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When: Saturday 30 April 2016
Time: 18h00
Venue: 3 Venues at Boschendal
Price: R495
Status: Passed

On Saturday 30 April 2016, diners are invited to rove with Boschendal’s ‘farm fundi’s’, as they share their passion for naturally farmed produce. Executive Chef Christiaan Campbell’s challenge is to create an entire dinner using only produce from Boschendal farm.

Guests will enjoy drinks and a 3-course dinner, showcasing the farm’s autumn produce including fresh vegetables, ethically farmed meat, free-range chickens and eggs, courtesy of our food gardener, Megan McCarthy; our meat man, Mark Muncer and chicken farmer, Rico Vergotine.

Dinner will be served across three  venues are all within easy walking distance but we recommend bringing something warm to wear for the outdoors part of the evening, as well as comfortable shoes for the walks between venues. 

BOOKING DETAILS:

Date:     Saturday, 30 April 2016

Time:     From 18h00

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

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.

Accommodation

Guest accommodation is a recent addition to the farm with luxury accommodation ranging from the historical Herbert Baker designed Rhodes Cottage to beautifully restored farm labourer cottages. With emphasis on stylish simplicity the guest cottages are authentic, rural yet contemporary in character.