Boschendal Diaries: Soil-To-Fork With Chef Allistaire

“Over the last year we’ve lost that communal sense of sharing, of coming together over food, and I hope our new menu can help people rediscover the joy in sharing a meal together.”

Boschendal is synonymous with outstanding wine and cuisine. Overseeing all things culinary is Allistaire Lawrence, a chef with an impressive pedigree who has steered many a kitchen crew at some of the Cape’s most iconic blue chip properties. At The Werf restaurant, where he spends most of his time, he has made a number of changes to his Lockdown offering, relishing the chance to bring diners together around the table over small plates, accessible tapas-style cuisine made simple and plated with unpretentious gourmet flair.

Having a vast organic vegetable garden and orchards right on his doorstep means the freshest of ingredients are the order of the day. “The healthy, rich soil for which Boschendal is so famous means flavour profiles are earthy and intense, and the dishes speak for themselves,” he says. “My menus are seasonal, accessorised according to what the plants are producing. I want guests to take away something special from our authentic farm-to-table experience, a process that has taught me so much.”

If you’re visiting us, you might spot Allistaire walking on the farm, his phone in one hand and a freshly picked tomato in the other. Like with all who visit, Boschendal is a soothing, open space where social distancing is a breeze in a place that focuses magnificently on nature and beckons as a welcome respite from the bustle of the city just a stone’s throw away.

Of the challenges faced over this time, Chef Al remains upbeat when asked about what motivates him to keep going with such zest. He cites his skilled support teams, the Boschendal leadership and, of course, the enviable views that surround him.

For sit-down guests, The Deli restaurant directly across from The Werf is another gem that extends from a cool interior into an equally glorious setting under ancient oaks in the farmstead complex, nicknamed ‘the village’. Next to that is the Farm Shop where an assortment of Chef’s delectable edibles and bottled goods are sold alongside stylish homeware and other fresh produce including meat sourced from Boschendal’s resident Black Angus herd, free-ranging chickens and forest-raised Duroc pigs. Visitors can also walk away with a recipe card to recreate one of Chef’s dishes at home.


Martha Khumalo, Excelsior Principal

Martha Khumalo, Excelsior Principal

Their Emotional Intelligence is as important as their IQ. It’s all about balance and in these early years we can impart so much that stays with the child for life, like respect for self and for others, and the environment – these are the types of values I want to instill.


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