Culinary Artist, Wesley Kurt Peters is the new addition to the Granny Mouse Country House & Spa “Mouse House” family.

Peters, originally from Cape Town, received his training through the Cape Peninsula University of Technology in hospitality management & professional cookery and took a German language course where he completed his studies. Thereafter, he also completed a number of short courses which included that of wines of the world, food and wine pairing.

“I consider myself to be adaptable, able to work well under pressure and always strive to push beyond my best,” Peter says.

In 2004, Peters began his working culinary journey at the Cullinan Hotel, a four-star deluxe 140 seater restaurant, after which he spread his wings and headed across the ocean to the Argeonaige Hotel in the Scottish highlands in his new position of commis chef.  After a six month stint there, he began working at the Wessex Hotel in Bournemouth in the UK, a hotel that caters up to 1 000 diners as a chef de partie (also known as station or line chef).

Cape Town then came a calling in 2007, and Peters returned to home shores to take up the position as sous chef at Zevenwacht Manor House restaurant, best known for serving global contemporary cuisine.

Peters then headed to the New Tulbach Hotel as head chef for the local CBD hotel, after which he was awarded the position of group executive chef for Brandstone SA, a brand management company operating four restaurants in the group situated in Cape Town, Port Elizabeth and Durban.

Zevenwacht Wine Estate then requested his return to the estate as head chef, being responsible for all departments from banqueting, conferencing, the al a carte restaurant as well as arranging picnic menus for guests and overseeing the Mangwanani Spa menu.

His accomplishments are impressive, having been ranked top 10 in the country for the Sunday Times Chef of the Year in 2007, and he’s been featured in the Wine Magazine, has participated in live food demonstrations at the reputable Good Food and Wine Show, as well as being a chef judge. In 2019, he was inducted into the Chaine de Rotisseurs, Unilever Chef of the Year regional finalist and has authored a whisky pairing book for Pernod Ricard SA.

When Peters is not hard at work in the kitchen, you will find him out on a golf course or at home relaxing listening to music.

GRANNY MOUSE’S BISTRO NEW CHEF LAUNCHES EXCITING MENU AT THE BISTRO!

The Granny Mouse Country House & Spa, new master culinary artist, Wesley Kurt Peters introduces an updated bistro menu which is sure to engage and delight even the most discerning palate.

The splendid a la Carte menu covers every food fantasy; with its mouth-watering dishes giving Peter’s the opportunity to “flex his culinary muscle”!

Starters include:

whipped brie salad (V), with carmelized pear, apple spheres, strawberry consommé, micro and rocket salad with homemade white truffle oilmarinated beef and miso aubergine salad, with miso yaki grilled aubergine, scorched baby corn, slow roasted tomato, baby spinach, Thai inspired dressing and parmesan shavingsmarinated skewer of chicken with grilled cayenne pineapple mango salsa with a dressed infused micro saladthe slider, flame grilled pure ground beef or chicken breast fillet patty, homemade brioche cocktail roll and shaved baby potato crisps as well as the duck liver parfait, with cranberry Szechuan chutney with homemade melba toast.

Mains feature a selection of burgers all served with a choice of chips or salad and include BBQ burger ground beef, chicken or vegan; naked burger (plain and simple with no frills no garnish, just the bun, the patty and yummy roasted garlic aioli; bacon chilli cheese burger featuring jalapeno; the SG Burger featuring sliced marinated beef fillet, homemade bun, bacon jam and smoked mozzarella cheese topped with tempura onion rings.

The Meaty menu all served with a choice of fried potato chips or roasted vegetables showcases fillet mignon, belly of pork, lamb saddle and smoked pork loin ribs. If you a white meat lover, try the catch of the day which is pan seared and oven baked with smoked tomato and white bean cassoulet, caper popcorn and infused olive oil or you can have the galantine of chicken, boneless chicken roulade, forgotten rainbow carrots, stuffing and jus gras.

A huge variety of plated mains includes:

mushroom risotto (V) served with mushroom 3 ways, parmesan shatter and white truffle oilhomemade gnocchi (V), filled with butternut and sweet potato fondant, parmesan shavings, crispy sage with white truffle oilbutternut and feta ravioli, hand crafted ravioli filled with butternut and feta mousse, Napoli sauce and parmesan shavingscurry of the week served with cucumber raita, banana yoghurt, sambals and homemade roticitrus and pesto pasta (V) - penne dressed with a homemade basil pesto, freshly grated citrus zest, parmesan shavings and roasted pine nuts and spaghetti and meat balls, hand craft meat balls, Napoli sauce, fresh basil and parmesan shavings.

There are additional sides and extra sauces should you wish to add to these delicious meal options.

To wrap up these culinary delights and should you still have room in your belly you have to try the dessert options, from crème Brule; summer pavlova, salted pear tart-tatin; local cheese board selection, the mouse pie (a decadent sweet treat), trio of homemade alcoholic ice cream or the trio of homemade sorbet.

Make your reservation today by emailing Granny Mouse Country House & Spa on This email address is being protected from spambots. You need JavaScript enabled to view it. or contact them on 033 234 4071.

Note:  All dishes may have allergens and traces of nuts. Sharing plates are charged at additional R75 per person. Terms and conditions apply to the menu and any specials. Prices may change at short notice and or without notice.