The host of the evening will be their Beef Farmer and Butcher Mark Muncer, who will guide guests through a three-course dinner focusing on ‘natural, ethically raised meat’, offered in four venues
on the Boschendal Farm, starting at the events venue Olive Press, and finishing off at the Manor House.
Boschendal Executive Chef Christiaan Campbell will accompany Mark, his team preparing Boschendal pasture-raised Angus beef, Karoo lamb, and free-range pork for the farm-to-table fare offered for the Dinner.
Boschendal Farm, ‘Roving Dinner’, 17 October. Tel (021) 870-4274 www.boschendal.co.za Twitter: @BoschendalFarm R450 per person, inclusive of welcome drink, wines, and coffee.
Source: Franschhoek Wine Valley newsletter.
Chris von Ulmenstein, WhaleTales Blog: www.whalecottage.com/blog Tel 082 55 11 323 Twitter:@WhaleCottage Facebook: click here