Former Safari Guide Transforms Stellenbosch Stables Into Top Ranked Global Steakhouse Using Ancient Fire Techniques

Ex-ranger Shaun Scrooby’s VUUR restaurant in Stellenbosch hits the global top 100. Explore his unique wood-fired, single-table dining experience.

By: AXL Media

Published: Apr 26, 2026, 2:33 PM EDT

Source: The information in this article was sourced from BusinessTech

The Evolution of a Wilderness Storyteller

The transition from the African bush to the fine dining circuits of Stellenbosch has culminated in international acclaim for Shaun Scrooby and his restaurant, VUUR. After spending nearly two decades as a safari guide, Scrooby repurposed an old stable at Remhoogte Wine Estate to launch a culinary venture rooted in the traditions of the wild. According to Scrooby, the fundamental element of his success is the transfer of storytelling from the safari vehicle to the dinner table. This narrative approach allows guests to engage directly with the history of the land and the people preparing their meal, creating a dining environment that prioritizes human connection over traditional commercial hospitality.

Harnessing the Elemental Power of Flame

At the heart of VUUR, which translates to fire in Afrikaans, lies a kitchen entirely devoid of modern electrical heating, relying solely on wood-fired methods. Scrooby treat's wood not merely as a fuel source but as a critical ingredient that imparts specific flavor profiles to the food. He explains that different species of wood, such as Mopane and Kameeldoring, are selected based on their density and the aromatic qualities of their coals. The cooking process is a technical progression, starting with softer woods for delicate seafood and advancing to harder, high-heat woods for the signature meat dishes that have earned the restaurant its global ranking.

A Commitment to Radical Exclusivity

In a departure from conventional restaurant business models, VUUR operates on a strictly limited basis, serving only one table per day. This deliberate restriction is designed to foster an atmosphere of intimacy and focused attention, removing the typical time pressures found in high-volume establishments. Scrooby describes the experience as akin to visiting a friend’s home, where the boundaries between the kitchen and the dining area are blurred. This model ensures that every guest receives the exclusive attention of the chef, allowing for deep dives into the origins of local ingredients sourced from nearby butchers, foragers, and farmers.