Great food is probably the most important component of any dining experience. However, to enter the realms of the most extraordinary, a culinary experience needs to be able to engage all the senses, and this is what Shaun Scrooby, the man behind Vuur Restaurant in Stellenbosch, South Africa, is able to do.
In this feature, Shaun Scrooby talks about what inspired him to pursue a career in the culinary arts and establish Vuur Restaurant.
Raised on his grandmother’s South African farm, he credits her as a significant influence on his passion for cooking. Unlike many who are creating waves in the culinary world, Shaun hasn’t undergone formal chef training. Instead, he lets his love for dining out and his passion for recreating restaurant dishes at home guide him.
Before becoming a chef, Shaun worked as a safari guide, spending extensive periods on the road each year. However, during the COVID-19 lockdown in 2020, he found himself in a unique situation where he had an uninterrupted 90-day period to spend with his family.
It was during this time that he made the decision to make his gastronomic vision a reality.
Fortunately, during a conversation with the owner of Remhoogte Wine Estate, the suggestion to open a dining establishment on the farm came to light, and the rest, as is often said, is history.
Over the course of three months, Shaun transformed an old stable on the farm into the remarkable Vuur restaurant, primarily undertaking the renovations himself. Initially, he attracted customers by bringing in safari guests from a friend’s travel company.
The hallmark of Shaun’s culinary approach at Vuur is the use of fire as the sole cooking method, imparting unique flavours through the various types of wood utilised. Eschewing a fixed menu, guests instead communicate their dietary preferences, and the chefs curate a menu based on the availability of seasonal ingredients.
This personalised experience is further enhanced as the chefs themselves serve the dishes and share anecdotes and stories about each plate.
Given the overwhelming success and demand for reservations at Vuur, Shaun conceived the idea of expanding his culinary enterprise by opening a second restaurant named Vuur Goose Island on a small island located in the dam adjacent to the property.
This new venture will provide a shared chef’s table experience for a maximum of 16 guests.
Shaun further elaborated on his plans for the upcoming establishment, which will continue to focus on utilising fire for cooking and highlighting the storytelling aspect of food.
Shaun Stanley, owner of Stanley Safaris, consistently recommends Vuur to his guests as part of their safari packages. The recommendations were instrumental in helping Vuur establish its reputation in its early days.
To learn how you can experience Vuur Restaurant first-hand, visit www.vuurrestaurant.com.
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