The Kudu Collective
Following the success of Kudu, including a Bib Gourmand awarded by Michelin, the couple addressed the necessity of having a place to enjoy pre or post-dinner drinks by opening their own cocktail bar, Smokey Kudu.
It is more overtly South African than its older sibling, with cocktail creations that use ingredients such as rooibos, Amarula, and South African brandy. A “sexier version” of Kudu, its central horseshoe bar is set against a large antique mirror, with green velvet booths and red marble-topped tables.
Little Kudu will be more informal. There will be bar stools or high tops of four, which are designed to be shared, as well as floor tiles instead of Kudu’s parquet flooring. It is meant to complement Kudu as a place to enjoy wine and snacks.
A great marriage of talents
Amy Corbin, daughter to Chris Corbin who is one half of the hugely successful restaurant group Corbin & King, met Patrick Williams, Kudu’s South African-born executive chef at a family meal. She had spent some time in New York studying interior design but had considered moving into the hospitality industry when she met Williams.
Creating a sense of community
The duo wanted to make sure they can be present in all of their venues every day, so you will find them located no more than 50 meters from each other. Because people feel valued when they see the owners present, it creates more of a sense of community.
Keep your eyes peeled for Little Kudu opening next month, and in the meantime head on over to one of the Kudu Collective’s other two venues.