AtholPlace House & Villa offers in-house guests an intimate and personal dining experience, with a private chef preparing meals according to their preferences.
Breakfast and drinks are included for in-house guests at AtholPlace House & Villa. A full board package (lunch, dinner and snacks included too) is available at a surcharge of ZAR 750 per person per night.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
AtholPlace offers guests a highly personalized experience, something it hones to perfection through a strong emphasis on the excellence of its team. The focus is on solidly living its values and making good management and teamworking practices a way of life. Priorities are overall attitude and work ethic, transparent communication, and strong attention to detail. This is backed by formal Relais & Chateaux-provided training for staff and a well-established, cross-departmental mentoring scheme.
It’s a focus that plays out very practically. The sous chef describes how scullery team members are encouraged to increase their skillset by taking on tasks like making stocks and basic food preparation. In turn, the chef de partie is empowered to test new equipment, more challenging recipes, and new plating ideas. At reception, the duty manager makes a point of getting to know guests before they arrive, reviewing all booking forms to note likes and dislikes, drink preferences, and whether visitors will be celebrating a special occasion during their stay.
