Avondale proprietor, Johnathan Grieve, and Faber chef-patron, Eric Bulpitt, are teaming up to introduce a new concept to the world of Wineland dining, with the launch of a range of innovative ‘Field to Feast’ luncheons starting on Sunday, 26th March 2017, for the Autumn Feast.

Paarl estate, Avondale, has long been known for its pioneering biodynamic approach to viticulture and winemaking and, since opening on the estate in October 2016, Faber has fast become one of the most sought-after culinary destinations in the Cape Winelands.

Feast days will begin with a tour of the property by farm-chic tractor-trailer as Grieve, an entertaining raconteur, unpacks the biodynamic principles underpinning the growth of Avondale since the family became custodians of the land in 1996. The interplay of farm, food and wine form an ongoing collaboration between Avondale and FABER, as biodynamic produce from the land is reimagined in Chef Eric Bulpitt’s kitchen.

Whether it’s touring the farm’s biodynamic vegetable gardens or admiring the quirky Egg-mobile that supplies the kitchen with pasture-reared eggs, Bulpitt will look to spark a conversation with guests around how hyper-local sustainably-sourced produce informs and defines the menu at Faber.

“As with the vineyards and wine, we want guests to understand our food journey and the processes involved from the vegetable garden to the kitchen and, finally, onto the plates at Faber,” says Bulpitt.

Of course, it’s what’s on the plate that will be on top of everybody’s mind come lunchtime. After the tour, guests will be welcomed back at Faber with a glass of Avondale’s award-winning Armilla Méthode Cap Classique before settling in for a leisurely farm feast.

“The idea is to enjoy the meal as a feast table, served family style. We want this to be a shared, convivial experience,” says Bulpitt. Each of the three courses will be paired with a glass of Avondale wine. “As with the vineyards and wine, we want guests to understand our food journey and the processes involved from the vegetable garden to the kitchen and, finally, onto the plates at Faber,” says Bulpitt.

After the tour, guests will be welcomed back at Faber with a glass of Avondale’s award-winning Armilla Méthode Cap Classique before settling in for a leisurely farm feast. “The idea is to enjoy the meal as a feast table, served family style. We want this to be a shared, convivial experience,” says Bulpitt. Each of the three courses will be paired with a glass of Avondale wine.

In winter the focus turns to the resting vineyards and root vegetables from the garden, while spring and summer Feasts will focus on the renewed vibrancy in the vineyards and the flowering ahead of harvest.

Seats for each Field to Feast are limited, and advance reservations are highly recommended. Luncheons are held between 11h00 and 15h00 and cost R550 per person, including the guided farm tour, three-course lunch with wine pairing, spring water from the farm and restaurant gratuity.

Upcoming Field to Harvest Luncheons:

26th of March 2017 for the Autumn Feast
11th June 2017 for the Winter Feast
17th September 2017 for the Spring Feast
26th November 2017 for the Summer Feast

avondale.co.za | Facebook | Twitter