Pam’s taste for adventure began at the tender age of 16 when she matriculated from Wynberg Girl’s High School.She was intuitively drawn to the food & service industry and began as a junior food technologist at the Fishing Industry Research Institute at the Universityof Cape Town. Her daily chore was cooking fishmeal-fed chickens. Being on the tasting panel was an added bonus for a girl in her own digs, but a diet of chicken forced Pam to change her field. After a sojourn in analytical chemistry (and much preening on the campus) a serious job in the fledgling computer industry beckoned.
Pam’s appetite for tasty food was nourished when she attended fellow Constantia resident, Ina Paarman’s fledgling cooking school.
Ina had just started making seasonings in her garage at home”remembers Pam. With similar personalities and ambition, the two soon became friends, with Ina mentoring, and inspiring her younger wanna-be chef and on many occasions, loaning her gorgeous dishes for Pam’s dinner parties
The romance of country living and fresh pastures lured Pam & her husband Craig to purchase the Old Post House Inn in Greyton in 1989. Inspired by the challenge to turn this rundown ruin into a fully functioning country lodge with comfortable accommodation, they began first by turning their hand to renovation and decoration. The rehabilitation resulted in the re-incarnated Post House being proclaimed a National Monument. Many other awards were soon to follow including countless compliments from celebrity guests, including then President F. W. de Klerk who officiated at the unveiling of the NMC plaque in 1994. The Post House was sold at its peak.
It wasn’t long before a restless Pam took on her next challenge – how to turn around the Rondebosch Golf Club with manager Harry white. Having balanced the books Pam quickly turned her hand from financial accounting to catering, and was soon assisting with the refurbishment of the club and the halfway house.. The committee approved of the new menu and Pam had found her new ‘green’ for the next 5 years.
After growing tiresome of the suburban life once again. Pam and husband Craig bought Mymering – a derelict thatched farmstead on 96Ha in the Dwarsrivier Valley outside Ladismith (on the R62 to Oudtshoorn). Unoccupied for over 25 years the boarded-up property was really wild and uninhabited – except for the resident rooikat (CapeCaracal) living in a thicket below the veranda. Undeterred the Millers moved in. Soon word was out that Pam was back in business. Before long Mymering Country Estate was on the map, with Pam’s cooking being awarded Chef’s Hat in Portfolio’s Fine dining category.
After running 4 star Mymering Estate for 5 years Pam was offered the opportunity to acquire a failing restaurant situated in the middle of a nursery in Rosebank. Fraiche Ayres was born. Sparked by fresh inspiration, fresh ideas and ready for a fresh concept, Pam jumped at the idea,
Fraiche Ayres opened in May 2007 and has been an astounding success ever since