Founder of Veld and Sea in South Africa, 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 over ten years. The wide range of delicious and nutritious culinary offerings from the beautiful inter-tidal rock pools along South Africa’s coastline also play a major role in her cooking classes and workshops.
Roushanna believes that on land, at sea, in forests and mountains, there is food all around us and we just have to open up our senses and reconnect. Through her workshops she strives to help people do just that.