Summer Coastal Forage Experience with Veld and Sea - 15 February
Sat Feb 15, 09:15 - Sat Feb 15, 14:30
Scarborough Beach + Veld and Sea HQ, Cape Point
ABOUT
COASTAL FORAGE EXPERIENCE
Saturday 15 February
9:15am - 2:30pm
Discover the rich offerings of the intertidal zone by foraging in rock pools, learning how to sustainably harvest and incorporate the coastal landscape of Cape Town into your cooking while enjoying a wildly delicious summertime adventure!
What to Expect:
Join the Veld and Sea team for an immersive, hands-on workshop focused on the ocean's delicious and nutritious bounty. This half-day experience introduces you to our local edible seaweeds and mollusks along the Atlantic coastline. We’ll discuss sustainable, responsible, legal and regenerative harvesting practices, emphasising the importance of treating the ecosystem with care. You'll also learn how to prepare and preserve your foraged finds through talks and interactive cooking demonstrations over an open fire. The day will wrap up with a delicious lunch paired with botanical drinks, enjoyed in the Veld and Sea Glasshouse.
We’ll start the day at the beach, just in time for low tide, with an introduction to coastal foraging and how to identify and gather an array of choice edible ingredients to be used in our lunch, focusing on abundant seaweeds and invasive mussel species. After the morning on the rocks, we’ll drive 5km to the Veld and Sea HQ near Cape Point, where you'll be welcomed with refreshments. Here, we'll delve deeper into the edible ocean ingredients, offering inspiration on how to incorporate these flavours, colours and textures into your cooking. The experience concludes with a multi-course coastal-inspired meal created by our chefs, featuring seasonal ingredients from our gardens and local farms. You'll leave with your foraged ocean ingredients and recipes to create your own sea-inspired dishes at home.
What’s Included:
This half-day workshop includes wild food snacks and drinks, and a delicious lunch featuring foraged and seasonal ingredients. You'll also receive follow-up notes - a 48-page coastal foraging PDF with identification tips, recipes, moon phase tide charts, a recommended book list, and a Spotify podcast playlist.
What to Bring:
- Beach gear, sunhat and sunscreen
- Slip-slops or water shoes (your feet will get wet! Barefoot is fine too)
- A jacket for windy conditions
- Your mollusc permit (essential – available at your nearest post office or online here)
- Camera or phone for ID pics
- Water bottle
- A sense of humour and an appetite!
- A cooler box for transporting your mussels home
- Botanical mocktails and a complimentary glass of wine will be offered at lunch, but feel free to bring your own additional drink of choice to enjoy with the meal.
Bonus:
Collect seaweeds and shellfish to take home to cook and preserve using methods learned during the workshop.
Duration: 5 hours
Venue: Scarborough Beach + Veld and Sea HQ near Cape Point
Price:
R1400 per person
R700 for kids under 16; kids under 2 join for free
Two WOC scholarship tickets are available for this event. For details, please email [email protected].
Refund Policy:
50% cancellation fee.
Tickets are non-transferable to other event dates and non-refundable 72 hours before the event.
Is This Suitable for Vegetarians?
Yes, a variety of dishes are served during this experience, and vegetarians will not go hungry! Please inform us in advance of any food allergies so we can accommodate your needs.