Renowned for his mastery under culinary icons like Michel Roux Jnr and Gordon Ramsay, and a double-winner of BBC’s Great British Menu for Wales, Phil Carmichael has brought his expertise to the heart of the City of Oaks.
Following his tenure at Spier Manor House and a successful consultancy in Stellenbosch, Carmichael’s new bistro promises to be a beacon of culinary excellence in the region.
Barely two weeks since opening, The Mill St Bistro is already abuzz with acclaim for Phil Carmichael’s culinary talents, according to Daily Maverick.
At Mill Street Bistro, Carmichael showcases South Africa’s rich bounty with French-inspired plates. He collaborates closely with local farmers, producers, and fishermen for fresh, seasonal, and sustainable ingredients, passionately sharing the journey from farm to table.
Carmichael incorporates fermentation, pickling, and preserving techniques, refined during Covid-19, into his culinary repertoire.
The standout dish is the wild Kalahari free-range grass-fed beef rib-eye, served with baby gem salad, chips, and spicy burnt aubergine ketchup. Its succulence and rich flavor make it satisfying on its own, even without the trimmings.
For dessert, try the bitter chocolate tart with cookie crumble, Amarula and coffee ground ice cream, and malva madeleines with miso butterscotch dipping sauce.
The wine list features both smaller producers and well-known names like Pieter Ferreira, De Trafford, Glenwood, and Nabygelegen, with an excellent selection available by the glass.
Lunch and dinner are served from Tuesday to Saturday.
Welshman Carmichael attended Cowbridge Comprehensive School near Cardiff. Starting as a pot washer at 15, he left school after GCSEs at 16, joining a chef’s apprentice scheme and never looked back.
In 2003, Carmichael worked briefly with Albert Roux at Cafe Roux in Amsterdam. He then received an unexpected call from Gordon Ramsay’s protégé to discuss a position at the original Maze in London.
The Roux brothers, who gave Carmichael his first international opportunity and employed him at Le Gavroche, were significant influences in his career. Carmichael was inspired by the transformative power of food at Le Gavroche, where he learned how cooking could impact people’s emotions and experiences.
‘It was a phenomenal, phenomenal time in my career.’
‘I was literally running from eight o’clock in the morning till 12 o’clock at night, just non-stop. It’s a tough kitchen.’
Carmichael achieved notable success as executive chef at Maze Prague, earning a Michelin star within its first year. He later worked at Berners Tavern before relocating to South Africa in 2021.
Details:
- Location: Tuesday to Saturday, 12pm to 2:30pm, 6pm to 9:30pm
- Times: Cluver Markotter Building Mill st, Stellenbosch, 7600
Article written by Jared Moorgas for Cape Town Etc.
Image: Instagram / @millstbistro
