Summer Re-Treat


3 day Coastal Adventure Retreat

Jan 2019

A festive camping weekend for adventurers,  filled with flowers, wild flavours, foraging, picnics, yoga, ocean time, fire cooking, botanical cocktails, creating, and beautifully balanced with lots of time for play and rest, reading and relaxation.

Location: Cape Point

To view the flow of events, more info and booking details, please email Roushanna on

For booking details, please email



Founder of Veld and Sea, Roushanna Gray is a wild food
innovator and avid forager. She teaches adults and children
about indigenous edible foods through immersive experiences,
connection and creativity. Inspired by the local edible
indigenous plant availability, she has been experimenting with
the exciting flavours and diversity of Fynbos and Indigenous
plants for the past ten years. The wide range of delicious and
nutritious culinary offerings from the beautiful inter-tidal rock
pools along our coastline also play a major role in her cooking classes and workshops.


Erika has a natural passion for marine environments having
spent most of her free time in childhood on or in the
Chesapeake Bay and its tributaries. As a young adult her
interests lead her to coastal upwelling environments in Northern
California and Alaska where she studied and worked with
oceanographers, wildlife and marine biologists. It was during this
time that her interest in marine micro- organisms and large scale
oceanographic processes was piqued and prompted her MSc.
work in Southern Ocean phytoplankton ecology and carbon sequestration at the University of Cape Town and the Southern
Ocean Carbon and Climate ObservatoryRecently she has joined
forces with Veld and Sea, acting as a coastal forage guide, as
facilitator and ISA certified surf coach for many of the events and
working behind the scenes to encourage the business to bloom


After spending time working on a yacht as a sous chef
throughout the seas of Thailand, Indonesia and Australia,
Gemma Hancock attained her diploma in the culinary arts at
the South African Chefs Academy. She then returned to
cheffing on yachts, sailing around the Western Mediterranean,
inspired by the new flavours and cultures experienced on her
travels. Returning to Cape Town, she now weaves her passion
for cooking, adventure and local wild flavours into culinary
delights created for Veld and Sea’s workshops, immersive events and cooking classes.






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