Farm to fork destination at the V&A Waterfront opening in December

Media Statement

The V&A Waterfront’s visionary and ground-breaking plan to develop a integrated farm-to-fork food experience is set to become a reality at the beginning of December, when Makers Landing finally opens its doors to the public at the Cape Town Cruise Terminal in E-Berth.

Makers Landing represents a R63-million investment from a partnership between the V&A Waterfront, who invested R48-million, and the National Treasury’s Jobs Fund who invested a further R15-million. The primary objective was to create a circular economy, with each person in the food chain providing for the next one in a shared environment that tells visitors the complete story about the food they eat.

It also tells the story of food makers – of the farmers and fishermen; of bakers, distillers and other makers.

Makers Landing shares the story of food from its origins in oceans and fields, through food preparation processes, to the finished product of deliciously plated meals. It also tells the story of food makers – of the farmers and fishermen; of bakers, distillers and other makers; of entry level trainees and master chefs; of the owners of small pop-up eateries and large restaurants alike.

Importantly, Makers Landing tells the story of us – the story and flavour of South Africa. Visitors, whether locals or tourists, can look forward to encountering a melting pot of cultures and uniquely South African tastes as diverse as shisanyama and Malay curry, of bunny chow, koeksisters, biltong and boerewors.

The space, a converted 1920s warehouse, will retain its gritty, industrial feel appropriate for its location in the heart of South Africa’s oldest working harbour. Within the 3 000m2 space visitors will find a fresh food market; eight maker stations where people can watch food being prepared; eight small co-op eateries; five anchor tenants of varying sizes; and a demo kitchen where food lovers can congregate to engage with experts about food.

At the heart of this food community will be a Kitchen Incubator where today’s talented young entrepreneurs will be given the space, mentorship, guidance and skills they need to become tomorrow’s award-winning food businesses, chefs and restauranteurs.

The vision for Makers Landing, then, is to be a purpose-driven space that supports job creation and skills development, a space that will champion small businesses and facilitate skills sharing between credible food experts and budding entrepreneurs.

When cruise ships return to our shores, the first experience their passengers will have of South Africa as they disembark, will be our rich food story.”
V&A Waterfront CEO David Green

V&A Waterfront CEO David Green said, “In essence, Makers Landing will be an inspiring, edgy space where new food concepts and ideas can flourish. We came across this concept internationally where we saw the success food incubators have in creating jobs and providing food at accessible prices. The V&A Waterfront is already a favourite destination that locals enjoy and visitors come to discover, and just being in this environment will give start-ups and other tenants an advantage. And when cruise ships return to our shores, as we believe they will, the first experience their passengers will have of South Africa as they disembark, will be our rich food story.”

“The National Treasury’s Jobs Fund was a crucial partner in our journey and we are grateful that they shared our vision. When we presented our plans to them they saw the same job creation and skills development potential that we did, and we could hold up our popular Watershed as proof that SMMEs placed in a nurturing environment, with the right trading conditions, can thrive.”

Najwah Allies-Edries, Head of the Jobs Fund said, “The V&A Waterfront provides a perfect environment for caterers, local producers and quality food start-ups to grow their businesses efficiently and easily under the guidance of seasoned professionals in an already highly successful commercial space. Partnerships like this one demonstrate the immeasurable value of assembling the right partnership ecosystem, skills and resources. It is these intangibles that are fundamental in equipping and empowering SMMEs to overcome hurdles to development while effectively accessing real market opportunities.”

The special Kitchen Incubator programme was developed by Stellenbosch University’s LaunchLab and industry experts with real life experience.

The special Kitchen Incubator programme was developed by Stellenbosch University’s LaunchLab and industry experts with real life experience. The programme offers a six-month programme to start-up businesses in the form of online modules, in-class learning and individual assignments. Mentors will also instil confidence and fortitude, and provide advice on the training and the know how to achieve their particular food goals. During the incubation period businesses enrolled in the programme will also have access to a fully-equipped commercial kitchen at Makers Landing.

Applicants to the Kitchen Incubator programme should have an existing food business that is actively selling or operating, and that has been in operation for less than three years. Graduates from the programme can then extend the period of the training at a small cost.

All tenants will be selected by a curatorial panel of industry experts who will assess the potential of tenants against various criteria that includes the V&A Waterfront’s transformation policies, diversity, sustainability, commerciality and credibility.

MARKERS LANDING TENANT BIO’S

AFRIKOA (G11) – Afrikoa is the first bean-to-bar company in South Africa to produce chocolate made from cocoa sourced directly from African farmers. They will be launching a chocolate studio making truffles and other chocolate confectionery at Makers Landing.

B2 ICED ANTIOXIDANTS (G10) – B2 is a pioneering refreshment that quenches like water. It’s handmade in small batches by entrepreneurs with only eight pure ingredients and no additives.

CHEESE POD BY WILD PEACOCK (G15) – Wild Peacock is a well-known supplier to the restaurant industry, offering a selection of South African cheeses.

EMAZULWINI (G05) – Emazulwini is owned by Mmabatho Molefe, a rising star in the culinary industry. Her restaurant will specialise in fine dining inspired by Mmabatho’s Zulu heritage.

COFFEE BY MOSES (G4) – Coffee by Moses was established in 2019 by Moses Lebofa, who has won over his customers with his vibrant personality as well as his delicious brews. Moses’ passion for coffee and his knowledge of beans has contributed to making his signature drinks a feature of Cape Town’s up and coming East City.

CONSCIOUS MEAT MERCHANTS (G22) – Frankie Fenner Meat Merchants, an award-winning butchery specialising in clean, ethical and sustainable meat, has now collaborated with Conscious Carnivore to form halal butchery and restaurant, Conscious Meat Merchants.

FUZZY’S KOEKSISTERS (G17) – Faieez Alexander, founder of Fuzzy’s Foods, started making koeksisters during the COVID-19 pandemic to supplement his income. He then proceeded to win best koeksisters at Vannie Kaap and KFM’s World Koeksister Day.

INDIKAAP AYURVEDA VEGAN (G16) – Indikaap’s vegan ayurvedic menu is inspired by the owner, Michele Mistry’s Indian heritage. She uses ayurvedic principles in her cooking to balance the doshas, creating a sense of wellbeing that people who eat her food sense, yet may not fully understand.

MOSI SMOKE & BRAAI HOUSE BY THE HOT SKILLET (G21) – My Kitchen Rules contestants, Gomotsegang Modiselle and Oginga Siwundla with partner Karabo Makofane, will re-launch their restaurant, Hot Skillet, at Makers Landing. The restaurant will take a creative take on South Africa’s favourite traditional dish, pap and vleis.

PIENAAR & SON (G12) – Pienaar & Son is a small craft distillery founded by a dynamic father-and-son team. This small craft distillery aims to create and introduce people to quality, modern spirits which combine science and art.

PITSO’S KITCHEN (G01) – Pitso’s Kitchen is a hugely popular restaurant which serves truly South African cuisine, such as tripe, trotters, chakalaka, mogodu and masonja. Founded by Pitso Chauke, a self-taught chef from Limpopo, Pitso’s Kitchen offers customers an authentic taste of home.

SIDE WING (G19) – Established in 2017 in their home kitchen in Ottery, Side Wing is a family run business. Their menu changes weekly, offering eccentric flavours. They find influences not only from their culinary backgrounds but also from global and local trends.

SPINACH KING (G20) – Lufefe Nomjana, founder of Spinach King, started his business in 2011 with a mission to get South African’s to eat healthier. The aim of the company is to promote the consumption of spinach by producing innovative spinach products.

SWEET LIONHEART (G08) – From taking their first steps on Instagram to having a production space, Sweet Lionheart has grown exponentially since its launch in 2015. They have become known for their beautifully crafted sweet treats and exquisite cake designs.

THE BREAD BAR (G09) – The Bread Bar is a sustainable bakery founded by Francois Zietsman who was inspired by the classic bread baking skills by his Ouma. With all breads mixed by hand and individually shaped, The Bread Bar is a bakery that celebrates the people behind the product.

THE SUNSHINE FOOD SPROUTING CO (G13) – Offering meals created from micro-greens and sprouts, Sunshine Co has become well-known for their quirky vegan “foodfarmacy”, sharing 100% organic food that that is uplifting and energizing.

UKHAMBA BEERWORX (F02) – Founder and brewer of Ukhamba Beerworx, Lethu Tshabangu, has perfected his brewing skills over time which inspired him to commercialise his beers. This lead to the birth of Ukhamba Beerworx, which is the first black-owned beer brewery in Cape Town.

WHAT IS MAKERS LANDING?

Makers Landing is a visionary new food destination – a food emporium and incubator space showcasing a 360o farm to plate food experience. It is also a food community consisting of small scale food producers, artisanal food makers and industry experts alike using the freshest local produce to offer the most authentic South African flavours.

Makers Landing represents a R63-million investment to develop a new food neighbourhood with R48-million invested by the V&A Waterfront in partnership with the National Treasury’s Jobs Fund, who invested a further R15-million. The intention is to create a space where small businesses are supported and thrive, where jobs are created, where skills are transferred, where talent is recognised and nurtured, where opportunities are offered and where local food and flavours are celebrated.

Where is Makers Landing?

The 4 348m2 development is located at the entrance to the harbour, alongside the existing 4 777m2 Cape Town Cruise Terminal at E-Berth. The total Gross Lettable Area is approximately 3 000m2 excluding a mezzanine level which will be opened in 2021.

Why was a harbour chosen for a food emporium?

It has always been the V&A Waterfront’s goal to preserve the heritage of the working harbour as an intrinsic part of Cape Town’s historical Tavern of the Seas roots. As the facility is 15m from the quay edge, visitors will have clear views of cruise ships being pulled into harbour by tugboats, and docking at the Jetty just a few yards in front of them.

What is the history of the building?

Makers Landing is an extension of the Cruise Terminal Departures Hall. The development retains the existing structure which dates back to the 1920s when it served as a harbour warehouse for fruit.

What will I find there?

Makers Landing is a link between two important V&A Waterfront ecosystems – the Oceans Economy and Food. Not only does it highlight South Africa’s oldest working harbour, but it will preserve and showcase the rich story of South African cultures, foods, flavours and food producers for locals to enjoy and for visitors to discover.

What food will Makers Landing Serve?

Everyone who visits Makers Landing will get the chance to see and taste South Africa’s diverse cultures on a plate, whether they are eating Bunny Chow, Morogo, Boerewors or Bobotie. The food hero is all things local. But Makers Landing is also about youth, flair and innovation, so it will offer young food entrepreneurs the opportunity to grow their culinary skills as they learn from industry experts.”

So ultimately, Makers Landing is about more than just great-looking views and great local dishes, it is also about creating an inclusive space where jobs will be created and skills will be shared.

What does it consist of?

A shared Incubator Kitchen where tomorrow’s food producers, chefs and restaurateurs in will grow in a nurturing environment.
A Demo Kitchen where food lovers can congregate to listen to, be inspired by, and engage with culinary experts, innovators, industry specialists and chefs.
Eight Maker Stations with world-class amenities where visitors can watch diverse products being freshly prepared and can interact with the makers. The mix of producers will include a butcher, baker, cheese maker, fishmonger, coffee roaster, wine maker and a gin distiller.
A working Food Market housing 35 flexible market stands stocking the freshest local ingredients and food products. As with the Incubator Kitchen, the Food Market aims to empower emerging enterprises and small-scale farmers to grow their businesses through mentorship and through networking with other food industry players at Makers Landing.
Eight small co-op eateries.
Five anchor restaurants of varying size

How does the incubator training work?

Every year, 24 talented young foodpreneurs will be selected to become members of the incubator programme, giving them an opportunity to hone their food and business skills under the mentorship of industry experts.

Working in conjunction with Stellenbosch University’s LaunchLab and mentors, start-up businesses who have enrolled in the six-monthly training programme will to complete online modules, in-class learning and individual assignments. Mentors will be there to assist, give advice and encourage start-ups in their training and to reach their food goals.
The LaunchLab is a six monthly learning, training and coaching programme to help you build small food businesses. It requires approximately 10 hours of learning and work per week from mid-January until mid-June, six hours of which are live, in classroom sessions at Makers Landing.
During the incubation period businesses will have access to a fully-equipped incubator kitchen at Makers Landing.
Applicants to the incubator programme should have an existing food business that is actively selling or operating, and that has been in operation for less than three years.
Graduates from the initial six-month programme can then extend the period of the training at a small cost.

Selection of tenants

The V&A Waterfront is calling for applications from small food businesses, entry-level to top chefs, food producers and everyone in between. All tenants will be selected by a curatorial panel of industry experts who will assess the potential of tenants against various criteria that includes the V&A Waterfront’s transformation policies, diversity, sustainability, commerciality and credibility.

In addition to clear talent, the curators’ focus will be on authentic South African foods and diversity, quality and freshness, variety of flavours, ethical and local sourcing, and affordability and value. The panel will also consider job creation and sustainability.

Restaurateurs, small foodpreneurs and food producers can get further information about the space available at Makers Landing by visiting www.waterfront.co.za and downloading the application form.

Curators

To achieve this purpose a panel made up of representative industry experts, headed up by Hannerie Visser: Founder, Studio H; and Andy Fenner: Owner, Frankie Fenner Meat Merchants. They will help to select and curate the mix of players within the space.