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CORE SUPPORTS LOCAL: INVESTING IN COMMUNITY, INDUSTRY & WELLNESS

At Core Catering Supplies, our commitment goes beyond supplying world-class hospitality products. It’s rooted in people, partnerships, and the places we serve. Across the country, our corporate-owned and franchise stores continue to invest in initiatives that uplift communities, support talent development, and promote wellness through sport and shared experiences. Here’s a look at some recent efforts that reflect the Core difference.

Head Office Leads the Way

Our Woodstock branch, home to Core Holdings’ Head Office, kicked off 2025 with purpose. During the Cape Town Cycle Tour, Africa’s biggest timed cycling event, our MD and Woodstock GM set up a water and support station in Noordhoek—offering essential refreshments like water and bananas to riders. More than just a race, the Cycle Tour celebrates health, sustainability, and community. Supporting events like this aligns with our brand’s energy, drive, and people-first values.

We also proudly sponsored new team shirts for the Enable Centre, a Cape Town-based rehabilitation facility offering physical and cognitive therapy to individuals with neurological and orthopedic conditions. Their message of thanks said it best:

“Your generosity helps us move, play, and make a difference at the Enable Centre every day.”

At Core, we know that dignity in care begins with feeling supported—sometimes, even a uniform can make all the difference.

Franchise Highlights

The Hermanus franchise once again supported the “Overberg Aspiring Chef of the Year” competition for high school learners. Organised by Kevin and Sumien Warwick, the competition gives students a platform to showcase their skills by reimagining family favourites. Our Hermanus team, alongside, Core Franchise and preferred suppliers, provided tools and prizes—reaffirming Core’s long-standing commitment to hospitality education.

Further up the coast, our Tableview & West Coast franchise sponsored the Mykonos Golf Day, a lively gathering of regional businesses and hospitality professionals. With support from LiQ-Core – featuring tastings from Wilderer Distillery and more, the event delivered great conversations, delicious drinks, and valuable industry networking.

The Core Culture of Community

Whether corporate-owned or franchise-run, every Core store is encouraged to invest in meaningful local partnerships. From sports events to chef schools, wellness programmes to charitable giving , we’re committed to backing causes that reflect our shared brand values: Integrity, Trust, Service, Accountability, Value, Energy, and Solutions (IT SAVES)

We also recognise that sponsorships and support are about relationships. They build pride, fuel connection, and strengthen our industry one experience at a time.

Let’s Do More, Together

If you’re part of an initiative that aligns with Core’s hospitality mission—whether it’s education, wellness, sustainability, or community upliftment—we’d love to hear from you. Giving back is part of who we are.

Because at Core, it’s not just about supply—it’s about support.
Enjoy the Difference.

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FEATURED CLIENT: BUSHMANSKLOOF

Cradled by the rugged Cederberg Mountains, Bushmans Kloof Wilderness Reserve & Wellness Retreat offers an utterly unique wilderness escape. As a proud part of The Red Carnation Hotel Collection, this family-owned lodge and ecological oasis spans a 7,500-hectare private reserve. Offering five-star luxury accommodation and inspired South African cuisine, memorable days at Bushmans Kloof are spent exploring wide-open plains, awe-inspiring wildlife, and pristine mountain landscapes. Discover their special world, with unique access to more than 130 ancient rock art sites, some dating back as far as 10,000 years, and the chance to experience the region’s ancient San culture alongside experienced local guides.

IMPECCABLE ATTENTION TO DETAIL

Each of their rooms, suites and private villas have been individually decorated to offer an utterly unique luxury experience in the Cederberg wilderness. In every room, and throughout the public spaces of the lodge, the bespoke collection of art, décor, antiques and heritage furniture pieces has been handpicked to celebrate the history and culture of the region. This attention to thoughtful luxury is matched by their team’s passion for gracious hospitality, delivering subtle touches and delightful surprises that combine to create an unforgettable stay.

SUSTAINABLE TOURISM

Bushmans Kloof is home to a remarkable array of cultural and natural treasures. Conserving this unique landscape, and the heritage it protects, is the bedrock of all that they do at Bushmans Kloof. Through partnerships with local and global organisations, they work tirelessly in pursuit of sustainable tourism.

DELICIOUS DINING

Inspired by local culinary traditions and our bountiful kitchen gardens, look forward to unforgettable culinary experiences at Bushmans Kloof, from fine dining in the historic Homestead to flame-grilled fare served beneath the stars.

For those seeking restoration, their award-winning Spa offers a haven of tranquillity. Whether it’s a soothing treatment inspired by ancient African rituals or simply the stillness of the wilderness around you, every experience is designed to restore balance and rejuvenate the soul.

This is a retreat into nature, a celebration of family, and a journey of unforgettable experiences.

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EARTH DAY 2025: INVESTING IN OUR PLANET

At Core Catering Supplies, we believe every choice matters—especially when it comes to sustainability.  As an importer and distributor in the hospitality supply industry, we are fully aware that our business model isn’t inherently eco-friendly. That’s why we take our responsibility seriously, choosing to work with brands that align with our values and backing that up with everyday efforts at branch level to reduce our footprint—through recycling packaging materials, consolidating deliveries, and streamlining operations wherever possible.  

This Earth Day, we’re highlighting some of our exclusive brand partners who are leading the way in sustainable design and production—brands that don’t just manufacture for the moment, but for the future.  

Steelite International is a recognised leader in sustainable ceramic tableware. Manufactured in the UK, their products are ISO 14001 certified and designed to last—complete with a lifetime edge-chip warranty. Their environmental initiatives focus on reducing water, energy, and raw material usage across all stages of production.  

HEPP, one of Germany’s most respected names in cutlery, combines precision manufacturing with sustainability commitments that include refurbishment services, local sourcing, and global standards like ISO 14001 and the UN Global Compact. Products are designed for longevity in even the most high-end hospitality environments.  

Leerdam Crisal Glass—makers of ONIS and Royal Leerdam glassware—have taken bold steps with their ESG Sustainability Update, aligning their production with the UN Sustainable Development Goals. With centuries of heritage, their modern glassware is both stylish and increasingly efficient to produce.  

Libbey Glassware, with a legacy spanning over 200 years, is designed for durability and volume, reducing the need for frequent replacements. The brand also champions recyclable packaging and environmentally-conscious operations that support circular economy principles.  

APS Buffetware is known for durable, long-lasting buffet displays. Manufactured in Germany, APS uses recycled materials as well as strong materials like polycarbonate and stainless steel, and their modular food service systems help reduce overproduction and improve presentation efficiency.  

Core’s product philosophy is simple: high quality and longevity equals less waste. Whether it’s vitrified crockery, reinforced glassware, or sustainable buffetware, our brand portfolio is intentionally curated to provide lasting value—reducing the frequency of replacements and the environmental impact of operations. Our digital catalogue and QR-access tools also help reduce the need for printed materials across the network. 

This Earth Day, we acknowledge the challenges of our industry, but remain committed to playing our part in a more responsible and sustainable hospitality future. Through the brands we champion, the partners we trust, and the practices we adopt, we strive to do better—for our clients and the planet.  

Visit a Core store or explore our online platform to learn more about the brands helping lead the way in sustainable hospitality.  

#EarthDay2025 #CoreCateringSupplies  #SustainableHospitality #GreenSupplies #HospitalityIndustry #Steelite #Crockery #HEPP #Cutlery #ONIS #Libbey #Glassware #APS #Buffetware #EnjoytheDifference #EcoFriendlyDining #HORECA #HospitalityWithPurpose

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MASTERING THE FISH BRAAI: PRO TIPS FROM DORADO TO SNOEK

Few things bring people together quite like the smell of fresh fish sizzling over open flames. The art of the fish braai—a uniquely South African take on grilling—is not just a cooking method but a culinary experience. Whether you’re running a boutique guest lodge, a bustling beachside bistro, or simply braaing at home, knowing how to prepare and serve fish to perfection is essential. Here’s how you can up your fish braai game—featuring expert tips, key tools, and product recommendations.

The Beauty of Braaied Fish

From the firm, flaky flesh of dorado to the bold, oily richness of snoek, fish brings texture, flavour, and versatility to the table. Unlike red meats, fish demands delicacy. It cooks quickly, and even minor mistakes can lead to dryness or breakage. But with the right techniques and tools, your guests will remember your fish dishes long after their plates are cleared.

Pro Tip #1: Choose the Right Fish

Not all fish are created equal when it comes to braaing. Here are some top choices:

  • Dorado (mahi-mahi) – Great for fillets, dorado holds its shape and soaks up marinades beautifully.
  • Snoek – A South African favourite. Best served basted with apricot glaze or traditional sweet-and-sour sauces.
  • Yellowtail – Meaty and perfect for grilling whole or in thick steaks.
  • Hake – Delicate and mild, ideal for wrapped or pan-based braais.

For consistency and sustainability, source your seafood from trusted suppliers—quality makes all the difference when it hits the flames.

Pro Tip #2: Master the Marinade

Hospitality chefs know that seasoning is everything. Create house marinades that complement the fish’s natural flavours. A mix of lemon juice, garlic, fresh herbs, olive oil, and a dash of chilli works wonders for dorado or yellowtail. For snoek, traditional South African apricot jam blends beautifully with vinegar and black pepper.

Insider tip: marinate for 30 minutes to an hour—no more, or the acids may start “cooking” the fish before it hits the grill.

Pro Tip #3: Equipment Matters

Your fish braai is only as good as your gear. At Core Catering Supplies, you’ll find a range of commercial-grade braais, fish grids, and heat-resistant utensils built for high-volume service. Look out for:

  • Stainless-steel fish grids – Keeps fillets intact and evenly cooked.
  • Adjustable braai stands – Let you control heat exposure.
  • Smoker boxes – Add a wood-fired aroma guests will rave about.

With professional catering tools, your braai setup becomes more efficient and guest-ready.

Pro Tip #4: Perfect the Cook

Grill fish skin-side down first—it helps hold the fillet together and adds a delicious crisp. Don’t over-flip. Let the fish cook most of the way on one side before gently turning. For whole fish, slice a few incisions along the sides to ensure even heat penetration.

Use your thermometer—an internal temp of 63°C ensures it’s cooked through but still moist.

Pro Tip #5: Presentation Seals the Deal

Serve grilled fish with grilled lemon wedges, herb butters, and seasonal sides. For an upscale touch, plate it on wooden boards or cast iron pans for that rustic-meets-luxury feel. Use garnishes like fresh dill, edible flowers, or pickled onions for vibrant colour.

Beyond the Grill: Boosting Guest Experience

Fish braais can elevate themed nights, buffet spreads, or plated menus. Consider offering live braai stations where chefs interact with guests—this adds entertainment value and showcases culinary flair. With the right setup from Core Catering Supplies, your outdoor cooking space becomes an extension of your kitchen’s excellence.

In the hospitality game, details matter. Mastering the fish braai is a skill that blends tradition, technique, and presentation—qualities that set great venues apart. With the right know-how, premium equipment from CoreCateringSupplies, and a dash of South African spirit, you can transform a simple fish dish into a signature experience.

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LIBBEY IS BACK: A LEGACY OF GLASSWARE RETURNS TO CORE

Libbey is Back - Blog Feature IMG

Libbey Glassware, a name synonymous with quality and innovation, is making a celebrated return to the South African market through Core Catering Supplies. This reintroduction not only revives a legacy but also reinforces our commitment to offering durable, high-performance glassware to the hospitality industry.

A Legacy of Strength and Craftsmanship

Founded in 1818 as the New England Glass Company, Libbey has been at the forefront of glassmaking for over 200 years. With a move to Toledo, Ohio, in 1888, the company established itself as a global leader, pioneering advancements in durability and manufacturing efficiency.

What set Libbey apart, and what still defines it today, is its extraordinary strength. When Core first introduced Libbey glassware to South Africa over 20 years ago, it came with a higher price point—not just for its premium quality, but because of the unmatched durability that allowed the brand to offer a chip warranty. To prove its resilience, we didn’t just talk about it—we demonstrated it. At trade shows and expos, Core representatives would bash Libbey glasses on tables and even stand on them to showcase their strength. The result? Wide-eyed amazement and a growing demand for one of the most durable glassware ranges on the market.

From a Tough Start to a Hospitality Favourite

Breaking into the South African market took time, but once hospitality professionals saw the value of investing in glassware that lasted longer and looked great, Libbey became one of Core’s most sought-after brands nationwide. With its chip-resistant quality, elegant designs, and long-lasting durability, it quickly won over chefs, baristas, and restaurateurs who needed reliable glassware that could withstand the demands of a fast-paced service environment.

Libbey Returns – Stronger Than Ever

Now, Libbey is back, and we are thrilled to bring this powerhouse of glassware back into the Core portfolio. Alongside our growing range of exclusive glassware, Libbey will once again be available to our customers nationwide.

Both Libbey and our expanded glassware collection will be available from April 2025—giving hospitality professionals access to the same high-performance glassware that wowed the industry all those years ago.

Stay tuned for more details as we reintroduce a true icon of durability and design!

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EASTER RECIPES WE LOVE

Get ready to treat your family and friends to delicious Easter treats. Try these great recipes that you will not only enjoy making, but also totally love eating! 

CREME EGG CHEESECAKE RECIPE

This creme egg cheesecake features a layer of caramel in the middle for added deliciousness. Top them with a combo of large and mini creme eggs, or any other Easter chocolate that you like!

INGREDIENTSFOR THE BASE

150 g chocolate digestive biscuits

75 g unsalted butter, melted

FOR THE CARAMEL LAYER

25 g unsalted butter

50 g light muscovado sugar

397 g tin carnation caramel

FOR THE CHEESECAKE LAYER

500 g cream cheese, room temperature

75 g icing sugar

200 ml double cream

TO DECORATE

1 packet mini creme eggs, halved

4 creme eggs, halved

100 g chocolate, melted

DIRECTIONS

  1. Line the base and sides of a 20.5cm round springform cake tin with baking parchment.
  2. To make the base, whiz the chocolate digestive biscuits in a food processor until they resemble breadcrumbs. Mix in melted butter then press the mixture firmly into the base of the tin with the back of a spoon. Chill.
  3. Meanwhile, make the caramel layer. In a small pan over low heat, heat the butter and muscovado sugar until the sugar has dissolved. Add the caramel and boil for 3 minutes, stirring constantly until thickened. Remove from heat, and allow to cool slightly before pouring of the biscuit base, leaving a little aside to drizzle over at the end. Spread to level and chill until set.
  4. Meanwhile, beat together the cream cheese, icing sugar, and double cream until smooth. Tip into the tin and spread to level. Chill for at least 6 hours.
  5. When ready to serve, decorate by topping with halved crème eggs and mini crème eggs, and drizzle with remaining salted caramel and melted chocolate.

HOT CROSS BUNS RECIPE

You can’t get much more classic than these hot cross buns. These rolls are filled with plump currants, warming spices, and a bit of lemon zest to brighten it all up. Complete these classic bites with a light lemon glaze.

INGREDIENTS FOR THE ROLLS

240 ml whole milk, warm

14 g packages active dry yeast

50 g caster sugar

75 g butter, melted

1 large egg yolk

1 tsp. vanilla extract

375 g plain flour, plus more for kneading

1 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

75 g dried currants, plumped in hot water then drained

1 tsp. lemon zest

Egg wash, for brushing

FOR THE GLAZE

250 g icing sugar

2 tbsp. whole milk

1/2 tsp. lemon zest

DIRECTIONS

  1. In a medium bowl, combine milk, yeast and a pinch of sugar. Let sit, without stirring, until foamy, about 20 minutes. Whisk butter, egg yolk and vanilla into the yeast mixture. In a large bowl, whisk together the flour, remaining sugar, salt, cinnamon and nutmeg. Make a well in the centre of the flour mixture and add the yeast mixture. Stir with a wooden spoon until the mixture is a thick, shaggy dough. Stir in currants.
  2. Turn the dough onto a heavily floured surface and knead until the dough is soft and elastic, 8 to 10 minutes. Shape the dough into a large ball.
  3. Grease the inside of a large bowl with butter and put the dough in the bowl. Cover with cling film and let rise at room temperature until doubled in size, about 1½ hours.
  4. When the dough is ready to form into rolls, butter a 23 x 33cm baking pan. Turn the dough onto a lightly floured surface and pat it into a large rectangle. Divide the dough into 12 portions with a sharp knife or pizza wheel.
  5. Shape each piece into a roll, tucking the edges under, and place each roll seam side-down into the butter pan. Cover with cling film and let rise in a warm place until the rolls have doubled in size, about 45 minutes.
  6. After the second rise, preheat oven to 190°C (170ºC fan). Brush tops of buns with egg wash. Bake until golden and puffy, 22 to 25 minutes.
  7. Make glaze: Whisk together icing sugar, milk, and lemon zest until smooth. Transfer to a medium resealable plastic bag and make a small cut in the corner of the bag. Pipe a thick cross shape over each bun. 
  8. Serve warm or at room temperature.

CINNABUNNIES RECIPE

Using just two ingredients, this recipe is infinitely customisable and so easy to make. Not to mention, it’s a great one for making with the kids!

INGREDIENTS

2 x packs Jus-Roll Cinnamon Swirls
18 Mini Eggs 

Runny icing

DIRECTIONS

  1. Preheat your oven to 200°C (180°C Fan). Line two large baking trays with greaseproof paper.
  2. Remove the cinnamon swirl dough from the packaging. Cut each into 6 even slices. Place 6 of them between the two trays.
  3. Taking one of the remaining slices, unroll the swirl and cut in half so you have two longer pieces. Shape these into 2 large horseshoe shapes to form the ears. Pinch the ends together and press these into the top of the cinnamon roll so that they are touching. Repeat with the remaining dough.
  4. Bake for 11-14 mins, until risen and golden brown. Meanwhile, make the icing as included in the cinnamon swirl pack instructions.
  5. Once the buns have cooled slightly, drizzle the icing over in opposite directions so you have a crosshatch effect. Add 3 mini eggs to each, 2 for eyes and 1 for a nose. These are best eaten on the day they are made.
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FEATURED CLIENT: CELLARS HOHENORT

Part of The Liz McGrath Collection, the 5-star Cellars-Hohenort Hotel & Spa is situated in what is known as “Cape Town’s Vineyard” – the historical Constantia Valley. This proud member of Small Luxury Hotels of the World and Traveller Made boasts 51 elegant guest rooms and suites with breath-taking views of South Africa’s iconic Table Mountain range and the property’s extraordinary gardens. Offering guests an experience beyond expectation, here luxury accommodation options abound, culinary journeys are crafted and memorable moments shine through. 

The on-site restaurant, The Conservatory, takes guests on an unforgettable culinary journey. Guests can expect an eclectic, light and abundant menu, featuring uncomplicated yet perfectly executed food served in the most idyllic garden setting. The magnificent camphor trees and gardens are reflected in beautifully whimsical decor created by HotCocoa Interiors & Design. It’s richly layered, from delicately leafy branches and skies painted across the ceilings to deep greens and botanical prints in the upholstery, and a riot of indoor plants.

Romantic Honeymooners can enjoy the luxurious amenities that The Cellars-Hohenhort Hotel & Spa has to offer after an amble or a relaxing wine-tasting experience at one of the local wine farms. Their Fresh Wellness Spa offers couples massages in a tranquil haven nestled amongst the oak trees. Therapists soothe and melt the tension and stress of the day away recommending the Spa’s wonderful Five Senses Signature Massage.

The impeccable taste and razor-sharp eye of the late Liz McGrath, the original owner, is still in evidence. More old-school than modern, the country house style of decoration is constantly being refreshed and updated, but remains true to the heritage and patina of the historic property.

Indulge in a High Tea experience where every bite is a journey of flavours and textures. Savour a selection of refined savoury treats such as pulled lamb cannoli with sundried tomato and feta, a garden pea & mint tart with prosciutto crisp, or the classic coronation chicken with fresh cilantro.

Sweet creations include raspberry and pistachio swiss roll, lemon meringue choux, and the exquisite hibiscus & rose cheesecake. Of course, no high tea is complete without our traditional Baked Scones, served with whipped butter, strawberry jam, and chantilly cream.

This is a sophisticated country house hotel that is well loved by locals and tourists alike. You could call it the best of both worlds—halfway between the city’s main tourist attractions and the natural splendour of the southern reaches of the Cape Peninsula. By far one of the top hotels in South Africa and the world.

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COCKTAIL INSPIRATIONS

We’ve rounded up our four favourite cocktail recipes from our leading global brand, ONIS GLASSWARE’s Instagram page. It’s all about extraordinary flavours, daring to be different and perfect presentation. Take some inspiration, you may even consider adding to your cocktail menu.

BUBBLES IN TROUBLE

‘Bubbles in Trouble’ by @alon_zohar
– Tequila
– Peach & Persimmon
– Ginger Honey Water
– Fake Lime
– Vegan Foam

Perfectly served in the Glitch! Cheers!

PENICILLIN COCKTAIL

Sour, a Penicillin Cocktail by @itsadrink!
– 60 ml Blended Scotch
– 20 ml Lemon Juice
– 10 ml Ginger Syrup
– 10 ml Honey Syrup
– 10 ml Islay Scotch

Add all ingredients except the Islay whisky to the shaker and shake over ice. Strain into a double old fashioned glass over ice. Carefully float with the Islay whisky and garnish with candied ginger.

POLLY’S PUNCH

A simple design with a touch of elegance that shines even more when you pour in such beautiful cocktail creation, by @mix.mann.

Try it and enjoy!


POLLY’S PUNCH
50ml #Doorlys 14 year old rum
25ml #DoorlysRum 3 year old rum
50ml Fresh Pineapple Juice
25ml Fresh squeezed orange juice
5ml Fresh Lime Juice
5ml #Monin Grenadine

A LITTLE DREAM

This exquisite design glass gets even more unique with this amazing cocktail preparation
made by @serverdbysoberon.

A LITTLE DREAM

– 45ml Marismeño Fino Sherry (gifted)
– 15ml Pineapple Rum
– 15ml St Germain Liqueur
– 10ml Ginger Syrup
– 22,5ml Lime Juice
– Mist of Absinthe

Shake all but Absinthe with crushed ice / Dump in glass / Add more ice / Garnish /Mist Absinthe right before serving.

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A UNIQUE CULINARY EXPERIENCE

Client Feature

This is Cape Town’s premier and thrilling new dinner experience! Embark on a culinary journey aboard a luxury double-decker restaurant bus, where guests are treated to the city’s most incredible 4 and 6-course meals crafted by award-winning chefs. Paired with the finest award-winning Cape wines, your senses will be delighted as you indulge in this bus Cuisine adventure, all while savouring the breathtaking views of the most beautiful city in the world.

Launched in November 2024 by seasoned hospitality entrepreneurs Janse de Villiers and Jonathan Faurie, Bus Cuisine has proved to be immensely popular with locals and tourists alike. The dedicated and expertly trained staff leave no detail overlooked, ensuring that every moment of your journey is nothing short of unforgettable. Each table, adorned with wooden accents and plush seating, is carefully designed to provide both comfort and safety. Custom glass holders are included to prevent any spills as guests enjoy their meal on the move. With a menu featuring local flavours and dishes prepared by award-winning chefs, every bite is a celebration of South African culinary excellence.

Bus Cuisine brings together the very best of Cape Town — world-class cuisine, exceptional wines, and some of the most awe-inspiring views in the world. It is a fantastic and unusual idea and we wish them many more years of success ahead!

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RANDBURG OPEN DAY: A CELEBRATION OF HOSPITALITY & COMMUNITY

Bridge on Bond Centre in Randburg came alive on 19 March 2025 as Core Catering Supplies hosted an exclusive Open Day, welcoming industry professionals, suppliers, and long-standing clients to experience the best in hospitality solutions. Despite challenges caused by the Ekurhuleni Metro Police strike, the event was a resounding success, filled with live demonstrations, networking, and plenty of great food and drinks.

Randburg is home to one of Core Catering Supplies’ flagship corporate branches, serving the greater Johannesburg hospitality and catering industry for nearly two decades. The past 2 years have been under the leadership of General Manager Antony Greene, the branch has recently welcomed four sales new team members, making this event the perfect opportunity to introduce them to the industry and immerse them in Core’s culture of service, expertise, and innovation.

As always, Core’s mission is to support hospitality professionals by providing top-tier products, fostering connections, and helping businesses grow. This Open Day was not just about showcasing products – it was about building relationships, supporting local suppliers, and celebrating the industry as a whole.

Live Demos & Supplier Highlights

Guests were treated to live cooking demonstrations, testing, and exclusive tastings from some of Core’s most valued partners:

  • The Tramontina team grilled up premium picanha, paired with refreshing Caipirinhas, showcasing their high-performance cookware and boasting a freshly stocked section of the shop.
  • The BCE  team were out in full force and demonstrated a selection of equipment including; ovens, coffee machine, waffle maker and tableware proving why they remain a leader in commercial catering equipment.
  • Stefanie and the Socks team seamlessly worked alongside Mia from Delta Distillery creating an impressive mixology showcase, featuring a selection of handcrafted cocktails, mocktails and yummy milkshakes, bringing South Africa’s finest cocktail syrups into the mix, demonstrating how local ingredients can elevate any bar program.

Steytton Wines and Wilderer Distillery provided tastings of their award-winning blends, available exclusively through LiQ-Core Woodstock.

A Space for Innovation & Collaboration

The Randburg showroom and retail space has undergone a major transformation, making it more immersive and interactive than ever before.

Guests were invited to Experience the new-look showroom—a fresh, modern space designed for inspiration and be served at Core’s newly branded mobile bar, a perfect addition for events, activations, and special functions. Core is open to collaborations, so if you’d like to partner with us, let’s talk!

Giving Back & Supporting Industry Growth

Core Catering Supplies is built on partnerships—not just with top global brands, but with local businesses, artisans, and rising entrepreneurs.

One highlight of the event was Core’s sponsor of a Marola blender to Mia from Delta Distillery, supporting her to demonstrate high-quality equipment to clients. Another familiar face, Saskia from Saskia Interiors, joined in, bringing her design expertise and signature energy—a long-standing Core partner whose vision has helped shape many of our showroom aesthetics and retail spaces.

These collaborations reflect Core’s deep-rooted belief that supporting local businesses and fostering industry connections is just as important as working with international brands.

Exclusive Brands & Hospitality Solutions

Core Catering Supplies Randburg continues to provide top-tier products from local and globally trusted brands, including:

  • Marola – Elegant, durable hospitality essentials, blending affordability with quality for high-volume use.
  • Steelite International – Award-winning ceramic tableware, recognized for sustainability, durability, and timeless design, backed by a lifetime edge-chip warranty.
  • FuchsThaler Cutlery – Core’s in-house cutlery range, offering cost-effective, stylish, and durable solutions for everyday hospitality needs.
  • HEPP Cutlery – Luxury German cutlery, known for precision craftsmanship, sustainable production, and fine dining appeal.
  • Leerdam Crisal Glass – Featuring both ONIS and Royal Leerdam, this high-clarity European glassware combines innovative design with classic elegance, perfect for bars and restaurants.
  • Libbey Glassware – A bold and durable drinkware brand with over 200 years of innovation, built for high-volume hospitality environments.
  • APS Buffetware – Stylish, modular, and functional buffet displays, setting the benchmark for contemporary food presentation.

More Events to Come!

This Randburg Open Day was just the beginning. Core Catering Supplies will continue to host events across the country, bringing together industry professionals, innovative products, and global hospitality trends.

Connect with us on Facebook | Instagram | LinkedIn to Stay tuned for upcoming industry events & exclusive promotions!

#CoreCateringSuppliesRandburg #ShowroomOpenDay #HospitalitySupplies #CateringEquipment #SouthAfricanHospitality #RandburgHospitality #CoreFranchise #SouthAfrica #BCE #PrefferedSupplier #LaMotte #Steytton #LiQCore #APSBuffetware #ONISGlassware #HEPPCutlery  #ExclusiveBrand #SouthernAfricanDistribution #TeamSpirit

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THE JEWEL OF HERMANUS

Featured Client

On the very edge of the bay and only a few metres away from Hermanus’s historic old harbour, Burgundy is one of South Africa’s most loved restaurants. The family-friendly restaurant is a long-standing gathering spot that has always been a firm favourite with locals and visitors to the seaside town. 

The restaurant embraces the best local produce that the fisherman’s village of Hermanus has to offer. Patrons can expect the freshest daily catch dished up and served in style at this charming eatery. Patrons can really just sit back and soak up the sites and sounds of the village while taking a meal, be it breakfast, lunch or dinner. 

Burgundy is focused on presenting the freshest catch of the day. Expect cuisine that is rich in texture, colour and flavour. Other menu items include meat dishes as well as lighter options such as cakes served with aromatic coffee. The freshly baked bread will be hard to resist, no matter the time of day. 

The restaurant also has a wine list that reflects the wines of the Overberg region. Wine lovers will not be disappointed with choice for the perfect accompaniment with a main meal.

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