From the Farm, Cooked over Fire
A reflection of time, land, and fire. Arum is rooted in the natural rhythm of the Franschhoek Valley and its home on Boschendal Estate. Fire is our favoured cooking medium, the flames coaxing depth and complexity from each ingredient. Smoke, char, fermentation, and ageing all play a role, while preserving the integrity of each ingredient. Every plate is rooted in the here and now: what the farm yields, what the season allows, what is offered by time, and what the fire transforms.
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What you taste at Arum is inseparable from place. The menu is intrinsically attuned to Boschendal’s regenerative and biodynamic farming practices — the same cycles that determine when seeds are sown, crops are harvested, and animals are reared dictate what makes its way onto our menu, and when.
MenuChef Travis Finch helms the kitchen at Arum, bringing a global perspective and a deep respect for locality to his role as Executive Chef. His cooking style is modern, produce-driven, and quietly rebellious — untethered from geographical labels, yet rooted in craft, place, precision, and fire. Working alongside founding chef Peter Tempelhoff and FYN Group sommelier Jennifer Hugé, read more on our story page.
Our story
Travis Finch
Executive Chef
Roual Immelman
Executive-Sous Chef
Jennifer Hugé
Group sommelier / Food & Beverage Director
Peter Tempelhoff
Founder
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