Chef Eric Bulpitt, previously of Pierneef A La Motte, FABER Restaurant at Avondale and The Restaurant at Newton Johnson, will take up the reins as executive chef at Boschendal. The iconic wine farm, dating back to 1685, is renowned for its food, wine, farm produce and hospitality.

Theo Cromhout, CEO at Boschendal, says that Eric’s appointment is a major scoop for the farm.

“Eric’s love of fresh local ingredients and deep connection to sustainably sourced South African produce aligns perfectly with Boschendal’s soil-to-fork ethos. We look forward to seeing how Eric draws on his extensive experience to create exciting dining experiences that showcase the best of Boschendal’s rich bounty.”

Eric has worked with celebrated local chefs including George Jardine and the late Bruce Robertson and spent time working as a stage at Noma in Copenhagen, a three Michelin star restaurant and five-time winner of the World’s 50 Best Restaurants.

The chef says he was drawn to Boschendal’s respect for nature and its commitment to being custodians of the land for future generations.

 

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“As a chef, I am most excited when guests experience joy through the medium of food. By making fresh, seasonal ingredients the star of every dish, I believe in creating a powerful connection with every ingredient on the plate, providing a rich and unforgettable dining experience.”

Boschendal’s The Werf Restaurant was awarded an Eat Out star at the 2022  Eat Out Woolworths Restaurant Awards and is renowned for its beautifully presented dishes that emphasise fresh, sustainably sourced local ingredients.

 

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What can guests expect from Eric’s cooking?

“Our menus will take a micro-seasonal approach, only featuring the best fresh produce available and showing respect for nature’s seasonality,’ he says. “Look out for strong flavours of umami, with a focus on vegetable-based dishes. I think vegetables have immense potential for flavour development, even more so than meat. My team can also expect to see more flowers in the kitchen. I just love walking through the vegetable garden picking flowers and finding interesting ways to incorporate their colours and flavours into our dishes. I would also like to extend our supplier network to bring more suppliers into the fold that focus on sustainability, and who bring that focus to life in their produce in an authentic way.”

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