Veld and Sea Autumn events


Join us for some deliciously exciting workshops this season. There are some new and exciting collaborative workshops featured in the lineup which we are very excited to share with you!
To book for any of these events, please email


Saturday 1st April 9am – 4pm

Fuel your Mind, Body and Gut
Yoga & Food Immersion Workshop

Don’t be Fooled….rather be Fueled!
Join Roushanna Gray and Claudia Uffhaus for a day of Immersion into their passions and professions.

Yoga session:
Starting the day with a 90min Yoga class and meditation. The focus will be on mindful movement, mindful breathing and harnessing your mind in the present moment. The session will be held outside. Please wear lose and comfortable clothing and bring a warm top.
The practice is designed for all levels of yoga practitioners and all body types and ages. Just do your best and have fun:)
Please bring: yoga mat, a pillow and a blanket.

Food Workshop:
Interactive meal creation and conversations around happy healthy food, listening to your body and trusting your instincts, cost efficient recipes, creating on the go meals and snacks as well as slow food from scratch, kitchen rituals, and a recipe exchange. We will make and enjoy a plant based lunch together, including a botanical cocktail/mocktail plus sweet treats, a wild herbal bouquet and a juice to take home.
Please bring: notebook and pen, an empty glass jar.

Booking and EFT are essential /
R650 per person
R600 Per person in groups of 4

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


Fri 24th March & Fri 31st March    and repeated on

Sat 8th April & Sat 15th  April 

This is a two part introductory session in discovering wild flavour around us and in your own gardens, led by Roushanna Gray. Discover the delicious world of seasonally available indigenous plant flavours, aromatics and fragrances, wild herbs, edible weeds and flowers and their culinary and medicinal applications.

Includes an intro, walk and talk, snacks and notes.

Time: 9.30am – 12pm

Venue: The Hub, Scarborough

Cost: R250 per class or R400 for both.


Saturday 22nd of April 11am-3pm 

 Join Caitlin Hill, brand ambassador for The Botanist Gin on this exciting wild alchemy, botanicals and floral food filled day.

We will start with a foraging master-class in the Veld and Sea classroom, followed by a walk where we will gather wild herbs and edible flowers to be used in the drinks. You will learn the basics of cocktail making – the ingredients, techniques and equipment plus a special introduction to gin as well as how to make two classic gin based cocktails. Discover the world of tincture making and create your own bitters and infusions. A light floral inspired lunch, cocktails and refreshments will be served. Leave with a herbal bouquet and your very own wild booze creations.

Venue: Veld and Sea classroom, Cape Point

Cost: R650 per person. R600 per person for a group of four

To book: Please email


Wednesday 19th April 8:15 AM – 12 PM

Wednesday 3rd May 8:15 AM – 12 PM

Wednesday 17th May 8:15 AM – 12 PM
Wednesday 7th June 8:15 AM – 12 PM

Join us at our weekday autumn forest forages 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 foray with an educational talk about wild mushrooms, then head off into the forest to find what is on offer.

Participants will need to bring a basket, pocket/pen knife, rain coat (weather permitting) and outdoor-friendly shoes.
Cost: R350
Included: Notes, recipes, post-forage refreshments of nourinshing mushroom soup, bread, aubergine and mushroom pate and a warming buchu brandy and rooibos hot toddie prepared by wild food forager Roushanna Gray.
Location to be revealed to participants closer to the time.
Spaces are limited so book your place soon!
To book please email

AIR B N B EXPERIENCE – Wild food foraging and feasting

What we’ll do
After an introduction to sustainable foraging, we’ll take in delicious flavors and gather our ingredients, find our kitchen (perhaps a picnic under the trees, a campfire by the beach, a rustic garden, or a rocky mountain outcrop) and prepare a feast with our foraged ingredients over botanical drinks or refreshing fynbos tea.
Where we’ll be
Season dependent, we will explore the wildly delicious edible landscape Cape Town has on offer. We could go to Cape Point to hunt for flavour in the Fynbos and explore edible flower gardens, coastal forage at Scarborough beach or gather mushrooms in one of the Mother City’s beautiful forests.
What I’ll provide
Wild food snacks and drinks, a delicious three course lunch based on ingredients foraged, harvested and prepared by the group. 󴀁
Dietary requirements can be catered for if arranged in advance.
Wild flavoured drinks served with meal. 󲀃
You are welcome to bring your own alcoholic beverage to add to the meal.
All equipment for foraging and harvested will be provided eg baskets, nets, scissors, secateurs etc. 󳀁
Wild flavoured snacks on arrival. 󴀁

Email to subscribe to our mailing list.


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.


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