We take you from farm to table in this workshop, starting with the basics of growing the asparagus plant to bringing the best out of its tender stems in the kitchen. Artichokes belong to the thistle family and are easy to grow in our Mediterranean climate, but you need to understand their rhythm to select the best for picking. For lunch, our head chef, Schalk Vlok, will demonstrate and share cooking tips using freshly harvested asparagus and artichoke hearts. Steaming coffee from the Lekker Room is served upon arrival. Lunch at the Old Bakery is included.
