“Eight is the manifestation of Spier’s belief that a restaurant can be a catalyst for social and environmental change while still offering fabulous food. It is not trying to offer all the solutions, but is creating a space for us to learn about our food and our relationship to it.” —Heidi Newton-King, Spier COO

Eight is a pioneering farm-to-table eating experience. Like its name, the restaurant is an expression of balance, cycles, harmony, infinity and abundance. The produce used at Eight is either grown on the farm or sourced from nearby farmers. Natural and organic ingredients are preferred and combined to create nourishing, healthy, and delicious food, which diners can enjoy in a beautiful setting next to the Eerste River.

THE NAME

Spier chose a symbolic name for the restaurant, something that captures the essence of the experience. The number 8 signifies balance, cycles, harmony, infinity and abundance. It also represents Spier’s closed-loop approach, and its integration of natural cycles into business cycles.

THE FOOD

Eight is as much about the food itself—the raw ingredients—as it is about the ways these are combined to create an exciting menu. In order to offer a farm-to-table experience, the mandate for the chefs at Eight is to source produce that is, wherever possible, local, natural and organic. Food grown on the Spier farm is preferred, and includes vegetables, chickens and eggs which are all farmed biodynamically (see more info on biodynamics below).

THE PRODUCTS FOR SALE

In addition, the carbon footprint of all ingredients is considered. This is a great challenge for the team, as South Africa does not produce the full spectrum of ingredients. (For example, rice and most spices are imported, as are many other ingredients.) The key, therefore, is to find a balance between offering locally-produced food while still incorporating the essential elements to ensure a delicious outcome.

Local suppliers have been researched through a rigorous process. The guiding principle for selection is those that are mindful and sensitive to the way that food is grown, handled and packaged—treating it not as a resource, but as a primary source of nourishment. Elements considered include labour policies and practices, organic certification, Fair Trade accreditation and others. The chefs at Eight combine these ingredients into simple but delicious dishes which accentuate the natural flavours and qualities of the food. The standard menu will be small and seasonal, and specials will make the most of daily availability to ensure that guests enjoy healthy, wholesome, delicious and nourishing food at Eight.

Spier’s award-winning wines will complement the menu with a focus on our soon-to-be-released Spier Organic Wine and Spier’s Creative Block wines. Other beverages include freshly-squeezed vegetable and fruit juices. Because of Eight’s focus on health and whole foods, there will be no carbonated drinks available. In addition to the dining experience, there will also be some interesting items for sale at Eight. Chickens, eggs and vegetables from the farm will be available, as will delicious cheeses and other fresh, natural and organic produce from suppliers in the area. 

The food grown on Spier’s farm will be specifically showcased.  The chickens, eggs and vegetables are all produced using biodynamic farming techniques.  Biodynamics recognise that plant life is intimately bound up with the life of the soil—that the soil itself is alive and vital, and the degree of vitality has a direct bearing on the health of the crops, which in turn brings health to those who consume the produce.  Biodynamics therefore works to improve the fertility of the soil using a closed-loop approach.

In addition to sharing principles, methods and techniques with organic farming, biodynamic agriculture acknowledges that the plant’s growth is also affected by planetary influences like the waxing and the waning of the moon and other forces in nature. As well as the fresh produce, interesting books and DVDs geared to educating people about food, farming, etc will be available new and secondhand. A small selection of practical items such as hemp bags, watering cans and wine carriers—all made by empowerment projects, or from recycled materials—will also be on sale.

THE DECOR

The feel of the restaurant is fresh, light and airy and the basic colour palette is whites and neutrals with splashes of bright, colourful fabrics with a handmade/homemade feel. In line with Eight’s closed-loop approach, furniture from the previous restaurant was recycled and/or overhauled wherever possible. New pieces of furniture or fixtures were largely made from recycled or reclaimed wood and natural elements.

A key component of the décor features lights made from recycled bottles by renowned artist, Heath Nash. Heath was given the task to interpret the space creatively, and design lights specifically for Eight. In the front section of the restaurant, the ceiling—measuring 14m long by 3.5m wide—has been lined with over 10,000 individually-crafted flowers made from recycled white plastic milk bottles. This extraordinary feature will be lined with low-voltage LED lights to create a striking effect. The double-volume section of the restaurant will include clusters of lights also made from recycled bottles that have been cut into strips.

THE BUILDING

True to its unconventional style, Spier decided to take a more holistic approach when designing the restaurant, and consider the more subtle energies at play in the building.  The concept of a building having a particular energy that affects its inhabitants is not a new one—ancient cultures such as the Chinese and Indians have long recognised this through their Feng Shui and Vaastu traditions. Spier consulted Feng Shui expert, Andrew Graham, to do an analysis of the building.  According to Feng Shui, there are nine different energies and each one is really good for a period of 20 years. The restaurant building was built when number 7 energy was the ‘good’ energy. 

However, in 2004, the number 8 energy became the ‘good’ energy, and unfortunately the 8 energy was unusable in this building—it was locked up in the ladies toilet! This caused the building to ‘die’ energetically.  In practical terms, when people enter a building in this state, they turn around and immediately leave. Andrew suggested a number of remedial measures to unlock the energy, which included removing part of the roof for some time. This changed the energy in the centre—the ‘Heavenly Heart’ of the building—and, from a Feng Shui perspective, it became a ‘new’ building. 

The current best 8 energy now flows through the entrance, creating a magnetic, welcoming and engaging vibe, and guests will feel comfortable and at home in the restaurant. According to Andrew, a new ‘good’ energy brings a universal change in ethos. “The 7 was an energy driving people to make as much money as possible—by whatever means, irrespective of the morality,” he says.  “The 8 is a much quieter energy.  We are now wanting to return to families, to proper values, to finding balance in our lives and, most important, balance in nature.  Essentially, the ethos of Eight...”

THE BUILDING

In keeping with the restaurant’s philosophy, the manifestation of Eight has been a true collaboration.  Guided by the Spier management team, the individuals involved include:

• Judy Badenhorst, Consultant: Judy is one of South Africa’s most renowned foodies and restauranteurs.  With successes including Old Cape Farmstall, La Colombe and the River Café under her belt, her contribution to Eight has been immense.
• Lorianne Heyns, Chef (known at Eight as ‘Diva of Delicious’!): Lorianne is a classically-trained chef and has worked in some of the leading kitchens in the country, including the Cellars Hohenhort, Buitenverwachting, Showroom and Singita.  Her diverse experience and training in French, Austrian and South African cuisine has enabled Lorianne to develop her creative flair and distinctive style.
• Heath Nash, Artist: Heath uses re-purposed post-consumer plastic waste products to make innovative objects.  His exquisite designs promote the idea of recycling, and have positioned Heath as one of the most original and trailblazing artists in the country.
• Barbara McGregor, Interior Decorator: for many years, Barbara worked as the decor editor for Femina magazine.  Since venturing into the ‘real’ world of decorating, she has worked with Alain Proust and Graham Viney.  She now has a small select clientele and a valued group of trusted suppliers.
• Andrew Graham, Feng Shui Consultant: Andrew began his career as an Industrial Chemist.  Due to his fundamentally scientific nature, he was drawn to the world of Feng Shui because of its ability to explain the inexplicable, and produce “the holy grail of Western science—reproducible results”.  Andrew has analysed in excess of 350 buildings, including leading hotels, offices and residential houses.

QUOTABLE QUOTES

“Eight is the manifestation of Spier’s belief that a restaurant can be a catalyst for social and environmental change while still offering fabulous food.  It is not trying to offer all the solutions, but is creating a space for us to learn about our food and our relationship to it.”
—Heidi Newton-King, Spier COO

“There is a growing awareness among people about what they are eating and what they are feeding their children.  Also, with the financial crisis more people are growing their own vegetables.  Eight caters for this market, and it’s a huge opportunity.”
—Judy Badenhorst, Consultant

“Eight is a fantastic challenge. Although wonderful and absolutely delicious, when you start looking at our natural and local produce, the variety is quite limited.  Yet with a little bit of imagination we can do so many amazing things.  The earth is in trouble and we have to find new and exciting ways of working with our local produce.”
—Lorianne Heyns, Chef at Eight
(known at Eight as ‘Diva of Delicious’!)

THE LOGISTICS

The restaurant will have 60 seats, initially all indoors.  It will be open Tuesdays to Sundays for brunch from 10h00-12h30, lunch from 13h00-15h00, and tea from 15h00-16h00.  Contact details: eight@spier.co.za and 021 809 1188.