The next chef dinner collaboration at Angala is coming up.
Join Angala and local creators, crafters, chefs, winemakers and beverage producers for a sumptuous stay-over and interactive dining experience. Dine with the chef who prepares your meal and engage directly with the producers of excellent local wines, spirits and mindful drinks.
Angala is a barefoot 5 star sanctuary located in the heart of the Cape Winelands among the undulating foothills of the mountains that rise majestically between Franschhoek and Paarl.
It’s a destination of beauty, peace, tranquillity and contentment that has been shaped to celebrate it’s astounding location and provide visitors with passage to precious moments of bliss and abundance. Angala offers hydro facilities including water therapy with their ozonated pool, heated plunge pool and revitalizing eco pool featuring a living ecosystem of water plants that cradle a clear, natural pool in a lush aquatic garden. Reinvigorate your mind and body in their sauna and steam rooms, their infra-red sauna uses radiant heat to relax joints, muscles and tissues by increasing oxygen flow and circulation.
Santi Louzan of Chef’s Table Cape Town will be teaming up with Springfield Wines to host the next event on 17th of June!
His passion for cooking was ignited at the tables of his mother and grandmother, and before long he made his way into the colourful world of the culinary arts.
The Chef’s Table setting in Cape Town has now become the backdrop to Santi’s inimitable dinner-time theatre. Here, guests are invited to relax and enjoy his beautiful meals that are guaranteed to delight and surprise as he combines down-home and Michelin-star cooking techniques to create dishes that tell stories and spark conversation.
About Springfield Wines
Set in the heart of the mountain-ringed Robertson Valley in the Western Cape of South Africa, Springfield Estate is a family-run wine farm owned by ninth-generation descendants of French Huguenots, who came to South Africa from the Loire in 1688 with bundles of vines under their arms.
The Springfield philosophy is to produce wine as naturally as possible. The winemaking process is kept direct and uncomplicated – the wine is left to make itself, as was done centuries ago. This allows for an honest expression of the estate’s terroir – a gift from God, inherited by our ancestors.
Good wine is grown, not made. Springfield wines are made traditionally and according to ancient methods. Most of the wines are fermented using natural wild yeasts found on the grape skins – high-risk winemaking that leads to lost vintages every few years.
Tickets are available for R3770 (luxury room) or R2820 (deluxe room) per person sharing which includes:
- accommodation
- 7-course fine-dining experience
- Springfield Wines
- breakfast
- access to Angala’s hydro facilities.
Book your spots now!
