Seasons Served on Plates at Spier’s Regenerative Table

At Spier Hotel, biodynamic farming and thoughtful cooking shape a dining experience that honours the land and the season

At the renewed Spier Hotel, on one of South Africa’s most storied wine farms, their dining offering has been redefined to reflect their core values of sustainability and integrity.

The journey begins in the soil, enriched through biodynamic methods led by Angus McIntosh (or Farmer Angus, as he’s commonly known). All his produce, from eggs to beef, charcuterie and wines are free from antibiotics, hormones and pesticides. In the farm’s gardens, once horse paddocks, agroecologist Megan McCarthy coaxes daily harvests that inspire the chefs at each of the estate’s restaurants.

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One such restaurant, the Garden Room, offers a celebration of light, with handmade pasta, seasonal salads, sustainable line fish and the ever-popular Farmer Angus burger served in the day. Here, breakfasts for hotel guests feature yoghurt, fruit, charcuterie, preserves and pastries from the local Vadas Bakery.

After sunset, the mood shifts to Veld. A crackling fire, South African art-filled walls and soulful dishes, such as springbok loin and masala-roasted cauliflower, create an elegant evening. Spier’s time-honoured wines flow throughout, best discovered in the glass wine library linking the two dining rooms.