Mariana Esterhuizen

Chef Mariana Esterhuizen, along with her husband Peter, runs Marianas, the award-winning country restaurant in the Overberg village of Stanford. Almost all their ingredients are sourced from their kitchen garden. Read More

Frederik Bille Brahe

Frederik Bille Brahe is the chef and founder of Atelier September, a natural food restaurant in Copenhagen. Frederik practises a very simple and yet aesthetic form of everyday vegetarian cooking.

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Jackson Boxer

Food is in Jackson Boxer’s blood: his grandmother, Arabella, wrote 12 recipe books – and Jackson wrote his own one at the tender age of six. As a teen, he worked for the renowned Margot Henderson as a runner and kitchen porter. Read More
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Qian (Janice) Wang

Qian (Janice) Wang is a PhD student at the Crossmodal Research Lab at Oxford University. Her research examines crossmodal correspondences between sound and flavour, with on a focus on how auditory stimuli can modify and enhance the way we perceive food and drink. Read More
Winemaker - Frans Smit (shorts)

Frans Smit

Spier Cellar Master Frans Smit has been making wine at Spier since 1995, and is a member of the esteemed Cape Winemakers Guild (CWG). Read More
Something + Son

Andrew Merritt and Paul Smyth (Something & Son)

The duo behind Something & Son, a social design practice based in London, that tackles social and environmental challenges. The duo's most famous projects include Farm: Shop in Hackney, Future Baroque at the Tate Modern and Compost Tea Bar at the Victoria & Albert Museum. Read More

PJ Vadas

A chef devoted to the idea of sustainable dining, PJ is chef for the newly-launched Hoghouse on the Werf Bakery and Café at Spier. He’s cooked in France, London and New York, for the likes of Roger Verge and Gordon Ramsay. Read More
Luke Williams

Luke Williams

Luke is the owner of Culture Club Cheese, Cape Town's first fermented product hot house. Read More
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Zayaan Khan

Zayaan Khan is a researcher for land NGO Surplus People Project and through her work with Slow Food Youth Network South Africa, focuses on indigenous food revival and looking at ways of inspiring change in the local food system. Through curiosity, research, experimentation and engagement, Zayaan works towards building food sovereignty models within the urban environment. Read More