Bartholomeus Klip is famous for its food, which is generous, imaginative and mostly made from a variety of local produce. The conservatory is full of morning sunshine at breakfast time, and at night soft candlelight makes a romantic atmosphere for diners enjoying the gourmet evening meal. High tea, with its delicious array of sweet and savoury choices, is a speciality of the farmhouse. The restaurant is open for lunch, with a weekly changing 3-course set menu with welcome drink and tea or coffee.By booking only and no children under 16 years.
A late brunch, served after the morning nature drive, offers a spread of fruits, cereals (including Bartholomeus Klip’s famous muesli pie), cold meats, cheeses, and freshly baked pastries. A full English breakfast can be ordered, along with hot toast and muffins, and a selection of delicious home-made preserves | VIEW SAMPLE MENU
Life is highly unpredictable, and had someone said to me when I was younger that my life and my passion would be in the kitchen, I would have been most surprised. However, a couple of years down the road I discovered the joy of cooking. and this has been my true calling ever since. I am now thrilled to be able to create spontaneous, exciting and truly palate-pleasing menus for the guests at Bartholomeus Klip.
My experience has been gained in South Africa, Botswana, Namibia, Zimbabwe and London.
I have been able to bring together flavours, techniques and trends from both my international and local experiences, resulting in dishes which are robust and tasty, with lots of attention to detail but not so complicated as to spoil the natural flavours.
At Fish Hoek Restaurant in London I developed a deep interest in producing really different and exciting seafood cuisine. It has been an enormous pleasure to be able to introduce many of these ideas to the menu at Bartholomeus Klip. London is a dining extravaganza, and I had the opportunity to sample the dishes of some of the world’s most well-respected chefs.
Ultimately, I like to be spontaneous and see what foods are in season, and what is available in the area. I cook where I work, and living on a farm in the Western Cape you know you are in Africa. With the ideas and experiences I gained overseas I like to create an interesting fusion of flavours, but ultimately I tend to return to my roots and draw on my South African heritage.
Guests tell me that a highlight of their stay at Bartholomeus Klip is to be invited into the kitchen where I demonstrate our secret and favourite recipes. These are usually kept simple so they will be able to experiment with them in their own homes.
Resident chef Louise Gillett embarks on eye-flinching and mouth-flattering food fanfares in improvised locations at the farm and nature reserve around Bartholomeus Klip.
Six courses of nose to tail bold flavours from foraged and sourced ingredients from the farm, the Swartland region and the West Coast, paired with wines from the region. An unusal and improvised setting, long social tables, roaring fires, and an informal atmosphere.
Tea in the sitting room, with a crackling fire in the winter months or on the sunny verandah in the summer months, is a serious affair: scones with whipped cream and homemade jam, miniature quiches, exotic sandwiches and wraps, various tarts and pastries, and always a spectacular cake. Included is freshly brewed coffee and a selection of loose leaf teas.
LUNCH The restaurant at Bartholomeus Klip is open for lunch, subject to availability. We offer a 3-course set menu with welcome drink and tea or coffee. Our menu changes weekly, based on produce available. Booking essential Get the latest updates and download sample menus | VIEW SAMPLE MENU
DINNER A perfect day in the country is rounded off with dinner in the conservatory, where the gourmet meals are matched with the offerings on our carefully-chosen wine list. The food – in the French tradition but with a local flavour – is one of the highlights of a stay at Bartholomeus Klip. The dedicated chefs in the kitchen have ensured that as many as possible of the ingredients they use come from the area, such as sustainably-farmed kabeljou and Riebeek lamb, and the menus are constantly changing | VIEW SAMPLE MENU
Life on a Cape Farm is a cookbook filled to the brim with delicious meals, stunning food and beautiful photography. It is also a journey through the recipes into the daily activities at Bartholomeus Klip, a busy working wheat and sheep farm with an extensive nature reserve. Twin sisters Lesley and Louise Gillett have woven a tapestry of the flavours and ingredients that form part of the varied menus served at Bartholomeus Klip Farmhouse. The first five chapters are devoted to taking the reader through a typical day on the farm, where the transition of time is marked by the daily meal schedule which comprises the farmhouse brunch, tea on the farm, snacks, drinks and nature drives, family feasts and dinner in the conservatory. The latter two are served during the evening but at different venues on the farm. Bring the beauty of the venue and the scrumptious farmstyle cooking into your home when paging through and making the recipes of Life on a Cape Farm!
South African Best Local Cuisine Award for the Gourmand World Cook Book Awards 2014″Life on a Cape Farm” is the winner in South Africa in the category Best Local Cuisine Award for the Gourmand World Cook Book Awards for 2014! We are now competing against winners from other countries in the same category & winners will be announced in May 2014.