Street Food Meets Fine Dining

Last week an exclusive gathering of 15 top Western Cape media took place at Ramenhead in Cape Town, where two of the best chefs in the world, Jameson Stocks and Peter Tempelhoff, came together to curate an unforgettable dining experience. The two chefs, who trained together under Marco Pierre White more than 25 years ago, have each embarked on a journey that has taken them from the world of fine dining to a passion for elevated street food—and this event was a perfect showcase of that evolution.

The afternoon unfolded with a meticulously crafted menu celebrating bold flavours and refined techniques. Guests were treated to an array of innovative street food snacks, including chicken nuggets with caviar, sushiya tacos and nigiri, ramen chips with onion dip, and shiitake gyoza with sesame sauce. The next course featured an extraordinary smoked Hereford brisket, personally brought in from the UK by Jameson after 17 hours of slow smoking, served with slaw and chimichurri. This was followed by a deeply satisfying Tori Chintan Ramen with Pork Chasu, before the lunch concluded on a sweet high note—apple waffles with poached strawberries and vanilla ice cream.

Both Jameson and Peter reflected on how their culinary paths have come full circle. From their early fine-dining days to a present-day focus on authentic, elevated street food, they are bringing exceptional technique and flavour to a more accessible dining experience. Jameson has already launched his street food venture in the UK, and excitingly, he is set to open a new restaurant/bistro in Cape Town in the first half of this year.

This event was more than just a meal—it was a celebration of culinary evolution, a fusion of global inspiration, and a testament to the magic that happens when two world-class chefs reunite in the kitchen.

ENDS