"food matters here..."

We’re justifiably proud of our breakfast – you won’t get better anywhere. Bold statement you say? Well, we know it’s true because our guests keep telling us, time and again. This is one Drakensberg restaurant on the Midlands Meander where you won't go hungry.

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Start with fresh fruit. Varied and lots. Freshly squeezed fruit juice. Homemade yogurt. Follow that with with bacon and hash browns, eggs to order, fried sausages, tomatoes and mushrooms along with lots of toast.

And there is a large selection of marmalades, jams and preserves that are all sourced from home industries on the Meanderor made right here in our kitchen. We don't do instant coffe. You probably won’t need lunch.

…since we skipped lunch, what’s for dinner...

Here’s a sample dinner menu. Start with a cold vichyssoise – a thick, creamed potato and leek soup garnished with a dash of paprika and freshly chopped chives – served with warm, crusty homemade bread. Follow that with oxtail slowly braised in sherry until it falls off the bone, served on a bed of creamy mashed potatoes and veg of the day. Round off with a homemade cheesecake garnished with a seasonal berry sauce. How’s that for country cooking!

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We lived in France for three years. We didn't do any cooking courses there, but ate out a lot, I have always been a keen cook and was inspired by the simple French approach to food. Most of the famous French dishes, like Boeuff Bourguignon was actually "peasant food" made with the bits that "rich folk" didn't want. Now imagine what you can achieve when you use the best and freshest ingredients! This fits with my take on food, so fast food is not what we're about. Rather, everything is cooked slowly and carefully with the emphasis on taste and appearance. I love cooking and I cook with love.

I derive a lot of inspiration from the "foodie" channel on DSTV - I love Delia for her "fussiness" and Jamie for the "real food" touch. And they've both got great web-sites!”.

“My food philosophy is simple: the freshest, best quality ingredients (organic wherever possible) carefully prepared, with an eye on technique to preserve taste. Colour and texture too, are important. Presentation does count, but it’s last on my list…”

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The Décor

Our restaurant has been created by linking what used to be two separate rooms using archways. This provided the required space but also created an “island” of back-to-back fireplaces and, in the Midlands Mist Belt and close to the Drakensberg, these fireplaces are frequently in use, even in summer!

The restaurant looks out over rolling hills through a bay window on the one side and over the west garden, towards the Drakensberg, on the other. The 100 year-old Oregon pine floor has been restored and partially covered with an inset carpet for a softer and quieter feel. The interior décor has been carefully co-ordinated and the ambience is warm and rich.