They ain’t no cordon bleu, but you’ll find them in the kitchen ...


They ain’t no cordon bleu, but you’ll find them in the kitchen in lockdown

Steve Steinfeld reviews the home kitchen, the eating option taking SA by storm

Steve Steinfeld

After word from the president that we had to stay at home and practise social isolation, I couldn’t wait to try the new spot everyone seemed to be eating at, The Kitchen. An impressive rollout has seen one of these eateries pop up in almost every home across the country. Each with unique designs, layouts and types of cuisines.

It’s a dreary Monday afternoon when I decide to visit my local Kitchen, tucked away down a passage to the left of the lounge, opening up onto the dining room. I wait in the doorway for a good 15 minutes before realising no one is going to seat me. The service patently way below average, I decide to settle myself at the counter. This new joint is open-plan and has adopted the trendy open-kitchen design seen in many top restaurants around the country, allowing diners to view the chef in action. No sign of him yet, though.

There’s not a single waiter in sight, there seems to be no menu and I can’t help but wonder if perhaps the establishment has closed. It’s at this point that a fellow guest walks in; they seem to have been here before and know how it works. They look at me oddly when I remark on the lack of staff, menus or welcoming bread course. They make their way to the fridge next to the stove and open it. It seems this place operates on some sort of do-it-yourself concept, another trend of late. I follow suit, opening said fridge. I’m pleasantly surprised by what’s inside — there are definitely no signs of panic buying, but it’s well stocked and I see plenty of things I can’t wait to order once the chef comes in...

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