Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Category: Drakensberg Restaurants

The Perfect Midlands Meander Destination

breakfast view

"Breakfast on the verandah, overlooking the beautiful gardens, is also a highlight of any visit to Hartford..."

“For a moment, there’s a lull in the noise of the city. Bird song comes to the fore, a hadeda is heard overhead and for a few seconds my mind retreats to Hartford. This is a place so special that even being transported for a few seconds brings refreshment from the busy pace of life.

There are so many aspects to Hartford House and each of them has the special qualities that combine to make one’s stay unforgettable, however many times one visits. It is the personalities of you, Mick and Cheryl, your vision, enthusiasm and guidance that has made Hartford so special.

On entry down the long driveway with fields and paddocks on either side and Giant’s Castle up to the left, life begins to slow after our four hour drive from Joburg or three hours from the South Coast. The smiling welcome at the gate and then the warmth and friendliness of the staff on arrival and throughout one’s stay at Hartford gives a relaxed comfortable feeling to new visitors and those like us who return as often as we do. The people in the office, the front staff, Jackie and the kitchen staff, housekeeping and gardeners are equally friendly and are genuinely happy greeting visitors.

Then there are the gorgeous rooms into which you have put so much thought and detail, each so different but equally comfortable. We have stayed in every room you have and it’s always exciting on arrival, to see which room will be ours. Nothing has been spared and one feels the luxury of indulgence relaxing in the room or sitting outdoors enjoying the tranquility of the surroundings.

Dinner is always the most special delight and, I think, the best in South Africa. Comparing meals with some top restaurants in Europe, Hartford is still the best. Breakfast on the verandah, overlooking the beautiful gardens, is also a highlight of any visit to Hartford and the menu is amazing.

After the indulgence and tranquility of a Hartford stay, one reluctantly leaves, knowing there will be a time to visit again, and in between visits, cut out the noise of life and transport oneself back for a moment of peace.”

Said by a connoisseur.Veronica Jagoe (and husband Sean) are veterans of more than 150 visits to Hartford House (yes, that’s about a dozen a year, every year, since we opened).Apart from being our most treasured guests, they’re also among the nicest.And they must have taste!

Hearty and flavoursome Christmas Lunch

Glazed Christmas Gammon garnished with pineapple rings and cherries / Jackie Cameron (p)

Glazed Christmas Gammon garnished with pineapple rings and cherries / Jackie Cameron (p)

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Christmas is about family and friends around one table, and a meal that will simmer in their minds for the year to come. Dishes, specifically for this occasion, should be hearty and flavoursome, depicting the Christmas spirit. The occasion, the table and the meal should say ‘Merry Christmas’.

Christmas lunch is one of the most stressful meals of the year but with adequate preparation it can be hassle-free.

Let me help you…

Spicy egg nog sets the tone when handed to guests on their arrival. It’s usually served to toast one’s health; and that’s what we all need for the coming year.

Sticking to tradition, I like turkey. It’s juicy and delicious if cooked correctly. Should you browse through Larousse Gastronomique - the world’s most famous culinary reference book – you’ll see turkey described as “a farmyard bird raised for its delicate flesh”. A rich, pungent and textured stuffing completes and complements roast turkey. I promise, your guests will be back next year!

A pickled or smoked hind quarter or shoulder of pork, commonly known as Christmas Ham, can be boiled or baked. The final touch is to stud the ham with cloves, and garnish with pineapple rings and cherries. Oh so pretty!

Christmas pudding is a must. Make it… buy it… but ensure it’s on your menu.

A simple, silky-textured brandy sauce will add zing to your rich dessert.

After the feast, coffee with shortbread is the perfect final touch. Shortbread, known by many to have originated in Scotland, is traditionally made in a round shape and cut from the centre in wedges. This symbolises the sun, a relic of the ancient New Year cake.

I explore as much as there is to know about an ingredient before cooking it. This, in my opinion, adds interest and depth to the product and the “relationship” with the components results in a superior culinary creation.

With these tips and the festive-season spirit, I’m confident your Christmas lunch will be memorable.

May the love and camaraderie generated during the next few weeks overflow into 2009 and beyond.

Take these recipes and try them.

EGG NOG
GLAZED CHRISTMAS HAM
BRANDY SAUCE
TURKEY STUFFING
SHORTBREAD

Post your comments and food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
033 263 2713

Hartford voted Top 10 South African Restaurant

Hartford House Head Chef Jackie Cameron / Patrick Royal - Hartford House (p)

Hartford House Head Chef Jackie Cameron / Patrick Royal - Hartford House (p)

On Sunday evening South Africa's Oscars of Cuisine descended on Cape Town's Westin Grand Cape Town Arabella Quays Hotel. This year's Prudential Eat Out Top 10 Restaurants Awards evening was once again a glittering occasion with seven new restaurants making the final Top 10 list.

We are proud to announce that the Hartford Restaurant, with Executive Chef Jackie Cameron at the helm, was voted into the Top 10 Restaurants in South Africa. A special note is that Hartford was the only restaurant in KwaZulu Natal to receive this coveted accolade.

Congratulations to Jackie Cameron and the Hartford House Restaurant team on this extraordinary achievement.

The 2008 Prudential Eat Out Top 10 Restaurants results are as follows :

  • La Colombe (Cape Town) - Chef: Luke Dale-Roberts
  • Jardine (Cape Town) - Chef: George Jardine
  • Terroir (Stellenbosch) – Chef: Michael Broughton
  • Overture (Stellenbosch) – Chef: Bertus Basson
  • Restaurant Mosaic at the Orient (Pretoria) – Chef: Chantel Dartnall
  • Rust en Vrede (Stellenbosch) – Chef: David Higgs
  • The Tasting Room at Le Quartier Français (Franschhoek) - Chef: Margot Janse
  • Roots at the Forum Homini Boutique Hotel (Joburg) - Chef: Philippe Wagenfuhrer
  • Bizerca (Cape Town) – Chef: Laurent Deslandes
  • Hartford House (KwaZulu-Natal Midlands) – Chef: Jackie Cameron

Prudential Eat Out Restaurant Awards this Sunday

Jackie Cameron / Patrick Royal (p)

Jackie Cameron / Patrick Royal (p)

The Westin Grand Cape Town Arabella Quays Hotel will this Sunday play host to the Prudential Eat OutRestaurant Awards,the Oscars of the South African restaurant industry. South Africa's top restaurants will be celebrated and tribute paid to the Nation's finest chef's.

Hartford House is one of the 20 nominees for the 'Oscars of Cuisine' and Executive Chef Jackie Cameron and her team are delighted to be amongst the finalists.

Eat Out editor Abigail Donnelly, together with funnyman Marc Lottering, will announce the Prudential Eat Out Top 10 Restaurants, as well as the Eat Out Chef of the Year and Restaurant of the Year.

Restaurant lovers are invited to read about the event and nominated restaurants, as well as to predict the Top 10 Restaurants on www.eatout.co.za.

The 20 nominated restaurants in the 2008 Prudential Eat Out Restaurant Awards are:

9th Avenue Bistro (Durban) - Carly Goncalves
Aubergine (Cape Town) - Harald Bresselschmidt
Bizerca (Cape Town) - Laurent Deslandes
Bread and Wine (Franschhoek) - Neil Jewel
Food Barn (Cape Town) - Franck Dangereux
Hartford House (Mooi River, KZN) - Jackie Cameron
Jardine (Cape Town) - George Jardine
La Colombe at Constantia Uitsig (Cape Town) - Luke Dale-Roberts
Linger Longer (Johannesburg) - Walter Ulz
Mosaic Restaurant (Elandsfontein, Pretoria) - Chantel Dartnall
Myoga (Cape Town) - Mike Bassett
Overture (Stellenbosch) - Bertus Basson
Reubens (Franschhoek) - Reuben Riffel
Roots at the Forum Homini Boutique Hotel (Johannesburg) - Philippe Wagenfuhrer
Rust en Vrede (Stellenbosch) - David Higgs
Saxon (Johannesburg) - Rudi Liebenberg
Showroom (Cape Town) - Bruce Robertson
Tasting Room at Le Quartier Francais (Franschhoek) - Margot Janse
Terroir (Stellenbosch) - Michael Broughton
Zachary’s at the Pezula Resort Hotel & Spa (Knysna) - Geoffrey Murray

SIMPLY SWEET : Three Simple Sweet Recipes

chocolate mousse

White Chocolate lined Brown Chocolate Mousse with White Chocolate and Pecan Nut Biscotti, Sherry and Fresh Berries
(Jackie Cameron)

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

This is an indiscreet way of reminding family, friends and colleagues that my birthday is around the corner!

At the same time it is the perfect opportunity to give you birthday ideas for that someone special in your life.

To be woken with a tasty, out-of-the-ordinary breakfast is the way I believe a birthday should begin. An excellent start to a memorable day is a mound of crepes. This thin pancake can be prepared in advance and should be allowed to stand to ensure the batter doesn’t rise. The result is a fine and even crepe. Plenty of fresh, seasonal fruit and homemade muesli give a healthy kick start to what will be an eventful day.

I have, over the years, had a different birthday cake every year, each one as delicious as the last. My current favourite is an orange citrus cake that we often make for christenings and weddings here at Hartford House in Mooi River.

Picture a slice of syrupy orange cake served with a feel-good cup of spicy chai. This is a spiced, milk tea from the Indian subcontinent made by brewing tea with a mixture of aromatic Indian spices and herbs. Shared with family and friends this is a perfect combination.

But what is a birthday without chocolate and a shot? With this in mind the ideal birthday dinner should be rounded off with a straight-forward chocolate mousse, Sherry shot and biscotti. The word “biscotti” is Italian for biscuit and originates from the medieval Latin word biscoctus, meaning “twice baked”. This dessert allows for the smooth, stress-free running of an evening’s celebration because it can be prepared in advance.

These three simply-sweet recipes are my contribution to your happy birthday!

Take these recipes and try them.

HOMEMADE CREPES
ORANGE CITRUS CAKE
CHOCOLATE MOUSE

Post your comments and food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
033 263 2713

The truth is incontrovertible: The Best Value in the World.

hartford_zulu_dance_troupe

The Hartford Zulu Dance Troupe
(Hartford House)

paula_mackenzie

One thing you’ll always notice about the change of seasons in the Drakensberg area, is that each season has a distinct character, and this year Spring has been as spectacular as ever.

It’s not only the birds that are singing: undoubtedly the best boy’s choir in the world, the Drakensberg Boys' Choir, is situated just up the road from us and they’re preparing for their Summer and Christmas seasons. If you’re in the vicinity of Hartford House, be sure to let us arrange a visit for you to one of life’s most outstanding choral experiences. We can even pack you a delicious picnic lunch and direct you via South Africa’s art capital, Clarens, all in the same morning.

Besides a burst of greenery and the profusion of young buds, they’re foaling “royalty” at South Africa’s champion racehorse breeding establishment, Summerhill Stud. This weekend also witnessed the departure of more than 100 bouncing two-year-olds to the Emperors Palace Ready To Run Sale in Johannesburg, on their way to racing glory no doubt.

Most of these youngsters have never set foot on a moving vehicle in their lives, and it’s a joy to watch the skills of our young Zulu horsemen coaxing them aboard to the encouraging serenades of school children, wives and "gogos" (or grandmothers) at the loading ramps.

You don’t have to be Ernest Hemingway to get among the trophy trout on this property. Just a few weekends back, two of our young guests availed themselves of our "master-class fly casting lessons", and each came away with prize trout of between six and seven pounds.

Another couple, whilst enjoying a “bomb-proof” horse ride in the direction of the Boathouse and Magic Mirror lake, were thrilled by a sudden stampede of startled Reedbuck and the sighting of the endangered Oribi.

We continue to be surprised, (but oh so pleasantly) at the pilgrimage of foreigners who travel from so far to visit with us at Hartford.

While we’ve always enjoyed a healthy sprinkling of Brits and Europeans, and a throng from the horse-loving countries to the west and east of us, we appear to have new devotees from the United States and Australia. People are supposedly rediscovering their roots, and it seems this area (Hartford House and Summerhill in particular) offers one of the warmest, most hospitable and genuinely authentic experiences on the planet.

There are others who delight in the entertainment of our Zulu dance troupe, and it’s a source of considerable pride to tell you that in a couple of weeks, they'll be winging their way to their third World Traditional Dance Championships to be held in the United States. The troupe have already achieved 2nd and 3rd in Tokyo and Hong Kong respectively and believe they now know how it’s done, and we’re confident they’ll return home the best Traditional Dance troupe in the world.

We know we don’t have to ask you to join us in wishing them well on their way. It’s the visits of our Guests that have encouraged and uplifted our people to such a degree, and we’re forever grateful for the contributions you make.

We sincerely hope this note finds you in the “pink”. If you aren’t already on your way to us, please visit us on our website at www.hartford.co.za for the latest in what’s up at Hartford. There’s just a tiny chance we might be able to lure you back before too long!

With the Rand at unprecedented levels against the major currencies, South Africans will be staying at home more than ever, and our foreign friends will find us the best value in the world, by a country mile.

Warmest regards,

PAULA MACKENZIE
HARTFORD HOUSE

Traditional Culinary Exploration for Heritage Day

Aromatic Spices / Lotus Head (p)

Aromatic Spices / Lotus Head (p)

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

As South Africans we are encouraged to celebrate our cultural heritage, on Heritage Day September 24, and to honour the diversity of the rainbow nation’s beliefs and traditions.  South Africa overflows with rich heritage and a wealth of exciting fare. The variety of influences gives us the opportunity to work from a whole gamut of dishes.  Foreigners continue to introduce us to their culinary traditions and, over the years, we have modified their recipes to suit the local taste and available products.  This results in a colourful simmering pot of flavours from Europe, Asia, Africa and America and ends in a nutritious, exciting, interesting and mouth-watering meal.

I have put a twist on traditional dishes.  Up first is a new look for our preferred South African flavours.  A dish that celebrates the essence and spirit of Durban; spicy lamb “bunny chow” with tomato and onion bredie, sour cream and fresh coriander (also known as cilantro and dhanya).  The piquant flavour is a combination of many aromatic spices and not, as is commonly believed, only the “shisa”.   The bredie and sour cream unites the flavours, with the coriander adding a freshness and final touch.

I have also put a vegetarian slant on one of the best-known South African dishes brought here by the Muslim slaves in the late 17th Century; bobotie. I have revitalised this dish substituting the mince meat for lentils and suggest serving it with amasi flavoured tzatziki, tomato relish and sambles.

I took a giant stride in the right direction when I experimented with a mielie meal made malva pudding served with nothing but an outstanding homemade vanilla ice cream and dried fruit compote. The hot and cold temperatures merge, highlighting the best of both components.

The kitchen here at Hartford House in Mooi River is a fine example of diversity. This is seen in the products used and in the team which puts together the signature dishes created. So what stirring items are on your menu this evening?

Take these recipes and try them.

SPICY LAMB BUNNY CHOW
VEGETARIAN LENTIL BOBOTIE
MEALIE MEAL MALVA PUDDING

Post your comments and food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
033 263 2713

SPRING SOLSTICE : Photos of the Spring Snows at Hartford House

Spring Snows
(Annet Becker)

This past weekend was Spring Solstice but you would never have guessed it here in Mooi River with Mother Nature bringing us Spring Snows.

Hartford's Restaurant nominated for Prudential Eat Out Award

Hartford House Restaurant

Hartford House Restaurant

After months of adjudication across the length and breadth of South Africa, a shortlist of 20 restaurants has been released for the coveted Prudential Eat Out Restaurant Awards 2008.

Hartford House is one of the 20 nominees for the 'Oscars of Cuisine' and Executive Chef Jackie Cameron and her team are delighted to be amongst the finalists.

The awards evening, where accolades will be presented for Chef of the Year, Top 10 Restaurants in South Africa and Restaurant of the Year, takes place at the Westin Grand in Cape Town on Sunday 30 November 2008.

Jackie Cameron celebrates Women's Day with Cocktails and Dreams

ginger_and_lemon_shooter

Frozen Lemon Segments with Ginger Ale, Lemon Zest and Freshly Sliced Mint
(Jackie Cameron)

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Let’s celebrate Woman’s Day in style. Cocktails and canapés – there’s no better way.

I’m reminded of the movie ‘Cocktail’, staring Tom Cruise as a dishy barman and his ultimate dream bar called ‘Cocktails and Dreams’. A place many would like to visit.

Cocktails can be tried and tested, spicy and alcoholic (bloody Mary) or innovative refreshing and non alcoholic (ginger ale lemon shooter). Each is equally as good, depending on your preference and your mood.

Uncomplicated trouble–free rolls add flavour, texture and colour to any canapé platter.  When making smoked salmon rolls ensure the quality is the best your money can afford.  With vegetarians no longer a minority group scrumptious cucumber rolls are a delicious and refreshing alternative to meat and fish. Hartford House, the restaurant at which I am head chef, is on Summerhill Stud, so ‘devils on horseback’ (prunes stuffed with Camembert, wrapped in bacon) are appropriate to present in a new-age way.

Often people are apprehensive about using phyllo pastry (very thin, light and delicate) and spring roll pastry (light and pliable) as they are considered unfamiliar. Both are sold in a simple ready-to-cook pack. Asian spring rolls are fresh, crispy, colourful, and delicate in flavour.

Spicy potato and Camembert samoosas have a kick and the creaminess of the Camembert balances and marries all the flavours.

Phyllo tulips can be filled with a variety of ingredients; I have chosen baba ghanoush (a popular Levantine dish of brinjals cooked on an open flame and mashed) and strips of salami to enhance the smokiness of the baba ghanoush.

I have no doubt these ideas will put the wow factor into your evening. Cheers, sante and ching ching to all the woman out there.  Let the parties - cocktails and canapés - begin…

Take these recipes and try them.

ASIAN VEGETABLE SPRING ROLLS WITH CANDIED VEGETABLES
SPICY POTATO AND CAMEMBERT SAMOOSAS
BABA GHANOUSH PHYLLO TULIP
BLOODY MARY
FROZEN LEMON SEGMENTS WITH GINGER ALE, LEMON ZEST AND FRESHLY SLICED MINT
SMOKED SALMON ROLL
VEGETABLE CUCUMBER ROLL
NEW-AGE DEVILS ON HORSEBACK

Post your comments and food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
033 263 2713

Hartford House scoops another Platinum Award

Fine Wines / Hartford House (p)

Fine Wines / Hartford House (p)

While the culinary world continues to hail Hartford’s reputation as one of the best eateries in South Africa, we often forget that good food should always be accompanied by a fine bottle of wine.

Hartford House has long prided itself on its excellent wine list and this morning it achieved something of a record for an establishment of its sort, with its seventh consecutive platinum award.  In the end, great restaurants are a combination of ambience, imaginative cuisine, authentic service and the very best of wines, and Hartford has long ticked every one of these boxes.

Hartford House is also participating in the Food and Wine Show currently on at the Durban Exhibition Centre.

Hartford through connoisseur, Victor Strugo's eyes

fine_cuisine_at_hartford_house

Fine Cuisine
(Hartford House)

Fine food connoisseur Victor Strugo, always wildly enthusiastic about Hartford - its culinary excellence and the Wellness Centre - had this to say after a recent visit:

“At the risk of sounding predictable, you have again thrilled us with your wizardry and warmed our hearts with your welcome.  Coming to Hartford has become for us something like visiting heaven – it is just a totally different dimension from everyday life, and a significant part of its magic is created in your kitchen.

"We loved both the quiet intimate Monday dinner and Tuesday’s festive party.  Both menus were very impressive, particularly Tuesday’s which I thought very bold for dispensing altogether with fish and giving a succession of intensely flavoured meats.  But you (referring to Jackie Cameron, head chef at Hartford House) paced it wonderfully - the quantities were not overwhelming, the spicy variation held the interest and complex-sounding combinations proved to be totally harmonious dishes, and all beautifully presented.  Also, each dish had a surprise that gave it freshness and originality – I never would have thought that truffle-scenting brinjals would work so well, the candied vegetables were perfect (and beautiful) with that awesome duck and the brittle’s texture and flavour just finished off the dessert perfectly.

"The personal touch was very apparent even in the picnic basket that we enjoyed on the way to Joburg on Wednesday and finished in the office that afternoon.  Your home-made chocolates are wonderful and the description sheet was very thoughtful!"

Victor’s acclaimed fields of expertise include: Le GastroGnome, Saturday Star; Classic Feel Magazine; Wine Magazine; National Selector, American Express Fine Dining Programme; Regional Selection Panel, The World's 50 Best Restaurants