Heirloom At Cape Grace Launches First Four-Hands Dinner with Nokx Majozi

The chef behind London’s most celebrated pie room, Nokx Majozi, joins Cape Grace’s Executive Chef Wesli Jacobs for a debut four-hands dinner of five-star craft and authentic South African flavours.

Hosted at Heirloom Restaurant, Cape Grace’s flagship eatery, the experience promises a luxury celebration of women in hospitality and their contributions to the industry, bringing one of South Africa’s most influential chefs to Cape Town. Here’s everything diners need to know.

What to expect

The menu brings together Jacobs’ and Majozi’s personal tastes and styles into one cohesive tasting experience. The starters include Ujeqe, the traditional Zulu-style steamed bread from KZN, alongside corn bread for a light, slightly sweet introduction to the dinner. It continues with a classic Heirloom-style savoury seafood dish, as Saldanha Bay oysters arrive with smoked snoek mayonnaise, chakalaka purée and citrus foam, followed by rooibos-cured trout with braised leeks, finger lime, curry leaf and beurre blanc.

The main course is a flavourful, rich wagyu beef Wellington, bringing in Majozi’s childhood staples of morogo braised in garlic, onion and cultured butter, served alongside chargrilled squash for a smoky finish. Ending the night on a sweet note, guests indulge in a classic milk tart, this time reconstructed as French mille-feuille, an ode to her upbringing in South Africa and career overseas.

All courses are accompanied by local, South African wines expertly curated and paired by Cape Grace’s renowned sommelier team.

There is one dish that outlasts the evening, with Majozi having built a pie exclusively for serving at Heirloom Restaurant in the Cape Grace. On the menu from 23 August to 23 September, the treat contains South African filling within British pastry, telling its own story of her journey as a chef.

More about Majozi

A quick riser through the culinary industry, Nokx Majozi trained at the Durban University of Technology, following her father’s passion for cooking. After getting her start in Durban’s Riverside Hotel, she was recruited to cook South African food at Walt Disney World in Orlando, keeping her strong sense of traditional flavours while working overseas.

After a brief stint in Miami, she moved to London, working in many prestigious kitchens, including the five-star Brown’s Hotel, before finally settling in at the iconic Rosewood London in 2014. Since then, she has forged her own path, turning The Pie Room into an intimate private dining experience, with savoury pastries, cheeses, and wines at the forefront. Currently, she works as the chef-in-residence at Fallow, a modern British restaurant in London with over 10,000 five-star reviews on Google. The famous English journalist and food critic, Jay Rayner, named Majozi as one of his Rising Stars in 2022.

She has also made a name for herself on the broadcasting and entertainment circuit, cooking on Sunday Brunch and Saturday Kitchen with James Martin, and acting as a guest judge on MasterChef SA in Season 5. Her most recent landmark career move was to publish her debut book, The Complete South African Cookbook, filled with tons of authentic recipes, in 2026.

Reserve a seat

Heirloom’s first-ever four-hands dinner, with Majozi and Jacobs at the helm, is limited to 80 guests with only one seating time. All reservations are confirmed after paying a 50% deposit and come with a glass of Cap Classique.

Majozi’s pie is available from 23 August to 23 September 2026, while Cape Grace also hosts the Cape Town launch of The Complete South African Cookbook on Thursday, 20 August from 6pm, with canapés, drinks and a question and answer session with the author.

More information is available on Heirloom’s website.