In Our Garden

Our Gardener Charmaine Smith and her team have worked very hard to make sure the gardens at Bushmans Kloof are spectacular.

The following initiatives are in place to further reduce our carbon footprint:

  • Indigenous herbs and vegetables are picked daily from the organic garden and incorporated into dishes on the guest menu. A special Fynbos menu features local indigenous herbs picked daily from the hotel’s own garden, to create a range of popular South African inspired dishes
  • Wherever possible vegetables and herbs grown in the hotel’s organic garden are used in the lodge kitchens. Alternatively these are sourced locally
  • All crops are organic and no fruit or vegetables are chemically treated
  • Green Banqueting is offered
  • Filtered water is offered to guests
  • Drought resistant species of flora are planted wherever possible
  • Organic foods are included for selection on the menu
  • We have established a large, purpose built compost area
  • Prunings are shredded and composted for mulching
  • Vegetable waste is always composted, minimising contribution to landfill and reducing the need for chemicals to fertilise and enrich the soil in our kitchen garden
  • Tea leaves, coffee grounds and egg shells go onto the compost heap as wonderful sources of slow-release nitrogen
  • We have our own rose garden and we use these petals for our romantic turndown
  • Plastic pots and seed trays are reused