Guyall’s Kitchen




Guyall’s Kitchen carefully curate collections of appetizing dishes made from the finest home-grown produce and seasonal ingredients. Inspired by (but not limited to) authentically South African flavours, Guyall’s Kitchen create charming plates for special events, with a particular talent for wedding ceremonies and receptions as well as being able to cater for pre or post wedding get togethers.

They’ve made their niche in the food world by tailoring their menus to meet every client’s theme, budget, hopes, dreams, cravings and more. They’ll go above and beyond to liaise with only the best-of-the-best suppliers across the Western Cape to ensure that your guests remember the day as long as you do.

Guyall’s Kitchen are persistently committed to serving preservative-free dishes. They excel at custom-designing menus for anything from 10 – 200 guests and nothing is ever too much.

Cooked and conceptualized by Guy and Lyall, Guyall’s Kitchen has achieved their lifelong dream of creating a one-of-a-kind service specializing in bespoke wedding feasts!

Lyall from Guyall’s Kitchen

After having completed her culinary diploma Lyall did an internship in a top Cape Town restaurant and later gained international cooking exposure in London working at a popular deli in the magnificent Notting Hill as well as learning the ropes of running a high volume restaurant in Covent Garden. After returning to South Africa she worked at a prestigious law firm and gained invaluable business savvy. Her passion for the restaurant industry called her name, and she soon took a deep-dive into the administration and customer service at Cape Town’s iconic Café Caprice as operations manager. Her next career adventure took her down the road of entrepreneurship, as she started her own company consulting to top food establishments in and around Cape Town. But, as both the business grew, Lyall decided to truly follow her heart, and Guyall’s Kitchen was born.

Guy from Guyall’s Kitchen & Deli

Guy’s enthusiasm for good food began at an early age when he sat at the kitchen table with his mother baking cakes. So, it was a natural progression that, as soon as he could, he started working in restaurants. Guy attended Silwood Kitchen, South Africa’s most esteemed cookery school, and the two were a match made in heaven. It was here that he learned to perfect his skills and was given the tools and experience to turn his passion for hospitality and impeccable cuisine into something more.

He studied under Luke Dale-Roberts and Scot Kirton at La Colombe, Michael Broughton at Terrior, Gordan Ramsey at Maze, and was private chef to hotel mogul, Sol Kerzner, before taking a post as Head Chef at Cape Town’s famous, Café Caprice. Yet, the yearning to put his own mark on things took over and he created a company of his own mastering food at many functions and events. But, after meeting the love of his life, Lyall, he realised that there truly is no place like home, and Guyall’s Kitchen became his biggest dedication.

Sound too good to be true? Well, why not let your taste buds do the talking?

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