The farm is situated on the east-facing slopes of Paarl Mountain, providing a cooler climate as well as spectacular views of the Berg River Valley and surrounding areas.
Originally settled by a blacksmith, Johann Jost Gunterlock, in 1747, it has been run as a working farm since shortly after this, being bought by Gideon Jacobus Retief in 1873. Today, a fifth generation of Retiefs still live on the farm, producing two ranges of wine – Retief and Stubborn Man – under the Pearl Mountain label.
The Venue @ Pearl Mountain builds on this proud heritage. With striking views, delicious food and warm atmosphere, The Venue can comfortably cater for up to 120 dinner guests (with a dance floor). All catering is done in-house by the famous Blacksmith's Kitchen team and packages include a variety of menu options. The Venue @ Pearl Mountain is the perfect location for a conference, function or dream wedding.
Executive Chef – Pearl Mountain Estate
Douglas Adams is one of the longest serving members of the Pearl Mountain family, having joined before the restaurant opened in late 2014. Since then his team has grown hugely, especially with the opening of the function venue last year. But while these days he doesn’t always get to spend as much time in the veggie garden as he’d like, keeping things “honest and fresh”, as Douglas puts it, is as important as ever.
A native of Wellington, a stone’s throw away from the farm, his knowledge and experience are a balance of local and Mediterranean. While studying at Zevenwacht Chef School he cut his teeth working with local Paarl legends Frank Zlomke at Grande Roche Hotel and Sergio Cammatari at Laborie, and later under the guidance of Matthew Gordon at Diemersfontein. From there he graduated to Sous Chef at the newly established Marataba Safari Company in the Marakele National Park, and later, after work experience in London, to Head Chef at Hotel Le Morgan in the French Alps. Along the way he has cooked for a spectrum of guests - from the presenters of Top Billing, to the Duke of Wellington, to 3 Michelin star Chef Jacques Lamelaise.
Trained in the classical French culinary style and working in an area blessed with some of the best local produce, he is something of a food purist, preferring not to alter ingredients more than necessary. Perhaps it’s not surprising then that, uncharacteristically for a chef, Douglas himself is remarkably soft-spoken. “Sometimes when people are too loud it’s difficult to hear what they’re saying”, he says, “It’s like that with food too”.
Marketing / Sales / In-House Coordinator
Owner of LA Organized (www.laorganized.co.za)
If I think back I was always the one that went on a play date and ended up organising my friends' room. Little did I know that my little-girl efforts was actually the tasks of a professional organizer. I am powered by six to eight cups of coffee a day (I should so become the brand ambassador for Nespresso) and a high level of service excellence.
I stumbled upon Pearl Mountain Estate back in August 2015 while renovations was still being done to the old packing shed – now know as The Venue. Soon after LA Organized took over full management of The Venue and quickly became part of the family.
We're finally back from honeymoon and just wanted to say THANK YOU for making our wedding day phenomenal! We thoroughly enjoyed it and our guests couldn't stop talking about the sheer beauty of the venue. We really have you and your team to thank for that!
Still walking in the joy of the wedding we had @ Pearl Mountain - Just beautiful (& guests commented very positively)
We had a lovely wedding and the guests can’t stop talking about the venue and the magnificent views! Thank you for being well organized and professional and for setting up. The canapes were delicious and the guests enjoyed the starters most of all.
Thank you so much for all you did to make her (Courtney Smit) 21st a special one.
Thanks again for a wonderful evening. The venue is beautiful and the food was exceptional!