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29 November 2016

Fire update at Storms River Rest Camp in the Garden Route National Park

The damage as a result of the fire is estimated at approximately R10million. A forensic team is on site in Tsitsikamma determining the cause of the fire which started in the kitchen and spread through to the shop. The site is cordoned off and no members of the public are allowed to access the site. It is also under supervision by the Park”s rangers and Honorary Rangers.

All day activities in the Storms River Rest Camp are up and running including the re-routed walk to the popular suspension bridge, water activities, day hikes, day trips to the River gorge and others.

Park management are also moving ahead with a temporary structure for the restaurant and shop. “It is important to accommodate both day and overnight visitors. Last year alone, some 256, 571 day visitors alone visited the Tsitsikamma section of the Garden Route National Park (old Tsitsikamma National Park).

The fire which started on Friday afternoon flattened the Park restaurant operated by Tourvest (Cattle Baron) and nearby shop within minutes. A chopper was dispatched on time to stop the fire from spreading to the accommodation area, camping and hiking trails.

Water and electricity was unaffected and is available in the camp.

The Park”s plan to control traffic during season will also include additional staff, assistance from Honorary Rangers and security guards. Yesterday Park management devised an emergency plan with all relevant stakeholders.

Progress of the temporary structures and plans for season will be communicated before the end of the week. In the meantime, all visitors are requested to either bring own meals and drinks or to use facilities in the Storms River Village which is less than 10 minutes from the Park. The Tsitsikamma Tourism Board has all contact details as well as the Park”s reception.


After the fire


Park Manager, Paddy Gordon with a layout map of the Storms River Rest Camp, Tsitsikamma

Media contact: Nandi Mgwadlamba, 078 702 9663, [email protected]