Our Food Philosophy
“Mine eyes smell onions – I shall weep anon”
Taking inspiration from the sublime wit of Shakespeare’s works and the decadence of the Elizabethan period, Shakespeare’s Restaurant aims to bring together a fine dining experience in a uniquely luxurious setting where the theatre of dining becomes the journey itself.
Our "Queen of the Dripping Pan"
“Tis an ill cook that cannot lick his own fingers”
Floris Smith, executive chef at Shakespeare’s, hails from the town of Parys in the Free State where boerekos is king. From a young age Floris was passionate about food, dance, the arts and entertainment. His early love of ballet and being on the stage found a new creative outlet in food and cooking, and the kitchen in the home where he grew up was soon annexed as his own personal stage.
After completing his National Diploma in Hotel Management, Floris Smith went on to serve as Head Chef and Executive Chef at numerous well renowned hotels and restaurants–including twelve years of distinguished service at the award-winning Bushman’s Kloof.
As executive chef at Shakespeare’s, Floris aims to deliver a contemporary take on South African classics, prepared and presented in the generous and stylish format that he is so well known for. He believes that creativity stands in food as much as in art, dance and literature. Says Floris: “The scripts of the SA classics are being rewritten. Food is constantly changing, and it is this dynamic that can change the mood of people, too.”