I often chat to media from all around the world. It's an important part of owning and running a successful restaurant - ensuring people know who you are, and what they can expect. Having cooked for the better part of 30 years, I'm always happy to chat to members of the media about industry topics, my restaurants or projects I am passionate about.

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From catching and cooking fish on the beach in Walvis Bay with his dad as a boy, working in kitchens

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David Higgs’ new book, described on the cover as “a book about cooking”, takes readers on a journey of his

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