattermole and Blaine Coetzer came together to create the Bovine concept.  Oliver and Blaine felt it was a time to change direction cooking simply, but well, to the highest quality standards and with the same care and respect for the product in a very casual environment with great staff, cool music and a buzzy atmosphere.

Everything we serve is made from scratch right here in our kitchen.  We buy in the best quality raw ingredients and craft all our dips and sauces, even the mayonnaise on your burger bun, and we are proud to say that many of the Franschhoek valley’s top chefs eat with us on a regular basis!

As you’d expect from our name, meat is very important to us. All of our Beef is from Bovelder Cattle and our relationship with Nicklaas Jonker is impeccable. Nicklaas has a great passion for rearing his cattle, being hormone free, 100% traceable, and grass fed on his farm in Bonnievale in the lush Breede Valley. All our cuts are dry aged and cooked over wood embers as we believe this adds to the complete flavour package. Briskets are smoked and pulled, fat is rendered for cooking, forequarter is minced, topsides are cured and dried, prime cuts are well hung.

This same thought process is applied to our Lamb from the Karoo, Ostrich from the Klein Karoo, Chicken from the Coast, south of George, Venison from our trusted hunting mates as well as fresh fish from a handful of select suppliers who we have worked with over many years.

The wine list at Bovine also reflects our focus on quality.  Our pairing with Black Elephant Vintners here in Franschhoek is simple, we love their wines, their passion for their craft and share the same outlook on quality produce. The same applies to our relationship with Woodstock Brewery - we could have gone with some of the larger brewers but chose craft and quality over quantity and believe us when we say we have drunk enough beer to make a well-judged decision…

You will find the vibe here is casual and relaxed - we want our customers to immerse themselves in the food, drinks and ambience of our restaurant.

Chef Oliver Cattermole of Bovine Restaurant in Franschhoek, South Africa