Stellenbosch chef DAVID HIGGS walked away from this year's Eat Out Awards not only as Chef of the Year 2010, but with two more of the industry's most covetable awards under his belt.

We found out how his Rust en Vrede restaurant, housed in the original cellar of the wine farm – a converted National Monument – got it so right

It seems that dashing David Higgs is the master of hat-tricks.

At the recent illustrious Eat Out Awards ceremony, held at the Westin Grand Hotel in Cape Town, David earned the holy trinity of culinary titles, namely Service Excellence (his second one), Restaurant of the Year and Chef of the Year.

So, what's the secret?

According to David, a personal touch is key. "We spend a lot of time talking to our diners," he explains.

"Restaurants are about relationships. Yes, they're about food and wine, but if a guy walks in and you remember his name and ask about his family, he's going to be back."

A strong team is another vital ingredient, he continues. "There are only four of us in the kitchen, so if one person is missing, we all feel it," he says.

"I'd also be completely lost without Neil, who is the sommelier, but helps to make sure that all goes smoothly on the floor."

It also doesn't hurt that the restaurant (pictured right) is located in one of the most picturesque settings in Stellenbosch, overlooking an expansive, oak-shaded lawn, sprawling vineyards and a mountainous backdrop.

"It's a very relaxed environment," says David. "The owner lives next door and walks past every morning, reminding us whenever we need to mow the lawn…"

And then, of course, there's the exquisite food. As TASTE Food editor and Eat Out editor and judge Abigail Donnelly rightly says,

"The dishes are perfectly executed and boast carefully selected, high-quality ingredients. It makes for a show-stopping affair."

David’s innovative, earthy creations, all begging to be sampled, include chorizo-wrapped suckling pig with celeriac couscous and white asparagus salad, and springbok loin with pickled nectarines, Earl Grey gel, warm shiitake and fois gras.

Setting, service and sumptuous food? Now that's what you call award-winning stuff.

Read more about David and the restaurant in the new issue of Eat Out, on sale now, or visit www.eatout.co.za.

Find Rust en Vrede at Annandale Road, Stellenbosch; tel: (021) 881-3881; www.rustenvrede.com