There is a captivating aroma of decadent buttery baking, mixed with an air of anticipation… lingering in the leafy Constantia Valley. Award-winning La Colombe Executive Chef, Scot Kirton, and his long-standing Pastry Chef, Glen Foxcroft Williams, opened the doors to their latest dream project… Foxcroft Restaurant & Bakery, in the absolute heart of the mink-and-manure belt. And it could not come soon enough for the locals…

Glen began his career as a trainee chef at the former Opal Lounge, whilst studying part time. Despite lacking a sweet tooth, it was here that he discovered an unexpected passion for the artistry of baking, pastry and all things sweet – and he set his focus on working at La Colombe. Glen quickly rose through the ranks, and by the age of 21 was promoted to the position of Pastry Chef at La Colombe, crowing the dining experience with the most innovative and memorable deserts in this world-renowned establishment. In 2012, Glen competed in the ‘Pastry Chef of the Year’, conceding the title, but taking home the ‘Rising Star Award’ for emerging talent. It was around this time that the idea of “Foxcroft” emerged.

“I loved the concept of Foxcroft, and the name was fitting,” says Glen. “It is a family name, alluding to a sense of heritage. And the Constantia Valley is all about heritage, together with an extremely discerning local and international clientele, so it made perfect sense.”

Foxcroft is situated in the secluded High Constantia Centre, and the plan is to source and present the finest ingredients. Glen recently spent some time honing his skills with some of the top pastry chefs in France, where he learnt all about the ‘art of butter’, so expect the most delectable patisserie! Lunch and dinner menu items range from champagne poached oysters, a confit pork belly, limited servings of daily slow roasts to a decadent 7 day dry-aged duck breast.