There is flavour, food and medicine all around us, we just have to learn how to recognize it.
Based at the Good Hope Gardens Nursery in Cape Point, Veld and Sea offers seasonal and sustainable foraging classes, workshops and collaborative events for public and private groups, educational school tours, corporate events and team builds, tour groups, hen and stag parties, wild flavour consultations and cooking classes, public talks, presentations and travelling foraging tours.
T E A C H E R S
Wild Flavour Classes, Fynbos Foraging, Coastal Foraging
Founder of Veld and Sea, Roushanna Gray is a wild food innovator and avid forager. She teaching adults and children about indigenous edible foods through immersive experiences, connection and creativity. 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 ten 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. classes and workshops.
Coastal Foraging, Kids Nature Workshops, Veld and Sea facilitator
Erika has a natural passion for marine environments having spent most of her free time in childhood on or in the Chesapeake Bay and its tributaries. As a young adult her interests lead her to coastal upwelling environments in Northern California and Alaska where she studied and worked with oceanographers, wildlife and marine biologists. It was during this time that her interest in marine micro- organisms and large scale oceanographic processes was piqued and prompted her MSc. work in Southern Ocean phytoplankton ecology and carbon sequestration at the University of Cape Town and the Southern Ocean Carbon and Climate Observatory. A permanent resident of South Africa, her current marine consulting work at Anchor Environmental is a composite of marine mapping and spatial planning, invertebrate taxonomy, quantitative data analysis and scientific writing to guide marine conservation and more sustainable coastal and offshore economic development in southern Africa. Even more recently she has joined forces with Veld and Sea, acting as a coastal forage guide, as facilitator for many of the events and working behind the scenes to encourage the business to bloom further.
Veld and Sea chef, Wild Flavour Cooking Classes
After spending time working on a yacht as a sous chef throughout the seas of Thailand, Indonesia and Australia, Gemma Hancock attained her diploma in the culinary arts at the South African Chefs Academy. She then returned to cheffing on yachts, sailing around the Western Mediterranean, inspired by the new flavours and cultures experienced on her travels. Returning to Cape Town, she now weaves her passion for cooking, adventure and local wild flavours into culinary delights created for Veld and Sea’s workshops, immersive events and cooking classes.
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
Mushroom Foraging and Wild Mushroom Workshops
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.