Bushmans Kloof provides a transcendent gourmet experience for our treasured guests, who come here to encounter the flavour of the Cape. As a Relais and Chateaux property our cuisine incorporates only the finest quality, freshest ingredients from our expertly tended organic kitchen gardens. You’ll experience a gourmet tour de force with an emphasis on unique Cape flavours, health, nourishment and home-style comfort.
Our accomplished executive chef, Floris Smith, makes use of indigenous fynbos to create fragrant, distinctive dishes. This exclusive vegetation grows abundantly on the reserve, evoking the natural environment of the Cederberg Mountains and traditional Cape Malay fare.
Famed for its health benefits and delicious flavour, Rooibos is the most prominent of these locally sourced flavours, and is a signature of the Bushmans Kloof gastronomic experience. Wholesome, unpretentious dishes burst with authentic flavours and vibrant colours.
Our chef’s singular expertise is consistently present in all details of Bushmans Kloof’s five-star culinary experience, and has succeeded in generating a style of food and dining that is entirely unique to the lodge.
Consequently, Bushmans Kloof has been the recipient of a plethora of dining awards and recognitions, including the coveted Condé Nast Traveller UK Gold List for Best Hotels for Food. Our acclaimed cellar and wine list has been the recipient of the Diners Club International Wine List of the Year Award, ensuring the finest wines available complement your meal.
A range of dining experiences is available, from delicate high teas, to traditional cuisine, and of course, the great South African braai (barbecue) under the Milky Way. All this is augmented by the Bushmans Kloof spirit of wining and dining, and the generous hospitality that makes any meal with us an unforgettable one.
Beatrice Tollman, President and founder of the Red Carnation Hotel Collection, has published a cookbook that is her memoir of “A Life in Food”. This book is a celebration of recipes that have either been passed down in the family or discovered while travelling, and all have been perfected from her own personal experience and expertise in the kitchen.
In reading this book one immediately realises that the inspiration behind such endearing hospitality is driven by Beatrice Tollman herself. Many of the signature dishes which guests come back for time and again are those which she has collected, refined and perfected, and that she personally teaches to each chef in every property. Each dish is presented with a fascinating story of how the recipe came into being.
Perhaps the most surprising thing about them, especially for the enthusiastic amateur cook, is the fact that they are relatively quick, simple to prepare with ingredients that are easily sourced.
Her book, her recipes, and her hotels, are inspired by the same thing - a deep, genuine and heartfelt desire to please and satisfy, and ensure whatever she does, she does it with all her heart.
“A Life in Food” is available at all Red Carnation Hotels and by mail order, priced £25.00, and all the proceeds will go to Bea Tollman's favourite charities - Starlight Children’s Foundation and The Tick Tock Club (Great Ormond Street) in the UK.