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	<title>Design News &#187; The Cellars-Hohenort</title>
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		<title>Home for the holidays &#124; The Cellars-Hohenort’s locals-first offers</title>
		<link>https://designnews.co.za/home-for-the-holidays-the-cellars-hohenorts-locals-first-offers/</link>
		<comments>https://designnews.co.za/home-for-the-holidays-the-cellars-hohenorts-locals-first-offers/#comments</comments>
		<pubDate>Wed, 18 Nov 2020 12:00:38 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Cape Town]]></category>
		<category><![CDATA[Constantia]]></category>
		<category><![CDATA[cycling]]></category>
		<category><![CDATA[golf]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[hospitality]]></category>
		<category><![CDATA[Liz McGrath]]></category>
		<category><![CDATA[local]]></category>
		<category><![CDATA[picnic]]></category>
		<category><![CDATA[South Africa]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[The Cellars-Hohenort]]></category>
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		<category><![CDATA[wine]]></category>
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		<guid isPermaLink="false">http://designnews.co.za/?p=6549</guid>
		<description><![CDATA[It’s the perfect time for South Africans to explore their own turf. With amazing variety, unmatched scenery, service-level excellence and an unlimited array of activities and excursions on our doorstep, it’s easy to make a case for a staycation on our incredible home soil. The Cellars-Hohenort is located in arguably one of Cape Town, and South Africa’s most idyllic locations. A picturesque suburb, conducive to total escape, but only 15 minutes from the city centre, Constantia is venerated for its beautiful scenery, historical properties and access to a multitude of lifestyle and leisure pursuits. The oldest wine region in the country, the Constantia Wine Valley boasts some of South Africa’s most impressive and storied estates – whose grounds, wineries and eateries match up to their legacy in years. With no less than five exquisite options in close proximity to The Cellars-Hohenort (namely , , , and ) you’ll have your pick for cellar visits and tastings. The Cellars-Hohenort also grows its own vines and features a region-centric wine list. And the culinary offering in the area equals that of the wine. With several of SA’s top 20 restaurants within a 10-minute drive of the hotel, an award-winning meal is not [...]]]></description>
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		<title>Recipe for Shredded Duck Bao with Kimchi by Farrel Hirsch, Head Chef of Greenhouse</title>
		<link>https://designnews.co.za/recipe-for-shredded-duck-bao-with-kimchi-by-farrel-hirsch-head-chef-of-greenhouse/</link>
		<comments>https://designnews.co.za/recipe-for-shredded-duck-bao-with-kimchi-by-farrel-hirsch-head-chef-of-greenhouse/#comments</comments>
		<pubDate>Fri, 17 Apr 2020 13:16:15 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Farrel Hirsch]]></category>
		<category><![CDATA[Great Meals]]></category>
		<category><![CDATA[Greenhouse restaurant]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Shredded Duck Bao with Kimchi]]></category>
		<category><![CDATA[The Cellars-Hohenort]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6030</guid>
		<description><![CDATA[This Asian-inspired recipe needs traditional doses of time, love and care in order to cure the duck and hand prepare and steam the bao, or buns, and ferment the kimchi. The beautifully tender shredded duck combined with the supremely soft, pillowy dough of the buns and a crunchy bite of Korean-style kimchi will be reward enough for the effort required to prepare this popular dish. This recipe will make enough buns to serve 6 – 8 guests. How to prepare the duck: Ingredients: 4kg Duck legs 60g Coarse salt 40g Sugar Enough sunflower oil to cover the duck legs  Method: Combine the salt and sugar to make a cure mix, rub this onto the duck and cure for 2 hours. Wash off the cure mix and place the duck legs in a thick-based pot before covering them with oil. The oil should cover the legs entirely. Place on a low heat for 4 hours. The pot does not need to be covered with a lid. Do not stir the pot while the legs are on confit. Cool down and shred the meat off the bone.  How to prepare the steamed buns: Ingredients: 2 x Packets yeast 8.5 Cups of “00” [...]]]></description>
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		<title>Celebrating Human Rights Day with Madiba’s former prison guard, Christo Brand</title>
		<link>https://designnews.co.za/celebrating-human-rights-day-with-madibas-former-prison-guard-christo-brand/</link>
		<comments>https://designnews.co.za/celebrating-human-rights-day-with-madibas-former-prison-guard-christo-brand/#comments</comments>
		<pubDate>Mon, 10 Feb 2020 07:24:52 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Cellars-Hohenort]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[human right day]]></category>
		<category><![CDATA[human right day 2020]]></category>
		<category><![CDATA[Mandela Day]]></category>
		<category><![CDATA[The Cellars-Hohenort]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=5689</guid>
		<description><![CDATA[Back by popular demand after a sold-out event held in honour of Mandela Day 2019, fascinating keynote speaker Christo Brand returns to The Cellars-Hohenort in Constantia, Cape Town this Human Rights Day 2020. Brand is a South African former prison guard who was one of several responsible for guarding Nelson Mandela. The Cellars-Hohenort hotel is hosting a special evening with Brand on 21 March 2020 to commemorate a day &#8211; and a man &#8211; that changed the history of the country. Brand will share the story of how his friendship with Madiba began and regale guests with tales South Africa’s best-loved icon. &#160; This one-night-only event takes the form of a talk accompanied by a six-course dinner at The Conservatory restaurant, which will be prefaced by welcome drinks at 19h00. Here, Brand will set the scene, describing how he met Mandela. As one of the few people who knew Mandela intimately, he is well placed to give us a rare glimpse into the man’s life, in a relaxed and comfortable setting. &#160; The Conservatory’s Executive Chef, Paul Nash has prepared a unique dinner menu based on a combination of Mandela’s favourite foods and dishes inspired by his time on Robben [...]]]></description>
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		<title>Explore the beautifully manicured gardens at The Cellars-Hohenort’s Open Gardens in aid of St. Luke’s Hospice</title>
		<link>https://designnews.co.za/explore-the-beautifully-manicured-gardens-at-the-cellars-hohenorts-open-gardens-in-aid-of-st-lukes-hospice/</link>
		<comments>https://designnews.co.za/explore-the-beautifully-manicured-gardens-at-the-cellars-hohenorts-open-gardens-in-aid-of-st-lukes-hospice/#comments</comments>
		<pubDate>Wed, 30 Oct 2019 10:03:38 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[awareness]]></category>
		<category><![CDATA[Cellars-Hohenort]]></category>
		<category><![CDATA[gardening]]></category>
		<category><![CDATA[horticulture]]></category>
		<category><![CDATA[Liz McGrath]]></category>
		<category><![CDATA[private garden]]></category>
		<category><![CDATA[scones]]></category>
		<category><![CDATA[St Luke's Combined Hospices]]></category>
		<category><![CDATA[tea]]></category>
		<category><![CDATA[The Cellars-Hohenort]]></category>
		<category><![CDATA[The Liz McGrath Collection]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=5103</guid>
		<description><![CDATA[Open Gardens at The Cellars-Hohenort’s award-winning private gardens is set to take place on the 2nd and 3rd of November 2019 from 10h00 to 16h00. The event hopes to raise awareness to the importance of gardening and the wonderful rewards we reap from an activity like this. It is to celebrate the craft and the outcome of that craft which have been instrumental in restoring and maintaining the beautifully manicured gardens. The Cellars-Hohenort’s gardens were transformed over a number of years by the late Liz McGrath in collaboration with Jean Almon. Currently, the grounds are carefully tended by Head Gardner Leigh-Ann van Wyk and her team. Tickets will be available on the days of the event at the St. Luke’s ticket desk at The Cellars-Hohenort and will cost R70 per person. Ticket-holding visitors will be able to sit down to tea and a scone served on the Hohenort lawn, after strolling around this horticulturalist’s dream of a property. Proceeds of the ticket sales will go toward St. Luke’s Hospice. Dates: 2 &#38; 3 November Time 10h00 to 16h00 Ticket Price: R 70 per person Ticket Sales: On the day of the event at The Cellars-Hohenort &#160; For more information, contact [...]]]></description>
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		<title>The Liz McGrath Collection takes two spots in Condé Nast Traveler’s 2019 Readers Choice Awards!</title>
		<link>https://designnews.co.za/the-liz-mcgrath-collection-takes-two-spots-in-conde-nast-travelers-2019-readers-choice-awards/</link>
		<comments>https://designnews.co.za/the-liz-mcgrath-collection-takes-two-spots-in-conde-nast-travelers-2019-readers-choice-awards/#comments</comments>
		<pubDate>Wed, 09 Oct 2019 07:52:55 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Africa]]></category>
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		<category><![CDATA[Liz McGrath]]></category>
		<category><![CDATA[luxury]]></category>
		<category><![CDATA[Readers' Choice Awards]]></category>
		<category><![CDATA[The Cellars-Hohenort]]></category>
		<category><![CDATA[The Liz McGrath Collection]]></category>
		<category><![CDATA[The Plettenberg]]></category>
		<category><![CDATA[Top 30 Hotels in Africa]]></category>
		<category><![CDATA[travel]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=4994</guid>
		<description><![CDATA[Condé Nast Traveler announced the results of its annual Readers’ Choice Awards with The Plettenberg recognized as #17 in the TOP 30 HOTELS IN AFRICA category, while THE CELLARS-HOHENORT recognized as #23 in the TOP 30 HOTELS IN AFRICA category. More than 600,000 Condé Nast Traveler readers across the globe submitted a recording-breaking number of responses rating their travel experiences to provide a full snapshot of where and how we travel today. The Condé Nast Traveler Readers’ Choice Awards are the longest-running and most prestigious recognition of excellence in the travel industry and are commonly known as “the best of the best of travel.” The full list of winners can be found here. &#8220;We are thrilled to have received accolades for both The Plettenberg and The Cellars-Hohenort hotels, which join The Marine to form The Liz McGrath Collection&#8217;s five-star luxury offering. We are particularly pleased to have done so well, seeing that these awards are driven by guests and readers. It is the expressed enthusiasm for our hospitality offering that drives us to continue to excel &#8211; after all, the satisfaction of our guests is our reason for being. We offer our congratulations to our dedicated staff on these two [...]]]></description>
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		<title>Fine-Dining Cooking Demonstration with Head Chef Farrel Hirsch from Greenhouse at The Cellars-Hohenort on Saturday, 24 August and 31 August 2019</title>
		<link>https://designnews.co.za/fine-dining-cooking-demonstration-with-head-chef-farrel-hirsch-from-greenhouse-at-the-cellars-hohenort-on-saturday-24-august-and-31-august-2019/</link>
		<comments>https://designnews.co.za/fine-dining-cooking-demonstration-with-head-chef-farrel-hirsch-from-greenhouse-at-the-cellars-hohenort-on-saturday-24-august-and-31-august-2019/#comments</comments>
		<pubDate>Tue, 13 Aug 2019 09:00:49 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[Greenhouse restaurant]]></category>
		<category><![CDATA[The Cellars-Hohenort]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=4807</guid>
		<description><![CDATA[The award-winning Greenhouse restaurant &#8211; one of the top 10 restaurants in South Africa &#8211; will be hosting the second and third of four cooking demonstrations on Saturday, 24 August and Saturday and 31 August 2019, led by Head Chef Farrel Hirsch. From 15h45 onwards there will be canapes and bubbly on arrival and the demonstration itself will begin at 16h00 in The Cellars-Hohenort Demonstration Kitchen. The guest’s will be participating in creating the exceptional Pork XO dish on the 24th and Fish &#38; Scallops dish on the 31st from Greenhouse’s mouth-watering menu. Once the demonstration is concluded, guests will enjoy pre-dinner cocktails at the beautifully appointed Greenhouse bar from 17h30 onwards. This will be followed by a seated three-course dinner paired with wine from 18h00 onwards. The cooking demonstration, dinner, and all inclusions, is priced at R 2 200 per person, with an additional wine pairing option for R 350 per person.  Guests will also receive a special gift as a wonderful memento of this special experience in the world of fine dining.  As places for the cooking demonstrations are limited, bookings are essential.  The dates for the next three cooking demonstrations are as follows: Saturday, 24 August 2019 [...]]]></description>
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		<title>Daniel Britz: Restaurant Manager at The Cellars-Hohenort</title>
		<link>https://designnews.co.za/daniel-britz-restaurant-manager-at-the-cellars-hohenort/</link>
		<comments>https://designnews.co.za/daniel-britz-restaurant-manager-at-the-cellars-hohenort/#comments</comments>
		<pubDate>Tue, 16 Jul 2019 10:02:41 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Hotel]]></category>
		<category><![CDATA[Liz McGrath]]></category>
		<category><![CDATA[The Cellars-Hohenort]]></category>
		<category><![CDATA[The Collection by Liz McGrath]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=4718</guid>
		<description><![CDATA[A welcome addition to the team at The Cellars-Hohenort, Daniel Britz joined the hotel as the Restaurant Manager of the Conservatory in February 2019. He has a strong background in hospitality and hotel restaurant management, having previously managed the Oasis Bistro at the Belmond Mount Nelson Hotel in Cape Town’s CBD before joining the Liz McGrath Collection.  Daniel started out in the industry in 2007 as a Duty Manager at the Alphen Hotel in Constantia, Cape Town. In 2010 he went on to form part of the launch team of the then Upper Eastside Hotel &#8211; now the DoubleTree by Hilton &#8211; where he fulfilled the role of Assistant Food &#38; Beverage Manager. From there, he moved to the Westin Cape Town in 2012 and was appointed as the Restaurant Manager overseeing Restaurant Thirty7, Louis B’s and Raleigh’s Cigar bar in 2012. He moved over to the “Nellie” in 2014.  In his new role at The Cellars-Hohenort, his key responsibility is making sure that Conservatory guests get the best possible experience from the moment they walk in to the time they say farewell. A people’s person, Daniel ably brings his down-to-earth personality to the experience while maintaining professionalism. For him, [...]]]></description>
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		<item>
		<title>Review of the High Tea at The Cellars-Hohenort in Constantia</title>
		<link>https://designnews.co.za/review-of-the-high-tea-at-the-cellars-hohenort-in-constantia/</link>
		<comments>https://designnews.co.za/review-of-the-high-tea-at-the-cellars-hohenort-in-constantia/#comments</comments>
		<pubDate>Tue, 16 Jul 2019 07:42:04 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Constantia]]></category>
		<category><![CDATA[food]]></category>
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		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[The Cellars-Hohenort]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=4682</guid>
		<description><![CDATA[We were recently treated to a sumptuous High Tea at The Cellars-Hohenort that fulfilled every secret cream bun and finger sandwich fantasy we may have been harbouring. After emitting no small sigh of delight and sinking down into an oversized couch in front of a roaring fireplace, we were promptly offered a choice of bubbly, coffee or tea.  Bubbly is indeed a decadent way to start the afternoon’s proceedings! But tea is obviously the appropriate default option and is selected from a range of menu options featuring classics and contemporary tea blends. The selection is so wide it is almost indecision-inducing. But what’s the rush? Take the time to decide what to imbibe. It’s High Tea, after all. The experience needn’t be fast-tracked.  While fastening on your choice of beverage, savour the hotel’s tastefully traditional décor with a contemporary twist that enlivens the historic bones of a building that dates back to the time of Simon van der Stel. There are fresh flowers in stately floral arrangements on the interior and views onto the award-winning gardens that surround the hotel.  The wait staff are attentive in their administrations and the atmosphere is warm and accessible yet exudes an air of [...]]]></description>
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		<title>Mandela Day at The Cellars-Hohenort with Madiba’s former prison guard, Christo Brand</title>
		<link>https://designnews.co.za/mandela-day-at-the-cellars-hohenort-with-madibas-former-prison-guard-christo-brand/</link>
		<comments>https://designnews.co.za/mandela-day-at-the-cellars-hohenort-with-madibas-former-prison-guard-christo-brand/#comments</comments>
		<pubDate>Mon, 10 Jun 2019 10:58:56 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[event in cape town]]></category>
		<category><![CDATA[Mandela Day]]></category>
		<category><![CDATA[The Cellars-Hohenort]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=4568</guid>
		<description><![CDATA[On this Mandela Day, 18 July 2019, The Conservatory at The Cellars-Hohenort will host an evening to celebrate the friendship of Madiba and Christo Brand, his former prison guard. Spend your 67 minutes with Christo who will reflect on this meaningful relationship with Mandela and will take guests on a narrative journey from the time of his first meeting with Madiba right up until the very end when he placed his hands on Madiba’s coffin. Christo and Mandela developed a close camaraderie over the course of many years – Madiba is the co-author of Christo’s book, Doing Life with Mandela: My Prisoner, My Friend (2014). Christo first came to Robben Island, where Mandela was being held, in 1978 when he was only 19 years old. He was one of several men who were responsible for guarding Nelson Mandela while he was incarcerated under the Apartheid regime. In 1982 Christo was transferred with Mandela to Pollsmoor Prison. Christo retired from the South African prison service on 31 July 2018 in order to pursue story-telling on a full-time basis and reflect on the insights gained through his relationship with a powerful figure in South Africa’s socio-political history. For the Mandela Day event [...]]]></description>
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		<title>Father’s Day “Steak and Ale” at The Cellars-Hohenort</title>
		<link>https://designnews.co.za/fathers-day-steak-and-ale-at-the-cellars-hohenort/</link>
		<comments>https://designnews.co.za/fathers-day-steak-and-ale-at-the-cellars-hohenort/#comments</comments>
		<pubDate>Tue, 04 Jun 2019 09:08:36 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[cape town restaurants]]></category>
		<category><![CDATA[Father's Day]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[The Cellars-Hohenort]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=4521</guid>
		<description><![CDATA[Make Father’s Day stand out with a “Steak and Ale” lunch at The Conservatory at The Cellars-Hohenort on 16 June 2019. This hearty meal will be served from 12h00 till 15h00. Dads – and their families – can choose from four different steak options for their main meal: Dry-aged Sirloin with Mustard and Herb Crust, Free-range Beef Fillet with Bone Marrow Jus, T-bone Steak with Smoked Barbeque Sauce, or Banting Beef Steak Burger served with Brown Mushrooms. There will also be a selection of accompanying sauces available, ranging from Madagascan Peppercorn to Truffle Mushroom or Biltong Butter. The choice of sides, at R45 each, includes Asian sweet potato, thin-cut potato fries and broccoli with almonds. Each main meal option is priced individually, but all main meals include a complementary Devil’s Peak Golden Ale or a glass of Eagle’s Nest Shiraz. The full à la carte menu with a wider range of options will also be available. Bookings are essential. For more information or bookings, contact: T: +27 (0) 21 794 5535 E: reservations@collectionmcgrath.com &#160;]]></description>
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