Hospitality.co.za

Each year, the 3rd year students at the Swiss Hotel School in Ferndale open a pop-up restaurant. This long-standing tradition has proven very popular with local Randburg and Ferndale residents with much discussion about which theme and cuisine will be on offer.

SHS’s future hoteliers and chefs announced this week that their pop-up restaurant, will have a Bistro theme this year. The food is punctuated with continental favourites as well as local delicacies served and created with flair.

33 On Bond builds on perennial favourites such as a retro style prawn cocktail, biltong halloumi salad, mushroom and spinach gnocchi, trout flambé, sunset pavlova and New York cheesecake to name a few delectable delights.

The Bistro will open its doors on the 5th of October 2021, at Turaco House, 33-35 Bond Street, Ferndale. The last day of operation is 31st October.   

Sarah van Rijswijk, one of the school’s 3rd year students explained the concept ‘The students oversee the restaurant, kitchen, finances, sales and marketing, housekeeping and human resources departments as well as service, menu design so that all students get to have a real-life experience of running their own Restaurant’

In past years standards of food and service have set the bar high with excellent reviews and return visits. 33 on Bond promises to deliver flavourful familiarity for the diner and excellent practical experience for the students.

The Swiss Hotel School South Africa is a private education establishment offering a 3-year degree in hospitality management, 3 year professional culinary programme as well as pastry and kitchen operations advanced certificates. Established for 25 years, SHS alumni are employed in many international establishments gaining experience in Switzerland, UK, Australia, Europe, and the USA to name a few countries. 

For bookings at 33 on Bond phone 011-789-9934/5/6 or send an email to 33onBond@gmail.com

www.swisshotelschool.co.za

Check out SHS Night of drag on 15th September CLICK HERE

%d bloggers like this: