A good description of the menus at The Silo – and also of the lady who has been instrumental in creating them, Executive Chef Veronica Canha-Hibbert.

Veronica has been cooking almost since before she could walk – she has quite literally spent her life in various kitchens, beginning with her Mom’s, and now the gleaming modern kitchen at The Silo. We couldn’t be happier to have her on our team, and in this blog, we’ll tell you why.

For Veronica, cooking has always been a collaborative effort. Her earliest kitchen memories are of helping her Mom – partly out of interest, and partly because it was a great excuse for some quality mother and daughter time.

Her cooking skills helped Veronica broaden her horizons, with success in national competitions offering her a route out of the small South African town where she grew up. Her curiosity about the world and her insistence on creating dishes that balance freshness, flavour and texture have opened many doors for Veronica since she started cooking professionally in 1999.

Delivering a great food experience at The Silo
Veronica is always mindful of the fact that guests at The Silo have entrusted her with their special occasions – the birthdays, anniversaries and meet-ups that make life so much more enjoyable. She explains that the food experience is more than just sustenance; it’s about people and special memories, and the role of a chef is to add to that, and not distract from it.

When it comes to the crunch
One last word from Veronica about her secret weapons: “I like adding granolas to main course dishes as a garnish and using dessert techniques in a savoury way – it’s a quirk not a gimmick.”