Chef’s inspiration with spring asparagus and artichokes

Only 15 places available

Spring is in the air, and what better way to celebrate than with fresh, seasonal produce – asparagus spears and artichoke flower buds! Join our garden team as they generously share their experience of growing and harvesting these delicacies. Young asparagus plants take up to three years before they are ready to be harvested, but once established, they can be cut repeatedly for many years.

We take you from farm to table in this workshop, starting with the basics of growing the asparagus plant to bringing the best out of its tender stems in the kitchen. Artichokes belong to the thistle family and are easy to grow in our Mediterranean climate, but you need to understand their rhythm to select the best for picking. For lunch, our head chef, Schalk Vlok, will demonstrate and share cooking tips using freshly harvested asparagus and artichoke hearts.

Steaming coffee from the Lekker Room is served upon arrival.
Lunch at the Old Bakery is included.