WORDS Julia Freemantle PHOTOS Dook
Combining a craft brewery, a restaurant and a boutique hotel, Barrington’s is the latest good reason to escape to Plettenberg Bay.
The closed-circuit concept is one that hospitality brands have increasingly embraced. A hotel with dining on site; a restaurant with somewhere to stay and live entertainment on tap – everything you need to be able to drop your bags and stay put.
Barrington’s in Plettenberg Bay is a case in point. Started by Simon Ash and Hilton Nagel – who also own The Fat Fish restaurant in town – it’s the first craft brewery in Plett, and the largest operation of its kind on the Garden Route. It’s also a one-stop destination that brilliantly combines a seamless stay with sustainable principles and a 360- degree offering. A kitchen garden, restaurant and small hotel in one, Barrington’s is the stay-and-play concept writ (stylishly) large.
Designed with the brewery as its starting point – an impressive, triple-volume space currently producing a lager, a weiss, an English ale and an American rye ale – the building was engineered by architect Chris de Villiers to wrap around an old coral tree. Petrus Maree’s interiors were inspired by the industrial nature of the brewery itself and, while simple, are warm and elegant, with a white-on-white palette, black accents and plenty of natural textures.
The boutique hotel’s rooms are minimally and stylishly equipped with the essentials. “The concept is geared towards a modern traveller who doesn’t live a wasteful life,” says general manager Anelle van der Vyver. Two types of rooms – six standard and four deluxe – mean that the property works equally well for quick and more leisurely stays. All rooms can be converted to twins – great for groups on the golf circuit – and hotel guests have access to a private dining area should they want to eat away from the fray.
The restaurant is supplied by the magnificent 1 000m2 kitchen garden, and focuses on generous and unfussy food, with an emphasis on freshness, flavour and local ingredients. Much of what is served is made on site, including the baked goods, and there’s a pleasing South African slant to some of the dishes – expect to see ingredients such as naartjie, buchu and spekboom on the menu. Any surplus from the garden is sold in the on-site deli, which also stocks a well-curated selection of wine.
Sustainability is a core principle of the Barrington’s operation: green products are used throughout, grey water is saved in a 120 000-litre tank underground and used for irrigation, there’s a no-plastic policy, solar panels are in the pipeline, and all amenities are local and organic.
Looking for more in Plett? Check out the Tten Store.