Page 35 - Kyalami Issue 2 May 2024

Kyalami Estates Corporate Brand Bible Design 26
3.0 Folder (Inner)
GARDENING

oschendal Wine Estate in farm’s wetland to allow water life to
the Cape has re-designed flourish.
and transformed its
Werf Food Garden, a Sustainable sources of timber were
further commitment used to construct a pergola and many of
to its environmental the benches found around the garden
Bstewardship and its were made from repurposed, felled
focus on farm-to-table dining. The food invasive timber species, produced by
garden has been designed sustainably to Boschendal’s woodwork team.
enhance Boschendal’s sourcing capacity
and ensure fresher, more flavourful The gardens were designed by
produce for the seasonal menus on offer. landscaping expert Andy Jasper,
Everything in the redesigned garden has project director and special advisor to
been re-used, donated or replanted. Boschendal’s garden portfolio. Guests
are encouraged to explore the culinary
The project prioritised eco-friendly and herb gardens, fynbos gardens and a
practices throughout, for example rose garden dedicated to Gwen Fagan for
producing its own compost, repurposing her work collecting and restoring heritage
materials naturally occurring on the roses on the farm and throughout the
farm, employing a range of water greater Cape region. Over 150 people
conservation methods and making from the estate and Alan Dawson
use of invasive Cassuarina trees Gardens (contracted to support the
for structures. The vegetable and internal team), have been involved in
herb boxes were made from invasive creating, planting and harvesting from
Beefwood trees that were found on the new garden.
the grounds – they have been cleared
to allow the rich variety of indigenous The gardens were established a short
plants to thrive in their place. distance from the kitchen of The Werf
Restaurant in order to create a closer
A range of measures was used to reduce link between the herbs and vegetables
the farm’s carbon footprint; these include grown and their ultimate destination:
producing growing media from the the plates of hungry visitors and guests. Information and photos supplied by
compost and mulch made on the farm, Stella Delport, head chef at The Werf Phoenix Partnership on behalf of
sourcing soil from the original garden to Restaurant, says the teams will pick Boschendal.
avoid alien seeds and chemical input, fresh herbs and vegetables daily in order
repurposing river stones in drainage to use the best seasonal produce and Visit www.boschendal.com
layers and using drip irrigation into the authentic flavours.

Kyalami Estates • CONNECT • Issue 2 • 2024 33