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The Werf Restaurant at Boschendal
The evening will commence with a guided tour through The Werf Food Garden followed by a flow of forage touched courses and drink infusions highlighting ingredients from the farm and Franschhoek valley. Limited reservations are available for this fun-filled culinary evening, so be sure to book your spot.
ABOUT THE HOSTS
Christiaan Campbell Executive Chef of The Werf Restaurant: Cape Town born chef, Christiaan Campbell attributes his passion for creating fine farm-to-table cuisine from his love of cooking with ethically sourced produce that is local, seasonal and sustainable. Campbell’s induction into the art of cooking started at an early age as he trained with Christine Templeton in the Navy Culinary School. Campbell has played a key role in the development of Boschendal, offering a holistic approach to the dining experience and enhancing his passion and vision for ethically sourced ingredients. Christiaan keeps things grounded and real by working closely with the farm managers, gardeners and butchers to ensure a steady supply of naturally produced meat, seasonal vegetables, salad leaves and herbs.
Chris Erasmus, Executive Chef and owner of Foliage Restaurant: Chris grew up in the Karoo, where his mother taught him how to make preserves and jellies, biltong and tripe. He dabbled in chemical engineering and dentistry before finding his way back to food. Chris graduated from Elsa van der Nest Culinary Academy and gained invaluable cooking experience while working overseas with some top chefs in New York, Copenhagen, Amsterdam, Salzburg and Rio de Janero. Returning from the UK he worked at ‘Le Quartier Français’ & The Tasting Room, under chef Margot Janse before becoming head chef at Pierneef à la Motte and in mid -2014 he opened Foliage Restaurant. Chris and his team received the Top 20 Restaurants – Eat Out Mercedes-Benz Restaurant Awards 2017.
Lisen Sundgren, herbalist, forager, writer and nature philosopher: Lisen Sundgren is one of Swedens foremost experts on wild foods, as well as herbalist, forager and author. She works with some of the most progressive and acclaimed restaurants in Stockholm, and teaches workshops all over Sweden. She has a long experience of foraging wild plants for food and medicine and teaches how we can restore our vital connection with the plant kingdom and walk a greener path. We become more sustainable and learn to live in harmony with nature rather than in conflict with it. Her most recent book is Vildvuxet (Wildgrown) (not available in English).