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Farm to Table | Eight at Spier

Since discovering that the apples we eat are on average 9 to 12 months old, I got a wake up call to the fact that there are so many ways the food we eat is manipulated and that make me more conscious of what I eat and not being so trusting just because the word ‘organic’ is slapped on the packaging; so when I got the chance to finally sit down at Eight, I was quite excited.

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Whats in a name – The restaurant is a farm-to-table eating experience – an expression of balance, harmony and infinity, all in it’s abundance. All this is encapsulated in the establishments name (8), which turned on its side becomes the infinity symbol.

The produce used at Eight is either grown on the farm or sourced from those nearby, with greens and fresh veggies come from Farmer John’s food garden where they are grown without the use chemical fertilisers, pesticides or artificial chemicals. Our fillet, sirloin and sausages come from grass-fed cattle reared on Spier’s pastures, along with delicious eggs laid by happy hens that scratch around freely in the fields. Both the chickens and cattle are raised without the use of antibiotics or hormones.

With it being cold and rainy outside, I needed some comfort food and had Farmer Angus’ slow roasted chicken on a bed of sweet potatoes, which was so yummy and very filling.

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The Spier wine farm’s sustainability initiatives have won me over as fan and constant supporter over the last while, not just because they deliver good wine, but cause they are a brand that cares and is conscious about being an ethical business in more ways than one.

Eight’s décor embodies the restaurant’s ethos, with lights made by local artist, Heath Nash. The impressive ceiling on the terrace has been lined with over 10 000 individually crafted flowers made from recycled white plastic milk bottles, and lit with low voltage LEDs. The light fittings in the main part of the restaurant were made from recycled plastic bottles.

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Eight was included in the 2016 Eat Out 500, a list of the top restaurants in South Africa as determined by a panel of food and restaurant experts

Opening times: From Tuesday – Sunday, Eight is open daily for lunch from 12:00 – 16:30. (Kitchen closes at 15:30)

Contact: +27 (21) 809 1188 or at eight@spier.co.za

#SOLOstellenbosch #VISITstellenbosch

 

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This entry was posted in: travel

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Through Shaded Eyes (TSE) is the brainchild of Tokelo Motsepe. A retail buyer and digital strategist with an addiction to blogging, this blog is a platform for my style, life and love for fashion to be shared. What started as an escape from the hustle and bustle of the world, has now become a place to let out my passion for fashion & writing, in-between time spent at work, traveling, or doing everything else life throws at me… it has become a form of expression and I hope it can inspire and encourage you to also share!

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