If you’re familiar with Boschendal (and its executive chef, Christiaan Campbell), you will know that this Franschhoek estate is a frontrunner in ethical and sustainable farming practices. It’s no wonder then that Boschendal’s resident butcher, Rainer Raschbichler, is also an advocate of the nose-to-tail philosophy – which is why we were super-excited to learn of this revolutionary roving dinner on Saturday, 5 August 2017.
Grabbing the bull by its horns (and tail)
For those not familiar with nose-to-tail restaurants, it’s a waste-not want-not approach to meat preparation that might unsettle squeamish diners. But, actually, rather than being a gory new practice, it’s really just a throwback to our ancestors’ dietary habits. And it’s a way, too, of eating more sustainably, ethically and consciously – something that is at the heart of the Boschendal offering (the estate is known for its pasture-reared Angus beef and free-range pork offerings, as well as employing age-old fermentation techniques and organic produce).
With this in mind, guests will be treated to an evening during which Christiaan and Rainer reveal their shared passion for natural, ethical meat.
Nose-to-tail tidbits transformed
To kickstart the evening, you’ll have a chance to visit The Werf’s artisanal butchery, where Rainer will share invaluable insight into the different meat cuts, and what to look and ask (your butcher) for when selecting and purchasing meat.
Afterwards, chef Christiaan will prepare a sublime, three-course dinner, using Boschendal’s nose-to-tail tidbits. Both the starter and main will be accompanied by the estate’s award-winning wines. Then, after dinner, guests can stroll over to the Farmshop and Deli for dessert and coffee…
Although all venues are within easy walking distance, guests are advised to wear comfortable walking shoes and to bring something warm.
And, if you’d prefer to stay overnight in Franschhoek, Boschendal is offering special accommodation rates.
The R495 dinner fee includes a welcome drink, starter and main (with wine), and dessert with coffee, in addition to the fascinating demonstration by butcher Rainer. To book a spot at this thought-provoking dinner, please contact Boschendal on 021 870 4274 or firstname.lastname@example.org. Booking is essential (space is limited to 40 guests).