Why it’s Time to Join the Farm-to-Fork Revolution
While foodies and health enthusiasts do not always agree on which restaurants and foods are best, both will attest to the superiority of farm-to-fork dining.
Founded in the 1960s, when eco-activists started advocating for local and organic produce in opposition to the rising processed and canned food trends of the time, farm-to-fork dining involves restaurants sourcing their produce directly from local and organic farmers.
This allows them to cut out the middleman, step away from mass suppliers with questionable social and environmental practices, and create wholesome, delicious meals inspired by the seasons and their surroundings.
Eating at a farm-to-fork restaurant means that your meal will include truly fresh produce, often delivered by farmers just a few hours (or minutes!) before your reservation. When not produced on site, the food is transported over (far) shorter distances than its commercial counterparts, and has likely not required refrigeration or packaging for transportation, resulting in a significantly lower carbon footprint.
Farm-fresh produce is picked when at its prime, fully ripe, and ready to be served. Unlike foods that are prematurely harvested to be shipped, stored or aged, it has been allowed to reach ideal maturity in its ideal environment, resulting in healthier soils and a more nutritious, flavourful, preservative-free meal for you.
As farm-to-fork restaurants use local ingredients, they need to update their menus as the seasons change, and are therefore continually innovating and creating delicious new flavours and meals for diners to try.
The farm-to-fork movement supports small-scale, local farmers and growers, uplifting economies and providing sustainable income for those who need it most.
The majority of these suppliers grow their produce organically, without the use of the pesticides that can negatively impact our health and that of the environment.
While often overlooked, knowing where our food comes from is an important part of making educated decisions about the ethics and sustainability of what we consume.
Our edible gardens comprise thriving vegetable, herb, and fruit gardens in separate growing areas all along the west dam of Leeu Estates. Under the expert guidance of Christine Stevens (who has been building edible gardens for over 20 years), the Leeu Estates organic gardens provide farm-to-fork produce not only to The Dining Room and La Petite Colombe on the estates, but also to Protégé and Épice at Le Quartier Français in the heart of Franschhoek.
Everything is grown following natural farming principles, with no pesticides or herbicides used to ensure that the finest, tastiest vegetables and herbs are available for the chefs.
Want a taste of Franschhoek’s finest farm-to-fork dining?
Contact us to reserve your meal or stay today.