BEHIND THE SCENES AT JAN FRANSCHHOEK
AN INTERVIEW WITH JAN FRANSCHHOEK HEAD CHEF LARA VAN HEERDEN
As JAN Franschhoek closes the door on a spectacular third season in the beautiful Cape Winelands the team is preparing to take a well deserved break before returning for season 4 in September 2025.
We decided to catch up with Head Chef Lara van Heerden to hear about her exciting culinary journey at a young age, as well as all the beautiful details and inspirations that make JAN Franschhoek a one-of-a-kind experience.
WHAT MADE YOU DECIDE TO BECOME A CHEF?
Becoming a chef wasn’t my first choice, not even a thought right out of high school. I studied towards my BSc degree in Microbiology and Biotechnology, but after two years of studying, I realised that I really wasn’t enjoying it at all, and I really struggled to see my future self working in a lab, day in and day out. So I quit my studies, took a gap year, and the mission to find out what I was going to do with my life commenced. My mom jokingly said, “Lara, why don’t you become a chef? You love food, so why not?”
For once, I followed my mom’s advice and today I’m as happy as can be!
HOW DOES THE WINE FARM VENUE OF LA MOTTE INFLUENCE THE CULINARY OFFERINGS AT JAN FRANSCHHOEK?
La Motte is a beautiful place from the moment you drive through the gates. It has everything from incredible old trees to vineyards, lavender fields, roses and historic buildings, the list goes on and on. I have always been inspired by nature. You can always find inspiration, hope and beauty in the smallest of wonders and La Motte is definitely a special place that showcases every bit of beauty that nature has to offer.
Everyone has always agreed that every JAN establishment is set in some of the most beautiful locations and La Motte is definitely one of the most spectacular to work at.
WHAT IS SPECIAL ABOUT THIS TIME OF YEAR AT LA MOTTE?
Harvest season has just finished and Autumn is a beautiful time of the year with the leaves changing colour, it’s almost as if Veepos is getting ready to go into hibernation for the time the we are closed. It feels like a natural cycle is concluding with the end of another season of JAN Franschhoek.
WHAT ARE YOUR HIGHLIGHTS FROM THIS SEASON AT JAN FRANSCHHOEK?
Our team is extremely proud of our Luxe Award because it is the first time that JAN Franschhoek has won something and none of us knew about it until it was announced. This week we were also included in Conde Nast Traveller’s 2025 Hot List of best new restaurants in the world. I am super proud of our team.
WHICH DISHES WERE MOST POPULAR THIS SEASON AT THE RESTAURANT?
Our guests really loved the pap, slak and gremolata, and another stand out dish is the quail, mushroom and leek pies, they are a big hit! Lastly the vetkoek, butter and preserved makataan is a nostalgic dish for guests, and our South African patrons love to explain the tradition to foreign guests from all over the world.
WHAT ADVICE DO YOU HAVE FOR YOUNG GRADUATES AND CHEFS LOOKING TO JOIN THE INDUSTRY?
If you have the opportunity or the means, do a six months basic skills course at a culinary school to learn basic kitchen skills and kitchen hygiene principles. The next step is to apply for a job or a practical placement at the best possible restaurant that you can. You really start learning and acquiring skills when you work in the industry. I think it’s very important to believe in yourself and to grab every opportunity that crosses your path with both hands, even if it is really is scary.
Work hard and go the extra mile for the company or the people that you work with, over time you will get noticed by the right people. Always stay humble and kind, an ego doesn’t look good on anyone.
IF YOU COULD COOK ONE DISH AT HOME FOR THE REST OF YOUR LIFE WHAT WOULD IT BE?
To narrow it down to one dish is very, very difficult but a Sunday lunch is something I could prepare every day, anytime, anywhere. Chicken pie, leg of lamb, crispy baked potatoes, pumpkin fritters… yum!
I love cooking big hearty meals for the people I love, it really is done with a lot of heart and that’s what brings me the most joy.
