FOOD + DRINK
KEATON J RANDALL CONT .
Why The Saffa Bru in Kent ?
I decided to open the business in Kent as it is local for myself and family , also it ’ s the Garden of England and that suits our food perfectly . There are some great local produce suppliers about and the scenery is beautiful .
What is The Saffa Bru ’ s concept ?
Our concept is South African street food , as we have a food truck and various other set ups to do festivals and street food markets . We have evolved to opening a full time BBQ kitchen at The Barn , Woolton Farm .
Tell us about the dishes and menu you have created .
We have gone with a very summer-orientated menu revolving around wood-fired cooking .
We have taken South African cooking techniques and flavours , and paired that with local Kentish produce .
What is your signature / favorite dish ?
One of my favorite dishes to make off our menu would be our butchers braai ( BBQ board ); it ’ s such a great selection of locally sourced products cooked over a sekelboss wood fire - the aromas and flavors are unrivalled .
What is your guilty pleasure ?
My guilty pleasure would have to be the fact that every time I make a batch of our kimchi , a large amount of it seems to go missing in a French stick .
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