Thus wrote well-known Cape restoration architect Gawie Fagan who, with his wife Gwen, was commissioned in the late 1970s to restore Boschendal to its former glory. When I first visited Boschendal in the winter of 1977 the restoration was complete. In the early morning mist, it was an impressive sight to behold. The whole farmyard has been restored as “accurately as historical and architectural research would permit.” It was beautiful, yet quite Spartan in the way one would expect a working farm to be. No time for pretty clipped hedges, just the bold oak trees, which had been restored, and new ones planted in the gaps. The Manor House with its stately interior had been furnished in appropriate furniture. The exquisite dado rails had been brought back to life. The Curator was a Dutch lady, Diny Wolters, whose knowledge of the contents, the Kraakporselein collection, and the history of the farm and the valley provided such interest to the many visitors to the estate. Little did I know that towards the end of that year I was to become the Public Relations manager of this beautiful place. Boschendal, once it had been sold by Anglo American fell upon hard times and slowly the buildings started to decay, thatch needed repair and the beautiful old Rose garden established by Gwen Fagan, one of the leading experts on roses at The Cape of Good Hope had become overgrown. Things have changed dramatically over the last couple of years with the South African owner, who has taken hold of the place and with tender loving care has created a world-class tourist destination. Hardly risen from ashes, it is now a Phoenix in full flight. We started in 1978 a restaurant with Mary Fenton; a Johannesburg trained Cordon Bleu Chef, which served a buffet lunch unsurpassed, and enormously popular for over 35 years. Visited by more persons of importance than I can remember, though I will never forget the visit of Nancy and Henry Kissinger, Countess Mountbatten of Burma and her sister Lady Pamela Hicks. A complete makeover has taken place there and the new restaurant named The Werf opened recently. It will take its place amongst the finest of Cape country restaurants with award winning Farm to Fork Executive Chef Christiaan Campbell leading the team. Read complete article online...