The one we stayed in had a little kitchen, so you could pick up stocks from the farm butchery and deli and prepare your own meals.
Not that you would want to with so much available in terms of The Werf Restaurant itself, the Shop and Deli, the Bakery and the well-known Werf Picnics. There is also a Wine Tasting and Sales Shop, close by where the full range of the fabulous Boschendal Wines are available.
A visit to The Werf Garden over which The Werf Restaurant looks is inspirational. Megan McCarthy is the Curator and talking to her, she is usually in the garden, is an experience in terms of her knowledge of sustainable, organic fruit, herb and vegetable production.
The Shop & Deli was where we had breakfast. The restaurant offers meals of a very high standard throughout the day. You can also buy some fabulous breads and bakes which are made on site, and whatever vegetables Megan has available in season. I was also very happy to see Farmer Rico there, the provided of the Estate restaurant eggs and chickens. He is a lovely passionate young man who runs his own business on Boschendal Farm.
The Manor House itself has undergone major interior change in that each room is now a tasting venue for the Estate’s fabulous wines. It has been very tastefully done and such a wonderful place in which to showcase the Estate’s wines.
As ever, the food at The Werf Restaurant is well worth the journey. Christiaan Campbell has redone the menu and there are a number of exciting dishes, a couple of cheeky and playful desserts and of course an offering of the Estate’s grass fed Aberdeen Angus beef.
Do go and have a look at the Boschendal Website, they always have exciting events on the go, the next one is a yoga weekend retreat on May 12th.
Go to Boschendal.com for more information.
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