“I love serving up simple,
unpretentious dishes – allowing great ingredients to speak for themselves,”
says Vadas, whose passion for baking was ignited through the time he spent with
Markus Färbinger at the legendary Ile de Pain restaurant and bakery in Knysna.
He has also worked in France, London and New York for the likes of Gordon
Ramsay and Roger Verge. Back home, while working at The Roundhouse, the
restaurant was listed in the Eat Out Top 10 Restaurantstwice.
Over the course of the last year,
Spier has been meticulously restoring the Werf and surrounding historical Cape Dutch buildings. They have also established a
biodynamic food garden, which supplies restaurants on the farm.
“When we met PJ we quickly
realised that we share a belief in the importance of ethically sourcing great
quality ingredients,” says Mariota Enthoven, family owner of Spier farm. “This
collaboration is helping to fulfill our dream that the Werf – historically the
bustling heart of the farm – is once more a hub of artisanal activity.”