Convivium, the spectacular showcase that celebrates food, chefs and local producers, is back and will be taking place on 4 February 2018 in the Swartland.

The chefs cooking at last year’s Convivium event. Photo by C+D Heierli Photography.

The day-long feast will again be held at Kalmoesfontein (Adi and Cornelia Badenhorst’s wine farm in the Swartland) where guests can expect more of the big-ticket superstar chefs that have made this event such a success in its previous years. Wesley Randles of The Shortmarket Club and Andy Fenner of Frankie Fenner Meat Merchants are the duo behind the event, which was created as a way to showcase local food, producers and chefs, and reconnect people with their food and its origins. The event is also non-profitable, with the aim to raise funds to boost the industry and support those who are less fortunate.

One of the fresh dishes at last year’s Convivium. Photo by C+D Heierli Photography.

Participating chefs will include Luke Dale-Roberts and Ryan Cole (The Test Kitchen), Ivor Jones (Chefs Warehouse at Beau Constantia), Michelle Theron (Pierneef à La Motte), Jess Shepherd (The Table at De Meye), Arno Janse van Rensburg (Janse & Co.), Jason Lilley (Jason Bakery), and Chris Erasmus (Foliage). Wesley and Andy are also set to cook on the day. “We’re going to make this even better than previous editions. We’re pulling out all the stops” says Andy. There will be interactive workshops, a plethora of local producers, lots of booze, mountains of food and a beautiful setting.

Jason Lilley in action at the 2016 Convivium. Photo by C+D Heierli Photography.

On the inspiration for this year’s event, Andy explains: “The inspiration is to use as little equipment as possible, so expect fire. Lots of fire. That, and raw dishes. We are trying to reconnect people with the food we enjoy and its origins. We will be foraging herbs and vegetables from the farm, as well as conducting butchery classes on various carcasses.”

Part of last year’s Convivium feast. Photo by C+D Heierli Photography.

While the programme of events is still being finalised, the interactive workshops might see guests prepping saddles of venison, creating their own sausage blends, or helping pick vegetables straight from the earth. Several interactive stations will be set up, with opportunities for the guests to be part of individual processes. These stations will be a mixture of real-time food prep and educational talks or demos. “The whole day is built on an experiential immersion into food, and people will be invited to learn from each other, drawing inspiration from the surroundings and from one another”, says Andy.

Enjoy the feast at last year’s event. Photo by C+D Heierli Photography.

Convivium 2018 will take place on 4 February with tickets at R1500 per person, available via Quicket. Times and programme are still to be confirmed, but keep an eye on the website for more details: www.conviviumtable.co.za.