Ian Bergh, chef at the Hout Bay Manor

A fisherman chef

Ian Bergh starts his day at the restaurant around 9 am by ordering its supply. He is very demanding on fish and Paul at Southern Cross Fisheries is his all time favourite. Ian told us that he is a very keen fisherman so with Paul he shares this passion for fish. "Paul is 100% honest about the fish he sells and you will never get anything substandard from him. He will also help you out when you have an emergency. He has on more than one occasion brought me R50 worth of fish all the way from Westlake after hours!"

A self-made chef

Ian Bergh was a typical student at Stellenbosch University, socializing but not knowing exactly what to study for. When after 2 years of University he decided to become a Chef there was no money left for cooking school. So he just worked his way up from restaurants to restaurants, learning on the spot with renowned chefs. One significant step of his career was working as Franck Dangereux's sous-chef for 3 years at La Colombe. "He taught me every thing I know" says Bergh about the French chef.

A philosophy of simplicity

Bergh's philosophy is "using quality products, good cooking techniques and fabulous sauces". For him ingredients are what define the food. His best advise to his 16 members team is " don't over complicate food"! 
At Pure his goal his to deliver the best food in the plate using organic products from the area and even veggies from the Manor's garden.
He loves seafood but he is excited about any quality ingredient even "a beautiful ripe tomato gets me going!" he told us.

Check the menu

• Guinea fowl with crispy potato and braised cabbage and a Chardonnay sauce

• Seared scallops with pan fried langoustine, fondant potatoes, cauliflower purée and a orange-butter sauce
• Organic fig tart with honey & mascarpone ice cream

The Pure is open for dinner  from Tuesday to Saturday and for lunch on  Sundays