There is flavour, food and medicine all around us, we just have to learn how to recognize it.
Veld and Sea offers seasonal and sustainable foraging classes, workshops and collaborative events for public and private groups, educational school tours, corporate team builds, tour groups, hen and stag parties and kids adventure parties as well as wild flavour consultations, public talks, presentations and travelling foraging tours.
Wild Flavour Classes, Fynbos Foraging, Coastal Foraging
Founder of Veld and Sea, Roushanna Gray is a wild food innovator and avid forager. Teaching adults and children about indigenous edible foods and caters for pop-up events. Inspired by the local edible indigenous plant availability, she has been experimenting with the exciting flavours and diversity of Fynbos and Indigenous plants for the past nine years. The wide range of delicious and nutritious culinary offerings from the beautiful inter-tidal rock pools along our coastline also play a major role in her cooking and courses.
Co-founder and owner of Good Hope Gardens Nursery. Gael is a wealth of indigenous plant knowledge and has done ground breaking work in introducing previously unused indigenous species into the horticultural trade.
Her clients include Kirstenbosch and South African National Parks to whom she supplies indigenous water wise plants, she offers private garden consultations as well as growing edible and medicinal wild herbs for the food and drink industry.
Justin Williams is an intrepid mushroom forager who guides Veld and Sea classes during mushroom season in Cape Town. His love for fungi and approach is infectious, teaching guests about how to safely identify and harvest wild mushrooms in a fun and educational way. Having been foraging since a child, Justin has trekked around the country in search of the tastiest mushrooms from the wild.