Steeped in a history of traversing bountiful and dangerous lands, the African cattlemen of various descents have taken upon themselves to honourably protect their herds and pass down their gifts and knowledge. These cowboys, and their traditions, are what we honour in the farm-to-table style dining at Cowboys & Cooks.

From our meat cuts, to our home bastings with only local ingredients, all the way to our grilling techniques, great care is taken. Our one of a kind Chimney Grill is really what makes all the difference.

We work closely with long-standing meat-family owned butcheries, who source exclusively from ethical cattlemen and farmers, engaging in the most natural forms of rearing possible. Our grass-fed beef is sourced from Western Cape, Eastern Cape and Natal farms, based on the conditions of the fodder and the land. Our menu features Karoo Certified free-range Lamb, from KMOO, a collective of farmers from the Williston area in the Karoo scrubland. All our meat is dry and wet aged, either locally by suppliers or by ourselves in a temperature-controlled, dehumidified environment.