The Barn

The Barn operates as a farm-to-local model, which in the George context means sourcing from the surrounding Outeniqua region and smaller regional producers rather than relying entirely on national supply chains. This approach requires working around seasonal produce availability—spring greens peak differently than winter root vegetables, stone fruit depends on rain patterns and frost windows—and managing inventory that doesn't last months in cold storage. Local sourcing also means building relationships with smallholders and understanding what's actually in season rather than what logistics companies can deliver from elsewhere. For customers, this translates to produce that arrives fresher and often at better prices than supermarket equivalents, because there are fewer middlemen and less time in transit. The approach also tends to surface produce varieties you won't find in chain stores—heritage tomatoes, unusual squash, regional cheese—simply because small producers can take risks that big retailers can't justify.