At Spier, food is more than just something to eat – it nourishes our bodies and lifts our spirits. We live by the seasons and listen to the changing needs of our farm’s ecosystem of soil, plants, animals and people.

We grow a lot of our own food in the Spier Food Garden, and for what we can't grow ourselves, we partner with local suppliers who share our values. These suppliers are just as committed as we are to being honest, ethical, and passionate. When it comes to meat, we work with folks like Farmer Angus who understand the importance of taking care of animals and not wasting anything.

We believe that quality ingredients should not be fussed over. Our chefs prefer simple and timeless cooking methods that transcends backgrounds and generations. Whether picnicking on the Werf or sitting down to a curated dining experience at the Manor House, our food comes from diverse chefs inspired by a shared philosophy.

At Spier, food is about life.



Our farm offers many gorgeous spots for you to enjoy your picnic. Where will it be – by the dam, or under the oaks? The choice is yours.

The Manor House

Right at the very heart of Spier Wine Farm is the Manor House, beautifully restored to host small, intimate food and wine experiences.

Vadas Smokehouse & Bakery

Vadas Smokehouse & Bakery creates a place where families and friends can join together and eat food that is carefully, ethically and healthily sourced and prepared.

Taste Spier At Home

Browse our online food store for nourishing and delicious food for your pantry, fridge and freezer. We deliver to the greater Cape Town area.


Our Farmer

Farmer Angus

Farmer Angus

"I ditched a London-based career in finance to return to South Africa where I grew up. I began farming at Spier in 2008. Inspired by biodynamic principles, I believe in farming as naturally and holistically as possible. Our happy cattle, pigs and hens are all free-roaming in pastures. The meat and eggs are used in the restaurants across the farm."

Our Food Grower

Megan McCarty

Megan McCarty

“Regenerative farming goes beyond sustainability. It means leaving the space in a better state than how you found it, as opposed to simply maintaining the status quo."


Chef Hennie

Chef Hennie

Chef Hennie is not a fan of fancy, fussy cooking. “For me, the secret to a great meal is honest, authentic and unpretentious food made with the best quality ingredients.”


PJ Vadas

PJ Vadas

At 16, when PJ decided this would be his career, he knew two things: he wanted to work for Gordon Ramsay and wanted to someday own his own restaurant.

Try this at home

The Yellowwood Organic Red with Marinated Venison Fillet with Parmesan Polenta

The Yellowwood Organic Red With Marinated Venison Fillet With Parmesan Polenta

Bringing together the best of South African and Italian cuisine, this marinated venison fillet with parmesan polenta and cranberry sauce is a celebration on a plate.

Frans K Smit White with tender Squid Ceviche

Frans K Smit White With Tender Squid Ceviche

Light, fresh, and bursting with flavour, this ceviche pairs brilliantly with the Frans K Smit White.

The Yellowwood Organic Rosé with Smoked Salmon & Avocado Poke Bowl

The Yellowwood Organic Rosé With Smoked Salmon & Avocado Poke Bowl

If sushi is your go-to, this poke bowl, packed with the rich flavours of smoked salmon, creamy avocado, and edamame beans, will be a delightful change.