{"id":8244,"date":"2022-09-13T06:50:27","date_gmt":"2022-09-13T05:50:27","guid":{"rendered":"https:\/\/luxurygoldbdev.wpengine.com\/?p=8244"},"modified":"2025-09-09T13:30:59","modified_gmt":"2025-09-09T12:30:59","slug":"head-chef-the-werf","status":"publish","type":"post","link":"https:\/\/www.luxurygold.com\/lg\/head-chef-the-werf\/","title":{"rendered":"In the kitchen with Allistaire Lawrence, head chef of The Werf"},"content":{"rendered":"

Head Chef of The Werf<\/a> at Boschendal, Allistaire Lawrence offers guests an exceptional soil-to-fork dining experience. Showcasing the spectacular produce of the Cape, he champions simple cuisine starring ethically sourced ingredients and served with unpretentious gourmet flair.<\/p>\n

Exclusively for Luxury Gold, we asked Allistaire what our guests can expect when they dine at The Werf. And we also took the opportunity to learn more about South African cuisine.<\/p>\n

Discover this on: Spectacular South Africa<\/a><\/em><\/p>\n

Meet Allistaire Lawrence<\/strong><\/h4>\n
\"\"

Allistaire with fellow chef Todd English @delicious_al<\/p><\/div>\n

Trained at the Institute of Culinary Arts (ICA) in Stellenbosch, one of the top three chef training schools in the world, Allistaire Lawrence boast an impressive pedigree. He has led the kitchens at some of the Cape\u2019s most iconic restaurants and is now Executive chef of The Werf at Boschendal. Known for embracing and enhancing the simplicity in foods and letting the ingredients shine, he makes use of the freshest ingredients on his doorstep.<\/p>\n

On the food philosophy at The Werf Allistaire says, \u201cWe are dictated to by the seasons, and the availability of produce from our farm and surroundings. The healthy rich soil for which Boschendal is famous translates into flavor profiles that are earthy and intense, as a result the dishes speak for themselves. I want guests to take away something special from our authentic farm-to-table experience, for it\u2019s a process that continues to teach me so much.\u201d<\/p>\n

For inspiration: South Africa destination guide<\/a><\/em><\/p>\n

The Boschendal Wine Estate<\/strong><\/h4>\n
\"\"

@boschendal<\/p><\/div>\n

The Werf Restaurant is part of the Wine Farm Franschhoek, situated in the attractively revamped original cellar of the Manor House. All sited on the Boschendal Wine Estate<\/a>, one of South Africa\u2019s oldest wine estates, where the overriding philosophy is of family, food and reconnection. With sustainable at its core, the farm employs practices that ensure the soil is left better than found and to deliver quality produce and products.<\/p>\n

\"\"

@boschendal<\/p><\/div>\n

With a vast organic vegetable garden and orchards on the doorstep of his kitchen, as Chef of the Werf, Allistaire always has a bounty of fresh ingredients available. In addition, other ingredients are sourced from small producers and farms from the surrounding Winelands, Stellenbosch and Cape Town.<\/p>\n

Related content: Mind the culture gap: The chefs who make worlds collide through food<\/a><\/em><\/p>\n

Dining at The Werf<\/strong><\/h4>\n
\"\"

@boschendal<\/p><\/div>\n

\u00a0<\/strong>With such mouth-watering soil-to-fork dining on offer at The Werf Restaurant, we asked Allistaire Lawrence what Luxury Gold guests will gain from this dining experience.\u00a0\u201cDining at the Werf restaurant gives guests an opportunity to make a visual connection with a taste and flavor experience\u201d he tells us.<\/p>\n

\u201cBeing able to sit and eat food produced on the farm and being able to see a working farm doing what it does, gives you a better appreciation for the food. It allows us to showcase the amazing produce the farm has to offer, while giving the guests an opportunity to sample it, as well as an opportunity to take some of it home, when shopping at our retail store.\u201d<\/p>\n

The seasonal menu features treats such as; aged black Angus steak with parsley butter and beef jus served with crispy potatoes with garlic emulsion; cured local trout with charred cucumber, fresh turnip, lemon sauce and foraged sorrels; and broad beans and ricotta, poached boschendal egg with chilli oil, white bean hummus, burnt lemon and hazelnuts.<\/p>\n

For the ultimate souvenir of your visit, you can take away a recipe card to recreate one of Allistaire\u2019s dishes at home.<\/p>\n

Allistaire Lawrence on South African cuisine<\/strong><\/h4>\n
\"\"

@boschendal<\/p><\/div>\n

\u201cSouth African cuisine has many external influences\u201d Allistaire goes on to explain. \u201cThere is no one type of South African cuisine. We all have a version of it based on where we come from.\u201d<\/p>\n

We asked him what he feels is so special and distinctive and he proudly told us: \u201cThe one thing that makes South African cuisine a magical experience is the extension of hospitality that you feel when you share a South African meal and experience. You are made to feel welcome and like family. We are very proud of what we cook, and we are very eager to share our food and hospitality culture with people.\u201d<\/p>\n

Related content: 6 of the best spas you can visit with Luxury Gold<\/a><\/em><\/p>\n

His favorite South African dish?<\/strong><\/h4>\n
\"\"

@delicious_al<\/p><\/div>\n

When asked his favorite dish Allistaire again reinforces: \u201cEvery South African has a different context when it comes to South African cuisine. Our food has been inspired by so many international influences and, due to how things were in the past, your family would have different food experiences to another based on social influences.\u201d<\/p>\n

\u201cThe one language all South Africans speak is \u201cBraai\u201d\u201d he says, \u201cso anything from a snoek with apricot jam, to wors (sausage) and a skaaptjoppie (lamb chop), to a Skope and pap (sheep\u2019s head and maize meal). Anything over the coals would be a proudly South African meal.\u201d However, to conclude the question without a doubt he tells us: \u201cMy favorite South African dish is my mother\u2019s tripe, trotter and sugar beans curry.\u201d<\/p>\n

Related content: This is what it\u2019s actually like to travel on South Africa\u2019s Rovos Rail<\/a><\/em><\/p>\n

His favorite ingredient?<\/strong><\/h4>\n
\"\"

@delicious_al<\/p><\/div>\n

As Chef of the Werf, there are many fresh ingredients for Allistaire to choose from when we ask his favorite. \u201cSouth Africa and especially Cape town has an amazing selection of fish to work with. Nothing beats fresh fish, cooked well,\u201d he says. \u201cI\u2019m also a big fan of eggs. Such a simple, yet versatile ingredient.\u201d<\/p>\n

Home comfort food<\/strong><\/h4>\n
\"\"

@boschendal<\/p><\/div>\n

To conclude our chat, we couldn\u2019t resist the opportunity to ask what an acclaimed chef cooks at home with his family. \u201cBecause of the hours I work, cooking at home doesn\u2019t happen too often,\u201d he shares. \u201cWhen I do cook it will be something hearty like a stew or curry, or something over the coals. I enjoy meals that bring back nostalgia of my family life when I was younger. I\u2019m a sucker for an oven roast chicken, as my mom makes a killer one. My ultimate favorite comfort spoil is my wife\u2019s spaghetti Bolognese – its like a bowl of delicious love.\u201d<\/p>\n

Related content: 5 Michelin Star chefs celebrating local culture through food<\/a><\/em><\/p>\n

Allistaire Lawrence\u2019s exceptional cuisine as chef of The Werf Restaurant is one of the culinary highlights on our Spectacular South Africa<\/a> luxury guided tour. A showcase of beautiful wilderness, eclectic cultures, warm hospitality and rich heritage, journey from Cape Town into the heart of Big Five territory. Discover Robben Island, Table Mountain, the finest wineries and view iconic wildlife on a luxury safari. And why not extend your tour aboard the luxurious Rovos Rail<\/a> to the mighty Victoria Falls?<\/p>\n

Related content: Where the wilderness and luxury combine: Step inside the Lion Sands Game Reserve<\/a><\/em><\/p>\n

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