During the seven years that Allan and Simone Bezuidenhout ran their restaurant Muse, on the corner of Stanley Street, they established their business, made a name for themselves, survived COVID and became an integral part of the fabric of the Richmond Hill community.
As one passed by the restaurant it was comforting to consistently see the steady stream of diners visiting Muse, and catch glimpses of Allan and Simone’s hands-on daily running of their business, getting the generator going, helping with the deliveries, discussing the new menu in a quiet corner just before the restaurant became busy, and getting everything set up for certain events.
Their steadfast and down-to-earth presence, Muse’s beautiful minimalist designed space and the simple goodness of their culinary delights were all aspects that fitted perfectly with the historical area of Richmond Hill and its people.
“Richmond Hill is a magnificent area that has a lot of history,” Allan tells me.
“We were sad to have left and will miss its unique vibe. It was more of a pull (rather than a push) factor towards Walmer, in the sense that we needed bigger premises in order not to lose out on corporate functions.”
Allan and Simone’s honest-to-goodness attitude and belief in authenticity and balance pervade all aspects of their lives. When it comes to sourcing food they try to source fresh produce from local, independent suppliers as far as they can, and always try their best to avoid as much plastic as possible.
“It is impossible for us to be 100 percent self-sustainable, but that is something we’re always striving towards.”
Allan’s love for nature is as strong as his love for cooking. Putting smiles on people’s faces and a taste sensation on their palates through the food his restaurant serves them, while also taking into consideration the environment best he can, is to him a winning combination.
The fact that Allan and Simone complement each other as a married and working couple also adds to their success. Simone, a qualified pastry sous chef, has always worked in the food industry.
After Covid, she went back to university to study dietetics. With her high standards, attention to detail, and expert knowledge of food and its nutritive value, and Allan’s passion and creativity, they make a dynamic team.
It was in the UK that Allan realised how much he loved working in the kitchen. With not an inkling of an idea to work in the food industry, but in order to travel and experience more of life, Allan ended up with a job as a barman in a hotel.
“On my off days I would work in the kitchen, washing dishes. It was there that I fell in love with the camaraderie that forms, and fast-paced adrenaline that takes place in the kitchen.”
Those were humble beginnings, but their roots stretch further – all the way to childhood.
“I have always enjoyed good food, and cooking with my dad as a child helped me to think more creatively about food.”
He laughs when he talks about a specific memory of a childhood taste.
“The tuck shop at my primary school used to sell old-fashioned Vienna hotdogs, served with tomato sauce and mustard. It was cling wrapped and kept warm in a hot food display. To this day I’m trying to recreate that flavour. Who knows if it was the melting plastic or the actual hotdog that made it taste so good?”
Allan’s love for the outdoors always creeps back into the conversation.
“When I surf, every single wave is different and so is your approach to it. It should be the same with your cooking. There are basics that stay the same, but the sky is the limit. Respect for the environment in any situation is key.”
With tons more inspiration from the fresh produce they use to create, Muse will always view their plates as canvases, and continue to paint edible masterpieces for diners to muse over and enjoy.
