Chef Jenny Ward joins forces with Studio H to serve a fresh take on event dining

eat out magazine

Studio H  – the culinary-minded design team that specialises in offering creative brand solutions, has recently announced its latest venture, a new approach to catering led by celebrated executive chef Jenny Ward, to give event dining a distinctive offering and forward-thinking ethos.


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Jenny studied at the Institute of Culinary Arts and went on to work in various award-winning Cape Town restaurants, as well as for Par Avion, a private jet catering company. With over fifteen years of industry experience, Jenny brings a wealth of expertise to the table, having also owned a restaurant and successfully managed large-scale kitchens. Teaming up with Studio H, she aims to redefine the concept of catering, emphasising creativity, conceptualisation, and individualised service.

Hannerie Visser, the driving force behind Studio H, explains, “The word catering encompasses many styles and approaches and is very ‘big’. We are more creative, conceptual, and focused in our approach. Each client’s brief will be executed uniquely, and we won’t have a menu that we play on repeat.” Jenny adds, “This exciting partnership gives us the opportunity and freedom to create memorable food that is contemporary yet infused with South African heritage flavours.”

Recent menus from Studio H have showcased dishes such as braaied snoek and apricot jam samosas, peri chicken jaffles with tangy lemon achar, and intriguing offerings like ‘guess the flavour’ soft serve ice cream. The team’s commitment to sustainability is evident in their ‘food waste snack selection’, which repurposes ingredients that would otherwise be discarded.


Hannerie says, “Studio H uses three lenses when designing a menu: South African heritage, sustainability, and food trends. We place an emphasis on design and we consider the whole eating experience – from the minute a guest enters the ‘space’ until they leave. Eating is more than a physical experience and we think about a lot more than what we put on the plate. We carefully consider how you eat, what you listen to when you eat, the colour palette, what you sit on, the crockery, cutlery, how you feel, etc.”

Moreover, Studio H is dedicated to social responsibility, championing the use of surplus produce and supporting small and medium-sized enterprises (SMMEs), particularly those led by women and womxn.

At the core of their mission lies the belief that food is more than sustenance—it is a powerful medium for communication and change.

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