This Relais & Châteaux property combines the beauty of the wilderness with wellness, and five-star cuisine, in the Cape Floral region. Here chef Charles Hayward is inspired by the local produce of the Cederberg.

Walk to see original rock art or meander through the walled vegetable garden in-between sumptuous meals. These can be on the banks of the sparkling dam or trickling river, under African skies or in an ancient shepherd’s cottage. The options are endless with an unforgettable experience and relaxed luxury guaranteed.

“The simplicity of the Cedarberg is very satisfying… it really imparts the feeling of less is more. We have the amazing, tasty and healthy Rooibos plant, used for infusions. My best is Rooibos milkshakes on a hot day,” smiles Charles. “Local lamb is very good as well as the wild herbs and flowers in the rainy season.” They serve their own home-made chilled Rooibos thirst-quencher in summer at The Lodge restaurant, and a delicious Rooibos syrup in the panna cotta desserts and cocktails at The Homestead bar.

Charles describes his cuisine as simplistic and unpretentious, and dishes like his braised lamb bobotie and lentil ragu with sautéed greens from their garden, reflect this. In winter there will be venison and citrus fruits on the menu, in summer you will see Cape gooseberries. He favours wood fire cooking and slow braising. Ingredients are local, organic and sustainable.

“I want to serve something they would not necessarily cook at home, but not be too far removed from the comfort of the familiar.” Chef Charles Hayward


Address: Agert Pakhuis Pass, Clanwilliam, 8135

Phone: 021 437 9278

Website: www.bushmanskloof.co.za