Brett Adkins and Ivor Markman

 

The quaint Eastern Cape town of Bedford is also home to a butcher and restaurant combo where Karen Morgan delights locals and foreign visitors alike with her skills in the kitchen.

The eatery has earned a reputation for its fine food where you will find a diverse menu with anything from venison loin to chicken and prawn Thai curry.

“The restaurant is part of our butchery in Bedford,” explained Morgan.

“We called it The  Butcherbird  Restaurant – my husband being the Butcher and I the Bird.

“Our restaurant works quite differently from others. We are not open all the time – this has a lot to do with the fact that we cater for weddings and private functions at other venues as well.

“As far as the restaurant is concerned, once we have a confirmed booking or we decide to open, we send out e-mails or text messages to our database informing them that we will be open on that specific day or night.

This way, we are sure to have 30 to 40 guests.”

So what first attracted Karen to a career in the catering and restaurant trade?

"I have always loved food!

"But in 1987 I catered for my sister’s wedding and from there developed a passion for catering."

"I am very much self taught.

"I read recipe books as others would read novels."

Karen enjoys the creativity involved in the preparation and presentation of food.

"My husband is an excellent butcher so meat is always part of our specialities.

"We entertain many foreigners and they almost always choose venison.

"Our gemsbok and kudu loins topped with caramelised red onion being their favourite.

"For our locals many love our deboned whole lamb neck, especially the very hungry!

"We also offer duck confit, Canadian salmon, chicken and prawn Thai curry and more on our menu.

If she had a choice to prepare a meal for anyone in the world, Karen said "Cooking for anyone is a challenge that I enjoy – and it does not matter who it is, I try to make it the best every time!

The scariest or weirdest or funniest moment in the kitchen was not in the kitchen as such, but travelling to cater for a farm wedding in the Tarkastad area for 350 people, I had a head-on collision.

"Fortunately, there were no injuries or major disasters but we were stranded 30km from the wedding venue with about four hours to go before the wedding ceremony.

"Guests travelling to the wedding came across us and were able to summon help and all went well with hardly anyone knowing about our ordeal.

"Cooking for me is a way of relaxing so entertaining family and friends around our large dinner table with either a roast dinner or a simple braai is my way of relaxing."

If she could dine at any restaurant in South Africa she said she would have to be in the ‘Food Capital’ of South Africa – Franschhoek.

"I would find it difficult to single out one, but have enjoyed many a great eating experience at the Mange Tout (Mont Rochelle) and Le Quartier."