At Fairview, we have a shared passion for ethical and authentic produce, prepared with love. To produce fantastic produce – whether it is our wine, cheese, vegetables or meat, it all starts with sustainable and holistic farm practices. Over the years,  our team has been implementing better practices to ensure we can always yield the best results. Here are just some of the ways we have been doing this:

HEALTHY SOIL:

We believe healthy plants begin with healthy soil. Healthy plants mean less pests and disease. In and amongst various techniques we are currently using to keep our soil in the best of health such as crop rotation, mulching and  composting, we have also started planting Lupins, a flowering plant, in the weaker soils. Lupins are wonderful as they fix nitrogen in the soil from the atmosphere, thus acting like a natural fertiliser. We will dig up these plants next year and replace them with proper crops.

GROWING OUR OWN WHEAT:

We’re growing our own wheat! We have planted 250 hectares of wheat, as we have a 100 ton per year requirement to make our own bread.

FEED FOR OUR ANIMALS:

Over the years, we have planted 120 hectares of feed for our animals. Fairview is home to five key types of livestock – poultry, pigs and beef cattle, goats and sheep. They serve to supply the restaurant, produce milk for our cheese and produce store under our ‘farm to table’ model, as well as help to maintain and improve the health of our soil. Healthy soil means healthy plants, which in turn means better quality produce. Our animals are free to roam as much as possible, fed a natural, varied diet and treated with compassion and respect by our farmers. We welcome you to watch our animals, but please do not touch.

GOATSHED RESTAURANT 

Sourcing from the surrounding fields and pasture, as well as other local farms, the Goatshed Restaurants highlights the abundance of our Paarl-based farm and valley. Every week, our chefs team brainstorm and curate a weekly special so that all our guests are offered a multi-taste feast featuring the best offerings from the field. As of late, we’ve also introduced a Wine on Tap concept to our restaurant, meaning the wine comes straight from the cellar and is available on ‘draught’. There are various benefits about wine on tap, with one of the key factors being that it is more environmentally friendly. The Goatshed’s ‘no-fuss’ way of dining and commitment to buying locally farmed produce makes us proud to be seen as frontrunners in conscious consumption and a hit with visitors who are recognising the love of real food.

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For family proprietors Charles and Raphael, Back is a not only their shared, historic surname but also the name of their newest venture together, a restaurant and deli called Back’s, opening this November along the bustling Main Street of Paarl.

The exciting new bistro-style eatery takes its cues from the art deco French background of Raphael, grounded by a traditional Cape twist from Paarl resident Charles, and is set to become the go-to day spot for locals and winelands visitors alike. Back’s promises to bring a carefully curated selection of options that cater with local flair to all visitors. The flavourful menu will include tapas-style platters made up of homemade pâtés, terrines and sauces to an array of delectable dishes including mouth-watering burgers, scrumptious salads and a range of nibbles such as triple-fried fries and South African classics such as slaphakskeentjies.

Once you’ve had your fill at the restaurant, there is a retail zone featuring a curated deli that offers a veritable cornucopia of delicatessen including Fairview and Spice Route wines available at cellar door prices, breads and cheeses and a selection of Spice Route Destination artisans such as DV Chocolates, CBC Beer and Wilderer Gin. Look out for the specially made Back’s products such as preserves, charcuteries, patisseries and free-range meat that’s all made within the area and not to be missed.

While Back’s offering is vast, their philosophy is very focused: keep it local. Everything in the restaurant and deli is sourced from either the Back’s farms or supports local artisans in the area, with the main goal being to be able to bring you free-range, organic produce that just tastes better. This trending offering of encouraging people to eat local or become “locavores” is the brainchild of dynamic owner and innovator, Charles Back, and his far-removed cousin and business partner, budding entrepreneur Raphael Back.

Charles explains:

 “The inspiration for Back’s came from my long lineage of farming history, with the fundamental basis of everything I do being integrity and quality. Together with my partner’s energy and international knowledge, we are focusing on making an entire range of high-quality products which deliver on both authenticity and value.”

Although the two come from different cultures – Charles was born and raised in the Cape Winelands and Raphael in the cultural hub of Paris – they share a combined passion for sustainable, healthy and wholesome produce and collaboration, which they wanted to express in the creation of Back’s.

After all, the Back family has a long lineage of farming in their family. When Charles Back I first landed on the shores of the Cape, his passion for farming and local produce led him to pursue various artisanal professions, from butcher to farmer. In 1937, he brought Fairview. As a third-generation family owner of Fairview, Charles Back II has continued this legacy, taking the learnings from his winemaking father Cyril to nurture the land. Adding ‘cheesemaker’ to the family repertoire, the Back family really are a collection of butchers, bakers, wine and cheesemakers!  In 2015, Raphael joined the clan, as a budding young entrepreneur, and soon directed the family offering online, creating ‘Maison Bak’, an online food delivery service that quickly flourished in the winelands region. Following the success of their partnership and promoting local produce, Charles and Raphael joined cohorts to create Back’s.

Raphael explains:

“We only sell the highest quality, natural and organic products. When you leave Back’s, we hope you leave feeling inspired to make even the smallest change towards a healthier, more harmonious existence with our land, our animals and our communities. If so, we know we’ve done our job.”

Back’s is scheduled to open on 3rd November 2017. Contact Back’s on hello@backs.co.za to make a dining reservation. If you would like more information about Back’s, please contact Raphael Back at 021 872 0697 or email at raphael@backs.co.za.

Opening Hours:
Mon – Fri: 7.30am – 10pm
Sat and Sun: 7.30am – 3pm

The post Back to Basics | New Back’s Restaurant & Deli appeared first on Fairview.