Saturday 4 June at 6 pm
Boschendal Estate, Franschhoek
For the first Roving dinner of winter, Boschendal are featuring their resident beef farmer and butcher, Mark Muncer. Mark has a passion for natural ethically raised meat and you can visit the artisan butchery and gain some insight on what to look for when purchasing good quality meat.
As with all Boschendal roving dinners, you can enjoy a wonderful, farm to table, four course meal spread paired with award-winning Boschendal wine. Executive Chef Christiaan Campbell, will be using Boschendal pasture-raised Angus beef, Karoo Lamb and free range pork in the meals.
It is recommended that you wear comfy shoes, as you walk the farm before the meal. Enjoy an inforamtive and delicious evening out on one of the country’s best wine farms.
[Find out what else is going down in the Mother City on the Cape Town Etc events page]