Boschendal is located within the Cape Floral Kingdom (CFK), the richest and also the smallest plant kingdom on the planet. Recognised both as a global biodiversity hotspot and a World Heritage site, this plant kingdom has come under increasing threat from agriculture, urban development and invasive alien species. Key to our commitment to the conservation, preservation and restoration of our special environment is biological and regenerative farming practices that enrich the soil and promote a habitat of biodiversity both in the vineyards and surrounding vegetation.
IMPROVING SOIL QUALITY
We have grown our herd of pasture raised Black Angus cattle to more than 950. The cows improve soil quality by trampling manure and other decaying organic matter into the soil, turning it into rich humus. To further improve the quality, free range, pasture fed chickens in mobile units called chicken tractors follow the cows. As well as producing nutritious eggs for guests, they spread cow manure thereby further fertilizing the soil.
Key projects here include reducing water use through intelligent irrigation and the use of bio char; the clearing of 450 hectares of invasive alien vegetation; and the establishment of a conservation area. The estate is also actively increasing its use of sustainable energy: the farm is in the development phase of generating sufficient solar power to meet the estate’s energy needs.
SOCIAL & ECONOMIC UPLIFTMENT
We have a strong belief in long-term employment opportunities and education as tools to bring about social improvement. The estate has a significant impact on the local communities.
MEET ALLISTAIRE LAWRENCE, OUR HEAD CHEF
Boschendal is synonymous with outstanding wine and cuisine. Overseeing all things culinary is Allistaire Lawrence, a chef who honours his ingredients and has steered many a kitchen crew at some of the Cape’s most iconic properties.
His wholesome food and bottled goods are all sold at our Farm Shop, alongside our fresh produce and meat sourced from Boschendal’s resident Black Angus herd and forest roaming Duroc pigs. Shoppers can even walk away with a recipe card and recreate one of Chef’s dishes at home.
Our Boschendal's Best series celebrates the talented team, farms and artisans we work with at Boschendal. This month we are featuring Christine, our resident Master Baker who spends her nocturnal hours over a hot oven preparing the delicious breads and pastry bases that continuously delight guests and visitors at our eateries.
With Easter on the way, get out those oven mitts and try your hand at her heavenly Hot Cross Bun recipe.