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Open Garden on 3 November 2012

Posted by on Oct 27, 2012 in Garden | 0 comments

Open Garden on 3 November 2012

Desmond has been working very hard to show his beautiful garden to the public – thank you to everyone who dropped by on Saturday 3 November ’12.  Date for next year 9 November...

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Baie dankie vir die gasvryheid. Sien weer!!!

Posted by on Oct 5, 2012 in my B&B life | 0 comments

Baie dankie vir die gasvryheid. Sien weer!!!

I read in our  guest book :  ‘ Thank you for the hospitality. You’ll see us again!!!’ The biggest compliment a guest can pay any guest house is to return again. This morning I ran a marketing report and was surprised to see that 24% of my guests are marked as ‘returning’ guests. These frequent guests can provide valuable insights and of course often result in rewarding friendships. A few years ago I mentioned at the breakfast table that I wanted to have my Room 1 (also known as ‘The Yellow...

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B&B Pudding

Posted by on Aug 28, 2012 in Breakfast, Food & Feast | 0 comments

B&B Pudding

That actually stands for Bread and Butter Pudding. This recipe is perfect for turning left-over croissants into a delicious dessert, but consider this: made in an individual ramekin and offered as a little breakfast starter – with plain yoghurt and a berry or prune compote? Why not? It has all the breakfast ingredients: eggs, croissants, fruit, orange juice, milk, butter… What about the chocolate I hear you ask? Well, when I walked the Camino through Spain in 2007 I stumbled on a Chocolate Museum in Astorga. They had a collection...

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we’re African – why are we so adverse to bartering?

Posted by on Aug 5, 2012 in my B&B life | 1 comment

we’re African – why are we so adverse to bartering?

If there is one thing that gets me hot under the collar it is when a prospective guest wants to bargain me down.  In the winter it actually costs me more to run my guest house – the rooms need heaters, electric blankets and the linen have to be tumble dried- so why should I lower my rates in the off-season?  There are far over 150 accommodation establishments in George covering the full price range, is it even fair to lower my price and in that way take the business away from another establishment and forcing them to lower their rates...

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5 Essential tips to grow your bed and breakfast online

Posted by on Jul 29, 2012 in my B&B life | 0 comments

5 Essential tips to grow your bed and breakfast online

In working with Fairview Homestead guest house, we began to see the pros and cons to various online techniques, specific to the accommodation market. Here are five that I found to be particularly poignant: 1. If you’re not online you don’t exist My friend, Philda, at Fairview will attest to the fact that upgrading her website and playing to her strength as an avid writer/blogger did wonders for her marketing. Sure, she could spend a great deal of money on online ads, but blogging is free and has resulted in some great online...

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Apple Crumble

Posted by on Jul 21, 2012 in Food & Feast | 1 comment

Apple Crumble

Older residents of George still remember raids into the apple orchards at Fairview -when it was finally decided to develop the suburb of Bergsig there was much debate whether to call the suburb Appelboord or Bergsig! Wwe still have one apple tree left. By popular request: the easiest apple crumble recipe you will ever try. Foolproof , with such basic ingredients that you’ll be able to whip it up in a flash. Delicious served with custard, cream or ice cream. switch oven to 180°Celsius. Open two cans of tinned 410 g apple slices (or...

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Bergsig, George

Posted by on Jul 19, 2012 in History, my B&B life | 0 comments

Bergsig, George

Bergsig developed out of the farm Niepothsdale – in 1894 the property was sold to Koos Stander, mayor of George from 1926 to 1932. In those days it was a big apple and cattle farm on the Eastern edge of George. The homestead was named Fairview and the house stayed in the Stander family from 1894 to 1974. By 1936 the farm still supported a substantial apple orchard, but was already surrounded by a number of subdivided smallholdings. When it was finally decided to develop the suburb of Bergsig there was much debate whether to call the...

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an arsenal beneath the fourposter bed…

Posted by on Jul 19, 2012 in my B&B life | 0 comments

an arsenal beneath the fourposter bed…

Guests I’ll always remember? Well, shortly after I opened doors I received a booking for three policeman to share the family room. Now that sounded a bit weird, but the agent confirmed: three gentlemen and they had to share a room and could I please confirm the private entrance and secure parking… It was just getting dusk when my front door bell rang and there were the three “policeman”: one smelling of beer but accompanied by two overly charming gentlemen. Dressed like gangsters, I thought, but charming gangsters....

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Weekend Getaway: A historic homestead in George

Posted by on Feb 19, 2012 in my B&B life | 0 comments

Weekend Getaway: A historic homestead in George

Sunday Times Live April 2012 Article by Paul Ash: Lord of the manor in a rambling Cape-Georgian mansion   Paul Ash plays lord of the manor in a rambling Cape-Georgian mansion I’M tired of boxy hotels, and I’ve had enough of drek little B&Bs owned by poxy, unhelpful pinch-faced landlords and stuffed with décor from hell. There, I’ve said it. Running a B&B should require a licence, where applicants are subjected to the same vigorous scrutiny as those who wish to own automatic weapons. Sadly, that is not the...

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my favourite baked cheese cake recipe

Posted by on Jul 21, 2011 in Food & Feast | 2 comments

my favourite baked cheese cake recipe

Secrets first: we cook apple slices in a small quantity of water with one heaped teaspoon of sugar. These apple slices go into the bottom of the cake tin. This is how Probst Bakery used to do it in Walvis Bay and the Benkies love cheese cake this way. Bake a day before you want to serve it to allow the flavour and texture to develop. Geheime eerste: ons kook appelskywe (so 2 appels) in bietjie water met 1 opgehoopte teelepel suiker in en sit dit onder in die koekpan. Dis soos Probst Bakkery in Walvis dit maak by en vir die Benkies net ‘n...

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