The Vineyard Hotel in Newlands has announced a few changes in their kitchen. This includes a partnership with Farmer Angus, which sees the introduction of his beef and free range eggs to the hotel’s menus in the Garden Lounge and The Square Restaurant.
While they do support various other ethical meat suppliers, the new partnership with Farmer Angus serves to further entrench this philosophy across all aspects of the hotel’s operations.
“An extensive search for a sustainable and ethical source of beef was carried out, which not only took potential suppliers’ farming methods into account, but also included a blind taste-test to ensure guests would also have the most enjoyable meal. After our investigations, Farmer Angus was an obvious choice as a supplier,” says executive chef Carl van Rooyen.
Farmer Angus is based at Spier in Stellenbosch, where he practises biodynamic farming techniques. He is fiercely ethical, allowing his cattle to roam freely, without the use of growth hormones or artificial feed.
The beef used in the burgers has been dry-aged for two weeks and guests can expect the burgers to have a more intense flavour. Waitrons will also give diners the option of enjoying them with no basting, allowing guests to better appreciate the quality of the meat.
