In the Veld and Sea Glasshouse, kitchen cabin, and surrounding cultivated gardens and fynbos mountainside, Roushanna Gray and the Veld and Sea team host a multi-day workshop that empowers guests with the skills and confidence to further their connection to their food, the seasons, and cycles of nature through an immersive learning experience.
Discover how to use local edible plants, wild herbs, backyard weeds and edible flowers as an everyday kitchen staple and how to plant, prepare and preserve moments of time for a wild pantry. Enjoy wild food, welcome snacks, wild herbal tea, an introduction to the art of sustainable foraging, wild flavours and fire cooking.
The first day is dedicated to immersive plant study, during which introductions to wild foods, lessons in sustainability and plant and land relationships, group discussions, garden and mountain walks, forage and harvest sessions, and lunch take place. The second day is dedicated to recipe creations, more walks and plant study, lunch, dessert and farewells.
Guests are encouraged to bring a notebook and pen, a basket and secateurs/scissors, comfortable walking shoes and all-weather outdoor gear, an apron, and a sense of adventure.
