JHP offers brand management and performance training for companies and individuals – corporates, NGOs and government. In the restaurant industry JHP’s most successful brand is the award-winning JHP Gourmet Guide and its plate rating.


Welcome…to the streamlined, appetizing 2020 JHP Gourmet Guide™. May you embark on a culinary trail that will lead you into South Africa’s top restaurants, allow you to meet the chefs and share their inspiration, then return to your own kitchen to recreate their recipes that they have so generously, personally tested and shared.

The 2019 guide represented SA in the Gourmand World Cookbook Awards in the Culinary Travel / Food Tourism category, and in 2018 it received a ‘Best in the World’ award. These have enhanced the prestige and industry role that we are proud of. The guide and plate rating is respected and appreciated by the chefs, and we thank them for their support. Previous guides have showcased rated and plated restaurants; this year it is only plated restaurants and awarded chefs. This refined guide is not a directory; it is a collection of only the finest epicurean establishments rather than everyday eateries.

As owner of Jenny Handley Performance (JHP), a brand performance and management business, I have the privilege of developing diverse personal brands into world-class brands. The restaurant industry is a people-focused platform, and it is here that we have seen the greatest impact. May we continue to see it grow and flourish, says Jenny Handley, author and curator of the guide.

Rated restaurants and their recipes, with culinary escapes and updates on chefs and restaurants now appear in the quarterly, seasonal online Gourmet Guide magazine. It is yours, free to read, download, print and share.

Buy your printed guide at Woolworths, Exclusive books and participating restaurants at R299.

Creme de la creme awards - credit Keagan Petersen (1)
John Norris-Rogers, Scot Kirton, Jenny Handley and James Gaag - credit Keagan Petersen
Sharon Sheldon, Natalie Brock and Jenny Handley - credit Anne Marais
Sous chef Besele Moloi and Candice Philip of Grei - credit Keagan Petersen (1)
credit Anne Marais
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Chris Erasmus and Lee-Ann Fouché-Wessels of Foliage
Upper Bloem restaurant - credit Keagan Petersen