Upcoming Events

summer

Our foraging workshops all run according to season, with each season bringing a new opportunity to embark on a wildly delicious adventure.  Join us tracking the edible landscape in discovery of what’s local, wild and wonder-filled through our immersive and educational nature inspired workshops.  Scroll down to view an exciting array of experiences this summer.

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EVENTS AT A GLANCE:
  • COASTAL FORAGING EXPERIENCE 18th of Dec 8.30am – 1.30pm SOLD OUT // 18th of Jan 9am – 2pm BOOK TICKETS // 2nd of Feb 10am – 3pm BOOK TICKETS
  • COASTAL FORAGING COOKING WORKSHOP 19th of Dec 9am – 1pm SOLD OUT
  • FOUND AND FORAGED: WREATH-MAKING WORKSHOP 16 December 3-5pm BOOK TICKETS
  • FLOWER CROWN WORKSHOP 9th of January 11am-13.30pm BOOK TICKETS //6th of March 11am-13.30pm BOOK TICKETS
  • COASTAL FORAGE WALK AND TALK 17th of February 9.30am – 12.30pm BOOK TICKETS // 2nd of March 9am-12pm BOOK TICKETS
  • UNDERWATER LOVE POP UP DINNER 12th of Febuary 4pm – 7pm BOOK TICKETS

Please scroll down for details on each of the above events…


FREEDIVE FORAGING WORKSHOPS
Are you ready for the ultimate wildly delicious underwater adventure?
We are excited to announce that we are opening up a wait list for a select number of public and private group Freedive Forage Workshops in 2022. As wind, swell and visability are unpredictable forces of nature, we can only run these immersive experiences over specific days with a small lead time to the event date. Please note, all participants need to be confidant snorklers/freedivers. For info, rates and availability, please contact us directly. Join the wait list!

GLASSHOUSE RAINBOW TEA
This summer we are offering 10 golden vouchers available to purchase for a private Glasshouse Rainbow Tea. This contact-free experience includes Fynbos chai tea and a platter of our Veld and Sea signature rainbow floral chocolate bars, ready and waiting for you at a beautifully decorated, seasonally inspired tablescape.
Cost is R2400 for a group of up to 10 max and the use of the Glasshouse for up to 3 hours. You are welcome to bring your own additional drinks and picnic. Vouchers valid from Jan 3rd – April 3rd 2022

About the venue:
Nestled in an indigenous plant nursery and situated opposite the Cape Point Nature Reserve, the Veld and Sea Glasshouse is light filled and airy. It is perfect for intimate daytime celebrations – a nature inspired place to meet up, create or dream.
With glass sliding doors on both the south and north sides of the room and windows all round, it is a well-ventilated space. Outside there is a 30sq.m deck with a long table suitable for beverages and buffet, and plenty of cosy nooks in the surrounding shaded gardens.

Book Now

COASTAL FORAGING EXPERIENCE

Saturday the 18th of December 8.30am – 1.30pm SOLD OUT

Tuesday the 18th of Jan 9am – 2pm BOOK TICKETS

Wednesday the 2nd of Feb 10am – 3pm BOOK TICKETS

FACILITATORS:

Roushanna Gray and the Veld and Sea team

WHO IS THIS FOR:

Anyone who has an interest in wild, foraged or local food. Chefs or home cooks wanting to discover new ingredients or food lovers wanting to enjoy the diverse wild flavours of shellfish and edible seaweeds and discover their unique umami flavours. People interested in healthy living, coastal living, self-sufficiency, in the Slow Food movement or those that just want to have a delicious and unique experience in the beautiful outdoors.

WHAT TO EXPECT:

This half day experience will introduce you to some of our local edible seaweeds, explore the magical world of rock pools, meet like-minded people, learn how to sustainably harvest and prepare your macro-algae and shellfish and watch recipe demos cooked on fire. A celebratory lunch meal will be enjoyed by all in the beautiful Glasshouse paired with local wines and sodas.

We will start off the day meeting at the beach in the morning, and after a coastal foraging and educational on the rocks we will make our way across the tidal pools, regeneratively and sustainably foraging for edible seaweeds and mussels. This beautiful coastline is abundant with food, but as we always forage sustainably, we will be focusing only on the seaweeds that are prolific in the area and the invasive mussel species, stressing how to treat the delicate ecosystem with respect. After our morning on the rocks, we will head to the Veld and Sea HQ in Cape Point (a 5km drive from the beach) to enjoy interactive starters and a coastal inspired lunch created by our chefs. Leave with your foraged ingredients and recipes to take home and create some sea inspired dishes of your own!

WHAT IS INCLUDED:

This half day workshop includes wild food snacks and drinks, a delicious three course lunch based on ingredients foraged. Follow up notes include a 48-page coastal foraging PDF, identification, recipes, moon phase, tide charts, recommended book list and a Spotify podcast playlist.

WHAT TO BRING:

Beach gear, slip-slops or booties, your mollusc permit (essential – available at your nearest post office), cameras, water bottle, a sense of humour and an appetite! A cooler box is suggested for transporting your mussels home.

BONUS:

Collect seaweeds and shellfish to take home to cook and preserve in methods learned on the day.

COST: R1200 per person, kids under 16 half price, kids under 2 join for free

REFUND POLICY: 50% Cancellation fee. Non-refundable within 72 hours of event. Tickets are non-transferable to other event dates.

DURATION: 5 hours

VENUE: Scarborough beach + the Veld and Sea HQ in Cape Point

IS THIS SUITABLE FOR VEGETARIANS:

Yes – there are a variety of dishes served at this experience and vegetarians will not go hungry! Please let us know well in advance if you have any food allergies so we can cater accordingly.

COASTAL FORAGING COOKING WORKSHOP

Sunday the 19th of Dec 9am – 1pm BOOK TICKETS

FACILITATORS:
Gemma Hancock and the Veld and Sea Team

WHO IS THIS FOR:
Adults who have an interest in wild, foraged or local food. Chefs or home cooks wanting to discover new ingredients or food lovers wanting to learn various processing, preserving and culinary applications for shellfish, edible seaweeds and discover how best to make the unique umami flavours sing out in delicious recipes. People interested in healthy living, the ocean, self-sufficiency, sustainable seafood, in the Slow Food movement or those that just want to have a delicious and unique experience in the beautiful outdoors.

WHAT TO EXPECT:
This half day workshop will introduce you to some of our local edible seaweeds, explore the magical world of rock pools, meet like-minded people, learn how to sustainably harvest, prepare and preserve seaweeds and shellfish. Demos, lunch and herbal tea is included.

We will start off the day meeting at the beach in the morning, and after a coastal foraging and educational on the rocks we will make our way across the tidal pools, regeneratively and sustainably foraging for edible seaweeds and mussels. This beautiful coastline is abundant with food, but as we always forage sustainably, we will be focusing only on the seaweed that are prolific in the area and the invasive mussel species, stressing how to treat the delicate ecosystem with respect. After our morning on the rocks, we will head to the Veld and Sea HQ in Cape Point (a 5km drive from the beach) with our foraged food to prepare and create seaweed recipes and products to take home. Coastal inspired sea snacks will be served during the workshop.

WHAT IS INCLUDED:
This half day workshop includes refreshments and snacks plus seaweed products to take home. Follow up notes include recipes, moon phase and tide charts.

WHAT TO BRING:
Beach gear, slip-slops or booties, your mollusc permit (essential – available at your nearest post office), cameras, water bottle, a sense of humour and an appetite!

COST:
R800 per person

REFUND POLICY:
50% Cancellation fee. Non-refundable within 72 hours of event. Tickets are non-transferable to other event dates.

DURATION:
4 hours

VENUE:
Scarborough beach + the Veld and Sea HQ in Cape Point

IS THIS SUITABLE FOR VEGETARIANS:
Yes – there are a variety of dishes created and served at this experience and vegetarians will not go hungry! Please let us know well in advance if you have any food allergies so we can cater accordingly.

FOUND AND FORAGED: WREATH MAKING WORKSHOP

Thursday 16 December, 11am-1.30pm BOOK TICKETS

Come and join me for a fun-filled, laid back workshop where we will enjoy botanical cocktails, yummy snack platters and immerse ourselves in the beautiful and symbolic art of wreath making. It is entirely up to you whether or not you’d like to make this festive/Christmas-themed, or whether you’d prefer to keep it seasonally inspired.

I will provide the base of the wreath, florists wire, as well as a variety of grasses and fynbos. You will need to bring a pair of pliers, scissors/secateurs and any decorative items you’d like to add: think pinecones, dried flowers, fresh flowers, Christmas decorations etc. These can be foraged from your garden/neighbourhood or bought. I encourage you to bring more rather than less, as it is good to have the option of abundance and variety.

Cost: R600pp

Facilitator: Kath Kelly – Veld and Sea Spring flower workshop facilitator

Venue: Veld and Sea Glasshouse on Plateau Road near Cape Point

FLOWER CROWN WORKSHOP

Sunday 9 January 11am-13.30pm BOOK TICKETS

Sunday 6 March 11am-13.30pm BOOK TICKETS

FLOWER CROWN WORKSHOP 

Season: Spring/Summer 

Guests receive fragrant fynbos-chai tea/botanical cocktails on arrival. Immerse yourself in the art of flower crown creation whilst enjoying drinks and floral food snacks in the beautiful Glasshouse. A talk on the history of flower crowns, demos on various techniques plus a walk in the gardens/mountainside is included. 

R700 per person. Min 6 people, max 25. 

UNDERWATER LOVE POP UP DINNER

Saturday the 12th of Febuary 4pm – 7pm BOOK TICKETS

Join us for a celebration of wild flavours with this unique pop-up summer dining experience where the season determines the menu. This events theme is Underwater Love with an ocean inspired theme!

Dedicated to sustainable cuisine that will tantalize all of your senses, this interactive 4 course menu will be curated and created using fresh seasonal ingredients and locally produced products. Vegetables, herbs and edible flowers will be picked from our organic gardens, wild herbs gathered from the mountainside and seaweeds foraged from the nearby coastline. Offerings from our wild pantry that preserve moments and memories in time will also feature in the dishes.

What is included: Botanical drinks on arrival, a recipe card, a wild flavoured, rainbow coloured, vegetarian meal. Local wines and kombuchas will be served.

What to bring: An appetite and a sense of adventure. Dress up or down in something a little extra special if you like…a dive mask (and your real mask) floating florals, a pirate hat, sequins or dungarees, or perhaps something that has been hanging in the back of your cupboard just waiting for a special occasion, like this magical wildly delicious adventure!

Venue: The Glasshouse at Good Hope Gardens Nursery, Cape Point.

Cost: R1200 per person

Please note: Due to the nature of the event, this set menu unfortunately does not cater for specific dietary requirements

COASTAL FORAGE WALK AND TALK

Thursday 17 February 9.30am – 12.30pm BOOK TICKETS

Wednesday 2 March 9am-12pm BOOK TICKETS

Meet up at the beach to greet the low tide for an educational morning learning about intertidal and underwater ingredients. After a coastal forage walk and talk in the rock pools, enjoy a sea inspired picnic on the beach. 

R600 per person.