About Us
Our journey into the culinary world of charcuterie—uncharted territory for an educator, a lawyer, and a baker—began in the late summer of 2025.
Driven by a shared love for hosting tasting experiences with friends, we went in search of that elusive gap in the market where we could provide real value to foodies. By mid-year, we had taken a leap of faith into the world of charcuterie, confident that our combined passion, skills, and experience would allow us to provide a truly bespoke service. In October 2025, we proudly launched ON BOARD Mobile Charcuterie with two wonderfully successful events. By November, we had already secured our first private booking for an esteemed medical institution’s end-of-year function, receiving glowing feedback on both our service concept and our creative selection of charcuterie.
From the outset, we have been fortunate to tap into the wisdom of highly effective entrepreneurs and receive valuable critiques from experienced foodies. As a result, the On Board team is confident that it has developed a distinct package that truly delivers.
Our model is service with a difference. The attention to detail is immediately obvious when our team arrives at your venue to set up our uniquely designed mobile charcuterie cart. Curated meats, cheeses, accompaniments, relishes, and garnishes are generously arranged for each guest “on board” our adapted, functional artist’s palettes. Each palette features a slot for a wine glass, allowing guests to socialise with ease and comfort.
Our range of offerings represents an exciting culinary story in the making. A long-standing relationship with the Swartland and West Coast regions suggested a natural starting point for sourcing the finest cured products. Our accomplished team has worked hard to blend and enhance these with our own secret recipes, adding sides such as sourdough garlic focaccia, seasonal jams, relishes, cured mini-peppers, and zesty chocolate buttons. The majority of our components are proudly procured locally or regionally.
On Board’s ongoing collaboration with both restaurateurs and artisans—aimed at offering special tasting events in the near future—has expanded our horizons from serving the guests of private hosts to welcoming our own discerning guests by invitation.
We look forward to taking you ON BOARD with us, in discovering and exploring our ever evolving landscape of local taste .
Team
Janette Louw
Co-Founder
“My forty-plus years as a legal practitioner in family law and contract have entrenched my interest in people and their stories; and in supporting their individual journeys.
For me, it has therefore been a seamless transition from court gown to apron, in the course of developing a new professional service that takes customers on a different kind of journey, one of culinary discovery and satisfaction. The challenges along the way are new, but the joy of pursuing and finding creative solutions remains.
With Piket-Bo-Berg having been my second home since childhood, it is an exciting experience for me to immerse myself even more, into the wonderful landscape, produce and community of the Swartland and West Coast, and beyond, and bringing that perfectly curated range of produce to you, to conveniently enjoy”
Sue Jones
Co-Founder
Coming from a professional background in education, I have lived life curiously and learning continues to be a passion. One thing which has always engendered curiosity is to acquire knowledge of food. Feeding family and friends delicious, bounteous meals around a long table was, and still is, one of my great pleasures.
Food drives and inspires me to keep experimenting with current trends and ideas, so it has been a natural progression to take up this new, culinary challenge. It has been sheer bliss sourcing and savouring all the best that the West Coast and Swartland offer, at the start of our broader journey into the landscape of artisanal charcuterie
Now allow me the pleasure of introducing your palate to these delights as you share the experience of ON BOARD Mobile Charcuterie with us.”
Jessica Louw
Support Service and in-house supplier
Baking has been my passion for 20 years now, and I continue to be driven by the joy of producing home-baked treats for special occasions.
In addition to completing guild courses in pastry and I have acquired a work experience in a wide range of kitchens from restaurants to coffee shops, for more than 15 years Ultimately, I feel most at home as part of a small creative team preparing to serve real quality.
A recent artisanship in sourdough bread-making in Moorreesburg gave me the opportunity to develop my own signature products. My baking business “Farmhouse Favourites” provides a supply-and support service within On Board; and I look forward to introducing you to my flagship garlic focaccia sourdough and citrus-zest chocolate buttons, from its service cart.