JHP offers brand management and performance training for companies and individuals – corporates, NGOs and government. Satisfied clients include Stor-Age, HPCA (Hospice Palliative Care Association), The Laser Group, Entilini, eThekwini Municipality and Swiss Re.

Restaurant and menu consulting, brand and staff training for numerous clients that include Ellerman House, Belgian Beer Company, La Petite Ferme and Relais & Châteaux. Welcome JHP’s most successful brand, the award-winning JHP Gourmet Guide and its plate rating.


Welcome to the JHP Gourmet Guide™ website with its unique plating rating. In 2018 the printed guide won a ‘Best in the World’ award at the international Gourmand World Cookbook Awards. For the 2019 guide we have partnered with Dineplan the preferred restaurant booking app, to give our audience more accessibility and, with KitchenAid, launched the first Haute Performance Awards. We are proud to reignite our association with and support from Swiss International Air Lines and Mervyn Gers Ceramics, who so generously reward our talented chefs.

Fine dining has never been more exciting, the trend towards more experiential, relaxed dining, yet still using the finest of ingredients, is here to stay. The advent of theatre in a restaurant is on the increase, perhaps to compensate for the lives we lead, which are high on technology, but low on tactile experiences. Chefs are having fun in a gruelling, demanding industry. We are too.


Our team researches what the world wants in terms of a restaurant experience, not just the cuisine, and we benchmark our stellar restaurants in South Africa against those at the top of their game across the globe. Chefs from all over the world are coming to experience our cuisine, with good reason. In an age when many food lovers consider themselves restaurant reviewers, we have worked hard at putting together a team of trusted professionals who have relevant qualifications, expertise and instinct, but, most importantly, credibility and impartiality. The guide does not feature advertisements from restaurants or hotels to ensure neutrality. Our reviewers have always been anonymous and will remain so – except for the final review which is announced, and hosted by the chef and restaurant. This provides the opportunity for interaction with the chef, interviewing them about their ethos, trying the dishes that they believe best reflect their talent and personality, and in many cases, experiencing a tour of the kitchen. All restaurants are therefore given the same chance to excel. Apples are compared with apples, not oranges.

The guide is designed to whet the appetite of the discerning restaurant-goer and gourmet, and to reward and showcase top chefs in our country. We realise that whilst there is something for everyone, not all appreciate the intricacies of fine dining; equally, what one diner loves, another may loathe. As a result, we have endeavoured to highlight only the cream of the crop – 25 plated restaurants plus five awarded chefs selected from the 50 rated restaurants.


To update the annual printed guide and to take you along with us as we journey around SA, meeting chefs and reviewing restaurants, we launched an exciting, seasonal online magazine. The Gourmet Guide magazine is filled with updated reviews, recipes and travel features, free for you to read, download or print.

Enjoy the journey as we guide you from one delicious destination to another.

JHP Gourmet Guide
Swiss International Air Line
Bertus Basson
One & only Hotel
1 Adriaan Maree of Fermier, Fabio Daniel of Rust en Vrede, Greg Czarnecki of The Restaurant at Waterkloof, Chantel Dartnall of Restaurant Mosaic
La Colombe
Johannesburg restaurant