Upcoming Events

autumn

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 in the South Peninsula and up the East and West Coast this autumn.

Join our waiting list HERE

EVENTS AT A GLANCE:
  • FARM TO TABLE POP-UP DINNER Saturday the 10th of April 3pm-sunset BOOK TICKETS
  • WEST COAST COASTAL FORAGE Tuesday 13th of April 10am-3pm BOOK TICKETS
  • PLETTENBER BAY WILD FOOD LAND FORAGE Friday 30th of April 3pm-7pm BOOK TICKETS
  • PLETTENBERG BAY COASTAL FORAGE Sat the 1st of May 11am – 3pm BOOK TICKETS
FARM TO TABLE POP-UP DINNER 

VELD AND SEA X GRAZE CAFE

Saturday the 10th of April 3pm-sunset BOOK TICKETS

Farm Forage Fire “A Dance Between Two Farms”

Venue: The Veld and Sea Glasshouse in Cape Point

What to expect: A good old-fashioned farm-to-table feast!

Join us celebrating the New Year at this unique pop-up where the season determines the menu. Dedicated to sustainable cuisine that will tantalize all of your senses, this slow paced, multi-course meal experience is curated and created using fresh seasonal ingredients from two farms – Good Luck Cottage in Stanford and Good Hope Gardens in Cape Point. We will be serving farm raised meats and organically grown veg using various fire cooking techniques: over coals, in a wood fired oven, in an earth oven and smoking methods. Included in the meal will be freshly baked breads, ferments, pickles, cured meats, wild herbs gathered from the mountainside, seaweeds foraged from the nearby coastline, edible flowers picked from the gardens, and offerings from our wild pantry that preserve moments and memories in time.

What is included: Botanical drinks and snacks on arrival, a summer inspired farm-style banquet. As you savor your meal, you’ll hear from those who have grown, caught, raised, or crafted the items on the table.

Who grew it: A set menu and food experience grown and created by four friends who want to share why they live the delicious lifestyle they do.

Hosted, led and fed by chef/homesteader Tabby Robertshaw and landscaper/farmer Alex Chouler from Graze Café and Good Luck Cottage in Stanford and forager/cook Roushanna Gray and landscape/farmer Tom Gray from Veld and Sea and Good Hope Gardens Nursery.

“The beauty of growing and raising your own food not only forms a connection to the roots of our daily sustenance, it’s an ongoing understanding and deep respect for the soil, seasons and cycles. On both of our small-scale farms, we are passionate about developing and evolving sustainable agricultural methods to work with nature and not against it.”

What to bring: An appetite and sense of adventure. Any questions you may have on farm steading, self-sufficiency or food gardens. Locally brewed beer and wild soda will be served with the meal, but you are welcome to bring a bottle of your own to enjoy with the meal.

R1200 per person

This unforgettable farm-to-plate experience is limited to 22 guests.

WEST COAST COASTAL FORAGE

LAMBERTS BAY Tuesday 13th of April 10am-3pm BOOK TICKETS

WHO IS THIS WORKSHOP FOR:

Anyone who has an interest in wild, foraged and local food. Chefs wanting to discover new ingredients or foodies wanting to play with the diverse wild flavours in our 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 experience in the beautiful outdoors at this unique location.

WHAT TO EXPECT:

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 lunch 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 shellfish. This beautiful coastline is abundant with food, but as we always forage sustainably, we will be focusing only on the species that are prolific in the area, stressing how to treat the wildlife with respect. After our morning on the rocks, we will head to the beach house with our foraged food to prepare and create a coastal inspired lunch together.

COST & WHAT IS INCLUDED:

R800 per person.

This half day experience includes a delicious three course lunch based on ingredients foraged and prepared by the group. Follow up notes include intro, identification, recipes and tide charts.

The menu will include sushi making, a creamy mussel pot, farm fresh breads and wild flavoured butter, seaweed salads and a delicious dessert.

WHAT TO BRING:

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 to enjoy with the meal (beer, juice, spring water, wine etc whatever you prefer)

ACCOMMODATION:

For all of your accommodation needs, please contact Carol Burger who has an array of lovely places to stay in the Lambertsbay area close to the event venue : West Coast Wonders 0834581575, carol.burger@mylan.co.za or visit http://www.westcoastwonders.co.za

PLETTENBERG BAY WILDFOOD LAND FORAGE

VELD AND SEA X FOODOLOGY

Friday 30th of April 3pm-7pm BOOK TICKETS

WHO IS THIS WORKSHOP FOR?

Aimed at adults but children are welcome to join their parents. Anyone who has an interest in gardening, wild food, foraging, or indigenous edibles. Chefs wanting to discover new ingredients or foodies wanting to play with the diverse wild flavours in our Indigenous edibles. People interested in Fynbos, in vegetable gardening, self-sufficiency, in the Slow Food movement or those that just want to have a unique experience at a beautiful venue with like-minded people.

WHAT TO EXPECT?

Each course is different according to the season and availability in the gardens and in the wild. We will seek out flavour in our edible landscape, learn how to sustainably harvest edible and medicinal plants, discover culinary and drinks applications and some of their medicinal properties. Learn about wild herbs and how to preserve and prepare them. After our gathering tour, we will get creative and prepare and share some wild flavour canapes and botanical drinks.

WHAT IS INCLUDED?

This half-day course includes wild food canapes and drinks incorporating ingredients foraged, harvested, and prepared by the group. You will also receive information notes and recipes.

WHAT TO BRING?

Comfortable walking shoes, raincoat/sun hat – suitable outdoor gear. Cameras are welcome. Don’t forget an open mind and your sense of humour!

VENUE:

To Be Confirmed – In Plettenberg Bay

IS THIS SUITABLE FOR VEGETARIANS:

Yes, all food intolerances are catered for, please let us know in advance.

PLETTENBERGBAY COASTAL FORAGE

VELD AND SEA X FOODOLOGY

Sat the 1st of May 11am – 3pm BOOK TICKETS

WHO IS THIS WORKSHOP FOR?

Aimed at adults but children are welcome to join their parents. Anyone who has an interest in wild, foraged and local food. Chefs wanting to discover new ingredients or foodies wanting to play with the diverse wild flavours in our 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 experience in the beautiful outdoors

WHAT TO EXPECT?

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 lunch 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 shellfish. This beautiful coastline is abundant with food, but as we always forage sustainably, we will be focusing only on the species that are prolific in the area, stressing how to treat the wildlife with respect. After our morning on the rocks, we will head to the beach house with our foraged food to prepare and create a coastal-inspired lunch.

WHAT IS INCLUDED?

This half-day experience includes a delicious three-course lunch based on ingredients foraged and prepared by the group. Follow-up notes include intro, identification, recipes, and tide charts.

WHAT TO BRING?

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 to enjoy with the meal (beer, juice, spring water, wine etc whatever you prefer)

BONUS

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

VENUE:

TBC – In Plettenberg Bay

IS THIS SUITABLE FOR VEGETARIANS:

Yes, all food intolerances are catered for, please let us know in advance.