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Conferences & Incentives

De Hoop Collection offers a wonderful venue for a ‘get away from it all’ conference in the heart of a beautiful Nature Reserve teaming with animal and bird life – from graceful bontebok and statuesque eland, to the ever quirky ostrich. Over 200 bird species can be found at the reserve thanks to the breath-taking fynbos plains, and a 19km fresh water Vlei popular with pelicans and flamingos. Just down the gravel road lies an unspoilt coast line dotted with turquoise rock pools and bordered by pristine dunes. During whale season the sea becomes a playground for the Southern Right Whale, amongst other whale species.

Back at the De Hoop Collection Opstal, the Cloete Room serves as the main conference facility which can seat up to 50 delegates. These delegates are easily accommodated in a range of room and cottage options – mostly within walking distance of the conference facility. Tea breaks can be enjoyed outside under one of the towering fig trees, while lunch is served at our Fig Tree Restaurant, or opt for a picnic option, and dine overlooking the expansive Vlei.

Professional team building activities can be arranged, maybe include a scavenger hunt, or even a wine and food pairing evening in your timetable. A range of guided activities are also available on site such as fynbos and marine walks or guided mountain bike or quad bike trails.

Optional paid extras:
NEW Cooking Italian with Jero
NEW Biomimicry Presentation & Interaction
Guided bird walks through the fynbos plains
Quad bike expeditions
Marine walks along the pristine coastline
Whale watching in season
Mountain biking trails
Wine & food pairing experiences
Afternoon High Tea
Beach picnics

More about Cooking Italian with Jero
Join us for a cooking workshop with Jero in which he shares his knowledge and all the traditions and recipes passed down by the “famiglia”! Jero’s passion for food started when he married into an Italian family, who made him aware that the most extraordinary flavours can be created from the simplest ingredients. This piqued his interest and initiated his journey with food. He learned almost immediately that the freshest produce yields the best result so he got to work growing his own organic vegetables. Any gardener will agree that it’s hugely satisfying to eat food that you’ve planted, watered and tended till it’s ready to harvest! Jero is enthusiastic about tracking down homemade goods and hand reared livestock; he loves to forage for mushrooms and wild herbs and fish and harvest from the sea. This adds to the excitement of preparing the final dish.

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