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Our Story

Let’s Meet

Leon and Melene van den Heever, owners

Leon and Melene founded the business in 1995, with the main focus being conferencing. However, in recent times the second generation has become more involved. The focus has been extended to leisure guests, fine dining and other memorable experiences. Leon and Melene are still actively involved in the business today. Their priority is to make guests feel welcome.

Spencer and Lichelle Sykes, restaurant owners

Spencer Sykes and his wife Lichelle, oldest daughter of Leon and Melene, opened their restaurant on the farm in 2021. They both have exceptional training and experience in the culinary arts.

Spencer started his career as chef on the small island of Guernsey, in the UK, where he trained under a Michelin Star chef. 6 Years later, he returned to South Africa with invaluable skills, and entered the industry as executive chef.

Lichelle met Spencer where she worked as a pastry chef in Chef Spencer’s kitchen. Today Lichelle is known for her decadent freshly baked cakes served at the restaurant.

“Family is not an important thing. It’s everything.” –Michael J. Fox

Swimming Pool
Bird Spotting
Nature walks
Your reservation:
"What a nice place to be. You can even forget that you have to check out because you feel at home. Very friendly staff with good hospitality. Thank you guys!"

Dimakaso Kaso

"A beautiful country estate that caters for your function. The most friendly staff and service with excellent views. The food is very good. You will be able to see some wildlife"

Carel Smith

"An amazing gem of a place. The staff are amazing and take care of you superbly. The food is delicious and well prepared"

Hein Bruyns

"Went out to Bass Lake for a company year end and had a super time. The rooms were cozy, the food very good, especially the Braai. Swimming in the afternoon was pleasant. The team building exercises a treat. Drinks at the bar was great with a knowledgeable bar tender. The puzzles intriguing and games a lot of fun. All in all a wonderful experience"

Paul Lloyd