Makers Landing Food Incubator Programme announces new cohort

Earlier this year, we issued a call inviting food entrepreneurs to participate in the Makers Landing Food Incubator Programme – a 12-month in-depth business accelerator course designed to equip food entrepreneurs with essential skills to further their businesses. The 12 participants, who are the programmes fifth cohort will receive access to business development support, training, and mentorship to enable sustainable business growth and resilience.

This group of passionate homegrown food entrepreneurs brings a variety of unique offerings to the V&A food ecosystem, from seafood boils to plant-based delights, crunchy snacks, homemade jam to irresistible fudge. Not only introducing a diverse tapestry of flavours and treats, but also infusing the space with an exciting new energy.

Cape City Seafood

Sisters Mukhethwa Madau and Mukovhe Khakhu started Cape City Seafood in 2019, delivering delicious seafood meals directly to customers, combining quality and convenience. Celebrating Cape Town’s rich seafood culture, their menu offers an array of options, from delectable lobster and juicy prawns to tender calamari and flavourful mussels, which are complemented by sides such as potatoes, rice, and corn.

Flavrd

Masala and soul food is what Flavrd is all about – embodying its essence by farming its own chillies, garlic, and onions to craft the flavours for its homemade creations. Established in 2020 by Sharon Adams, who has a background in motor and industrial engineering, Flavrd’s meals are infused with precision, innovation and a touch of something daring. Signature dishes like the masala steak sandwich, butter-chicken roti, Asian-inspired mayo chips, and others exemplify this innovative fusion.

Sassy Bakes

Sassy Bakes was born during Covid, as a way for baker Sumi Engelbrecht to bring delight to people through her mini cakes. Now offering large cakes too, Sassy Bakes’ masterpieces are showstoppers at weddings and tea parties. Think date-and-toffee cake, lemon-butter squares, and caramel lamingtons.

Sedap

Sedap is a homemade jam that has been produced by Noelfa Miller since 2016, in the true farm-style tradition. Previously working as a cane weaver, Noelfa now transforms handpicked fruits from a Wolseley farm into delectable preserves Sedap’s range includes beloved classics such as fig, strawberry, nectarine, peach, and apricot jams. Additionally, Noelfa introduces inventive flavours like melon with ginger or pineapple, adding a unique twist to her offerings.

Smoked by Buys

Marvyn Buys, driven by his passion for both food and fire, has seamlessly merged the two passions through the art of smoking, producing traditional smoked meats such as beef brisket, pulled pork, chicken, oxtail and more. Newly launched in 2023, Smoked by Buys aims to put an innovative spin on traditional smoked meats in South Africa.

Utano Kitchen

Rutendo Furusa is the private chef behind Utano, a business that celebrates the joy of communal dining and togetherness. Besides cooking in people’s homes as a private chef, Ru also caters for small events and offers cooking workshops. Through all her offerings, she crafts unforgettable dining experiences based on fresh, seasonal, and simple ingredients.

What the Fudge

“What the Fudge” stands by the slogan “Thinking outside the blocks.” Founded by Laura Spannenberg in 2021, the business aims to redefine the traditional sweet treat experience. Laura crafts stunning creations such as fudge on a stick, bite-size fudge in jars, and customizable options, offering customers a fresh perspective on this beloved confection. Operating from her home kitchen, Laura infuses an artisanal touch into every batch, adding a unique flair to this timeless favourite.

Xcelent Crunchies

More than 30 years ago, when Jacqueline Julie baked her first crunchie, little did she know it would pave the way for her own thriving home business. Today, she delights retailers and coffee shops alike with her irresistible array of crunchies, brownies, and biscuits. Her romany creams and shortbread are to-die-for!