The Boschendal Estate in Franschhoek, founded in 1685, may be steeped in history and heritage, but at The Werf (meaning the pantry) the food is that of the future. Chef Christiaan Campbell describes his cuisine and style as nutrient-dense, lively dishes that are fun to eat and packed with flavour that will hold the diners’ interest. The farm-dining rather than fine-dining restaurant also showcases Boschendal wines.
“It’s fun to keep looking for new ideas, bringing them to the plate. They say the only constant in life is change,” he says. His current focus, in addition to showcasing excellent meats from the farm, is on plant-based dishes. In spring he takes advantage of the brief window to feature peas and asparagus at their best, young fennel bulbs and edible flowers. In summer you’ll see artichokes on the menu, in autumn he hopes for early rains and a great wild mushroom season, in winter beet, young leeks and brassicas galore. He’s constantly inspired by local and expressive ingredients from the farm, and by his team.
You’ll be inspired by his braised Boschendal Angus beef and ocean fish en papillote, elevated by the fresh, authentic produce that has just been picked on the farm, and with artistry, put on the plate.
“Often we are faced with a seemingly small selection of produce from the garden. It is this very scenario that drives the creative spirit. And let’s face it, produce from the gardens and pastures just tastes better.” Chef Christiaan Campbell
Address: Boschendal Estate, Pniel Road, Groot Drakenstein, Franschhoek, 7680