
30 Aug Our Collaboration with The Steak Club
Anyone who’s eaten at Bo-Vine Wine & Grill House in Camps Bay will know that the steaks are high. Bovine Wine & Grill House provides the high calibre that Camps Bay is known for without the pretentious attitude that is occasionally associated with the famous strip. In essence, it’s a stunning restaurant with excellent steak and a fun atmosphere.
There is some funk in the interior, which is melancholy. With splashes of graffiti and the water as a backdrop, it’s all dark leather and whisky. Steve Maresch, Gregor Bremer, and Roy Ingle are just three guys who like good company and delicious cuisine. They are the creators of Bovine. They have built a place to honour both together. Blake’s Fine Foods had the honour of collaborating with The Steak Club CPT and Bo-Vine Grill House last month and we could not have imagined a better outcome!
The event combined a Wagyu experience sponsored by Blake’s Fine Foods and renowned Wagyu farmer Chris Purdon with a live performance by Craig Hinds from Watershed that was enjoyed by all. Wagyu smash burgers, Wagyu sirloin, and Wagyu Osso Buco were on the lunch menu and had everyone’s taste buds in awe.
Steven Maresh, the “Steak Club’s founder, provided more information about the club: “I founded the Steak Club, which went on for a few years when I lived in Joburg and ran “The Local Grill,” but it faded out when I relocated to Cape Town. Since Bovine has been here since late 2021, I figured it was time to bring back the steak club. We began in September of last year, and there has been so much excitement here. Every month, new chefs visit us to give members advice and teach guests about different steaks, their preparation, and how to recognize them.
An annual membership fee of R800 is required to join the steak club. Send an email to events@cbkitchens.co.za with your name, email address, and cell phone number. In exchange for your membership, you will receive a Welcome pack containing six Stella Artois draughts, VIP access to events that are by invitation only, monthly recipes and cut recommendations for the “Beef Box” from chefs Steven Maresch and Pete Goffe-Wood, a 20% discount on the “cut of the month” in addition to 330ml of Stella Artois, a discount at participating restaurants, and custom gifting.
Blake’s Fine Foods focuses on delectable food and the intimate moments exchanged between and during meals.
Contact us right away to learn more about our extensive line of premium meat and seafood items.