Chef Bio

Scot Kirton

Chef Proprietor at the internationally acclaimed La Colombe Restaurant and 2015 Eat Out San Pellegrino Chef of the Year, Scot entered the kitchen at Haute Cabriere restaurant in Franschhoek in 2001 with no training and quickly worked his way up to sous chef over a period of 4 years.

In 2006 he embarked on a stint at the acclaimed Savoy Grill in London, one of Gordon Ramsay’s restaurants where he gained a 2-year crash course in the art of blaspheme and ‘the perfect plate’.

At the end of 2007 Scot returned to SA and joined another of SA’s top chefs Luke Dale Roberts as sous chef of La Colombe.

When Luke left to open the Test Kitchen restaurant, Scot was appointed as Head Chef of the iconic River Café in 2009 and at the end of 2010 followed in the footsteps of esteemed chefs Franck Dangereux and Luke Dale Roberts by becoming Head Chef of La Colombe.

In 2014, La Colombe relocated to Silvermist Wine Estate, Constantia Nek, whereby it is regularly rated amongst the top restaurants in the World.

Scot opens his second restaurant, Foxcroft, a more casual dining experience together with a bakery serving lunch and dinner. 

7-Day Dry Aged Duck Breast

Turnips, fermented plum, gem squash, kale

Glen Foxcroft Williams

Longstanding pastry chef of La Colombe, Glen began his career as a trainee chef at the former Opal Lounge in 2009 while studying part time. Here he discovered an unexpected passion for pastry and soon had his eyes set on working at La Colombe. 

By December 2010 he had begun his tenure at La Colombe under then pastry chef, Ingrid Betton. In spring of 2011, at 21 years of age he was promoted to Pastry Chef at La Colombe.

2012 saw him compete for 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 first vague idea of “Foxcroft” as a restaurant concept was born. 

The name, being a family name, alluding to a sense of heritage.

With the realisation of Foxcroft coming to fruition in 2016, Glen is handing over the reigns at La Colombe to star pupil, Andrea Bruce, while he will still be somewhat involved in the creative work for a little while. 

Spring Tempura

Fermented chilli mayo, house-made ponzu