Boschendal Estate begins a bold new culinary chapter with Arum, a fire-focused restaurant from the acclaimed FYN Group, opening later this year. Led by chef-founder Peter Tempelhoff, culinary director Ashley Moss, sommelier Jennifer Hugé, and executive chef Travis Finch, Arum offers a vibrant, produce-driven experience rooted in the rhythms of the farm.
Set in the historic Werf building—Boschendal’s original 1812 cellar—Arum brings a farm-to-fire philosophy to life. Flame, smoke, and char shape every dish, with more than 40 vegetable, fruit, herb, and protein varieties sourced directly from the estate. Close collaboration with Boschendal’s growers ensures the menu reflects the land’s abundance.
Returning to South Africa, Chef Travis Finch draws on Michelin-starred experience, global travels, and craft-driven technique. His kitchen champions whole-animal butchery, fermentation, preservation, and open-fire cooking, allowing the farm’s…
