Success finds a home
Jörg Löhr’s seminars in success training, as the name already suggests, have a clear focus. During the seminars, different success strategies are demonstrated to group participants. Various seminars are offered in the field of personality, business, health and communication.
The personality and management trainer Löhr knows very well that it is not just his training methods that make his events successful, but also the atmosphere and amenities of the training locations. Since January 2010 Jörg Löhr has been conducting his seminars in Schloss Hohenkammer’s seminar centre. It was the seminar rooms, our new guest house, wellness area, and the castle’s surroundings that convinced him to bring his groups here.
Jörg Löhr Erfolgstraining
The personality and management trainer Löhr knows very well that it is not just his training methods that make his events successful, but also the atmosphere and amenities of the training locations. Since January 2010 Jörg Löhr has been conducting his seminars in Schloss Hohenkammer’s seminar centre. It was the seminar rooms, our new guest house, wellness area, and the castle’s surroundings that convinced him to bring his groups here.
Jörg Löhr Erfolgstraining
Premium and distinguished
Our delicious spirits are exceptional ‘spiritual’ products of the Schloss Hohenkammer seminar centre and are produced on Gut Eichethof, part of the castle complex for centuries.
Gut Eichethof is a strictly organic business. Premium products include fine oils, 19 exceptional spirits, three of which are ‘barrique’ – matured and stored in Italian oak barrels. These are sold primarily to castle guests and are available in our restaurant.
The outstanding quality of our spirits was recognized at the World Spirits Awards, where we achieved 15th place as a first class distillery. Our blackthorn berry, apricot, and Gewürztraminer brandies were awarded gold, and another three silver medals made the success complete.
Our products
Gut Eichethof is a strictly organic business. Premium products include fine oils, 19 exceptional spirits, three of which are ‘barrique’ – matured and stored in Italian oak barrels. These are sold primarily to castle guests and are available in our restaurant.
The outstanding quality of our spirits was recognized at the World Spirits Awards, where we achieved 15th place as a first class distillery. Our blackthorn berry, apricot, and Gewürztraminer brandies were awarded gold, and another three silver medals made the success complete.
Our products
For his ‘zest for life’ cuisine…
…our new chef, Fritz Schilling, has found the ideal conditions in Schloss Hohenkammer. His food is characterized by a sensible attitude, the finest products, Mediterranean touches and an international standard. His carefully composed dishes live from their pure and singular flavour, with only the best oils and freshest herbs adding extra touches. Nature supplies the foundations for this in the form of meat and fish – with species-appropriate breeding and keeping – as well as organically farmed vegetables and herbs. Fritz Schilling finds many of these ingredients on Gut Eichethof, located just three kilometres from the castle kitchen.
In Andresens Gasthof Fritz Schilling cooked up a Michelin star and was rated one of Germany’s top 20 chefs; as the chef in the restaurant ‘Schweizer Stuben’ in Wertheim he was honoured with two Michelin stars and 19 points in the Gault Millau guide. In 1996 Gault Millau named him ‘cook of the year’. From November 1998 to July 2005 he was the culinary director of the restaurant ‘Käfer-Schänke’ in Munich’s Käfer Stammhaus. Following five years in Hamburg at the restaurant ‘Die Bank’, he has worked since 2010 as the head chef at Schloss Hohenkammer.
Restaurant
In Andresens Gasthof Fritz Schilling cooked up a Michelin star and was rated one of Germany’s top 20 chefs; as the chef in the restaurant ‘Schweizer Stuben’ in Wertheim he was honoured with two Michelin stars and 19 points in the Gault Millau guide. In 1996 Gault Millau named him ‘cook of the year’. From November 1998 to July 2005 he was the culinary director of the restaurant ‘Käfer-Schänke’ in Munich’s Käfer Stammhaus. Following five years in Hamburg at the restaurant ‘Die Bank’, he has worked since 2010 as the head chef at Schloss Hohenkammer.
Restaurant
