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Great-grandfather's dream come true: growing guest culture at the Huberhof in Airischwand

2022-08-07T12:13:18.577Z


Great-grandfather's dream come true: growing guest culture at the Huberhof in Airischwand Created: 08/07/2022, 02:00 p.m Creative, cosmopolitan and rooted in the region - this is how the Huberhof in Airischwand presents itself. Behind it is a strong team with (from left) Johann Selmayer junior, Bogdan Neagaie (kitchen help) and Elfriede and Josef Selmayer senior. © Siegfried Martin The Huberhof


Great-grandfather's dream come true: growing guest culture at the Huberhof in Airischwand

Created: 08/07/2022, 02:00 p.m

Creative, cosmopolitan and rooted in the region - this is how the Huberhof in Airischwand presents itself.

Behind it is a strong team with (from left) Johann Selmayer junior, Bogdan Neagaie (kitchen help) and Elfriede and Josef Selmayer senior.

© Siegfried Martin

The Huberhof in Airischwand has been owned by the Selmayer family for 400 years.

It is a traditional inn that focuses on sustainable management.

Airischwand

– The Huberhof in Airischwand in the north of the market town of Nandlstadt has always been distinguished by its growing guest culture and sustainable management.

The property has been owned by the Selmayer family for around 400 years.

Even the great-grandfather wanted an inn

The cornerstone for the inn as it is today was laid at the end of the 19th century.

The story that lies within the walls of the Huber-Hof began with his great-grandfather, says senior manager Josef Selmayer.

In 1879 he built a new house that was designed in such a way that it could also have been used as an inn.

"My ancestors were farmers," says Selmayer.

However, his great-grandfather wanted to run an inn.

But because the great-grandparents seemed to disagree at the time - Walburga Selmayer, the wife of his great-grandfather Johann, had shown no ambitions in this regard - the idea of ​​a guest culture in the small hamlet near Nandlstadt was initially nipped in the bud.

"So it stayed with agriculture for the time being," says the great-grandson.

Carriages with wedding guests gathered in front of the Huberhof in 1900.

The occasion was the wedding of the great-grandparents, Johann and Walburga Selmayer.

© Siegfried Martin

Direct marketing as a further mainstay

The 73-year-old remembers the time when you could earn a price of just eight marks for a hundred kilos of bread grain.

At that time, the development in agricultural policy was marching in the direction of industrial agriculture, and the cultivation of domestic soil was falling behind.

"We have the best soil with good yields here in the region," says Selmayer, shaking his head.

However, the areas in the region are too small to make a profit.

“Producer prices were too low.

That's when I started to think differently.” The decision to no longer market his products, especially the meat from his cattle, through wholesalers but to do it himself was made at that time.

Local clubs invited to the farm

Initially, the meat from Höhenfleckvieh was offered for direct sale, and later the fine-fibered Limousin cattle from their own breeding.

"The need was already there," says the farmer.

And because he himself always liked to cook - "I'm a farmer and hobby cook" - the idea came up to invite the local clubs to barbecue and celebrate on the farm.

The customers who stocked up on regional products through direct marketing also gradually discovered that the Huberhof was a great place to celebrate.

It was 1989 when the “Newcomerclub Freising” was allowed to host the first guests from the large district town.

"They wanted to visit a farm in the region," says the senior manager.

And because everyone liked it

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Souvenir photo from lofty heights: The photo shows the Huberhof in Airischwand in 1957. © Siegfried Martin

The idea of ​​converting the residential building into an inn - just like the great-grandfather had wanted - became more and more concrete.

"We received the license for the inn in 1996," says Selmayer.

Restaurant and kitchen were renovated with a lot of personal effort and sensitivity.

The originality of the facade was retained, for the well-being of the guests they used wood from their own forest - a basic requirement for a homely feeling during their stay.

It all started with a six-plate stove

"We started with a six-plate stove and a used dishwasher," says Selmayer.

Every year a little more has been added.

In 2006 an extension was completed, which can now be used as a dance or event hall for celebrations at the court.

The quality standard of offering products from the region has remained true.

The pretty guest garden, which has become the farm's flagship today, was built "gradually".

Everything under the direction of my wife Elfriede,” reveals the senior boss proudly.

(By the way: everything from the region is now also available in our regular Freising newsletter.)

His son now offers regional and international cuisine.

His cuisine is deeply rooted in the region, but also creative and cosmopolitan, says chef and chef Johannes Selmayer jun.

The 39-year-old recently attracted attention in the regional media.

With HopSoy, a soy sauce from the Hallertau, mixed with the region's very own plant, the hops, a product was created that has meanwhile been tested by top chefs and found to be good, says the head chef.

A crowdfunding campaign is currently running.

The employees are “the greatest asset”

The fact that the Huberhof has developed into a popular place for company and family celebrations as well as for weddings and birthday parties is mainly due to the loyal workforce, praises Johann Selmayer Sr.

The personnel situation suffered during the pandemic.

Many would have had to look for another mainstay.

“Our employees are our greatest asset,” emphasize father and son in unison.

"They are instrumental in the success of our inn."


Maria Martin

traditional inns

The Freisinger Tagblatt presents traditional inns from the district in no particular order.

You can find more current news from the district of Freising at Merkur.de/Freising.

Source: merkur

All news articles on 2022-08-07

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