Page 23 - Landscape-Issue140

FEATURE

The sustainably designed werf food garden at Boschendal

SUSTAINABLE FOOD GARDEN

AT BOSCHENDAL

Boschendal Wine Estate in the Cape has re-designed and transformed its Werf Food
Garden, a further commitment to its environmental stewardship and its focus on farm-to-
table dining. The food garden has been designed sustainably to enhance Boschendal’s
sourcing capacity and ensure fresher, more flavourful produce for the seasonal menus

on offer. Everything in the redesigned garden has been re-used, donated or replanted.

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

Check us out www.salandscape.co.za Landscape SA • Issue 140 2024 21