Page 20 - Landscape-Issue154

PROJECT

Water has been incorporated into the landscape in a number of ways: a tranquil
dam, a stone-clad trough, a circular pond and a fountain with the pleasant sound
of tumbling water.

The food theme of the garden was inspired by decorative food gardens landscaper Tim Steyn had seen in France.

graded levels, dry­packed stone walls, similar concept at Brahman Hills, but in a both decorative and productive. The soil
pergolas and water features. Pathways more contemporary way. “What’s different quality was improved by adding vast
lead from the garden into the hillside, a about this food garden is that we’ve blurred quantities of compost and a blend of
transition zone planted with numerous the edges of it with that of the main garden fertilisers, specified by local agronomist
flowering cherry trees. Steyn believes the by using food plants such as rosemary and Francis Yateman. A strict crop rotation
cherry trees are “the soul of the garden.” globe artichokes in amongst the perennials. regime is in place to maintain the soil’s
Four distinct themes characterise the At the same time, we used ornamental vigour, and no synthetic or chemical
garden: flowering perennials, wild grasses, grasses such as Miscanthus and perennials control methods are used.
cloud hedging and ‘food to table’. During such as Salvias within the food gardens. This Sixteen bee hives help to pollinate the
spring and summer, the perennials bloom creates visual interest in both these areas vegetable garden and raw, organic honey
in colours of blue, purple, pink and white, where one wouldn’t normally expect to find is extracted for use in the hotel’s kitchens.
and moving into autumn, the grasses these plants,” he explains. The bees are integral to maintaining a
flower along with the warm tones of red­ healthy ecosystem and supporting the
hot pokers and aloes. There are 20 different Sustainability environment.
grass varieties in the gardens. Buchan firmly believes in self­ The hotel operates off the grid, generates
The food theme of the garden was sustainability to reduce the hotel’s carbon its own solar power and uses its own
inspired by the decorative food gardens footprint. Fresh produce is grown on the borehole for chemical­free water. An
Steyn had seen in France and he used a property and the vegetable gardens are irrigation system cleans all waste water,

18 Landscape SA • Issue 154 2025 Check us out www.salandscape.co.za