About Chef Desmond Morgan and his food ethos

At the Cowshed eatery, our food ethos and vision is to create a relaxing farm-style ambiance with food that relates to the environment, is comforting, unpretentious and packed with flavour.

We cook on open fires and in this way contribute to the sustainability of Portland Manor. The wood that stokes our fires is the invasive black wattle that is being cleared from the estate as part of our conservation project to bring back the natural fynbos vegetation.

Everything we do honours the history of Portland Manor, which dates back to 1842 when Henry Barrington bought the farm. As custodians of the property, our vision is to preserve what we have acquired but also to create a sustainable business that will benefit the community as a whole.

The Cowshed was once a traditional cow byre, erected at the same time as the Manor House. Unfortunately, both buildings were destroyed in the Great Fire of 1869, but reconstruction began the following year, and the cowshed was completed in 1874. Previous owner Frank Newdigate Peter turned it into a restaurant named The Pack House. Taking it back to its heritage, the present owners of Portland, Russell and Adél du Preez, named their new eatery the Cowshed. Our pub, The Last Stance at Portland Arms, was once the sheep shearer’s cottage.

My restaurant and concept are an ode to the woodcutters and silk workers of Rheenendal. Many years in the hospitality industry, and a passion for farming combined with my love for the Karoo have brought me back to the Dover stove where it all began, this time with a newfound protectiveness over Portland’s heritage and her future.

a unique dining

experience