Stanford welcomes a new chef into their embracing arms; Craig Andersson has recently been appointed to the stately restaurant and manor house, 1892 Stanford Spookhuis at Mosaic Farm. Craig will take on the role as their new executive chef cuisinier. After spending some years in fine dining restaurants in Ireland, he fine tuned his skills at Spier.  He is passionate about making use of the local produce, and what can’t be harvested from the organic kitchen garden, is sourced from Hermanus, or from the boats at Gansbaai Harbour. ”Out here in the country, people savour our food and relish their time; it almost feels like the mountain is protecting us from the harsh reality of life out there. My philosophy: KISS! Keep It Simply Scrumptious.”
As a tribute to the owners, Kathryn and Breese Johnson, who hail from Jack Daniels country, Tennessee, Craig has created a homemade chicken liver pâté infused with Jack Daniels.  And on Saturday August 15 at 6:30 PM, he will be showcasing his Southern inspired food at a whiskey and food pairing  event at Mosaic Farm hosted by Joffy Senekal.

The Stanford Information bureau is publishing an informative newsletter every week, called the Stanford Grapevine. This week’s news is that the Neighbourhood watch will be hosting a ‘Bring and Braai’ at Gypsies next Thursday 25th of June. Gypsies has recently opened their doors, and serves light meals during the day.

Mosaic Farm is offering a special Fathers Day weekend package, with lunches served picnic style in good weather, or around the fireplace in the Spookhuis on chilly days. Rugby enthusiasts can watch the big games between the touring British Lions on the BIG screen in the Spookhuis while enjoying a pint of Birkenhead beer on tap, and wonderful views of the Hermanus Lagoon and Overberg mountains.