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CELEBRATING 100 YEARS - The Billboard April 5, 2018

Fish Hoek is now a century old, and many of us never truly consider the age of a town, its origins or why it was built in the first place.

We tend to live in the present and seldom look back at what led us to this point. Fish Hoek was established through the sale of property in 1918, the year the First World War ended, and in the beginning it was a town without a large population, it had limited water and no electricity and, other than a beach, there was very little reason to come here at all. By all standards, Fish Hoek was a simple and innocent place.

In the beginning

It all began when a former teacher named Hester de Koch bought the land in 1883 and settled it as a farm; she was a woman before her time as women in those days were not encouraged to be in the property developing business, but this did not stop her. She piped in water and as the beach became more and more popular, she decided to capitalise on this influx of potential paying customers by renting out holiday accommodation on the farm. She began the tradition of older people watching the beach like a hawk to keep littering and bad behaviour to a minimum.

After Hester died, the property was sold off and began to develop incredibly fast. What was once a small holiday destination with rental accommodation available in a woman’s barn was fast becoming a place to buy up a piece of land and throw down a small wooden shack to keep your belongings safe while you go for a swim. The small wooden shacks eventually became more sturdy structures (obviously) and the town was born.

Fish Hoek was born

In many ways, the influence of the beach being right next door, was the reason for the developing town but it was what brought people to the beach that truly led to its growth: the railway. The railway was built to accommodate Simon’s Town and, by happy chance, it turns out that there was a cute beach along the way that people wanted to visit. It was a beach that was fated to be a popular holiday destination for decades to come.

The beach

From its early beginnings as a location for the horrible industry of whaling to a place in which people simply watch the whales during their annual mating season, has entertained young and old for over a century.

Fish Hoek Centenary: Celebrating 100 Years

Dry laws

The Victorian Times (or simply “The Vic” to its regulars, aka students and old-school barflies) has survived the test of time and the condemnation of the controversial “dry laws” in Fish Hoek.

Fish Hoek’s existence as a “dry” town is often to the annoyance of those wanting to buy a quick bottle of something slightly stronger than Coca-Cola. The law was enacted following an old condition in the early deed to the property that claimed Fish Hoek was not to allow the establishment of a “public winehouse”. This was interpreted as a big NO to anyone thinking of selling alcohol in the town, and remains a hotly contested issue.

Early in the history of this small town we had an absolutely enormous police force that would easily dwarf any other municipality! We had three cops. Those police officers were also, at one point, the subject of a complaint seeing as two of them left town while on duty to visit the Kalk Bay cinema… it’s good to know that sometimes the past and the present bear striking similarity to one another. It is disheartening that the Fish Hoek Mardi Gras, as it existed in the sixties, does not exist any longer. While Wakefords and A.P. Jones have stood since practically the dawn of time in this town, the Mardi Gras fell from grace a long time ago. Perhaps it is time for that celebration to make a comeback. We are 100 years old after all! Fish Hoek is often described as a place for the newlywed and the nearly dead, and this may be true in many ways but that doesn’t mean that Fish Hoek should not be reflected on and appreciated. It has been 100 years of history, and when, in another century, another person writes a bi-centennial article, we’ll have to see what else has changed.

Compiled by Justin van Huyssteen, with excerpts taken from Joy Cobern’s book “Looking Back “.


In 1852 when the SS Quanza was shipwrecked off East London, South Africa, en route from Canada to Australia, Captain Adkins and his wife were lucky to escape with not only their lives but also the blueprint for what was to become one of South Africa’s most unique and priceless culinary icons.

Making the best of their situation, Captain Adkins and his wife settled in King Williams Town. In 1865 their daughter, Amelia, was born. She was later to marry Mr Herbert Sandleton Ball, a railway superintendent from Cape Town. As part of her coming of age, the young bride was given the coveted secret chutney recipe.

When The Great War broke out in 1914, the Ball’s chutney was being made on a small scale and was either given as gifts to friends or sold at church bazaars. So popular became its wholesome, piquant and fruity flavour that the Ball kitchen was transformed into a makeshift production line. As demand continued to soar, Amelia and Herbert sought the assistance of Cape Town businessman Fred Metter, who procured both the octagonal jar and the oval label with which today’s chutney lovers are so familiar.


April 12, 2018
The truth of the matter? A flavour this unforgettable will forever inspire any food lover’s chatter…
No matter the meal, there’s no denying it’s incomplete ‘til you’ve added this  original South African chutney sauce!

Chutney Chicken

 Print This

 Serves: 8  Prep Time:   Cooking Time: 


  • 1 Tbs olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 6 Tbs Mrs Ball’s Original Chutney
  • 1 Tbs Worcestershire sauce
  • 6 Tbs Crosse & Blackwell Mayonnaise
  • 8 chicken thighs, with skin and bone


  1. Heat the oven to 200°C.
  2. Heat oil in a frying pan over a medium heat. Cook the onions
    and garlic for a 1-2 minutes until onions have softened.
  3. Stir in the chutney, Worcestershire sauce and mayonnaise.
  4. Season to taste.
  5. Arrange chicken pieces on a foil-lined baking tray and spoon over the chutney mixture.
  6. Roast for 40-45 minutes until cooked through and sticky.


Here’s a taste of what’s in the Getaway April issue. Photos by Teagan Cunniffe.

Everyone is welcome on Fish Hoek Beach including dogs; who wouldn’t want to be here? Images by Teagan Cunniffe

Colourful trek fishermen; early morning swimmers. Images by Teagan Cunniffe

Fish Hoek is a playground for surfski enthusiasts. Image by Teagan Cunniffe

Locals flock to C’est La Vie cafe for delicious pastries and the vibe – this place may just make Fish Hoek hip; dirt cheap holiday reads at CAFDA bookshop on Main Road; the Fish Hoek Valley Museum. Images by Teagan Cunniffe

You have to lick one of these to get into seaside mode; calamari and chips from Fish Hoek Fisheries. Images by Teagan Cunniffe

A view from the shark-spotters’ hut looking over the bay. Image by Teagan Cunniffe