Franschhoek wine estate Boschendal has enjoyed a dramatic transformation over the past decade, with an array of restaurants, cultural experiences and self-catering accommodation revelling in the rich landscape of this historic Cape farm.
The latest evolution is the launch of the revamped Werf Food Garden.
Embracing Boschendal’s estate-wide approach to sustainability ‘we have taken greater care to tread lightly,’ explains Boschendal’s Gardens and Landscaping Manager Kholwane Thela.
Beyond producing their own compost and upcycling materials from across the estate, invasive plants were used to create structures in the new Garden.
‘Our vegetable and herb boxes were made from 365 invasive Beefwood trees that were found on our grounds, which have been cleared to allow the rich variety of indigenous plants to thrive in their place,’ says Thela.
Lovely as they are to look at, there’s a more important reason for the revamp of the Werf Food Garden: to eat it!
The Garden is located steps from the historic heart of the farm’s Deli and conveniently close to the kitchens of The Werf Restaurant.
'We believe that the shorter the distance between the garden and our kitchens, the better the flavours in our food,' says Stella Delport, Head Chef at The Werf Restaurant, who has created a concise menu of contemporary plates that celebrate soil-to-fork dining and plant-based cooking. ‘Our teams will pick fresh herbs and vegetables daily in celebration of the best seasonal produce and authentic flavours.’
Even if you’re not staying for lunch, visitors to Boschendal are encouraged to explore the Boschendal gardens – which range from food and fynbos to manicured roses – on their own, but guided garden tours are also offered daily at 10am.
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