Entries in Summerhill Stud (60)

Thursday
Jul262012

A TASTE OF THE GREATER SUMMERHILL ESTATE

Summerhilll Stallion Film

Click above to watch the Summerhill Sires Film 2012 / 2013
(An iKind Media Production)

Summerhill Sires Film
2012 / 2012

"Peering through one teakwood door at Hartford House, you face a Colonial world. Opening another, the distant sounds of an ancient people at work lilt across the silent landscape, a country of great space, spectacular mountains and big skies. This place commands a headland between the world of traditional cultures and the splendid style of our settler forebears."

Watch the latest Summerhill Sires Film above as Summerhill CEO Mick Goss shares a taste of the Greater Summerhill Estate... and introduces Summerhill's exceptional lineup of Thoroughbred Stallion talent.

Summerhill Stud, South Africa

For more information, please visit :
www.summerhill.co.za

Tuesday
Jul172012

MOOR SUITE 1 AT HARTFORD HOUSE

Hartford House Moor Suite 1
(Photos : Sally Chance)

Moor Suite 1

Named for the Moor family, who occupied Hartford from 1875 to 1937, and in particular the two brothers, John and Frederick. John Moor was the member of parliament for Weenen County in the old Natal Colonial government, as well as a Senator in the first South African government, and was responsible for most of the development at Hartford. His brother, Sir Frederick Moor, was the last prime minister of the Colony of Natal prior to Union. He was the only man to emerge from the Union talks in 1908 with a knighthood, for his efforts in bringing about what we know today as the Republic of South Africa.

In its time, Moor has accommodated two Prime Ministers, the last of the colony of Natal, and the first of the Union of South Africa, General Louis Botha.

Of interest in this suite is the old marble bath, which was reputedly imported into South Africa from Malaysia towards the latter end of the 18th century, then found its way into the Durban Club, and eventually into this bathroom, together with the old church window installed alongside.

One of South Africa's greatest artists, the late Errol Boyley, is remembered throughout the manor house in numerous fine examples, several of which were included in the compendium of his best works. Errol was a great friend of Summerhill and Hartford, and, somewhat unusually for this committed landscapist, he also portrayed Cheryl Goss in two portraits which appear in this suite.

hartford house logo

For more information please visit :
www.hartford.co.za

Thursday
Jun212012

A BLISSFUL RETREAT IN KWAZULU-NATAL

"Hartford House"
By Candice Botha
House and Leisure - June 2012

Hartford House in KwaZulu-Natal is one of those rare places which has it all - a picturesque setting, fabulous restaurant and beautifully designed rooms. Situated on the Summerhill Stud Estate in Mooi River, Hartford House has won countless awards for both its accommodation and food.

The restaurant is run by renowned Chef Jackie Cameron and the menu is varied and interesting, taking advantage of the region's fresh produce. Be assured that the meals are the kind which people remember for years. Jackie's food presentation is particularly noteworthy with most dishes looking far too good to destroy with a knife and fork but utterly sublime when you do. Meals are served either out on the veranda overlooking the estate's colourful gardens or inside the dining room of the original homestead.

The original house is still home to three guest suites which boast period details such as antique taps and light fixtures which many guests find fascinating. Every suite in the hotel is unique and each boasts details which will delight. Some suites look out onto the gardens and swimming pool and four recently built eco suites are made entirely from natural materials from the estate and its surrounds. The feel of these suites is distinctly African and there can be no doubt of your location in the world as you gaze out over the lake.

The Summerhill Estate is a destination on its own as the leading racehorse breeder in South Africa. Guests are welcome and regular tours of the Stud are conducted. Other activities include trout fishing - I expect my divine trout lunch was freshly caught - and horse riding, bird watching and spa treatments in the wellness centre. The Battlefields and Midlands Meander are also within easy reach and, so, a stay here really should be for more than just one night. The restaurant also welcomes guests who are not resident in the hotel for meals and a Sunday outing to Hartford House for lunch is a rare treat.

For more information visit www.hartford.co.za or call 033-263-2713.

www.houseandleisure.co.za

Wednesday
Jun132012

INNOVATION IS LIKE A BUSHFIRE...

Summerhill Group Conference - Phinda 2012

Please click above to view photos from the Summerhill Group Conference - Phinda 2012
(Photos : Leigh Willson, Amorette Kramer and Michael Nefdt)

Summerhill Group Conference
"Phinda 2012"

Mick Goss - Summerhill Group CEOMick Goss
Summerhill Group CEO
Summerhill
is lucky in its friends and its people. One of our most treasured associations is with a group who call themselves (appropriately,) the Land Of Legends. It is the only collection of properties whose raison d'etre lies in their histories, their culture and their tradition. It was founded by ourselves (Hartford House) and the late David Rattray's Fugitives' Drift Lodge, and these days it includes the The Oyster Box, the Beverley Hills, Fordoun Spa, Rocktail Bay Lodge, Ardmore Ceramics and Phinda Game Reserve. By now you'll have spotted the fact that these are KwaZulu-Natal's pride in hospitality, establishments of legendary repute that rank with the best in the world.

For our twelfth annual conference, we've been hiding out at Bayete camp, deep in the nether regions of Phinda's spectacular bushveld. No cellphone signal, no radios or televisions, no pack drill. And in a matter of days, the Big Five, in every shape or form. Phinda isn't South Africa's finest bush experience for nothing. Authentic, wild, professional, diverse, down-to-earth, riveting. Oh, and luxurious, but at Phinda, luxury is just the journey, not the destination.

Summerhill has faced many challenges in its three decades and more. The rich and the powerful, the cunning and the envious, the enterprising and the resourceful. There was no inheritance at Summerhill, no big business to fund its growth, just relationships and the sacrifice of our people. That means we have to get up that bit earlier in the mornings, we have to box that bit smarter, just to stay in the swim.

These gatherings in the bush are moments of reflection, for galvanising the spirits, and for recharging the batteries. When the stormclouds approach, don't seek shelter. Put on your raincoat, and get back to work. At the end of the day, you have to decide whether you want to spend the rest of your life sipping sugar water, or do you want to change the world? At Summerhill, that's a rhetorical question. We are what we are because our people chose to write their own histories.

By the time the curtain came down on this jamboree Friday morning, I was more convinced than ever that this team is in better shape to deal with the future than any time in our past. Given they already have seven Breeder's titles under their belts, that's some statement. But a few days in the bush reminds me that these are paragons of enthusiasm, good humour and curiosity, Renaissance people in an era that badly needs them.

They've already prepared themselves for the day they come second, and they've already defined the benchmarks by which they want to be measured down the road. This team knows the equations others don't know. Times may be unbelievably tough, but great harvests come from arid sources. Pleasure comes, often enough, from restraint.

The other thing that drives them, is knowing that one day you're going to get beaten. It's the best way of avoiding the trap of thinking you have something to lose; you are already naked. There is no reason not to follow your heart. Be a pirate; don't join the navy.

And speaking of challenges, you're not to worry. I know the authors well and I already know how this narrative is going to end. This team will make sure the good guys win.

For more information,
please visit:

summerhill stud

land of legends

hartford house
Saturday
Jun092012

IT'S A CHEF'S LIFE WITH JACKIE CAMERON

Jackie Cameron reveals her Carpe Funghi Signature Pizza

Jackie Cameron reveals her Carpe Funghi Signature Pizza
(Photo: Durban News)

Col'Cacchio Celebrity Chef Series
The Mercury - Food and Wine

Jackie Cameron, pictured above, head chef at Hartford House in the KwaZulu-Natal Midlands, has designed a signature pizza as part of the Col'Cacchio Celebrity Chef Series 2012. It's on the menu at Col'Cacchio until the end of May and proceeds go to the Children's Hospital Trust.

Biggest achievement:
Well, this is difficult, as I have so many different foodie fields that make up my complete obsession for all things food. I would probably say being the head chef at Hartford at the age of 20, as this has allowed me to grow and strive for everything else that I have accomplished over the past nine years.

Biggest mistake:
Many years back I judged, after making this chocolate mousse cake, the recipe for which I still use today, incorrectly what was and wasn't humanly possible and let us just say the wedding cake was a complete disaster... literally a flop! This still haunts me and since then I have become even more pedantic on the finer details than ever before.

Never:
Ever garnish with curly parsley, or garnish the side rims of your plates with chopped, mixed herbs or some sort of masala. A no no!

Always:
Be on time, be honest, be true to what you are cooking.

I love cooking with:
This depends on my mood... loads of fresh herbs, tomatoes and cheese. And give me fresh fish over anything, any day!

Best advice:
Never trust a skinny chef... jokes, keep things simple, always highlighting the main ingredient. Never overcomplicate.

Favourite restaurants:
I have so many for different reasons. Locally probably Le Quatier Francais as I am amazed by Margot and her team. They strive for perfection in every sense. Internationally, I was blown away by El Bulli and their unbelievable, detailed service - they researched every guest who entered their restaurant - mind blowing! Obviously together with Ferran Adria's amazing food combinations.

Favourite tipple:
Bubbles through and through! Love the texture on my tongue and the flavour in my mouth.

My favourite comfort food is:
A big bowl of homemade soup with lots of homemade white bread and lashings of butter. Takes me back to winter school holidays when I use to spend most of my holidays at my grandparents' house. Memories of warmth and full days of cooking, where my obsession for food was rooted.

My dream meal - what, where and with whom:
My dream meal would be not eating and enjoying, but cooking for Oprah Winfrey, Nelson Mandela and Georges Auguste Escoffier... Thomas Kellar, Ferran Adria - and why not include Brad Pitt and George Clooney, together with friends and family I can continue with my list...

Where:
On Summerhill Stud Farm in the Midlands on a beautiful summer's afternoon in one of the paddocks, surrounded by all the nation's best horses. Sitting on hay bales and serving the finest local produce in a relaxed environment, lots of bubbles and an aflernoon-evening filled with extremely interesting conversation.

If I wasn't a chef, I would love to be:
For a few months I tossed with the idea of being a pilot. l am clearly a sucker for punishment - both having crazy work hours. But, to be honest, I wouldn't change the industry I am in for any other.

Extract from The Mercury - Food and Wine

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