Cape Town’s Table Bay Hotel has launched a new food experience where guests join the hotel’s Executive Chef, Jocelyn Myers-Adam, on a ‘foraging’ expedition on Table Mountain to collect ingredients to use in a cooking workshop.  
“The Cape’s exquisite ecosystem boats a diverse array of native plants that can be used creatively to enhance the flavours of food and even define dishes,” said Myers-Adam. “It is great to be able to highlight South African cuisine by sourcing beautiful local products and creating dishes that will showcase them in their full glory.”
The experiences are guided by local urban hunter-gatherer, , who has knowledge of the Cape’s landscape and its opportunities to harvest wild plants for culinary use.

Sherwin Banda, GM at the Table Bay Hotel comments: “Foragers, depending on the season, are taken on informative and scenic tours of some of Cape Town’s beautiful areas, from Rondebosch and Tamboerskloof, to Sea Point and Cape Point. Each experience is unique and will leave lasting memories.”
The foraging expeditions are run for groups of four people and available for all Table Bay Hotel guests subject to availability.