This outdoorsy Boschendal restaurant favours homegrown & organic

Boschendal Estate’s chef Christiaan Campbell led Hilary Biller down the garden path on a recent visit to one of South Africa’s oldest wine estates

27 June 2017 - 09:43 By Hilary Biller

Chef Christiaan Campbell of Boschendal is known for his dedication to sustainability and seasonal eating - and he doesn't miss an opportunity to roll out the list of produce he's using, all grown on the estate. "We've got all the herbs we want..." plus carrots, kale, beetroot, radishes (his favourite) "... even a late flush of tomatoes."THE LOWDOWN
Vibe: Not poncy. It's laid-back, welcoming and friendly.
Price: A meal for two with the full monty, about R800. Farmshop & Deli breakfast, about R200 for two.
What to wear: Anything goes, even athleisure lycra.
People who will like it: Families, tourists, history buffs, wine lovers, children and food aficionados.
Hot tip: Spend the day at Boschendal: breakfast under the oaks, wine tasting, picnic by the river, then walk or cycle on the estate. Finish off with dinner at The Werf and spend the night in their guest cottages.
SCORECARD: 19/20
Food: 5/5
Ambience: 5/5
Service: 5/5
Value for money: 4/5

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