Cuisine at Sederkloof Lodge

Most of the recipes used in preparing the succulent dishes at Sederkloof Lodge, come from Alice’s years of experience. She has nurtured a keen interest in cooking from a young age, and is the mother of four children. She has attended cooking courses in France and Portugal, and is well versed in the art of cooking and hospitality.

Meals are mainly prepared by our chef Spike McDougall. We cater for special dietary requirements. Lunch is served between 12 noon and 2 pm on the Lodge deck. Please let us know well in advance of the time of your arrival so we can be sure to prepare (at least two weeks). We like serving delicious, wholesome food, and a small portion of our ingredients are produced on the farm. Guests can expect some home-grown salads and vegetables as well as organically reared deboned leg of lamb and lamb/venison sausages from the farm.  The remainder of our ingredients are sourced from Willowmore, which is a 1.5 hour drive, or from George, a three hour drive away. 

Prepare yourself for a fine dining experience in the wilderness!

All meals are included in our lodge rates, and includes breakfast, lunch and a three-course supper.


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