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Boschendal welcomes new Executive Chef Eric Bulpitt

Chef Eric Bulpitt, formerly of Pierneef A La Motte, FABER Restaurant in Avondale and The Newton Johnson Restaurant, will take the reins as Executive Chef at Boschendal. The iconic wine farm, dating back to 1685, is renowned for its gastronomy, its wines, its farm products and its hospitality.

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

“Eric’s love for fresh local ingredients and his deep connection to sustainably sourced South African produce aligns perfectly with Boschendal’s ground-to-fork philosophy. We can’t wait to see how Eric grows. draws on its vast experience to create exciting culinary experiences that showcase the best of Boschendal’s richness.

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

The chief says he was drawn to Boschendal’s respect for nature and his commitment to being stewards of the land for future generations.


“As a chef, I’m very excited when customers experience joy through food. By making fresh, seasonal ingredients the star of every dish, I believe in creating a powerful connection with every ingredient on the plate, offering a rich and unforgettable culinary experience.

Boschendal’s The Werf restaurant was awarded an Eat Out star in the Eat Out Woolworths Restaurant Awards 2022 and is renowned for its beautifully presented dishes that emphasize fresh and sustainable local ingredients.

What can customers expect from Eric’s kitchen?

“Our menus will take a micro-seasonal approach, offering only the best fresh produce available and respecting nature’s seasonality,” he says. “Pay attention to the strong flavors of umami, with an emphasis on vegetable dishes. I think vegetables have huge potential for flavor development, even more so than meat. My team can also expect to see more flowers in the kitchen. I love wandering around the vegetable garden picking flowers and finding interesting ways to incorporate their colors and flavors into our dishes. I would also like to expand our supplier network to attract more suppliers who focus on sustainability and bring this goal to life in their products in an authentic way.

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