HarFest
Celebrate the end of the harvest with us Valke Vleug WineryAchterheide 21
2870 Liezele
We’re closing our festive summer with HarFest, our annual harvest celebration. After a season filled with high-end gastronomic experiences, we mark the end of our harvest with a unique event, where you can lend a hand in the vineyard and enjoy a Michelin-starred lunch on the estate.
For this special edition, the two leading names of our Summer of Culinary Icons join forces: living legend Roger Souvereyns** and Chef Luigi from Materia, the Antwerp-based restaurant ranked No. 37 on The 50 Best Italian Restaurants in the World.
Program
• 10h – 12h: optional harvest experience
Experience the grape harvest up close. In small groups, we’ll take you into the vineyard and show you the best way to get started. Once your bucket is filled, you’ll head to the winery, where winemaker Pieter will guide you through the next steps of the winemaking process. Would you like to take part in the harvest? Tick the box when making your reservation.
• 12h: culinary lunch by Roger Souvereyns** and Materia
After the harvest, we’ll gather around long tables overlooking the vineyard. Enjoy a gastronomic lunch created by Roger Souvereyns** and Materia, paired with wines from our Valke Vleug and Vinetiq cool climate selections. A flavourful tribute to the harvest and a remarkable summer.
Book your spot
As a Member, you can reserve tickets at a special rate of €175 pp (instead of €200). Your ticket includes:
• Optional harvest experience at Wijndomein Valke Vleug
• Tasting & launch of Valke Vleug cuvées
• Culinary lunch with paired wines
Families are more than welcome to join the harvest celebration:
• tickets for kids up to 6 years (free)
• tickets for kids up to 14 years (€70)
Not yet a Member, but want to join this unique experience? Activate your Membership (€50/year) and secure your spot right away.
Relive Harfest 2024
About Roger Souvereyns**
Roger Souvereyns** is a living legend in Belgian gastronomy. Born in Hasselt and raised in a modest family, he discovered his passion for cooking early on. He began working in hospitality at a young age and honed his craft in prestigious kitchens such as Maison Troisgros and Frédy Girardet, and in Belgium at Villa Lorraine and Hostellerie Saint-Roch.
What always defined Roger was his uncompromising dedication to quality, craftsmanship, and authenticity.
In 1983, he opened the iconic Scholteshof, a culinary temple that quickly gained international acclaim. Under his leadership, the restaurant was awarded two Michelin stars and became a destination for food lovers, royalty, and top chefs alike.
Roger was not only a pioneer in the kitchen, but also a mentor to countless young chefs who have since become big names themselves. His approach was direct and demanding, yet he always gave his protégés the space to grow.
Even today, at 86, he continues to inspire, not by looking back, but by sharing his enduring passion with a new generation.
About Materia
Born from the shared passion of a young couple for refined food and great wine, Materia is located in the heart of Antwerp's Zurenborg district. The restaurant offers a complete culinary experience that blends accessibility with perfectionism.
The name ‘Materia’ reflects the restaurant’s philosophy: respecting raw ingredients, transforming them with dedication and technique to reveal their full potential. Materia holds a 14/20 rating from Gault&Millau and ranks 37th on The 50 Best Italian Restaurants in the World.
About Ambrosia
Chef Kurt Van Den Broeck worked for 2.5 years as Sous Chef at Souvereyns’ Scholteshof. For 5 Years Valke Vleug, he joins forces with Chef Luigi of Materia to co-create the HarFest menu.
Through his company Ambrosia Fijnkeuken, Kurt has been creating refined dishes and culinary experiences for over 30 years.
His focus? Taste, presentation, and impeccable service. He applies Roger’s foundational principles: staff are versatile, homemade consommés and stocks are essential, inventory is closely monitored, and even the vegetable garden is part of the culinary equation.
.
Achterheide 21
2870 Liezele
We’re closing our festive summer with HarFest, our annual harvest celebration. After a season filled with high-end gastronomic experiences, we mark the end of our harvest with a unique event, where you can lend a hand in the vineyard and enjoy a Michelin-starred lunch on the estate.
For this special edition, the two leading names of our Summer of Culinary Icons join forces: living legend Roger Souvereyns** and Chef Luigi from Materia, the Antwerp-based restaurant ranked No. 37 on The 50 Best Italian Restaurants in the World.
Program
• 10h – 12h: optional harvest experience
Experience the grape harvest up close. In small groups, we’ll take you into the vineyard and show you the best way to get started. Once your bucket is filled, you’ll head to the winery, where winemaker Pieter will guide you through the next steps of the winemaking process. Would you like to take part in the harvest? Tick the box when making your reservation.
• 12h: culinary lunch by Roger Souvereyns** and Materia
After the harvest, we’ll gather around long tables overlooking the vineyard. Enjoy a gastronomic lunch created by Roger Souvereyns** and Materia, paired with wines from our Valke Vleug and Vinetiq cool climate selections. A flavourful tribute to the harvest and a remarkable summer.
Book your spot
As a Member, you can reserve tickets at a special rate of €175 pp (instead of €200). Your ticket includes:
• Optional harvest experience at Wijndomein Valke Vleug
• Tasting & launch of Valke Vleug cuvées
• Culinary lunch with paired wines
Families are more than welcome to join the harvest celebration:
• tickets for kids up to 6 years (free)
• tickets for kids up to 14 years (€70)
Not yet a Member, but want to join this unique experience? Activate your Membership (€50/year) and secure your spot right away.
Relive Harfest 2024
About Roger Souvereyns**
Roger Souvereyns** is a living legend in Belgian gastronomy. Born in Hasselt and raised in a modest family, he discovered his passion for cooking early on. He began working in hospitality at a young age and honed his craft in prestigious kitchens such as Maison Troisgros and Frédy Girardet, and in Belgium at Villa Lorraine and Hostellerie Saint-Roch.
What always defined Roger was his uncompromising dedication to quality, craftsmanship, and authenticity.
In 1983, he opened the iconic Scholteshof, a culinary temple that quickly gained international acclaim. Under his leadership, the restaurant was awarded two Michelin stars and became a destination for food lovers, royalty, and top chefs alike.
Roger was not only a pioneer in the kitchen, but also a mentor to countless young chefs who have since become big names themselves. His approach was direct and demanding, yet he always gave his protégés the space to grow.
Even today, at 86, he continues to inspire, not by looking back, but by sharing his enduring passion with a new generation.
About Materia
Born from the shared passion of a young couple for refined food and great wine, Materia is located in the heart of Antwerp's Zurenborg district. The restaurant offers a complete culinary experience that blends accessibility with perfectionism.
The name ‘Materia’ reflects the restaurant’s philosophy: respecting raw ingredients, transforming them with dedication and technique to reveal their full potential. Materia holds a 14/20 rating from Gault&Millau and ranks 37th on The 50 Best Italian Restaurants in the World.
About Ambrosia
Chef Kurt Van Den Broeck worked for 2.5 years as Sous Chef at Souvereyns’ Scholteshof. For 5 Years Valke Vleug, he joins forces with Chef Luigi of Materia to co-create the HarFest menu.
Through his company Ambrosia Fijnkeuken, Kurt has been creating refined dishes and culinary experiences for over 30 years.
His focus? Taste, presentation, and impeccable service. He applies Roger’s foundational principles: staff are versatile, homemade consommés and stocks are essential, inventory is closely monitored, and even the vegetable garden is part of the culinary equation.
.