New Sommelier appointment: Greenhouse at The Cellars Hohenort


Greenhouse at The Cellars-Hohenort in Cape Town has appointed Marlvin Gwese as Sommelier of the team which is headed by Executive Chef Farrel Hirsch. Gwese has joined Greenhouse after ten years as Head Sommelier at the Cape Grace Hotel. Zimbabwean-born Gwese first started his career as wine steward at The Table Bay Hotel and graduated with a Cape Wine Academy Diploma in 2013. In 2015 he gained his Wine and Spirits Education Trust Level 3 (WSET) qualification and has been a judge on various wine panels over the past few years.

Greenhouse at The Cellars-Hohenort in Cape Town has made three senior appointments to the team which is headed by Executive Chef Farrel Hirsch.

Josh Crewdson recently joined the Greenhouse team as Chef de Cuisine having gained experience at La Colombe, Gåte Restaurant at Quoin Rock and The Test Kitchen. During his training he also worked at the Restaurant at Waterkloof and the Pot Luck Club before graduating with a Silwood Grande Diploma in 2015.

Newly appointed Greenhouse Reservations Manager Kelly McAlpine returns to The Liz McGrath Collection where she started her career as a trainee. During the course of five years, she worked in The Cellars-Hohenort Front Office and the Reservations department, before gaining further experience as Reservations Agent at the Belmond Mount Nelson Hotel.

Greenhouse is the flagship restaurant of The Liz McGrath Collection. It provides a celebration of local flavours fashioned into an exquisite experience by the genius of the culinary team. It’s a place where local ingredients and great African fables come together in seasonal tasting menus that take guests on a unique culinary experience. The restaurant is rated as one of the finest dining experiences in Cape Town and has been consistently ranked as one of the country’s top restaurants, recently receiving the most prestigious, 3-Plate Award by the JHP Gourmet Guide™ 2020 and 2021 and voted African Cuisine Global Winner in the 2020 World Luxury Restaurant Awards.

Guests are guaranteed fresh, seasonal, local ingredients – often from The Cellars-Hohenort garden – and the expert Sommelier assists with pairing meals with the perfect wines. The Greenhouse team looks to the sea and the garden, to the fields and orchards; opening old cellars and pantries to find delicious ingredients that have meaning.


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