- Get back in touch with nature and the origin of food
- Inspiring day outdoors
- Forage for your own ingredients
- Learn more about edible food sources in your surroundings
- Join in the creative process of cooking together
- Perfect experience for outdoor enthusiasts, groups, sporty types, foodies, the whole family, couples and adventurers eaters
9h00 – 15h00 (tide dependant)
- 10 November 2017
- 11 November 2017
- 17 November 2017
- 18 November 2017
R750 per person
Book as a private experience any day of the week – on booking request:
Private group pricing: on request (any day)
R1500 per person (1 person)
R900 per person (2-3 people)
R750 per person (4-8 people)
R650 per person (8-10 people)
From nasturtiums growing on city sidewalks to mushrooms clustered in shady forests, expert forager Charlie Standing knows where all of Cape Town’s wild-growing edible treasures can be found.
The experience starts bright and early at the decided foraging location where Charlie gives a short briefing on foraging sensitively, safely and respectfully towards nature – the golden rule is to only ever take what you need – and then the foraging fun begins. As all that hunting for ingredients makes for thirsty work, Charlie packs a picnic with classics like nasturtium pesto and loquat jam with freshly baked bread to keep you energised.
As foraging is weather and season dependent, each excursion with Charlie is different. In spring, you might go picking wild sweet peas against the slopes of Table Mountain, indigenous sorrel growing between pavement cracks in the inner city, or Cape pondweed a short drive from the Mother City. Summer, again, is a good time for foraging for different seaweeds, mussels and limpets along the coast, while Autumn is the season for finding mushrooms like porcini and pine rings, agave buds and loquats.
When the group has gathered its fill of ingredients, it’s back to Charlie’s where you’ll transform the morning’s loot into a 3-course feast in the kitchen of his home and then sitting down for a well-deserved lunch. Talk about enjoying the fruit of your labour!