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, wild flavour cooking classes, corporate events and team builds, tour groups, wild flavour consultations, public talks, presentations and travelling foraging tours.
T E A C H E R S
Wild Flavour Classes, Fynbos Foraging, Coastal Foraging, Flower Workshops
Founder of Veld and Sea, Roushanna Gray is a wild food innovator and avid forager. She teaches 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 over 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
Zayaan Khan is from Cape Town and works in understanding nuances within food systems by navigating land from an interdisciplinary perspective. Firmly rooted in a socio-political context, she works at unhinging our dependence on neoliberal consumption. Currently she is interested in Food through the lens of Art, specifically to find ways to share stories, both of struggle and solution and how this influences self-care. This embeds itself in indigenous food revival and is expressed from jars of food preserves to lino prints, botanical pressings and ceramics. Zayaan is completing a Masters within the Environmental Humanities at the University of Cape Town, her research entitled, “From seed-as-object to seed-as-relation”.
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.
Botanical Cocktail Workshops
Caitlin studied fashion design but wasn’t inspired by a career in fashion, and found herself taking a cocktail waitress position at Orphanage Cocktail Emporium. She fell in love with all things cocktails and spirits, and started developing cocktails and experiences for competitions and events. She then left the nest to run Mother’s Ruin Gin Bar, breathing all things gin, which led her to her current position as National Brand Ambassador for The Botanist Gin, Bruichladdich Whisky & Mount Gay Rum. The Botanist Gin, with its 22 foraged botanicals gathered and grown off the Isle of Islay, has a beautiful concept of encouraging bartenders, ambassadors and foragers all around the world to work together and form community around mirroring the philosophy of using foraged botanicals in these wild gin cocktails using each areas specific local plants.
Working with plants as medicine has inspired her to study further. She has since received her qualification and advanced training in the Dorn Method and Breuss Massage; a German based method that gently aligns the spine, pelvis and other joints.
She has also received training in Cranio-sacral Therapy with the Upledger Foundation founded by Dr John Upledger.
Currently she is completing a dual degree: Bsc in Manual Osteopathy and Dr of Botanical Medicine degree through the National University of Medical Sciences.
The treatments she offers in her private practice combines plant medicine with manual therapy which have shown great benefits to her clients, assisting them to overcome a variety of discomforts.
Tasmin studied Health and Skincare for three years at the Beauty Therapy Institute in Cape Town after leaving school. She has been studying yoga for the past eight years and completed her advanced teachers training course at the MIA Ashram. Her passion for healthy organic living coupled with her love for pampering and empowering people to feel radiant and beautiful inside and out makes being a natural beauty therapist a dream job come true. She has always felt strongly against the use of chemicals in beauty products and strives to use those with ingredients that are as pure as possible. She wildcrafts her own boutique botanical range of body and face care treatments which she incorporates into her beauty therapy sessions in her private practice and wellness treatments on Mozambique’s Vamisi Island resorts.