Josephine Mill was built back in the early 19th century, and was declared a National Monument in 1978. On the banks of a tree-lined river and in the shadow of Newlands Rugby Stadium, the mill is still used to make stoneground flours. The building which adjoins it houses a museum, coffee shop, a teeny tiny coffee roastery, some still-to-be-allocated rooms, and the headquarters of chef Lapo Magni.
Here you’ll find the long wooden table typical of social dining, in a light and airy space which opens out onto a riverfront. A large fireplace hints at cosy winter afternoons and evenings, and the open plan kitchen with lots of room to move around was built to Lapo’s specifications. This is his domain, his comfort zone.
When he began working in restaurants in his early 20s, Lapo became concerned with the enormous amount of wastage, big bins full of mixed plastic and food, every night, and all the hundreds of thousands of restaurants all over the world doing this.So I started getting more involved,” he says. “And the deeper you dig, the more you learn. I love what I do. I love being a chef, but I don’t want to contribute to the destruction of my planet. So that was a pivotal moment in my life.
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