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Taking some time out at one of South Africa’s most prestigious wine farms

It’s not often I get the chance to explore the beauty of wine farms overnight. When I got the opportunity to represent Neighbourhood at Boschendal, I was ecstatic. With its picturesque backdrop of valleys, mountain ranges, wine estates, coupled with crisp fresh air, Franschhoek is great for the soul.

Upon arriving, my fiancé and I were met by friendly security guards who graciously waved us in and I immediately knew why Boschendal’s reputation was so great.

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The Werf Cottages
The luxe Werf accommodation we stayed in exceeded my expectations by far. The expansive mountain views, and modern amenities, combined with cosy décor pays respect to the heritage of the farm, which is one of oldest in the Western Cape.

“It’s vital that we all start living in a way that is gentle to the planet. This extends to travel opportunities – by choosing to holiday locally at places like Boschendal, people can participate in ecological initiatives whilst uplifting the local community. It turns out that a simple farm life might be the best nourishment for the soul,” says Rykie van Tonder, general manager, hospitality, Boschendal.

The Werf Cottages are bordered by the Simonsberg and Drakenstein Mountain ranges, which we thoroughly enjoyed waking up to whilst nibbling on our delivered breakfast picnic box.

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The Werf Resturant
Our dinner at the Werf Restaurant was otherworldly. The melt-in-your-mouth beef with wine pairing left us comfortably full and ready to take a slow walk back to our luxe cottage in the fresh night air.

Menu inspiration
“The foundation of our menu is built on two words; “passion” and the “ingredient”. Literally on our doorstep we have access to 9ha of vegetable gardens, a supply of pasture reared eggs, free range broiler chickens, angus beef, the occasional forest reared pig, farmed oyster mushrooms, and when the conditions are right, wild mushrooms from our forests. Produce from the farm drives our menu, it fuels our inspiration, explains chef Christiaan Campbell. “Working closely with all the producers and butchery on the farm we have an idea of what will be available over the coming days. We have to make use of it all. The Werf team put their heads together to best show case awesome ingredients prepared with passion. The net result being farm dining that Werf is becoming renowned for.”

021 870 4200

Words: Lauren Joubert | Images: Supplied

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