New jobs created on wine estate
2005-03-09
THE Fairview Wine and Chees Estate outside Paarl has added another dimension to their existing cheese shop, wine tasting and cellar sales with the opening of an informal farm eatery, aptly named The Goatshed.
The estate with its roaming herd of approximately 600 goats and trademark goat tower is the largest producer of speciality cheeses, particularly goats’ milk cheese, in South Africa.
Specialising in light breakfasts and lunches, The Goatshed is an ideal spot for a quick meeting, a leisurely lunch, afternoon tea or a wrap-up snack stop.
The Goatshed is located in one of the original old cellars of the estate and boasts an eclectic collection of old Cape furniture personally selected by well-known wine personality Charles Back for a rustic and relaxed atmosphere.
Former Swiss architect Andreas Küng has been appointed as manager of The Goatshed and brings with him extensive experience as a chef.
His expertise in training gained at the Institute of Culinary Arts at the Mimosa Lodge in Montagu will also be employed for training local staff.
The flamboyant Back, who was a pioneer in the days when the local wine industry favoured a more conservative approach, is well known for his wine innovations as well as commitment to job creation, upliftment and empowerment.
Fairview was the first estate to grant farm workers ownership of farm houses.
The Goatshed continues this ethos with 25 unemployed members of the local community being appointed as bakery staff, waiters and wine stewards.
They were then enrolled in an intensive, in-house training programme spearheaded by Kenneth McClarty of Olympia Bakery in Kalk Bay.
McClarty was trained in hotel management with Southern Sun and has been running the hugely successful Olympia bakery for the past seven years.
Goatshed staff underwent training at Olympia and bakers went to assist the staff on-site to prepare for the opening.
The menu at The Goatshed is definitely not for the indecisive.
With a wide variety of fresh breads and bagels being baked daily as well as a selection of 25 different Fairview cheeses and 51 wines to pick from, visitors will be spoiled for choice.
The baked goods include delicacies such as rye, focaccia, ciabatta, baguettes and baby marrow bagels, most of which are made from naturally fermented sour dough starches derived from grape juice cultures.
Customers will be able to create their own cheese platters from traditional favourites such as Camembert and Brie, the celebrated Boland Blue - a South African fusion of cheddar and blue-veined cheese - as well as speciality cheeses such as Chevin with Garlic and Parsley or Sundried Tomatoes and Basil.
Fairview’s cheeses are produced by cheese master Louis Lourens and his team and have won numerous first prizes locally and at the World Cheese Awards in London.
A white and a red blend has been specially produced as house wines for The Goatshed and all of Fairview’s award-winning wines are available in convenient 200ml carafes.
Wines include 28 Fairview wines, three Agostinelli varieties, eight labels from Spice Route as well as the tongue-in-cheek, but hugely popular Goats range, which is currently South African brand leader in the United States of America. Wines are available for sale at cellar prices.
The Goatshed can accommodate 85 guests inside and a further 35 people on the terrace. The farm eatery is open seven days a week from 09:00 to 17:00. For reservations, phone 863-2450 or the Goatshed direct on 863-3609.
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