By Brian Hayward

Port Elizabeth‘s St George‘s Club could soon be the gastronomical centre of the Eastern Cape if businessman Phil Gutsche has his way.

Plans are under way for the club to be sold to the wealthy businessman who is also the non-executive chairman of Coca-Cola Sabco, though club members will have the final say over whether or not the club buildings are sold at a general meeting at the end of January.

According to a club member, Gutsche plans to house a top-class restaurant on a par with chic international Michelin star-rated eateries in the building should the deal go ahead.

The Michelin stars are considered the most recognised and influential culinary ratings around the world.

Members contacted by Weekend Post said the general feeling was that the deal with Gutsche – a club member himself – would go ahead following a member vote on January 30.

Last month, while addressing an empowerment business summit, Gutsche slated the city‘s eateries. He said there was a lack of top-class restaurants while lousy service and inadequate training of waitrons was a poor reflection on the city with the 2010 Soccer World Cup looming.

This week Gutsche confirmed the deal was in the process of going through, but added a vote of confidence by members was crucial.

“I have signed an agreement of an offer to purchase (the club buildings),” he said. “I‘d love to have a top-class restaurant in my building. But I never count my chickens before they hatch and there is no deal before it‘s signed and sealed.”

Should the deal go ahead, Gutsche said he‘d revamp the club “which has probably not been renovated in 20 years”.

Members have to decide whether to sell the entire building to Gutsche with a portion rented out as premises for the club, or the club retaining a portion of the building – which members would be responsible for renovating, using the proceeds from the sale.

Gutsche said he would also use the building for business purposes, adding he‘d renovate the structure. “In terms of the Heritage Act we will certainly ensure the building‘s character is retained.”

A recent business trip to Australia made Gutsche contrast the top-class food and service there with the lacklustre service in Port Elizabeth.

“Here, some restaurants have good service but have been let down by their menus. Owners need to invest in training their staff too.”