WORDS Biddi Rorke
Adorn your dinner table with works of art conceptualised by the only South African Michelin-star chef.
Any foodie worth their salt knows of Jan Hendrik van der Westhuizen, chef-proprietor of JAN in Nice, France, who has returned to home soil to share his gastronomic talents. His latest venture, KLEIN JAN, will soon open at Tswalu Kalahari, the privately owned reserve that celebrates the authentic splendours of this region.
To mark this, in collaboration with Haus by Hertex Jan has developed a range of artisanal crockery that explores the theme “Ashes to ashes, dust to dust”. Wet clay plates, decorated with grass, are fired to burn away the grass and leave only delicate markings. They are then buried in the ground, covered in grass and burnt again, giving each piece a unique smoked pattern.
“It is in this weathering that we appreciate life the most,” says Jan. He has also developed a collection of tablecloths, tea towels and scatter cushions that explores the fragility of life – and eventual, inevitable decay. The range encompasses two prints: a design of dried vines and leaves, and a botanical/animal print.