Boschendal is offering a special weekend package on the 3 and 4th of June 2017 combining a mushroom workshop and guided forage with overnight accommodation, dinner, breakfast and lunch.

Under the expert guidance of Executive Chef Christiaan Campbell and his team, you will learn the subtle art of making fresh, filled, shaped and traditional types of pasta. All ingredients are, as ever at Boschendal, high quality and the freshest of fresh. As well as learning about the technical aspects of pasta, such as rolling and filling, you will become adept at creating incredible fillings and perfect sauces, without which no pasta is complete.

At Boschendal, we love food. We love serving and eating freshly produced, healthy food. What we love most is doing all of this with like-minded friends. So we’d like to invite you to join us for our next culinary workshop, an amazing bread-baking weekend, fuelled by good food, wine and humour — as well as dough!

Join our ice cream workshop on the 18th and 19th of November and become a gelato master. Ice cream is something the whole family can enjoy, and with our professional team showing you how, you’ll be churning out delicious, authentic homemade ice cream with ease.