Our Story Starts At The Meeting Point Of Heritage And Modern Cuisine.

The Farm Eatery is a place where you can enjoy the flavours of the countryside and the relaxing farm ambience in an old stable, restored with care by the Louw family, where they’ve been making wine for six generations. Here locally grown and regionally sourced produce inspire Chef Martin De Kock to blend his classical French training with the flavours of Provencal France, Spain and a touch of Asia. The herbs and some of the vegetables are from the kitchen garden, the preserves and pickles home-made, and the bread freshly baked. A balance of traditional roots and tantalising countryside cuisine mixed with homely farm vibes, and edgy cooking. That’s how we roll.

“The focus is difficult to define, but centres on diversity using influences from Mediterranean cooking, with some Asian influences. Considered and flavourful portions are complemented with our stunning range of Diemersdal wines.”

The Food.
The Experience.
The Story.

 

Nothing better than an inviting space, great conversation, award-winning wine, and good food. This gallery is bound to soothe your soul, spark your senses, and tantalise your taste buds, with our bespoke dishes created with locally grown vegetables, hand-crafted cheeses, pasture-reared meat and our range of herbs, spices and olive oils. Not to mention, the beautifully restored stable that was loyally converted into our dining space.

Meet The Team.

We believe that good food is eaten with all the senses, but a great culinary experience is much more than just good food. It is about the creation of memories and having great experiences, becoming a story. At The Farm Eatery, we strive to be creative and experimental, whilst not letting go of what has always made food delicious, established in centuries of culinary tradition.

Meet Martin,
The Head Chef & Proprietor

Born in Pretoria, and schooled in Durbanville, Chef Martin de Kock originally had his sights set on a legal career and was accepted as a law student at Stellenbosch University. His mother encouraged his passion for great cuisine and swayed him to turn his talent for cooking into a professional career. And so, Martin went on to attend the prestigious Institute for Culinary Arts (ICA) in Stellenbosch.

Whilst studying, Chef Martin did practical stints at leading Cape restaurants, including the Green House at Cellars-Hohenhort in Constantia, and Overture in Stellenbosch. Chef Martin also worked at Jordan Restaurant under Chef George Jardine before moving to Diemersdal in 2014, where he has been Head Chef since its inception, establishing The Farm Eatery as one of the most popular culinary destinations in the Cape Town Winelands.

“As a chef, you want to colour the canvas as attractively as possible for your customers, and with the ingredients and terrific wines, we have a lot to work with. This makes the Diemersdal Farm Eatery an exciting experience – whether you are a customer, or working in the kitchen.”

Rudolph Faurie

Front of House Manager

Laurent “Loki” Moses

Executive Sous Chef