Boschendal Farm, one of South Africa’s most iconic and loved working wine estates, is proud to welcome Acclaimed South African chef Eric Bulpitt as Boschendal’s new executive chef.
Bulpitt, previously of Pierneef A La Motte, Faber Restaurant at Avondale Wine Farm and The Restaurant at Newton Johnson fame, has worked with celebrated local chefs including George Jardine and Bruce Robertson, will lead the evolution of Boschendal’s dining experiences, drawing on the wealth of sustainably grown, locally produced ingredients from the farm itself as well as the surrounding community.
Bulpitt, who draws inspiration from a childhood spent happily pulling vegetables from the ground at his grandparents’ farm, says he was drawn to Boschendal’s respect for nature and its commitment to being custodians of the land for future generations. “As a chef, I am most excited when guests experience joy through the medium of food. By making fresh, seasonal ingredients the star of every dish, I believe in creating a powerful connection with every ingredient on the plate, providing a rich and unforgettable dining experience.”
As part of his development as a chef, Bulpitt spent a month stagiairing at Noma, a three-Michelin-star restaurant and five-time winner of the World’s 50 Best Restaurants. Boschendal’s The Werf Restaurant is renowned for its meticulously crafted, beautifully presented dishes that emphasise fresh, sustainably sourced local ingredients. Bulpitt intends to refine and evolve the phenomenal work that has already been done on the farm, finding ways for guests to experience our produce in new and exciting ways, with authentic flavours.
Authenticity is high on the agenda for Bulpitt, both in the dishes he wants to make as well as the way produce is sourced.
What can diners expect from the new Bulpitt-led dining experience at Boschendal? Look out for strong flavours of umami, with a focus on vegetable-based dishes. For more information about dining at Boschendal, please visit www.boschendal.com