|When:||Saturday 17 October 2015|
|Time:||Starts with drinks at 6.30 pm.|
|Venue:||Olive Press start, Manor House end.|
|Price:||R450 per person and tickets are limited|
On Saturday 17 October diners will be able to ‘rove’ with Boschendal’s resident beef farmer and butcher Mark Muncer as he shares our passion for natural, ethically raised meat.
We are hosting our second progressive dinner where guests will be able to enjoy drinks and a 3-course dinner spread over 4 different venues on the historical Boschendal Farm. The venues are all within easy walking distance but we recommend bringing something warm to wear for the walk between the venues.
One of the venues we will visit is our new artisan butchery where Mark will share his insight on what to look for, and what to ask for, when purchasing top quality meat.
Mark will be joined by our executive chef Christiaan Campbell who will be using Boschendal pasture-raised Angus beef, Karoo Lamb and free range pork in his delicious farm-to-table fare.
This promises to be both an informative and enjoyable evening.
Date: Sat, 17 October 2015
Time: From 18h30.
Cost: R450 pp. (Includes welcome drink, starter with wine, mains with wine, dessert and coffee)
Bookings: firstname.lastname@example.org or +27 21 870-4274
We are offering special rates on accommodation in our luxury cottages for visitors wishing to overnight at Boschendal. Visit www.boschendal.co.za for more information.