VIEW FROM THE PASS: A bright young talent blooms at the foot of Helshoogte
At Arum, in the premises of the once legendary Boschendal restaurant, chef Travis Finch is flexing some very creative muscle. Co-owner Peter Tempelhoff invited me into the restaurant’s inner sanctum – the kitchen – to meet him.
In the heart of the Helshoogte pass, chef Travis Finch is making waves as a rising talent in the culinary world. Co-owner Peter Tempelhoff recently invited reporter Travis Finch to tour Arum, the newest addition to the FYN Group of restaurants. The once legendary Boschendal restaurant has been transformed into a modern eatery, showcasing Finch's creative flair.
Upon arrival, visitors are greeted by a fusion of old and new, where every installation is thoughtfully placed rather than built in, allowing for easy removal if necessary. The restaurant's interior design, created by Mr. Design and Tristan du Plessis, pays homage to the estate's history while providing a contemporary atmosphere.
The dark, moody heart of Arum features earthy artworks and a fermentation library, showcasing a variety of preserved fruits, vegetables, and herbs. The animal-themed bar lounge, featuring oil paintings of Duroc pork and Angus beef, and Driaan Claassen's abstract sculptures, creates a unique ambiance for diners.
Chef Travis Finch's vision for Arum extends beyond the kitchen, as he carefully nurtures the restaurant's garden and mushroom farm. The produce grown here makes its way to FYN restaurants, with surplus mushroom and olive products processed on-site. With his innovative approach and dedication to his craft, Finch is undoubtedly a name to watch in the culinary scene.
Written by urgent.news from Daily Maverick's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
