South Africa, Stellenbosch, April 2013; Esteemed wine estate, Kleine Zalze kicked off the year with some exciting developments and offerings at the Kleine Zalze Lodge. After an excellent summer season, the Lodge, situated on the magnificent Kleine Zalze Wine Estate is gearing up for a bumper winter season. With its mild winter days, Stellenbosch and its surrounds is an outstanding destination and of course Kleine Zalze Lodge is a suitably luxurious and convenient resting-place for business and leisure travellers alike. With its newly revamped superior rooms, proximity to a world-class golf course and a recently appointed head chef at the helm of the Lodge restaurant, they’re looking forward to an excellent 2013 indeed.

Head Chef George Britton joined the Kleine Zalze Lodge family in December 2012 and has been enjoying great success with his menus and a fresh new approach to the conferences and weddings held on the estate. With many years experience at top-notch establishments including the Lord Charles Hotel in Somerset West, George is understandably thrilled to be working in such a picturesque environment.

For him though, the opportunity to work with the many producers that are just a stone’s throw from the estate is the biggest drawcard “from fresh strawberries to mushrooms and free range ducks, I can’t believe the quality of the produce within five minutes of the estate, it’s fantastic”, he enthuses.

Whether visiting the estate for a golfing weekend or a chance to enjoy the sights of the Stellenbosch Valley, there’s no denying that guests will be suitably impressed by the new gourmet offerings at the Kleine Zalze Lodge.

Passionate about seasonal food and quality ingredients, George’s menus are already brimming with his enthusiasm – from the revamped breakfast buffet that features the likes of their own-baked pastries and homemade granola to a new light lunch menu featuring gourmet wraps and salads, George and his team are hard at work innovating in the kitchen.

Lodge guests can enjoy a new range of a la carte offerings for lunch and dinner and these range from brasserie type mains such as rib eye steak with grilled black mushrooms and roasted vine tomatoes, mashed potato and garlic butter to grilled fresh massaman-dusted kingklip served on a soy and coconut reduction with pickled cucumber reflecting George’s subtle penchant for fusion style.

Aside from these epicurean delights, the Lodge’s recently revamped Superior Rooms will certainly impress visitors. Each of the 15 spacious rooms and their passage ways have undergone an extensive refurbishment including an entirely new easy-on-the-eye colour scheme, luxurious soft furnishings and hi-tech offerings such as 32 inch LED television screens in each room. With their plush surrounds and spacious outdoor terraces that overlook the fairways and vineyards, these rooms are an indulgent escape for leisure, business and golf travellers.

This winter, gourmet enthusiasts will be clamouring to secure bookings for the outstanding Terroir Package, launching 2 May until 30 September 2013.  This well-priced package starts from R600 per person sharing and includes: