Richard Scott Blog - 13 October 2024

I am not going to bore you with Admin Monday.

Enjoying our own Sunset on Sunday Evening.

Mandy enjoying the sun as well.

Soaking up the sun and playing cards on Sunday.

Tuesday I went into town with Joanne. After dropping her off I sat at Shift Coffee shop for an hour directing the staff for the day.

I made arrangements with Jide in London, as I was picking him up at the One and Only and taking him home for a studio tour.

I met Jide in London last month when he came to Auto Vivendi to pick up a car and see my exhibition.

He said then that he would visit me in Cape Town.

Share your knowledge.

Meet Jide.

After all that I got back and we have decided to create individual Google Doc catalogues for all the art in the studio, so everyone was present to help, in studio.

A collector sent us a pic of a work installed.

Wednesday morning, I worked on the big 5 bronzes. I  creast them in a vector-based software package. I then export them as SVG files and send them to Richie to 3D print. The 3D prints then go to Ruan at the Foundry for him to do his thing.

Angelique popped in and we caught up with workflow. Lots on the plate. From charity’s to Plett pop-up to talks at Steyn City to cushion cover orders.

We had to leave at 9.45am as we had an appointment with wine maker Paul Gerber at Colmant in Franschhoek to talk about a collaboration with their famous cap classic. Champagne basically.

Paul treated us to a nice bottle of his best bubbly, and we agreed to some dates.

News to follow.

Meet the team and Colmant, the famous Paul Gerber and his assistant Kalissa de Kok.

Zoom Zoom.

Franschoek is a beautiful part of the world.

My fav of all time.

After Franschhoek Angelique dropped me back home and I went down to the studio to finish the new gold spay series.

Joanne came home and we tucked into the leftovers from the week. I dibb's the chicken soup I made Sunday. It was the best ever made. Everyone agreed.

Thursday I got stuck into cataloguing the academic works I have done over the past 20 years. I actuality did not realise how many I have done. By academic, I mean artworks that are a little bit left field from my colourful flat pieces.

Allocating some Richard Scott wallets to the next Shombie Bus Charity Auction.

And Some new Key Rings.

And even this lighthouse piece I did with Ignatius Marx in 2018.

After that, I decided to do some housework and fix the last bath, put up a blind and adjust the shower door that keeps going askew. You know the drill. It is called maintenance.

I actually only managed to do the gold heart pieces Thursday morning, as I got home a bit late Wednesday.

"I LOVE YOU" Gold My Girls coming soon.

They just need a touch of red.

Friday we were off to Greyton for our bread making course. Not before we cleaned up the house, potted around, gave the staff ‘Friday’ tasks, and made some Egg and Mayo sandwiches for the road.

We decided to drive straight through this time and got to Greyton at 2.30pm. Just enough time to pop in and see Tommy at the brewery and taste one of his new beers. He has started brewing is own beer again and the lager was delicious.

I had booked Joanne a bread making experience with the Greyton Village baker John Williams for her birthday back in April. As you might remember each year we buy each other an experience, a want, and a need.

After a thirst-quenching beer we got a WhatsApp from John William, our bread making course host. He asked if we want to come through at 4pm, a day earlier, and make our own ‘starter’. Well, I never knew most artisanal/good breads are not made with yeast, but with something called starter. Starter is mixing flour and water and let it stand over night at the right temperature to create your own rising agent. Who would have thought. You can keep it for years once it starts to grow.

If you have been to Greyton then you will know about John Williams of The Village Baker. John sells his artisanal bread to the locals and mostly on Saturday at the Market.

Helping John with his smoked trout that he sells. It is the best ever. Smoked in a spent wine barrel.

Zoom Zoom.

So, we left John and headed towards Abbey Rose a quaint little popular restaurant where we had some prawns for starters and the recommended Sticky Pork Ribs. They took me back to the flavours of Hong Kong. Not sure what ingredients they put in, but they were good.

Then back to The Post House where we were staying for two nights and had a negroni night cap, thanks to Danielo.

Saturday morning, we slept in till 7am. Quite strange for me as we went to bed at 8pm, so that means 11 hours sleep. EEEEEK.

We cashed in on the complimentary breakfast which came with the room and headed off to day two of our 3 day bread making course.

John is a true genius. You know when you watch those French and San Francisco artisanal bakers on Netflix documentaries. Well, South Africa has their own genius baker. He shared his knowledge, and he shared his passion and skill of bread making.

It was a super-duper day learning how to make bread in such detail and passion. My head was aching from all the knowledge. John’s wife Calli made us a delicious cold soup called a Vichyssoise with leek and potato for lunch. It is of French origin. We obviously ate John’s bread with it.

Joanne getting stuck in.

Me too. Making Starters.

Me making an Italian Biga.

You have to cut it up so that in mixes with the flour on the second take.

After day two we wondered down to the village and popped into the brewery for a beer. We bumped into Alister King and had a beer with him and his friend Michael. It was nice to catch up with him.

Hello Alister.

Then we sat on our balcony of the room we booked in the Post House and ate some samosas that we got at the Greyton Market. We washed it down with a nice cold bottle of Colmant Cap Calssic.

Spending every precious moment, we can together.

We got chatting to John and Janet, the owners of The Post House, which was nice. After a few games of cards, we were off to bed.

Sunday was up early and day three of our course. So here I am typing to you while we have a ½ hour break while our Italian Puglese bread is proving. We are putting that loaf and our Miche Poilâne®  in the oven at 1pm and holding thumbs. We have John by our side, so I am sure all will be well.

Ta da. Miche Poilâne® and me.

Miche Poilâne.

Italian loaf using the Biga Method.

So, I will sign off now and focus on my bread with Joanne.

Oh, and please book a one day or three day course with The Village Baker John Williams, it is a life changing experience. Add it to your bucket list.

WhatsApp John on +27 76 782 7076

Until next Sunday