Cork-based chef cooked for Mandela and met stars

IT’S not often you get to rub shoulders with a man who has rubbed shoulders with presidents, royalty, heads of government, and famous models and singers.

Brett Ladds has experienced all that and much more besides. “I actually saw presidents, kings, queens and celebrities in their pyjamas!” says the 51-year-old executive chef of the Celtic Ross Hotel, Rosscarbery.

In his role as executive chef of the South African government from 1994 to 2000, Brett served up food for Presidents Nelson Mandela and Thabo Mbeki.

“Nelson Mandela treated me like family, and he welcomed me into his home with open arms,” says Brett.

Adored around the world for his commitment to peace, negotiation and reconciliation, Mandela, who died in 2013, remains a symbol of the global fight against apartheid.

“I managed the presidential guesthouse,” says South African Brett, who now has two sons and is married to a Meath woman, Rebecca.

I cooked daily for President Mandea and his guests and catered for 54 state banquets. I knew exactly how he liked to drink his rooibos tea!

What was Mandela’s favourite dish?

“Lamb chops!” says Brett, who adds that the great man referred to him as ‘my son’.

Who was Brett’s favourite person he met at the presidential guesthouse in Pretoria?

“Prince Charles was very nice,” he says. “Queen Elizabeth had previously been a guest. She was very gracious.

“When Prince Charles arrived for a state visit, he called me aside and thanked me for looking after his mother so well, and that she sends her best regards,” says Brett.

He even had a late-night drink with the now King of England.

“His first aide knocked on my bedroom door and said, ‘Prince Charles wants to see you’. I remember I was in my t-shirt and rugby shorts, and I asked the aide ‘should I get dressed?’ The aide said ‘No, come as you are’.

When I snuck out the back to Prince Charles’ private quarters, he produced a bottle of whisky, and was curious, asking questions. He asked me all about Nelson Mandela.

There wasn’t a stiff upper lip in sight.

“Prince Charles has great humour and wit,” says Brett. “We had a great conversation and a good laugh. He is very charming.

Brett recalls encountering other memorable people at the guesthouse.

“Quincy Jones (U.S record producer) was awesome, he loved to hear stories about the beautiful country. He serenaded me after I cooked for him.”

Brett, whose dad loved to cook, began working life as a waiter, and was invited to join restaurant staff.

“It was 1994 and the black boycott of businesses. There were no kitchen staff available. I decided to give it a go.”

He was young and impressionable.

“I was 19 and felt very comfortable in the kitchen where I spent a year.”

Word soon spread about Brett’s exceptional culinary skills.

“Michelle Christians, who was ex-executive chef for the government, got in contact with me and asked me if I’d be interested in cooking at the presential guesthouse for Nelson Mandela and visiting dignitaries,” says Brett.

Driving through the palatial gates to the impressive stately guesthouse, he thought he had landed a starring role in the movies.

“The amazing drive into the guesthouse was lined either side by security people and the army,” says Brett. “The men saluted our car as it drove up the drive.

It was like being in the movies. The front door opened, and I was introduced to security.

Brett felt at home right away.

“I cooked in a suit!” he says.

He wore many hats.

“I acted as the PRO person and the manager of the presidential guesthouse. I’d get a schedule of who was coming and worked things out from A to Z. A state visit could last for five days, and I worked 18 hours a day. I was the first face visitors would see.”

Brett is a people person.

“I grew up on the mines,” he says. “Most of my friends were black. We shared wit, humour, and a good laugh.”

It was no laughing matter when supermodel Naomi Campbell arrived at the presidential guesthouse. Brett recalls she was terse and dismissive of him. Mandela appeared to notice this and Brett says: “For the rest of Naomi Campbell’s stay, I was treated like a celebrity!

I found his kind nature and outlook to be inspiring. Nelson Mandela saw everyone for exactly who and what they were. He imparted a lot of wisdom to me.

“He took everybody as unique and special, so I hope that I’ve taken that along with me and tried to treat people half as good as he treated everybody.”

The South African president treated Brett to an introduction to his idol, Michael Jackson.

“I cried when I met Michael Jackson,” says Brett. “I was overwhelmed being in his presence.

“I remember he lifted up the veil he was wearing over his face. He had a very squeaky voice!”

After resigning his post with Mandela in 2000, Brett went into the restaurant business. It was a world he knew well, but one he didn’t want to become his only calling his life.

West Cork and a new family beckoned.

“After being robbed three times, I decided to hand back my premises to the landlord,” says Brett. “My sons and I intended travelling to the UK and see the palace where Prince Charles lived.”

Travelling via Dublin, Brett met the love of his life, Rebecca, in Temple Bar. The couple, both in the hospitality business, clicked.

“We both liked each other straight away,” says Rebecca.

They wed and are living happily ever after in scenic West Cork.

“We live in an idyllic cottage seven minutes from the Celtic Ross Hotel where I work,” says Brett.

He has a new family now.

“The Wycherley family who own the hotel are wonderful,” says Brett. “Neil, the general manger, is just great. At my interview for the job, he treated me like a long- lost friend.”

West Cork hospitality is alive and well.

“When our camper van got stuck in the mud in the drive-way, a local farmer came along with his kids in the car,” says Brett. “He couldn’t leave the kids in the car alone to help us, so he called another farmer who pulled the camper out with his tractor. Where else would you get it?”

Brett now rustles up sumptuous dinner with a French/Italian flavour in the beautiful surroundings of the Celtic Ross Hotel.?

“I use 13 sauces in my cooking,” he says. 

I source all my ingredients locally. West Cork produce is the best.

He and Rebecca are locals now, who eat locally and enjoy hiking in the scenic beauty of West Cork.

“We want to try everything,” says Brett. “The beautiful beaches, the local pizza parlours, the local pubs.”

It’s not all moonlight and roses.

“I have to wash the windows on my day off!” says Brett, adding: “We live in a bubble that we don’t want to burst. The people here are so friendly and the environment is gorgeous.

“Everyone is so welcoming. I’m in heaven.”

A RECIPE FROM BRETT

State Banquet Beef Wellington

Ingredients

Allshire fillet of beef trimmed, about 1.2kg

250 gram button mushrooms

300 grams baby leaf spinach

½ cup extra virgin olive oil

50g butter

3 tbs good Dijon mustard

500 grams puff pastry

2 egg yolks, beaten with 1 tsp water

2 tablespoons corn flour

Method

• Heat your olive oil till it starts smoking.
• Salt & pepper beef fillet: Sear fillet till it looks a bit charred on the outside. Set aside and allow to cool.
• Place spinach in hot water for a few minutes, remove and allow to cool and drain in a colander.
• Fry mushrooms till soft with the butter, drain in a colander.
• Please ensure the beef, mushroom & spinach is all cold.
• Roll the pastry sheet out.
• Dust with corn flour (this is a trick).
• Take the cold fillet and coat with the Dijon mustard.
• Encase with mushrooms.
• Then wrap with spinach.
• Take pastry and cover encased fillet with the corn flour on the inside.
• Wrap the fillet tight and ensure there are no bubbles and ends are sealed.
• Coat with the egg.
• Place on greased tray, cook in pre- heated oven at 180 degrees for about 30 minutes, you would like the pastry to be brown and crispy.
• Once cooked, allow to rest for 5 minutes, cut to size and enjoy