Being a chef is certainly not the easiest of professions, with late nights and early mornings, and the constant pressure of creating new dishes to excite and delight, but some chef’s say it’s simply a calling, and that there is nothing else they would rather do.

One such chef, is Theo Mannie, Granny Mouse’s very own culinary artist, who comments, “don’t do this for money or fame, instead for the love of food and the craft.”

Born in Zimbabwe, Mannie moved to England aged 13, where he completed his high school at Bexleyheath Academy, while living in Folkestone, a cute little seaside town, along the English Channel.

Starting his career in social care, and as a club DJ, Mannie found himself one night helping out at an event, in the kitchen, and that is where the bug bit!

“I guess I became a chef by default really. I knew very little about food, but once I found myself in a kitchen, playing around with different ingredients and tastes, I guess I was hooked,” comments Mannie, who after completing his studies at Canterbury College, and gleaning plenty of invaluable experience from working in hotels, at food and music festivals, in canteens and even as a restaurant consultant, decided this was his passion.

His chef career really took off in 2003, where Mannie worked as an Apprentice/Commis Chef at Bar Vasa, in the UK, working his way up to Head Chef in 2010 and onto The Sandgate Hotel as their Sous Chef.

But the calling to come back to Africa became too strong, which saw Mannie return to Pietermaritzburg in early 2013, and after a Head Chef role, he joined the Granny Mouse team and has never looked back.

Since his employment in 2017, Mannie has gone on to be part of an award-winning culinary team, and loves nothing more than being at the helm of seasonal menu changes, and developing dishes to wow even the toughest of critics.

According to General Manager, Sean Granger, “Mannie’s passion for all things culinary was evident from the very day that he entered our kitchens, and we are proud to have him represent the property at a host of cooking shows, as his passion truly plays out in the dishes he prepares.”

The menu starts off with breakfast, from a continental breakfast to a hot breakfast where you can choose between poached, fried and scrambled eggs. Firm favourites include Granny Mouse breakfast, eggs benedict, eggs Florentine, Shakshuka, Kippers on toast, a delicious vegan breakfast option as well as open omelettes with a choice of 3 toppings, from the usual suspects to the likes of basil pesto, feta cheese, chorizo and more.

With the need of keeping up with the latest in food trends and exuding a fresh approach to the offering, the Granny Mouse Culinary Artists spruce up the menu every year, and this new menu is no different.

There is also a new starter menu, with the following selections – tempura prawns, crispy fried chicken livers, crumbed camembert, garlic confit porta bellini mushrooms, cheesy garlic snails, grilled chicken and chorizo salad, meaty soup, vegetarian soup and smoked mussels.

Moving on to the mains – patrons have a number of meaty options to choose from being beef fillet, whiskey BBQ beef ribs, lamb chops and Asian BBQ port ribs all served with unique tasty side dishes.

A hit on this menu is the herbed chicken schnitzel served with sautéed potatoes, red onion, garlic and herbs.

Fish includes that of the fish of the day or grilled Kinglip. Side dishes on the bistro menu includes that of thick cut fries, house salad, sautéed mixed vegetables, herbed basmati rice, butter fried baby potatoes, creamy mash potato or onion rings.

Chefs Choice items are that of chick pea and lentil curry, pie of the week, curry of the week and lamb shank. So you are certainly spoilt for choice.

Granny Mouse also features gourmet burgers on their menu, with an option of flame grilled beef or chicken burger, chicken bergs, with various delicious dressings as well as a crumbed brown mushroom burger bursting with flavour.

The pastas are proper, with that of seafood tagliatelle, fillet penne, tagliatelle bolognaise, spicy tomato and olive penne, risotto as well as a vegetable option being a vegetable stir fry.

Open sandwiches feature lamb kofta, smoked chicken, spicy prawn burrito, roast butternut, smoked pulled BBQ brisket and you have a choice of whole wheat, rye or ciabatta served with salad or fries.

Moving from the savoury onto the sweet, the menu also offers an alcoholic brownie sundae, midlands tiramisu, alcoholic ice cream trio, sorbet trio, cheese board, cinnamon churros, deconstructed chocolate mousse cake, caramel brandy fondant or fig bake.

Snacks are served daily from 10am – 6pm and include plain sweet scones, cake of the day, chocolate brownies or simple toasties featuring chicken and mayo, ham and cheese or cheese and tomato.

“We constantly evolve our menu, knowing that all our menu choices are sure to tickle and impress any taste bud. The chefs have certainly made this menu a special one and are proud of what they have formulated,” comments General Manager, Sean Granger.

For more information contact Granny Mouse on 033 234 4071 or visit www.grannymouse.co.za