On Saturday 04 June 2016 diners will be able to ‘rove’ with Boschendal’s resident beef farmer and butcher Mark Muncer as he shares his passion for natural, ethically raised meat.
We are hosting our first winter Roving Dinner, where guests can enjoy a 3-course dinner paired with Boschendal’s award winning red wines and spread over 3 cosy and warm venues on the historical Boschendal Farm.
We will visit our artisan butchery where Mark will share his insight on what to look for, and what to ask for, when purchasing top quality meat. Mark will then be joined by our Executive Chef Christiaan Campbell, who will be using Boschendal pasture-raised Angus beef, Karoo Lamb and free range pork to be enjoyed in the beautiful Olive Press venue.
The venues are all within easy walking distance but we recommend bringing comfortable shoes and something warm to wear for the walk between the venues.
This promises to be both an informative and enjoyable evening.
Date: Sat, 04 June 2016
Time: From 18h00
Cost: R495 pp. (Includes welcome drink, starter with wine, mains with wine, dessert and coffee)
Bookings: firstname.lastname@example.org or +27 21 870-4274
We are offering special rates on accommodation in our luxury Orchard cottages for visitors wishing to overnight at Boschendal. Visit www.boschendal.co.za for more information.