Farm to Table

June 20th, 2011

In the July edition of Travel + Leisure magazine, journalist Douglas Rogers writes about his visit to Babylonstoren, waxing lyrical about our determinedly locally grown and sourced restaurant, calling it “the ultimate farm-to-table fantasy”:

I’m sitting in the sleek kitchen of my suite, a modern glass cube attached to a traditional thatched-roof, 18th-century landhuisie (cottage), and I’m gazing out on eight acres of organic wonder: scented beds of thyme, rosemary, and wild garlic; a berry block with Cape gooseberries and mulberries; a pergola walk dripping with table grapes; an orchard of naartjies, nectarines, and grapefruit watered by a restored sluice system; even an apiary for honey. And vegetables, too—butternut and beets; rocket and radishes; peppers of impossibly bright hue.

Best of all, it’s mine. In the ultimate farm-to-table fantasy, as a guest I get to walk its mazy paths, pick whatever herbs, fruits, and vegetables I fancy—there are some 300 edible varieties—and prepare them in my designer kitchen. And if I don’t fancy cooking? Well, I can just amble down the tractor-cut road outside my door to the farm’s restaurant, Babel.

Read the full article here, and then book your table at Babel restaurant to see for yourself.

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