Brightside Farm in the Magaliesburg, is the Diack’s family farm and where Chef James Diack grew up. His mother, Janet, is passionate about farming and supplying the restaurants – what they can’t grow themselves they source from suppliers who share their passion for provenance.
The gardens are as beautiful as they are functional. Flowers abound, and they are all edible. Apart from the large main gardens you will find smaller gardens, situated to provide the right conditions for some of the specialty plants. All the gardens feature benches, stone paths, ponds or sculptures with rambling plants like peas, beans and tomatoes climbing up woven willow structures.
The farm supplies James’ four restaurant with almost 95% of their ingredients – pork, chicken, herbs, vegetables, fruit – and even some of the cheese. The farm also supplies Diack’s now legendary acorn-fed wild boar, lamb, duck and the occasional pigeon or guinea fowl.