Initially educated at Durban University of Technology in South Africa, Nokuthula Majozi, or Nokx as she is known, began her culinary career at the four-star Riverside Hotel in Durban.
Shortly afterwards, she moved to London to take on the role of Demi Chef at the Intercontinental Hotel Park Lane, where she stayed for two years. Majozi’s love for working in luxury hotels continued, as she joined The Landmark as Chef de Partie, and over the course of five years she honed her craft and worked her way up the ranks, departing as Senior Chef de Partie. After two years working as a Senior Chef de Partie at Brown’s Hotel in Mayfair, she joined the team at Rosewood London in May 2014 where she currently works as Senior Sous Chef and Head Pie Maker.
Outside of the kitchen, Majozi works closely with Women in Hospitality, an organization that supports and fosters the career development of women in the hospitality industry. She is particularly passionate about bringing women to the forefront of the chef industry by encouraging and supporting those starting their careers by organizing networking events and workshops.
Restaurants
The Holborn Dining Room is in the Rosewood Hotel in Central London. This ‘British brasserie’ bedecked with red leather banquettes is open seven days a week from 7am to 10pm, kicking off with a traditional breakfast menu all the way up to an à la carte lunch and dinner menu serving native seafood and classic brasserie fare like burgers, steaks, whole fish, and wellington, alongside crowdpleasing desserts.
Attached to the restaurant, facing busy High Holborn, is the Pie Room, a tiny savory-pie making workshop decked out in wood, marble, and copper, an aesthetic inspired by the antique kitchenware shops of Paris. Originally created by chef Calum Franklin and now overseen by Majozi, the Pie Room is where a small group of chefs spend the day creating the intricately decorated, perfect pies that are sold in the Holborn Dining Room, much to the delight of passersby who can watch the pie makers in action through windows to the street outside.
At night, the Pie Room becomes a luxury private dining space seating up to 10 guests. The Pie Room also offers a takeaway service and pie-making courses.
Recipes and dishes
At the Pie Room, Majozi helps craft exquisite savory pies that not only taste great but are considered works of art, adorned with intricate pastry work. Some of the most popular pies include one with chicken, chestnut mushroom, and tarragon and an indulgent dauphinoise potato pie with Comté and caramelized onion, as well as British classics like pork pie and sausage roll. Every pie that comes out of the Pie Room is handcrafted by a team of expert piemakers led by Majozi. This team also leads courses helping members of the public become more confident with pastry work, which is the bugbear of many a home cook.
Many of the pies are served to diners eating at the Holborn Dining Room, the buzzy British brasserie where Majozi is Senior Sous Chef. The menu is extensive here with a full English breakfast available in the morning and soups, salads, oysters, and meatier dishes available throughout the day, alongside British cheeses and classic desserts.
