Kingston Farm

Sunday flowers for the tables: the roses are showing off at the moment!

Hello! Here is our menu for Sunday the 3rd of November, which is also the weekend of the Bathurst Arts Affair. Our Saturday morning cooking classes have come to an end for this year: School’s out! We would like to thank everybody for their enthusiasm - it was great fun all round. Best wishes from Fred & Carla

If you missed any of our newsletters, you can find them all on the "Caught in the Press" page. Stay updated with the latest news, articles, and media features about Alan Weyer's historical tours and talks. Don’t get left out on what's been making headlines and some of the rich history that Alan shares with the world, along with interesting bits of information to keep you glued to history.
One titbit, for those of you who may not know, is that cattle (like this gorgeous Nguni) are viewed by the Xhosa tribe as go-betweens for the living and their ancestors, with the blood of sacrificed animals during a ceremony carrying prayers to the spirit world, after which there would be a feast to celebrate the ancestors' spirits and reaffirm the living's commitment to honouring their heritage. Spirits of the Past!

👉🔗 catch up on everything you’ve missed!
https://alanweyer.co.za/caught-in-the-press/

Eastern Cape Tourism

Hello here is our menu for Sunday 27th October. Open at high noon for drinks and hors d’oevres. Reservations only, of course. 083 262 4813

Culinary tourism includes the active pursuit of unique and memorable eating and drinking experiences, as well as agritourism experiences that connect what is being grown and produced in an area to what is being prepared and enjoyed by locals.

​The important thing to remember is that food and drink can enrich virtually​ any tourism experience.

Food tourism development is the process by which a destination seeks to maximize the economic potential of its local food system through tourism-related activities.

​Food tourism can play a significant role in preserving local heritage while building on existing tourism assets and driving innovation. By increasing visitor demand for local food and drink, food tourism contributes to the long-term sustainability of local agriculture, food systems, communities, and culture.

“Food is believed to rank alongside climate, accommodation, and scenery in importance to tourists”

Bob McKercher in "Food Tourism as a Viable Market Segment: It's All How You Cook the Numbers!"
Journal of Travel & Tourism Marketing. 2008

🌟 Introducing Thelema Cabernet Sauvignon 2020 🌟

This wine is what Thelema is known for—our flagship, our pride, and the perfect expression of Stellenbosch’s unique terroir. The 2020 vintage delivers deep blackcurrant, cedar, and spice aromas with a refined, structured palate that’s simply unforgettable. 🍇🍷

🏅 5 Stars from Platter’s Wine Guide 2024
🏅 94 Points from Greg Sherwood MW

If you’re looking for a wine that’s elegant, age-worthy, and has a track record of excellence, look no further. Find it at your nearest wine merchant or visit our website to secure your bottle. Share your Thelema moments with us—let’s toast to quality! 🥂

Summer is now available Farm.

Who we are and what we do: www.kingstonfarm.co.za An evolutionary new look.

Kingston Farm | Guesthouse Kingston Farm: Guesthouse & Restaurant. Ndlambe, Eastern Cape, ZA.

It is almost year-end and time to get organised for season! So, if you are looking for a unique year-end gathering for your business, there are secrets to be told! Book a historical talk with Alan, or even set out on a company day tour with a picnic on the banks of the Fish River - it will be stand out fun, and different!

Whether it's a dinner event or a day of frontier history, let Alan captivate your team with his award-winning storytelling. You will dive into the magic of South Africa’s Eastern Cape enjoying the blending of humour and history. One of his signature talks, "Spirits of the Past," brings to life historical events like the Frontier Wars, Xhosa conflicts, and the remarkable Battle of Grahamstown, where a small force of British and Khoikhoi hunters triumphed against 10,000 Xhosa warriors. Enjoy tales of the characters of the time and their secrets!

This mix of deep historical insight and engaging narrative style makes Alan's talks and tours educational and entertaining.

Book now to secure your date! For more information, visit www.alanweyer.co.za

In this image these traditional blue beads are given to someone who is highly regarded.



Image used under the Creative Commons Attribution 2.0 Generic license, originally published by South African Tourism on Wiki.

What happens when Campari and Italian Vermouth meet the sand and sun of the Caribbean? Well, that would be a Kingston Negroni, of course.

Welcome to October and to our new vibrant menu. We are due some warmer weather, so you’re welcome to jump in the pool! Cheerio!

✨ Thelema Rabelais 2021 | 98 points ✨

Our flagship blend continues to impress! 🍷 Crafted from Cabernet Sauvignon with a touch of Petit Verdot, this wine showcases elegance, focus, and intensity. Tim Atkin MW described it as having "violet, damson, and black cherry notes with the structure to age beautifully."

Not just a score, but a testament to our pursuit of excellence! 🍇🏅
Link to our online store: https://www.thelema.co.za/shop

🍷🍷🍷

This Sunday at Kingston Farm.

Today, is World Cleanup Day, a day to bring together people worldwide to cleanup and care for their communities. Join us to create a waste-free world by signing up to participate in the Clean Oceans Plastics Campaign: https://www.royalcwsociety.org/cwcleanoceanscampaign

The Kingston Negroni swaps out the gin in the classic recipe, for rum. We use Havana Club 7 year and dial down the Campari a touch. It is lovely.

Happy Sundays.

Don’t just like or comment, share!

If you know of a business, institution or individual who might be willing to adopt-a-verge or adopt-a-spot please share this with them. We need to gain momentum and get the word out there!

Like the look of our menu for this Sunday? 083 262 4813 for reservations. Photos by the magnificent Tammy from Sunshine Simplicities Cheers!

Do you want to learn more about the fascinating world of cocktails? This class is designed to show you how to craft three different styles of drinks, which will give you a practical foundation to create classic and modern drinks that are greater than the sum of their parts. You will learn the stories behind famous drinks and the small steps that make a big difference. This class is for home bar tenders, entertainers and the cocktail curious. All are welcome for a fun afternoon of instruction by Fred Bright. 083 262 4813

You are welcome to come and join us as we explore the diversity of our heritage and nostalgia through taste this coming Sunday. It’s a menu made from the heart and soul.

Choux! It’s time to bake!
A new three part course

*Part 1. Profiteroles & Gougères: 28 Sept - Beginners welcome*

This is the first part of a three part course on all things Choux.
The second part is a deep dive into the world of chocolate eclairs.
The third and final part is a demonstration on how to make the traditional French celebratory dessert, croquembouche, which is the peak of choux pastry

*What we will learn*

An introduction to the essential principles of choux pastry: sweet and savoury.
Choux pastry is a deceptively easy and versatile technique. The essential ingredients are butter, water, flour and eggs. Instead of yeast or baking powder, the high moisture content creates steam which evaporates when baked leaving a light airy puff.
We will show you how to make a simple fruit and cream profiterole & we’ll also show you how to make a savoury cheese gougère, which is a wonderful pre- dinner snack.

*What is included*

You will be welcomed with a hot drink and a snack made of Choux, of course, before heading to the kitchen for the demonstration. You will learn the basic principles to successfully make the recipes. You will receive a comprehensive booklet which explains everything in detail, before finishing off with a well earned cocktail and munching upon all that we have made!

*The Details*

The class starts at 10am on Saturday 28th of September 2024
It’s a three hour event
Kingston Farm, Bathurst
Each class is R 450 per person
Enrolling is super easy, by completing a payment link - get in touch!

Profiteroles & Gougères 28th September (R 450)
Eclairs - chocolate fondant and crème pâtissière 12th of October (R 450)
Croquembouche - a celebratory french cake 26th October (R 450)