Last week, a remarkable culinary reunion unfolded as internationally acclaimed Chefs Jameson Stocks and Peter Tempelhoff shared a kitchen once again, marking their first collaboration in over 25 years. Hosted at Tempelhoff’s beyond Restaurant at Buitenverwachting Wine Farm, the event was a nostalgic yet innovative homage to the duo’s shared roots under legendary Chef Marco Pierre White at London’s renowned Quo Vadis. In a contemporary twist on their early days in the kitchen, Stocks and Tempelhoff delivered a menu that celebrated their shared past with fresh, modern creativity.
The story behind this reunion traces back to 1998, when a young and determined Jameson Stocks, then only 15 years old, approached Marco Pierre White, driven by a passion for food instilled in him by his grandmother. At the time, Stocks had run away from an abusive home, spending two years on the streets of London. His audacity and talent earned him a rare opportunity from White to work in the kitchen at Quo Vadis, where he met Tempelhoff, already a budding talent under White’s mentorship. Only a few in the restaurant knew Stocks’s true age, yet he quickly became an invaluable member of the team and was embraced by Tempelhoff and his wife Angela Rose-Tempelhoff as part of their extended family.
Reflecting on their early days, Tempelhoff shared, “One of the best pieces of advice Jameson ever gave me was that you can learn from everyone in the kitchen, no matter their level. Cooking is a collaborative art.” The sentiment clearly resonated through every course they crafted together last night, bringing both chefs’ unique, seasoned perspectives into a carefully curated culinary experience.
The evening’s courses were paired with an exquisite wine selection presented by Jennifer Huge, the FYN group’s Beverage Director, who captivated guests with her deep knowledge and vivid stories of each wine. Her selections from the Cape Winelands complemented every dish, elevating the evening into a celebration of both food and wine artistry.
From the innovative plates to the heartfelt stories exchanged over each course, the evening was a testament to the bonds of mentorship, resilience, and passion that have shaped both chefs’ extraordinary journeys. “It was surreal stepping back into the kitchen with Peter after so many years,” said Stocks. “We’ve both evolved, but the foundation Marco helped us build remains a vital part of who we are as chefs.”
This extraordinary reunion showcased not only the mastery of two culinary greats but also the power of second chances and lifelong friendships forged through a shared love of cooking. The dinner marked the beginning of what Stocks and Tempelhoff hope will be more collaborations in the future, rekindling the spirit of 1998 with the sophistication of 2024.
From the editor’s desk:
“I was so lucky to experience this once-in-a-lifetime opportunity of seeing world-class chefs Jameson Stocks and Peter Tempelhoff come together to create magic in the kitchen after more than twenty five years. I was one of a few members of the media who visited beyond Restaurant for an unforgettable evening of food and wine.
As expected, the food was incredible. From the delicious risotto starter, to the unforgettable lamb main and array of desserts, so much thought went into the flavours, and the quality of the ingredients was unmatched. We enjoyed delicious local wines paired with each course and the presentation of the food was stunning – almost too beautiful to eat!
But beyond the food, I was so impressed with Jameson as a person. We tend to think of ‘egos’ when we think of celebrity chefs, but Jameson has none of that. He took the time to meet and chat to every single person who attended, and greeted everyone with a big bear hug. He listened intently, asked questions and took the time to make all the attendees feel welcome. In addition to his phenomenal skills in the kitchen, it’s his humble nature that really sets him apart from other international chefs. And the same should be said for Peter – it was my first time meeting him and he is such a lovely, kind and well-mannered person. He already has a wonderful reputation here, and his lovely demeanor makes him a pleasure to talk to.
Jameson told me that he is opening a restaurant in London in the coming weeks, and has his sights set on South Africa – potentially – for next year. All I can say is what this space, because if it happens, you’re going to want to be there!’
Anien – Editor
For more information please visit https://www.jamesonstocks.com/ and https://beyondrestaurant.co.za/
Socials:
Jameson – Instagram – @WorldofJameson
Peter – @restaurantbeyond and @petertemplehoff
