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When: Saturday 20 May 2017
Time: 17h00
Venue: Boschendal
Price: R495
Status: Sold Out

Let your senses roam free through our magical forests and gardens, as you enjoy a foraging quest extraordinaire. Hosted by our Executive Chef, Christiaan Campbell, and renowned mushroom forager Justin Williams, this evening ensures you are in for a special experience.

Both Justin and Christiaan share a deep appreciation for fresh foraged produce, and their combined knowledge and passion will ensure that the event will leave you both inspired and excited about the exceptional foraged dinner that awaits you.

Guests will start the evening with a tour of the gardens and forests of Boschendal,  learning along the way how to look for and forage mushrooms and a variety of vegetables available in South Africa.

An incredible three course dinner will be served across three venues on the farm, all within easy walking distance of eachother. We encourage you to bring warm clothes as some of the evening will be spent outside, and to wear comfortable shoes.

 

BOOKING DETAILS:

Date:     Saturday, 20 May 2017

Time:     17h00, Manor House

Cost:      R495 pp.  (Includes welcome drink, starter and mains paired with a beverage, dessert and coffee)

Bookings:          reservations@boschendal.co.za or +27 21 870-4274

Information:      www.boschendal.co.za/events


Explore The Boschendal Estate

Must Do's at Boschendal

Guests are invited to enjoy all this magnificent farm has to offer: an award winning wine and bio-friendly food experience; a rich heritage; a spectacular natural and soulful landscape; fun, informative and engaging activities whilst also taking the opportunity for some down time in tranquil surroundings.

The Farm

Agriculture and a simple farm lifestyle is at the heart of Boschendal. One of the oldest farms in South Africa, founded 1685, the farm has grown with the passing centuries into a cherished source of wholesome produce, great wines and happy memories.

Eat & Drink

The Cape Dutch farms were historically renowned for their warm welcome and generous hospitality. What crowned this welcome was the Cape table, laden with wholesome dishes made from ingredients from the farm’s werf and fields.