The dinner will centre around our Boschendal oak forest raised Duroc pork cooked whole on the fire, but we can expect his signature baking skills to also feature.
When: Saturday 21 September 2019
Time: 17h30
Venue: The Werf Restaurant
Price: R750 per person
To book contact: reservations@boschendal.co.za +27.218704274 or werf@boschendal.co.za +27.218704206.
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.