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February 17th, 2025
It’s coming on pumpkin season at Babylonstoren, and if there’s one person with gourds on the mind, it’s Tenecia Stevens. Tenecia meticulously tends to the young tendrils as they creep and grow from spring through summer. Come autumn, her squash crop is a modern-day Cinderella story with giant gourds, big enough to sit on.
February 22nd, 2024
Behind Babylonstoren #3: Constance Stuurman
The resemblance to Tina Turner is more than passing. When Constance Stuurman ...
June 19th, 2017
Fermentation and pickling are traditional methods of preserving food that have been practised across the globe for many centuries. With this age-old practice being the new flavour sensation we are experimenting with innovative flavour combinations on our Babel winter menu. Join us for a warm winter lunch and experience the taste of fermented beetroot with star anise, caraway or fermented orange juice during breakfast.
April 2nd, 2015
We are trialling the no-dig method in our garden’s veggie block. It all started with a visit from organic veggie producer, Tia Cusden, who ...
March 19th, 2015
It only took a short while for the pumpkin seeds, planted late last year, to grow into delicious plump, pumpkins. For months the garden team ...
September 26th, 2012
In August, our head chef Simone Rossouw went on a month long international worksession for Babel, where she worked at the well-known Restaurant de Kas in ...
April 16th, 2012
Part II of a blog post written by head gardener of Prieuré Notre-Dame d’Orsan, after his stay at Babylonstoren in March. Click here to read ...
August 8th, 2011
During July, our head gardener, Liesl van der Walt spent two weeks gardening at the Prieure Notre Dame D’ Orsan in France, which is the home ...