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.
Please note that we also have a variety of experience offerings including Wild flavour cooking classes, Pop-up foraged flavour and farm-to-table meals and the beautiful Glasshouse is now available to hire for private group bookings, celebrations or team builds.
*Private coastal forages are currently fully booked up until end of Jan 2021
EVENTS AT A GLANCE
- CELEBRATORY SUMMER COASTAL FORAGE WORKSHOP – Gansbaai 16th of Dec – SOLD OUT
- SEASONAL POP UP DINNER AND MUSIC – Cape Point 20th of Dec – BOOK TICKETS: email email@example.com
- COASTAL FORAGING WORKSHOPS – Scarborough & Cape Point – Tuesday the 1st of Dec 9am – 2pm SOLD OUT // Sunday the 13th of Dec 8am – 1pm SOLD OUT // Wed the 30th of Dec 9am – 2pm SOLD OUT // Wed the 13th of Jan 9am – 2pm SOLD OUT // Sat the 30th of Jan 10am – 2pm BOOK TICKETS // Sat the 13th of Feb 10am – 2pm BOOK TICKETS // Sat the 27th of Feb 9am – 1pm BOOK TICKETS // Sat the 13th of March BOOK TICKETS
- FARM FORAGE FIRE – POP UP DINNER EXPERIENCE – GRAZE CAFE X VELD AND SEA “A Dance Between Two Farms” Cape Point Sunday 3rd of Jan 3pm – sunset BOOK TICKETS
- WIMHOF METHOD WORKSHOP – Saturday the 16th of Jan 2021 11am – 6pm BOOK TICKETS
- NATURE INSPIRED EMBROIDERY WORKSHOP – Cape Point Saturday the 6th of Feb 11am – 3pm BOOK TICKETS
…KEEP SCROLLING TO VIEW DETAILS FOR ALL EVENTS…
CELEBRATORY SUMMER COASTAL FORAGING WORKSHOP
GANSBAAI – 16th of Dec (Public holiday) 8.30am-4.30pm
Graze Cafe X Veld and Sea
Who is this experience for:
Aimed at adults but children are welcome to join their parents. Anyone who has an interest in wild, foraged or local food. Chefs wanting to discover new ingredients or foodies wanting to play with the diverse wild flavours from our coast 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 summer experience in the beautiful untamed outdoors.
Roushanna Gray – Forager from Veld and Sea
Gemma Hancock – Chef from Veld and Sea
Tabby Robertshaw – Chef from Graze Cafe
Alex Chouler – Farmer from Good Luck Cottage
What to expect:
This course will introduce you to some of our local edible seaweeds, explore the exciting world of rock pools at a unique location, meet like-minded people, learn how to sustainably harvest and prepare macro-algae and shellfish, make various recipes together that will end in a long-table lunch feast cooked over fire, overlooking the ocean.
Flow of events:
We will start off the day meeting at Romansbaai Fynbos Estate private beach, and after an intro to coastal foraging and ID session on the rocks with Roushanna, we will make our way across the tidal pools. The spring low tide will expose a magical slice of intertidal zone filled with the secrets of the sea – here we will forage for edible seaweeds, mussels and other wild ingredients. 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 exploratory morning on the rocks, we will head to the outdoor pop-up kitchen with our foraged food for chef Tabby to prepare and cook up a coastal inspired al fresco lunch banquet. As well as foraged ingredients, the meal includes farm fresh products and organic produce from Tabby and Alex’s farm in Stanford.
What is included:
This half day experience includes morning tea, coffee and snacks, a delicious five course lunch based on ingredients foraged and paired with a selection of award winning Lomond wines and artisan sodas. Follow up notes include coastal foraging intro, identification and recipes.
What to bring:
Beach gear, slip-slops or booties, your mollusc permit (essential for foraging both mussels and seaweeds – available at your nearest post office), scissors/secateurs and a basket, water bottle, a sense of humour and an appetite! There are tidal pools and sheltered coves for swimming in, so bring your costume and towel!
Bonus: Collect seaweed to take home and preserve in methods learned on the day.
Venue: Romansbaai Fynbos Estate, Gansbaai
Is this suitable for vegetarians: Yes – there are a variety of dishes and vegetarians will not go hungry! Please let us know well in advance if you have any food allergies so we can cater accordingly.
Cost: R1200 per person
Please note: Tickets are limited to 25 for this event.
An edible journey through the seasons
Sunday the 20th of Dec 6pm -9.30pm
To book tickets please email firstname.lastname@example.org
Join us on a journey through the seasons, as we celebrate wild flavours on a unique pop up dinner and live music show by Sarah Blake.
This interactive 5-course meal will be created using seasonal, local and fresh produce, including seafood and seaweeds foraged from the nearby coastline, wild herbs gathered from the mountainside, vegetables picked and prepared on site and edible flowers picked from the gardens.
Every course will be paired with a botanical drink and an element of fun.
What to expect: Flower crowns, wild food, live music, sunset walk
What is included: Botanical drinks, a recipe card, Wild flavoured, colourful seafood meal, full live music show
What to bring: An appetite, a sense of adventure, comfortable shoes and a warm jacket. Dress in something special if you like.
Cost: R950.00 pp
Tuesday the 1st of Dec 9am – 2pm SOLD OUT
Sunday the 13th of Dec 8am – 1pm SOLD OUT
Wed the 30th of Dec 9am – 2pm SOLD OUT
Wed the 13th of Jan 9am – 2pm SOLD OUT
Sat the 30th of Jan 10am – 2pm BOOK TICKETS
Sat the 13th of Feb 10am – 2pm BOOK TICKETS
Sat the 27th of Feb 9am – 1pm BOOK TICKETS
Sat the 13th of March 9am – 1pm BOOK TICKETS
WHO IS THIS COURSE FOR:
Aimed at adults but children are welcome to join their parents. Anyone who has an interest in wild, foraged or 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 course 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 a coastal inspired lunch banquet.
WHAT IS INCLUDED:
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.
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)
Collect seaweed to take home and preserve in methods learned on the day.
50% Cancellation fee. Non refundable within 72 hours of event. Tickets are non transferable to other event dates.
Scarborough beach + the Veld and Sea HQ in Cape Point
IS THIS SUITABLE FOR VEGETARIANS:
Yes – there are a variety of dishes and vegetarians will not go hungry! Please let us know well in advance if you have any food allergies so we can cater accordingly.
SUNDAY THE 3RD OF JAN 3pm – sunset BOOK TICKETS
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-fork experience is limited to 25 guests, so book your tickets soon!
WIM HOF METHOD WORKSHOP
Saturday the 16th of Jan 2021 11h00 – 18h00 BOOK TICKETS
Put yourself in the expert hands of South Africa’s first (and only) certified Wim Hof Method (WHM) Instructor Alex Vliege and Helena Mercera (Yoga and meditation facilitator) to learn the 3 pillars of the Wim Hof Method:
:: Breathing Technique
:: Cold Exposure
Find out how you can utilise oxygen and cold exposure to optimize body & mind, and learn about the underlying physiology. The intimate quality allows for ample personal attention, and feedback tailored to your specific situation.
WHY DO THE WIM HOF FUNDAMENTALS WORKSHOP Whether you are looking to improve mental or physical performance, relieve anxiety or symptoms related to an illness, overcome your fears or are just curious to find out what the Wim Hof Method is all about – a WHM workshop offers something for everyone. The program kicks off with an introduction to the Wim Hof Method, and includes a breathing session and ends with an (optional) ice bath. There is ample room for reflection, and the instructors are there to answer questions throughout the workshop.
ANY EXPERIENCE OR PREP NEEDED Nothing really: More info about the day is sent out upon registration. If you have no prior experience with cold exposure, we recommend you finish your showers cold in the days leading up to the workshop. This may be overwhelming at first, but just try to relax, focus on your breath, and bring it into a controlled, steady rhythm.
WHO IS THE WORKSHOP SUITABLE FOR: This workshop is suitable for everyone, but does require a basic level of health. Out of precaution, we advise against participation during pregnancy, or if you are epileptic. People with cardiovascular issues, or any other serious health conditions should always consult a medical professional before starting the Wim Hof Method.
Cost: R1650 – includes tea, snacks, refreshments, light lunch and (optional) ice bath
Venue: The Veld and Sea Glasshouse, Cape Point
NATURE INSPIRED EMBROIDERY WORKSHOP
Saturday the 6th of Feb 11am – 3pm BOOK TICKETS
WHAT TO EXPECT:
Led by textile artist, Andie Reeves, guests are invited to 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 be immersed in an afternoon of stitching unique flora-themed designs.
WHAT IS INCLUDED:
We will supply all equipment, including hoops, threads, needles and fabric. Crafters will leave with their hoop as well as needle and thread to carry on the new hobby at home. Tea, cake, botanical cocktails and snacks will also be served in the beautiful Glasshouse during the workshop.
Reeves has a background in fashion and 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.
This intimate class costs R650 per person
PRIVATE FORAGING EXPERIENCES
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 email@example.com for info on our various experience offerings, descriptions, rates and availability.