A fire-driven restaurant will soon open its doors at the iconic Boschendal Wine Estate in Franschhoek.
Arum, a restaurant of the acclaimed FYN Group, will be located in the estate’s Werf building, the original cellar of the 1812 manor house and a Cape Dutch heritage landmark. It will be led by chef-founder Peter Tempelhoff, culinary director Ashley Moss, and sommelier and service director Jennifer Hugé.
Tempelhoff waxed lyrical about the choice of name, in honour of a flower that’s native to the Cape. “When I think of the Franschhoek valley I think of arum lilies. For me Arum is about honouring the land, the farm and the history of the place – both Boschendal and Franschhoek – through the mediums of fire and flavour.”
STORYTELLING THROUGH FLAME
The restaurant promises to bring a vibrant, produce-led, fire-driven approach to one of South Africa’s most celebrated wine estates. “Boschendal is one of SA’s greatest agricultural gems,” Tempelhoff added. “Arum is our way of telling its story, through the produce it grows, the history and, of course, the wine.”
The restaurant will showcase a farm-to-fire approach to cooking, and most of the ingredients used in its meals will be sourced directly from Boschendal, and elements of flame – whether smoke, char, or a subtle grill – will be woven throughout its menu.
FROM SOIL TO SMOKE
Tempelhoff and his team are currently working alongside the estate’s gardeners, growers and breeders to ensure more than 40 different species of vegetables, herbs, roots, fruits and proteins from the farm are available on the menu at any given time.
For the estate this marks an exciting evolution for the historic property. The Werf has welcomed guests as a restaurant since 1977 – the first restaurant to operate on a South African wine estate – and has played a significant part in the farm’s modern history.
“This partnership represents a bold new chapter for our culinary journey,” said Boschendal CEO Amy Kropman. “The Werf has long been a place where food and farming meet, and Arum will bring a fresh, world-class perspective to that heritage. We couldn’t be more excited to be working with chef Peter and his team to bring this new dining offering to the farm.”
HERITAGE MEETS INNOVATION
In addition to the restaurant, the space will feature a contemporary bar, where Hugé will craft an array of experimental and classic cocktails using house-made tinctures, essences and shrubs, all inspired by, and largely sourced from, the farm.
The team is currently renovating and refurbishing the historic space in preparation for the opening. Every detail is being carefully considered to honour the building’s heritage while creating a contemporary, stylish setting that reflects the distinctive character of the FYN Group.
- If you are interested in employment at Arum restaurant send your CV via email to [email protected].
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