July Farm Stall of the Month: Nostalgia

Posted by Anita Froneman on 11 July 2022

In recent months, one thing has become quite clear to us: South African travellers go bonkers for farm stalls. It’s only right, then, that we try to visit as many as possible on our journeys. In support of local tourism, we’ve chosen one that stands out each month.

READ: June Farm Stall of the Month: Die Skeerhok

You know what to do – visit, shop, eat and do your bit for small businesses too.

The July Farm Stall of the Month: Nostalgia Farm Stall near Sedgefield in the Western Cape. 

Nostalgia farm stall

Lorraine Coulson is the powerhouse behind the farm stall that sweeps you off into the past.

Where can we find you?

On the Seven Passes road between Sedgefield and Karatara (a bit off the beaten track). You can easily follow Google Maps.

How did the farm stall come about?

In 2016, the farm stall started as a workshop on our farm that was for my hobby of restoring old antique cast iron stoves and then selling them.

Nostalgia farm stall

Everyone that came to buy a stove asked that I open a shop or restaurant, and I decided to take their advice.  Six months later Nostalgia Farm added a small family-run restaurant that is completely off the grid.

What is on offer at Nostalgia?

We have a very well-stocked antique shop as well as an art gallery. But the main attraction is the cast-iron stoves. There is also a playground and activity centre for the children.

We are in the process of starting an indigenous nursery for sale to the public, and there is a piano in the barn if anyone wants to play a few tunes.

What is the most popular dish on the menu?

Our farmhouse breakfast till 12pm for R25 is very popular.

The menu is traditional old-world food. Everything is cooked on the old wood stove and all produce and ingredients are locally sourced. We have many traditional dishes like curried tripe, venison pie and bobotie. Our baked blueberry cheesecake is “to die for”!

Nostalgia farm stall

We have our chickens that produce the free-range eggs for the restaurant and are for sale to the public. We also bake fresh bread every day using stone-ground GMO-free flour.

How did you survive Covid?

We continued working over the Covid lockdown as we all live on our farm, and our staff could continue restoring stoves for re-opening.

Contact Lorraine: 072 231 9301

Pictures: Supplied

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