Boschendal Estate will soon welcome Arum Restaurant – a fire-focused restaurant from the lauded FYN Group – led by chef-founder Peter Tempelhoff, culinary director Ashley Moss, and sommelier and service director Jennifer Hugé.
“When I think of the valley, I think of lilies,” says Tempelhoff, referencing the arum lily – the restaurant’s namesake and a flower native to the Cape. “For me, Arum is about honouring the land, the farm, and the history of the place – both of Boschendal and Franschhoek – through the mediums of fire and flavour.”
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 South Africa’s greatest agricultural gems,” Tempelhoff adds. “Arum is our way of telling its story – through the produce it grows, the history, and, of course, the wine.”
Set within the Werf building, the original cellar of the 1812 manor house and a Cape Dutch heritage landmark, Arum will showcase a farm-to-fire approach to cooking. The majority of the ingredients will naturally be sourced from Boschendal, while elements of flame – be it smoke, char, or a subtle grill – will be woven throughout.
Tempelhoff and his team are currently working alongside the estate’s gardeners, growers, and breeders to ensure that over 40 different species of vegetables, herbs, roots, fruits, and proteins from the farm are available on the menu at any given time.
For Boschendal, 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 in doing so, has played a significant part of the farm’s modern history.
“This partnership represents a bold new chapter for our culinary journey,” says Amy Kropman, CEO at Boschendal. “The Werf has long been a place where food and farming meet, and Arum will no doubt 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.”
In addition to the restaurant, the space will feature a contemporary new 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, preparing it for its 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.
We are currently employing all positions. Please send resumes to work@arum.co.za.