Even to the locals of the KZN South Coast, Stephward Estate is a little bit of an enigma. Hidden in the lush 5 acre tropical garden of their very own little exotic nursery, this B&B, wedding venue and restaurant is home to two of the coast’s most eccentric people I know. Stephen van Belkum, couture fashion designer, orchid expert and chef and Howard the botanist. All elements of this unusual place are brought together by the central personalities of Stephen and Howard: Stephward.
The estate boasts an Orchid & Exotic Plant Nursery as well as a micropropergation Laboratory which has become well known in South Africa for their collection of rare and exotic plants.
Come for tea and home baked cake and sit at the pool side or dine in the Edwardian style dining area for lunch or dinner enjoying a home-style meal prepared by Stephen himself while Howard ensures that patrons are comfortable and wanting for nothing.
To take in the full experience of Stephward estate you really need to take into consideration, the entire estate lest you find yourself guilty of a “key hole” vision of the place. The grounds are quite sizable, lush gardens surround the main buildings as well as the little chapel and accommodation cottages; fish ponds and water features and eclectic statues can be spotted all around the grounds.
The exotic plant nursery are a passion for both Howard and Stephen, if you are able to visit in the day time, you can ask for a tour of the nursery (word of warning to the tannies with the big handbags, leave those behind; big handbags have been responsible for damaging priceless orchids and delicate exotic plants in the past and you will be met with a stern word from the Stephward team.)
The restaurant at Stephward Estate is open for breakfast, lunch and dinner, however booking is essential particularly for dinners.
The menu at Stephward does vary, but for the most part you can be sure that they will have Stephen’s famous oxtail stew and West Coast Sole meunier. You can simply not go wrong with those. Swiss cut rump and sirloin done to perfection and served with delicious homemade sauces will inspire you to try your own at home.
The ingredients used in the Stephward kitchen are as local as they are able to obtain, herbs coming from the nursery itself and even the Cointreau used in the dessert is made by Howard himself.
Fresh black mushrooms stuffed with bacon and garlic, served with a melted cheese topping is quite a filling starter, beautifully presented and filled with earthy flavour.
Scallops are not very common on the South Coast and very few restaurants serve them. Stephward is one of only two that I am aware of that serves these delicious little treats. Stephen prepares his with a creamy garlic sauce and serves with homemade slices of bread.
The curry dish is a popular one not only with the visitors but locals as well. The beef or lamb curry is made with mostly fresh herbs and spices, served with sambals or vegetables and homemade chutneys and poppadum.
17 Peter Rd Uvongo, KZN
Phone:039 315 5926
info@stephward.co.za
www.stephward.co.za
The estate boasts an Orchid & Exotic Plant Nursery as well as a micropropergation Laboratory which has become well known in South Africa for their collection of rare and exotic plants.
Come for tea and home baked cake and sit at the pool side or dine in the Edwardian style dining area for lunch or dinner enjoying a home-style meal prepared by Stephen himself while Howard ensures that patrons are comfortable and wanting for nothing.
To take in the full experience of Stephward estate you really need to take into consideration, the entire estate lest you find yourself guilty of a “key hole” vision of the place. The grounds are quite sizable, lush gardens surround the main buildings as well as the little chapel and accommodation cottages; fish ponds and water features and eclectic statues can be spotted all around the grounds.
The exotic plant nursery are a passion for both Howard and Stephen, if you are able to visit in the day time, you can ask for a tour of the nursery (word of warning to the tannies with the big handbags, leave those behind; big handbags have been responsible for damaging priceless orchids and delicate exotic plants in the past and you will be met with a stern word from the Stephward team.)
The restaurant at Stephward Estate is open for breakfast, lunch and dinner, however booking is essential particularly for dinners.
The menu at Stephward does vary, but for the most part you can be sure that they will have Stephen’s famous oxtail stew and West Coast Sole meunier. You can simply not go wrong with those. Swiss cut rump and sirloin done to perfection and served with delicious homemade sauces will inspire you to try your own at home.
The ingredients used in the Stephward kitchen are as local as they are able to obtain, herbs coming from the nursery itself and even the Cointreau used in the dessert is made by Howard himself.
Fresh black mushrooms stuffed with bacon and garlic, served with a melted cheese topping is quite a filling starter, beautifully presented and filled with earthy flavour.
Scallops are not very common on the South Coast and very few restaurants serve them. Stephward is one of only two that I am aware of that serves these delicious little treats. Stephen prepares his with a creamy garlic sauce and serves with homemade slices of bread.
The curry dish is a popular one not only with the visitors but locals as well. The beef or lamb curry is made with mostly fresh herbs and spices, served with sambals or vegetables and homemade chutneys and poppadum.
17 Peter Rd Uvongo, KZN
Phone:039 315 5926
info@stephward.co.za
www.stephward.co.za
