Upcoming Events 2019



Join us for some wildly delicious workshops this season. We will be offering up some immersive and educational nature inspired workshops in and around the Veld and Sea cabin this season. Please scroll down to view our exciting upcoming experiences.



FERMENTING SWEET Sunday the 28th of July 11am – 3pm INFO AND TICKETS

CELEBRATING SALT Sunday the 4th of August 11am – 3pm INFO AND TICKETS

FERMENTING SWEET Sunday the 17th of November 11am – 3pm INFO AND TICKETS

It can take years of fermenting almost everything to understand the fundamentals of lacto-fermentation, yeast fermentation, symbiotic fermentation and acetic fermentation. What even do all these terms mean? Fermentation is all about creating suitable environmental conditions and working with time, microbiota – fungi, yeasts and bacteria – to create and transform foods from fruits, vegetables, grains, meats, dairy, insects, seaweeds and others. A great lesson in humility and authenticity, our work in fermentation is always all about community, through a multi-species exploration.

This will be a 2-part workshop (“Celebrating SALT” and “Fermenting SWEET”) facilitated by Zayaan Khan.

We will focus on lacto-fermentation by salt in “Celebrate SALT” focusing on shredded vegetables/fruit (like sauerkraut), layered ferments (such as kimchi) & whole brined ferments. We will discuss recipe potentials, the different reasons why we ferment and some fool proof methods.

Then, in “Fermenting SWEET” we explore wild beverages such as kompot, ginger bugs and sweet potato fly, condiments like ketchup, mustard and chutney and a beginners guide to shrubs!

PLEASE NOTE these are 2 separate workshops, and while participation in both is not required, it is suggested to gain a broader understanding to the art of fermentation.


Saturday the 27th of July 11am – 3pm BOOK TICKETS

WHAT TO EXPECT: Led by textile artist Andie Reeves, come and learn the basics of embroidery, from choosing threads and fabric, creating designs and learning different stitching techniques. Participants will receive a hoop and immerse in an afternoon of stitching your own unique flora-themed design. You will leave with your hoop as well as needle and thread to carry on your new hobby at home.

WHAT IS INCLUDED: We will supply all equipment including hoops, threads, needles and fabric. Tea, cake, botanical cocktails and canapés will be served though out the day.
About Andie: She has a background in fashion having previously worked as a dressmaker, stylist, sewing teacher and fashion designer. Currently working as a writer/artist/preschool teacher, her art is being exhibited at The Raptor Room and Cavalli Gallery. She is interested in all forms of textile art, especially weaving, embroidery and sewing, and is passionate about teaching others these skills.


Saturday the 17th of August 11am – 3pm BOOK TICKETS

Join us for a day of wild and local flavours, where we will introduce you to a range of seasonal indigenous edible plants, flowers herbs and fruit and explore how they can be used in your every day cooking.

WHAT TO EXPECT: In this sensory experience cooking class, we will incorporate wild foraged and harvested ingredients into 4 delicious dishes cooked over a fire while sipping on botanical cocktails/wild herbal teas with flower crowns, fairy lights, music and magic. Our cooking class will be followed by a sit down meal together to enjoy our culinary creations.

WHAT TO BRING: Your cooking skills, a sense of adventure, a notebook and pen, an apron.

WHAT IS INCLUDED: Recipes, notes, a flower crown and a selection of wild herbs to take home.

PRICE: R650 per person

DURATION: 4 hours

VENUE: Veld and Sea kitchen classroom at the Good Hope Gardens Nursery in Cape Point


Saturday the 29th of June 10am – 2pm FULLY BOOKED

Saturday the 20th of July 10am – 2pm FULLY BOOKED

Saturday the 10th of August 10am – 2pm FULLY BOOKED

Sunday the 11th of August 11am – 3pm FULLY BOOKED

All info on our Fynbos Forages can be found HERE


Saturday the 14th of September 11am-3pm BOOK TICKETS

Saturday the 21st of September 11am – 3pm BOOK TICKETS

Saturday the 28th of September 11am – 3pm BOOK TICKETS


Immerse yourself in the blooms and blossoms, the fynbos and foliage, the delightful and delicious – a complete sensory floral experience held in and around the Veld and Sea cabin.


Join us celebrating spring with a day filled with flowers. We will begin with flower crown creations, wild flower tea and cakes with an introduction to a brief history of the flower crown. After an edible flower and foliage picking session, we will head back to the cabin for floral arrangements, a medicinal flower talk, botanical champagne cocktails and the preparing and sharing of a vibrant edible floral food feast.


Flower crown tutorial and floral arrangement, tea and cake, cocktails and snacks, a floral inspired lunch, edible flower notes and recipes.


A bunch of flowers – bought, grown or foraged – to add colour, biodiversity and a story to our creations. Comfortable shoes for the flower picking walk. A sense of humour and an appetite.

More info HERE


Wednesday 16 – Sunday 20 October INFO, SCHEDULE AND BOOKING

We invite you to come and discover the Corsican Maquis through the eyes of wild food expert Roushanna Gray who will be joining us from South-Africa on this delicious, exclusive retreat. There are many similarities vegetation wise between the Corsican “Maquis” and the Western Capes “Fynbos” which makes this the perfect combination. Connect back to nature through intuitive plant study, food creation, grounding yoga practices, nature inspired art, mindful foraging and outdoor meditation. With a sensory theme woven throughout each day, the retreat schedules flow of events promises to be gentle, engaging, educational and delicious with a sprinkling of adventure.

This retreat will allow you to step away from the fast paced life of the busy modern world and slow down, breathe, and reconnect to the joy, wonder and simplicity of all that nature provides. Also learning more about natures edible wonders and the creativity that can blossom from spending time with Roushanna and Destination Namaste on the magical and wild Island of Corsica. This will be a real down to earth, nature inspired experience, creating and providing a positive and nurturing space for you to open up to a deeper connection to the earth, the elements, your senses and yourself.


Tuesday the 12th of Nov 8.30am – 12.30pm BOOK TICKETS

Wednesday the 27th of Nov 9am – 1pm BOOK TICKETS

Thursday the 12th of Dec 9am – 1pm BOOK TICKETS

Saturday the 14th of Dec 10am – 2pm BOOK TICKETS

Saturday the 11th of Jan 9am – 1pm BOOK TICKETS

Saturday the 25th of Jan 9.30am – 1.30pm BOOK TICKETS

Sunday the 9th of Feb 9am – 1pm BOOK TICKETS

Sunday the 23rd of Feb 9am – 1pm BOOK TICKETS

This workshop will introduce you to some of our local edible seaweed, explore the magical world of rock pools, meet like minded people, learn how to sustainably harvest and prepare your macro-algae and shellfish, make various recipes together that will end in a feast.

We will start off the day meeting at the beach, and after an intro on the rocks we will make our way down around the tidal pools where we will forage 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 is prolific in the area and the invasive mussel species, stressing how to treat the wildlife with respect.

After our morning on the rocks, we will head to the Veld and Sea classroom in Cape Point (a 5km drive from the beach) with our foraged food to prepare and create an outdoor lunch banquet.


This half day course includes wild food snacks and drinks, a delicious three course lunch based on ingredients foraged and prepared by the group. Notes include intro, identification, recipes and tide charts.


Beach gear, slip-slops or booties, your mollusk permit (essential – available at your nearest post office), cameras, water bottle, a sense of humour and an appetite! Also please bring your drink of choice for yourself to enjoy with the meal (beer, juice, spring water, wine etc whatever you prefer)


Collect seaweed to take home and preserve in methods learned on the day.


R700 p/person. Children under 17yrs R400. Children under 2yrs free.


50% Cancellation fee. Non refundable within 72 hours of event.


4/5 hours


Beach + the Veld and Sea Classroom in Cape Point


Yes. With the exception for our two shellfish dishes, all dishes are vegetarian. All food intolerances can be catered for, if you notify us well in advance.


Only in Cape Town for a short time and don’t see any dates that suit your schedule or looking to book a special wild flavoured experience, forage or feast for your friends, a celebration or team build?

Email veldandsea@gmail.com for info on our various experience offerings, descriptions, rates and availability, or take look HERE for private experience package offerings.


PLEASE NOTE: Private bookings are advised to be made at least one month prior to your requested date.