This year, for the first time, we are bringing this experience to Veld at Spier Hotel, our farm’s newest restaurant, welcoming guests on the last Friday of the month from May through October for six individually themed dinners. Escape the cold and gather in an intimate restaurant setting to meet the people behind our wines – the ones who walk the vineyards, work the cellar and know each bottle inside out.
A Series of Stories
This year’s series moves across different disciplines: from appreciating the value of ageing wines to exploring the deep-seated knowledge it takes to break the winemaking rules. We’re pulling magnums from the back of the cellar in winter, pairing unexpected wines with unlikely dishes and collaborating with chefs for evenings that rethink what belongs on the same plate.
Our winemakers will be there throughout – moving between seats, answering questions and pouring second glasses (yes, without being asked). You’ll taste wines side by side, compare vintages and discover how the same grape can tell completely different stories.
Straight from the Soil
Veld is an elevated dining experience that expresses Spier’s philosophy in its fullest (and most delicious) form. By the time you settle into your seat, you might have walked through the food garden, crossed the bridge into the Wilds, or spent an afternoon in the spa. Dinner becomes the moment when all of that – the land, the produce, the philosophy – is brought together on a plate served directly in front of you.
Chef Craig Paterson and the Veld team build each four-course menu around what’s ready on the farm. The menus shift with the seasons: richer, heartier dishes when it’s cold, lighter flavours as spring arrives. Most ingredients come from our food garden and Farmer Angus, or from farms and producers whose regenerative approach mirrors ours.
The food is affably generous, designed to let the wine shine without getting in its way. And there’s no better place on the farm to experience what our winemakers have built over decades.
Each dinner is R950 per person and includes welcome bubbles, four courses with wine pairings, and coffee
Book now on Dineplan or call us directly to reserve your seat.
Click HERE to book now