Upcoming Event Dates




Join us for some wildly deliciously workshops this season. We are offering up some new collaborative workshops and pop-up events in and around the Veld and Sea kitchen classroom cabin this season. Please scroll down to view our exciting autumn experiences.
To book for any of these events, please follow the Quicket links below or email veldandsea@gmail.com 


Friday 27th April (public hol) 2pm-6pm BOOK TICKETS

Saturday the 26th of May 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: R600 per person

DURATION: 4 hours

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

TEACHERS: Wild food forager Roushanna Gray and wild chef Gemma Hannock


Saturday the 12th of May 8.30am – 11.30am BOOK TICKETS

Join us on this exciting autumn forage led by avid mushroom hunter Justin Williams as we delve into the forest to learn all about the magical world of mushrooms! We will be meeting early and begin the morning with an educational and informative talk about wild mushrooms, followed by an exploratory foray into the forest.

Participants will need to bring a basket, pocket/pen knife, rain coat (weather permitting) and outdoor-friendly shoes.

Cost: R450 per person

Included: Notes, recipes, a post-forage picnic of nourishing wild mushroom soup, farm bread, aubergine and mushroom pate, a sweet treat and a warming herbal tea.

Location: to be revealed to participants closer to the time.

Spaces are limited so book your place soon!


Saturday the 5th of May 10am – 3pm BOOK TICKETS

Saturday the 19th of May 10am – 3pm BOOK TICKETS

Fermentation workshop led by Zayaan Khan.
Join us for a session in wild fermentation! We will learn about chopped veg fermented in its own juice (such as sauerkraut), whole ferments in brine (such as pickles), and layered ferments (such as kimchi). We will taste various ferments as well as condiments, ketchup and discover how to make them.

We will discuss the scope of fermentation and learn the basic understandings to build a community of fermenters and begin to revive the pantry.

We will discuss starters, jars and fermentation time as well as eat delicious lunch using fermented flavours.

Bring: Glass jars and bottles. Any sad looking or surplus vegetables, even that heart of lettuce at the back of the fridge! Please bring any fermented drinks or cultures you may want to share.

COST: R650

INCLUDES: Fermentation Guide, New Skills, lunch and refreshments.

Venue: Veld and Sea Classroom, Cape Point


Sunday the 20th May 2pm-6pm BOOK TICKETS

Join us in exploring, learning and creating an array of natural beauty body care products.


We will discuss how to make different beauty products, creating some of them ourselves and experience how they feel on the body. Discover what edible plants can also feed your body and face, as well as various different natural ingredients involved in creating a range of body care products.

We will explore the techniques on how to apply and use various healing products on the body, including exfoliators, moisturizers, shampoos, conditioner, foot soaks. A plant gathering session to collect medicinal plants for your self care products will be led by wild food forager Roushanna Gray and followed by a seasonal inspired plant based lunch.


  • We will gather plants to take home to preserve and create your own natural beauty products.
  • Everyone will receive their own natural healing beauty recipe manual.
  • Samples of body care products created by Tasmin for you to experience and experiment with on the day.
  • You will create two of your own products to take home.
  • There will be botanical drinks and refreshments served throuout the event plus a vibrant light lunch,
  • Wild goddess\godly body care inspiration !!


2 x glass jars (400ml or less), a towel, small mirror, bowl, note book and pen.
A sun hat, sunscreen and or a rain jacket – depending on the weather. Cameras are welcome.

PRICE: R650 p\person


Facilitator: Tasmin Lutge

Catering: Veld and Sea


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

Join us at the Veld and Sea kitchen classroom in Cape Point for this exiting new offering with wild food foragers Justin Williams and Roushanna Gray.

WHAT TO EXPECT: An informative and educational intro with Justin including his favorite easy to ID edible species with fresh and preserved mushroom examples, tastings and identification cards. He will be bringing along his amazing mobile mushroom library, and lead a discussion on culinary preparation methods. A tincture making session will be followed by an interactive cooking class led by Roushanna incorporating a selection of fresh and preserved wild mushrooms. The day will end with a seasonal inspired meal created and shared by the class.

COST: R650

INCLUDES: Notes, recipes, refreshments and lunch plus a wild mushroom tincture to take home.

BRING: Paper and pen. A drink of your choice to enjoy with the meal.

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


Saturday the 16th of June 10am-2pm 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.

TEACHER: Andie Reeves 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.

PRICE: R550 per person

DURATION: 4 hours

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


Saturday the 24th of June 10am – 2pm BOOK TICKETS

Introductory half day forage and feasting experience


Aimed at adults but children are welcome to join their parents. Anyone who has an interest in gardening, in 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 and delicious experience at a beautiful venue with like minded people.
Each course is different according to the season and availability in the gardens and the bush. Explore the gardens, discover and pick edible flowers,weeds and fresh organic vegetables. Forage for indigenous edibles, learn how to sustainably harvest them, utilize them in your kitchen, grow them in your garden and some of their medicinal properties. Learn about wild herbs and how to preserve and prepare them. After snacks and a gathering tour we will get creative in the foraging classroom kitchen and prepare and share a feast.

This half day course includes wild food snacks and drinks, a delicious three course lunch based on ingredients foraged, harvested and prepared by the group. You will also receive information notes and recipes on the plants that we will use in the meal.

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


You can also enjoy a 10% discount in the nursery retail should you wish to purchase any indigenous plants for your garden.

R650 p/person. Children under 17yrs R350, Children under 2yrs free.

10am – 2pm


Good Hope Gardens Nursery, Plateau Rd (M65),Cape Point


Roushanna and Gael Gray


Only in Cape Town for a short time and don’t see any dates that suit your schedule? Email roushanna@hotmail.com for a private foraging experience or wild food cooking class.

Season dependent, we will adventure to the beach, forest, mountains, gardens or fynbos and discover the exciting new world of wild flavours Cape Town has on offer. Seaweeds, shellfish, wild mushrooms, fragrant aromatic wild herbs, edible flowers and weeds, medicinal plants, indigenous veg, seeds, roots and shoots – every season has something amazing on offer.

A private foraging experience is offered for up to nine people. Duration is around 3 hours and includes a welcome drink and wild flavoured snack, a foraging intro, a walk and talk and gathering session, a mini cooking class where you will create either a botanical cocktail or a dish which is part of a light seasonal inspired lunch/dinner.


1 person – R2200

A couple – R4000

Group of 3 – 9 people R1800 per person

INCLUDES: Recipes and notes, welcome drink and snack, light lunch/picnic

TO BOOK: please email veldandsea@gmail.com



Give the gift of experience! Valid for up to 6 months from purchase, redeemable at any of our Veld and Sea events, to the value of your choice. Details HERE