Spier’s food gardens were first planted in September 2013, and significantly expanded in 2020 under Megan McCarthy’s guidance, an expert in using eco-friendly and regenerative techniques to grow food. Our approach is simple: we steer clear of pesticides or artificial fertilisers, focusing instead on keeping our soil rich and healthy. This ensures our fruit, herbs and vegetables are naturally resilient, growing in line with the best organic practices.

By relying on worm compost and weekly foliar sprays, we naturally boost nutrients in our soil. Techniques like companion planting, cover cropping and crop rotation are central to our gardening, enhancing the flavour of our produce while keeping pests at bay and maintaining soil health. The presence of sheep in our orchards, and ducks and chickens in the garden helps us keep the soil alive and fertile without turning it over.

The fruits of our labour serve a dual purpose: they’re a key ingredient in the dishes served at our restaurants and also find their way to the shelves of the Spier Cowshed, as well as a select few local retailers and restaurants.

More than just a garden, this space is a hub for learning and community engagement. Through activities like self-harvests, tours, and workshops, we emphasise the value of nutrition, the importance of soil health, and the joy of sharing good food.

Our commitment extends beyond our farm, as we collaborate with local initiatives like the Sustainability Institute and Woolworths through the Living Soils Community Learning Farm program, and we're proud to be affiliated with the Western Cape Farmers Participatory Guarantee System.

Join us for Self-Harvesting

Harvest your own produce from the food garden Monday - Saturday mornings between 09.00 to 11.00. From R150, advanced booking is essential. Click here to secure your spot. Comfortable shoes and a hat are recommended.