Soil-to-Fork: Sharing Plates Menu at Boschendal’s The Werf Restaurant
Recognising the need for a more accessible, less formal, dining experience, Allistaire has evolved The Werf’s multicourse fine-dining offering into a relaxed ‘small plate’ experience, tapping into a wellspring of desire for family, food and reconnection. Allistaire has worked tirelessly to develop the soil-to-fork philosophy that defines the culinary experiences across the Boschendal estate. Alongside The Werf, he oversees The Deli and Boschendal’s popular picnic offering and looks after the on-site butchery and bakery, as well as the estate’s ‘Food Lab’ that produces the fresh and frozen ‘togo’ items, fresh sauces and condiments available in the Farm Shop and used across the estate. When it comes to the sharing plates at The Werf Restaurant, “the focus is on produce, always the produce, there are no gimmicks, no smoke and mirrors.” Allistaire has an…
