Meet the man behind our regenerative farming initiatives

We are thrilled to announce that we are the first farm in the Cape Winelands to be awarded world-renowned environmental and animal welfare certification from A Greener World (AGW). Certified Animal Welfare Approved by AGW is the only higher animal welfare certification in South Africa and the standards of this programme was developed with the help of veterinary and farming experts from across the globe to encourage and maximize high-welfare farm management that is practicable.

“We’re proud to certify farms like Boschendal that have demonstrated their commitment to transparency and verified, high-welfare, farming practices. These stewards of the countryside are building a greener world while elevating the market and level the playing field.” – AGW Executive Director, Tozie Zokufa

Who’s the man that made it happen?

In light of this accolade, we want to honour Farmer Jason Carroll and his exceptional team for all the hard work and dedication that they’ve put into taking care of our animals and the land they farm on. Jason has been at the forefront of change in livestock farming and he’s been a passionate farmer at Boschendal for nearly 6 years.

Jason worked as a farmer and butcher in the Eastern Cape and his journey towards sustainable farming started when his wife fell pregnant with their little girl. He recalls reading an article that links the alarmingly early onset of puberty amongst girls to the unnatural, hormone-induced food that both mother and child consume. Determined to find a solution that will provide a healthier alternative for his growing family, Jason managed to find a farming model with the potential to change our world for the better. His approach aligned perfectly with Boschendal’s vision of sustainable and ethical farming and he was soon brought on board to take the lead.

How do we farm?

Under Jason’s leadership, the farming project grew from 120 Black Angus cattle to a herd of between 500 and 700 cattle with approximately 150 calves being born per year. The farming model that he follows is based on collaboration with these wonderful animals – they graze at leisure in wide open fields and in return their activity helps our team to restore the soil, which is our most valuable asset. Jason and his team work together with the animals, bonded by mutual respect, as it was intended. While producing high quality grass-fed beef is certainly something we strive for, the emphasis is on why we do it and this greatly influences the how. Jason takes his lead from nature and bases his decisions on the principles of natural selection that would apply in the wild, all to ensure our animals enjoy a life worth living on the farm.

In addition to our Black Angus Cattle, our layer hens and forest-raised Duroc pigs also contribute to the regenerative farming project on the farm. Our highly intelligent Duroc pig families roam around in the forests, digging up unwanted roots from invasive plants in order to help us restore the natural flow of water from the mountains. Our pigs have never seen a slab of concrete, get to roll around in the mud and take their naps under the oak trees. Having been a cattle farmer his whole life, Jason admits he was pleasantly surprised by these magnificent creatures and now finds plenty of enjoyment sharing his mornings with them in the forest.

Our layer hens get moved around the farm in mobile chicken tractors and follow in the footsteps of the cattle. Besides eating all unwanted parasites and weeds, the chickens spread the manure from our Black Angus cattle all over the land while leaving their own trail of nitrogen-rich manure behind. A big bonus from having layer hens do the work, is the incredibly nutritious free-range eggs we get to harvest and enjoy. Although the chickens started out as happy helpers in the fields, egg production for our restaurants and Farm Shop has become a big part of our business too.

All of these animals play an important part in the process of becoming more sustainable and building a legacy of regenerative farming in the winelands, but the most important link in the chain that can’t be overlooked, is Jason’s right-hand man, Ralph Valentine. Ralph is his eyes and ears on the farm and assists him in leading the incredible livestock team without whom none of this progress would be possible.

“They understand the way we farm and without them, this entire operation would fall apart. They have mastered a unique skill set that can’t be taught elsewhere and they’ve learnt it all here on the farm. In 11 years as a farmer, these guys are the most diligent and hard-working team I’ve ever had the privilege of working with.”

Where do we go from here?

Being able to prove that this model works, even in the big leagues, Jason hopes to share what he’s learnt with the rest of the world and inspire the next generation of farmers to follow in his footsteps and make a change for the better.

“If we do this right and prove that a farm of this size can convert, “go green” and be sustainable, what stops any of the other smaller farms. We are the example and the ability we have to get the movement out there, to show how and why to do it is mind-blowing. In the end, I want people to learn from me and also to be able to enjoy a nice T-bone steak on a Friday – with or without garnish from the garden.”

Talking to Jason, you can immediately pick up his passion and strong belief that, if we can change the way the next generation sees regenerative farming, we can truly begin to reverse climate change. He hopes that his success will teach the next generation of farmers to start off better by caring for the environment and respecting the animals they work with. Given that the demand for meat is unlikely to decrease in the foreseeable future, we applaud Jason for choosing to be a part of the solution and helping Boschendal provide a healthier and environmentally friendly alternative.

This is the third in a series of articles introducing the Boschendal community to some of the extraordinary makers that provide their sustainable and farm fresh goods to the newly-launched Boschendal omni-channel store. Farmer Jason plays an important role in ensuring our meat selection is farm fresh and ethical.

Boschendal’s sustainable farming roots run deep. As the site of the original Rhodes fruit farm, and one of the oldest wine farms in South Africa, our connection to the soil, fauna and flora of our beautiful natural surroundings is part of the DNA of what makes Boschendal what it is today.

Regenerative farming is essential for sustainability

In fact, Boschendal recently became the first farm in the Cape Winelands to receive the prestigious Environmental and Animal Welfare certification from A Greener World. Our ethical approach to the animals and environment resident at our farm has also led to Boschendal becoming one of only 50 farms worldwide to be considered for a new regenerative farming certification, with a special recognition of our innovative collaboration with the animals that live here.

The driving force behind much our success in this regard is sustainable farmer Jason Carroll, Boschendal’s charming and nature-loving livestock manager.

“It is vital that people change their relationship with the animals that provide their food,” says Jason. “People need to understand where their food comes from, and be able to make informed decisions over how animals are treated prior to them landing on their plates.”

Free-roaming lifestyle for our animals

Jason tends to our majestic free-roaming Black Angus cattle that are the source of much of the mouth-watering farm fresh steaks, short ribs, biltong, mince, burgers and charcuterie found at our The Werf restaurant and The Deli, and more recently on the new Boschendal omnichannel store.

He also watches over the drove of Duroc pigs that roam the forests surrounding Boschendal, and keeps a watchful gaze on the layer hens clucking around the farm.

“The stunning countryside setting allows all our animals to roam freely and eat only the best, natural, additive-free grasses, much like what they would encounter if left to live in nature,” explains Jason. “The better our animals are doing physically and emotionally, the better quality meat they produce. We farm without any artificial interference, and stay far away from hormones and antibiotics.”

Healthy farm fresh meat from our farm to your door

The result? Boschendal farm fresh meat is lower in saturated fat, higher in vitamin E, and offers a rich blend of omega 3 and 6 fatty acids. “Anyone purchasing farm fresh meat from our store can do so safe in the knowledge that the animals were treated well, that the meat is healthy and additive-free, and that the entire process was conducted in an ethically-conscious way.”

With a healthy understanding that much of the world’s current farming practices are unsustainable and, often, outright harmful to the animals, environment and ultimately people, Jason takes a holistic approach to the animals in his care.

“Boschendal’s commitment to regenerative farming practices creates a harmonious environment for our animals. As our Black Angus cattle graze peacefully in the farm’s wide-open fields, their natural activity creates opportunities for our team to naturally restore the soil, which then contributes to the quality of the other produce grown at Boschendal.”

Asked about the future, Jason says it is vital that we establish more sustainable ways of living for the benefit of our children and grandchildren. “Our farm animals sustain us and, in turn, it is our duty to ensure we create a sustainable environment for them. By pioneering ethically-conscious farming practices, we also create a blueprint for future generations for maintaining the health of our ecosystem. As much as this is a business, it is also a higher calling, one that is becoming increasingly vital as the effects of a changing climate take hold.”

The results of Jason’s expert care and guidance can be experienced on Boschendal’s omnichannel store. Look for the farm fresh sliced beef biltong, Angus beef ribeye and mouth-watering Angus beef bone broth here.

Have you shopped at our Boschendal online store yet? If not, you are in for an amazing treat! If so, we hope you enjoyed the incredible experience of receiving a parcel of farm-to-fork fare straight to your door.

One of the reasons why our online farm shop is so popular with our patrons is the fact everything runs so smoothly. This comes down to the talents and determination of one very special person – our e-commerce coordinator, Cherné Lombaard.

Cherné has been a part of the Boschendal team since 2018, and started out as senior reservations agent in charge of guest queries and -support, customer service, payments and more. This suited her go-getter attitude and allowed her to make good use of the skill set she had developed working in hospitality prior to applying at Boschendal.

“I worked in hospitality for a long time, both locally and abroad. This included a fantastically fun three-year stint in America, during which I worked at country clubs. It was an incredible experience; I learned so much about different cultures, and how to get along with people from around the globe. Today, I still have friends who live in England, Brazil, Spain, and further afield,” says Cherné.

Boschendal decided to take the farm store into the online space in May 2021, and Cherné saw this as an opportunity to challenge herself by moving out of her comfort zone.

“When the e-commerce job became available, I was very comfortable in my reservations position – a little too comfortable, in fact. I believe that growth happens outside of your comfort zone, and decided to interview for the job. When I got the position I was very happy, but it was quite hard to leave my old team; we were like family.

“The great thing about working at Boschendal was that there were no bad vibes about making moves within the business. My manager supported me all the way,” she explains.

These days, Cherné has a blast ensuring that Boschendal’s online customers enjoy access to an amazing array of products, and receive seamless end-to-end service, from the moment they open the site, until they receive their goods at their door.

“The store is doing exceptionally well, and if our returning customer rates are anything to go by, we are definitely hitting the mark in terms of our offering and service,” she enthuses.

“Every now and again I like to take a drive and do our deliveries in person. This adds a little personal touch that our customer enjoy. It was especially welcome during the stricter levels of lockdown; it allowed them to put a face to the name of the person on the other side of the screen, and I enjoyed it just as much.”

Of all the products available on the shop, Cherné personally loves the ready-made meals, which makes dinnertime a breeze on those days that you don’t have time or energy to whip something up when you get home from work.

“All our frozen meals are made from scratch right here on the farm, using farm-fresh ingredients of excellent quality. I personally love the butter chicken for a mid-week meal, it’s so quick, easy and affordable,” she says.

This is high praise from this happily married wife and mother of two, who lives in Paarl and makes the commute to Boschendal every day. They are a very tight-knit family who likes to go for walks and get out and about over the weekend, seeking out places where the kids can run around and blow off some steam.

“When I work, I work, and when I’m at home, it’s all about my family. Working at Boschendal has been a great blessing for me in this regard, especially during those first panic-stricken months of the initial lockdown in 2020.

“We really felt that management had our back during COVID. The number one concern for everyone was what would happen next – will I be able to work, will I be paid? Everyone who worked at Boschendal was carried through with full salaries, even the waiters were paid tip money to keep up with life. Lots of other people I know lost their jobs or their companies could not afford them. So I felt very safe,” says Cherné.

We are very proud of the amazing job Cherné has done managing the e-commerce side of our farm shop to date, and we cannot wait to see how she grows in this position. It is a testament to her internal drive and tenacity that she was up for this challenge, and we commend her passion and willingness to learn.

Keep an eye on the Boschendal Diaries in weeks and months to come for more introductions to the great people who help us to make our Cape Winelands destinations such a fantastic place to visit and experience. We look forward to sharing more of their stories right here.

Boschendal celebrates all farm workers whose continuous efforts contributed to Boschendal winning overall Best Performing Farm in the region at the 3rd annual Western Cape Agri Prestige Awards Event in Franschhoek last week, with just under half the accolades awarded to exceptional Boschendal employees.

This initiative, previously known as the Farmworker of the Year competition, honours excellence in the province’s agriculture sector and was initiated in 2002 in order to acknowledge the valuable and important contribution that farm workers make to the sustainability and growth of the agricultural sector in South Africa.

The vision of sponsor Western Cape Department of Agriculture is to first present the competition at provincial level and then at national level, honouring a winner, runner-up and second runner-up in each of the following 11 categories:

General Worker, Tractor Driver, Administrative Personnel, Animal Production, Technical Operator, Irrigation Specialist, Social Development, Agri-processing, Foreman, Junior Management.

At the awards ceremony, Boschendal nominees scooped 5 gold awards out of a possible nine:

General Worker: Jan Steven Koordom

Tractor Driver: Shane Matthews

Administrative Personnel: Naomi Muller

Irrigation Specialist: Melisiswe Mbalo

Best Potential Farmworker of the Year 2016: Lorinda Goeieman

Over 6000 agriculture employees have entered the competition since 2002. As part of the judging process, entrants are scored on their overall knowledge, experience and skill in the agricultural sector.

The winner in each category and the overall winner in each region will go through to the provincial competition which will be held on 12 October 2016 at Kromme Rhee in Stellenbosch. The 2016 Western Cape Agri Prestige Winners will be announced at a Gala Event held on 5 November.

Charles Edmonds, General Manager of Farming at Boschendal is all about the dirt.

With a mandate that covers oversight of the entire food crop portfolio, he is intensely focused on the land which by all accounts is the true hero of Boschendal and the genesis of everything produced and enjoyed at the iconic estate that supports a diverse and vital living system across all 2000 hectares of South Africa’s most established farm.

No matter where you eat at Boschendal or where you choose to shop, you’ll benefit from this outstanding ethos and eco approach that is thoughtfully evidenced at The Werf and The Deli restaurants, in The Farm Shop and in your picnic baskets. Aside from the sustainable garden that everyone can easily see from the patio at The Werf Restaurant, orchards are producing a number of fruits such as plums, citrus, apples, pears olives and grapes grown for the estate’s superb award-winning wines. As far as livestock is concerned, there is a herd of Aberdeen Angus cattle, a sizeable drove of Duroc pigs and a brood of happy hens that are kept solely for egg production, and all are under Charles’ watchful eye. Anything that grows anywhere is his domain.

While Boschendal’s botanical and food gardens benefit from optimum soil health, achieving that status quo and maintaining it requires strategy and the involvement of both two and four-legged teams! An outstanding crew supports Charles, and of the other team members, he explains further.

“Our animals inadvertently work for us as we use a system of rotational grazing over a period of weeks. First, the cattle come in to feed, then chickens come to scratch and scuff and forage for bugs. We shift their coops around so that all parts of the fields and pastures can benefit from their nitrogen-rich droppings.“

Another key initiative is the regeneration project that focuses on preparing and nurturing land earmarked for future food and fruit production. “I look at that process a little differently,” he says. “Normally soil health improvements can take a very long time but I’m doing it ‘on steroids,’” he laughs. Not literally of course but time is of the essence and there are multiple ways to ethically reach the farm’s goals which involve all manner of techniques plus the addition of ingredients like nutrient-rich compost, microbes via irrigation, nematodes, and more. The entire farm is also committed to keeping chemical use to an absolute minimum.

“At Boschendal we are nurturing a symbiotic relationship between plant and soil. We need the earth to be at optimum health before we plough and drop in the seed.”

Exciting news is the planned introduction of multiple new crops, around eight to ten species to boost the already impressive veggie directory. Regenerative agriculture is a conservation and rehabilitation approach to food and farming systems and Boschendal has always excelled at it. The environmental end game is even more dynamic biodiversity, increased resilience to climate change, improved underground water and strengthening topsoil health.

All in all, the Boschendal land is in excellent hands and Charles puts it succinctly: “Healthy soil, healthy plants, healthy people.”

You can find these products in our Farm Shop.

Boschendal’s natural beauty is legendary and as the farm’s environmental custodian, Leon Adams, is on a daily quest to keep it that way.

With a mandate to protect, maintain and conserve the estate’s pristine habitats and natural heritage, he has his work cut out for him. Together with his teams, Leon spends a great deal of his time identifying and removing the invasive alien vegetation that is particularly prevalent on higher slopes and those parts of the estate destined for cultivation. The destructive, non-indigenous flora, planted way before his time, is enemy number one, preventing the growth of indigenous species and posing serious threats from flooding and wildfires to soil erosion and clogged wetlands. Boschendal is, fortuitously, located within the Cape Floral Kingdom, a biodiversity hotspot and World Heritage Site, making the removal of non-endemics even more of a priority. It’s a tough job that this energetic earth warrior takes in his stride.

The dense banks of black wattle, blue gum and Port Jackson trees are a mission to remove but Leon is turning the tide against the irksome foliage. As challenging as the task is, it’s the eco end game that counts and that’s what motivates him. “The transformation is remarkable,” he beams, explaining about the rehabilitation process. “After we’ve stripped a section, we give the ground time to recover and that can take a minimum of two years.” Once the trees are gone the land starts to breathe again and natural water sources are liberated. “Incredible things happen as Nature rights herself,” he explains. “We now have four new significant streams of water flowing into the river all year round.” Another positive is the wealth of bird life, attracted by the return of iconic fynbos species like proteas, and wild peach and almond trees. Without the impenetrable alien thickets in the way, wildlife is also able to move around more freely and Boschendal’s camera traps have frequently recorded sightings of caracals and Cape Leopard.

Leon has been at Boschendal for five years although his connection goes back much further. “My grandmother worked here when the estate was still owned by Anglo American. I grew up around the corner – Boschendal was my playground and since I was a boy I have always loved the mountain.” He has always had an affinity with the land. “I wanted to learn all I could about it and went on so many courses to educate myself about everything from fynbos to snake handling. You name it, I did it.”

Leon’s portfolio extends to other projects that incorporate conservation and composting, as well as lending his expertise to the irrigation, water management and landscaping teams. “There are so many positives coming out of all of our processes,” he said, reiterating Boschendal’s commitment to sustainability and low carbon footprint. “Even the felled trees are upcycled as compost or repurposed into wood chips for mulch. Everything has its purpose.”

When it comes to exquisite events at Boschendal, experience-maker Elzanne Calitz is an expert at crafting memories that will last a lifetime.

Elzanne, who has been turning dreams into reality for five years as our Events Manager, added Experience Manager to her dynamic portfolio only last year. There are many projects in the pipeline and Elzanne and her team are up to the challenge and excited about the future. “We keep ourselves very busy,” she smiles,” what with conferences, corporate functions, the drive-in cinema, night markets, birthday parties, anniversaries and, of course, our wonderful weddings, often celebrated as sumptuous three-day affairs”. 

As a memorable wedding venue, Boschendal is on many a bride-to-be’s hot list for the idyllic setting that complements the romance of any occasion. “Nature completely inspires us,” she says, describing how the expansive, lush property is loaded with gorgeous location options and secretive little nooks that are perfect for conjuring the ultimate experience in absolute privacy.  “Surprise engagements are among the most exciting events we do, where we work closely with clients to fine tune their vision and stage unforgettable moments, be it in the mountains, on a floating deck, or in a horse drawn carriage – the sky really is the limit,” she enthuses.

One of the things Elzanne relishes is the chance to take prospective clients on a site inspection as it gives her a chance to show off Boschendal’s astonishing locale and see it fresh through their eyes. “Our days are jam-packed which means we don’t always have time to fully appreciate our surroundings and these mini tours are a treat, every time.”

With many years in the business of eventing and coordination, Elzanne thrives on ideation and has learnt to read her crowd. Whether an indoor or outdoor event, formal or casual, and no matter if she is catering to an adult or a child, she makes all dreams possible. Take the popular Farm Tours, led by an enthusiastic team of four young men and women who, while adhering to Elzanne’s suggested framework, have been encouraged to add their personal touch to each experience.

Whether it’s discovering more about Boschendal’s history, learning about inspiring regenerative and sustainable farming practices or harvesting herbs and fresh eggs from the free-roaming chickens, each tour offers a window into various aspects of farm life and guests love it. “Our Experience guides stay on the farm too so they really get to live the life which makes their conversations with guests all the more authentic.”

The Experiences quartet also oversees the kids activities at the Tree House, our immersive on site edu-centre that exposes young minds to the wonders of nature and sustainability. “They are guided through living landscapes where they learn about the forests, mountains, birdlife, fynbos and foraging. The kids get so absorbed that they often don’t notice when their parents come to collect them – it’s so wonderful to see!” she laughs.

Whatever your fancy, Elzanne is ready for your imagination. “If you can dream it, we can do it!”  Your memorable, tailor-made experience awaits!

There are all manner of wonderful ways to explore all of what Boschendal has to offer, and experiencing the farm on horseback is definitely a firm favourite. 

Head Groomsman, Jakes Mbalula, is the gentleman who makes it all happen. Jakes started at Boschendal in 2015, first as a bartender and then moving across to head up the horse riding experience. He came to the position with a wealth of experience, having practically grown up in the saddle. As a boy back home in the Free State he would herd the family sheep and cattle bareback and admits he revelled in the task. “I’ve always loved horses,” he says, clearly passionate about what he does and the animals he works with every day. 

After a brief stint working in the mining sector, he moved to Cape Town in 1991 and took various interesting jobs within the equine industry. Over the years Jakes has worked with horses in many different ways, from shepherding as a young man to travelling around the country with dressage and showjumping teams to make sure horses looked and felt their best for events. “Each job is such a pleasure, especially when there are horses involved!” he grins.  

Jakes spends his days fussing over his charges, ensuring their every need is met, that the tack is well-maintained and that they’re always ready for a ride. “The Boschendal environment is like paradise for them, and me!” he laughs.  “As an experience guide, I get to show off the beauty of this valley in a unique way.”  Horses walk the route and outrides that can be up to three hours in duration, are a tranquil experience, easily managed by novice riders and young children. It’s a memorable way for guests to explore the lesser-seen parts of this working farm. Tracks traverse through unspoiled nature, conservation areas, past vineyards, fynbos and orchards, ending up with a trot past the lush gardens, the Werf area and the historic Rhone Homestead. 

One of the most charming and popular experiences that Jakes leads is the one-hour trip in the 19th century landau carriage, ably pulled by the royal Friesian pair. The carriage is a delightful throwback to a bygone era and as always, Boschendal has taken great care to preserve the tradition. It’s a magical experience for young and old.

“I love it at Boschendal”, concludes Jakes. “I feel at home here and it’s my favourite place to be, for the people and for my horses.”