Roushanna - Veld & Sea

Roushanna Gray is the founder of Veld and Sea, where she merges her passions for wild food, creativity, earth and ocean. Based in Cape Point, South Africa, she has developed immersive award-winning experiences that connect people to nature through seasonal foraging and nature-centred learning. Over the past 16 years she has taught edible seaweeds and coastal plants through workshops, field courses and lectures—equipping home cooks, nature lovers, students, chefs, hospitality teams and communities to identify, harvest and cook seaweeds ethically and safely. As a consultant, she partners with lodges and restaurants to develop seaweed-led menus, team trainings and sourcing frameworks grounded in seasonality, intertidal ecology and regenerative practice. Her hands-on, multi-sensory methodology invites curiosity and reciprocity: participants learn to read the shore, understand tides and species, and translate science into flavour. By engaging with the seasons and cycles of nature, participants develop a deeper understanding of self, spirit, and science, perceiving these spaces as home and habitat to more than just humans, with values that go beyond food. This hands-on, multi-sensory methodology fosters a deeper connection and understanding of our natural world through a culinary and ecological lens.