Franschhoek
Franschhoek lodge trays
Veld trays and brass marks for a lodge dining room.
Field notes: lodge dining in franschhoek
The Franschhoek lodge brief called for a suite of serving trays that could handle the bustle of wine estate meals, with a nod to the surrounding veld. Our Veld Trays, cut in the Woodstock studio, were specified in blackened ash with hand-applied brass marks set flush into the rim. The trays needed to stack and nest for the kitchen pass, with a soft edge that felt good to the hand when clearing tables or carrying glasses from stoep to dining room.
Franschhoek brings its own quirks. Cool mornings, hot afternoons, and the occasional wet wind off the mountains all act on materials. The dining space called for objects that would hold their own on a wide table but not crowd a laid place setting. We worked mostly off-site, measuring clearances between the pass, servery, and tables, so the trays had to fit into tight catering routines. Our team delivered the pieces in the bakkie, unwrapped carefully on the lodge’s gravel drive, and checked that the brass inlays sat flush after the drive.
What worked and carried forwards
The Veld Tray’s proportions, 440mm diameter with a 45mm raised edge, proved just right for carrying multiple plates or drinks, yet slim enough to store in a stacked rack. Our brass inlay method, hammered and buffed in the studio then sealed against fingerprints, is now standard when brass marks are called for.
This job reinforced our methods for site planning, studio-to-lodge delivery, and tray finishing. It also informed later lighting work, particularly with Canopy Pendants and Baobab Lamps, where we matched brass accents and finishes.
- Stackable rim profile for efficient kitchen use
- Flush-set brass marks for durability and tactility
- Buffed and sealed finish to resist stains and marks
- Pre-delivery checks for post-transport settling
What we would change next time
We would spend more time testing finish samples on site, as the temperature shifts in Franschhoek changed the brass tone slightly faster than we expected, especially near the windows. Future trays for open dining rooms may need a topcoat that breathes a bit more, or a slightly lighter ash oil to offset darkening over time.
Transport also taught us to pad the brass inlays more on the way out. Some marks needed extra buffing after the drive due to minor scuffs from tray-on-tray friction. Finally, even though the trays held up well, a thicker base edge would make them quieter and more forgiving on stone or concrete counters during a busy lunch service.