|When:||Saturday 30 April 2016|
|Venue:||3 Venues at Boschendal|
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.
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: firstname.lastname@example.org or +27 21 870-4274