The National in Parktown North, Joburg, is no longer. But loyal fans need not despair, because its replacement is still a James Diack creation.
Named after his grandfathers, Douglas + Hale marks the chef’s entry into the wine bar space, with a simple menu of signature provenance-inspired food to match, all sourced from his family’s Brightside farm in the Magaliesberg.
He tells us more.
What was the reason for replacing The National with Douglas + Hale?
The National opened three years ago, which is a really good run for a Joburg restaurant. I’ve had the idea for a wine bar in my head for a while – I originally studied viticulture, so I have a passion for wine, and now seemed as good a time as any.
We’d planned a refresh for The National, but I decided to make a complete change instead, and I’m really pleased with the result.
What’s your overall vision for it?
To create a small, simple space where people can come and enjoy a great glass of wine, or a phenomenal cocktail, in beautiful surroundings. The delicious provenance-inspired food is a bonus.