“In order to live off a garden, you practically have to live in it.”
~Frank McKinney Hubbard
Farmer Angus and Chef Lolli took this quote to heart. Almost 300 hectares of the Spier farm is managed under biodynamic agricultural practices, and half a hectare has been devoted to our organically certified vegetable garden.
Pastures, with a wide variety of plant species, have been cultivated to raise cattle, sheep and chickens with the primary goal to restore fertility to the soil. Chef Lolli uses most of the produce in the Spier Hotel Restaurant and Eight restaurant, allowing her to change the menu according to the daily harvest received from the farm.
Browse through the gallery below to view our garden.