To celebrate the beautiful spring cement range of crockery from Weylandts, we hosted a lunch bringing together a group of like-minded women in wellness, interiors and creativity – a melting pot of inspiration and fresh ideas.

We shared our thoughts on conscious living, what sustainability means in each of our respective fields and the future of health and beauty.

Escape into a world of spring and feast your eyes as you enjoy our beautiful photo’s taken by David Dettmann and try our spring recipe at the bottom of the blog that we enjoyed at our lunch.

Our menu

Spring is all about capturing the fresh, magical brightness the season brings and our menu celebrated this.

We started with a bright and nourishing Asparagus soup with pumpkin seed creme and parmesan crisps. It was delicious! and we all could not have agreed more. The recipe is so easy to make that we have included it at the bottom of the post for you to try at home (and wow your friends).

The salmon poke bowl is a new addition to the Weylandts spring menu and served with fresh vegetables, ponzu dressing, ginger and wasabi.

Our desert was a summer berry mille feuille that we enjoyed with a traditional botanical and herb tisane. Our special blend of peppermint, fennel, meadowsweet and marshmallow leaves was served in the grey ceramic mug that comes from the cement stoneware range.

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Our spring table

Our spring table was set by my friend and creative Gill Cullingworth from Camp Karoo. She used a combination of geraldton wax flowers, vibrant green chrysanthemums and a bright spring collection of ranunculus. She always has a wonderful way of making a table setting look so effortless in a casual yet elegant style.

Her vision was to move away from a traditional setting by placing the blooms  in interesting individual vessels.  This way, the personality of each bloom is seen. The colours she chose also needed to contrast the beautiful cool, grey ceramic range in store.  Gill included the use of fresh ruby red grapefruit and oranges cut in half with fresh rosemary and grapes to compliment and pop the colour of spring.

The glassware, vases and vintage cutlery was chosen from the Weylandts kitchenware collection.

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Our fabulous guests

Our guests included (clockwise from the top)

Gill Cullingworth from Camp Karoo,

Tracy from Tracy Mills Interiors,

Leanne from Leanne Keevy Interiors,

Karen Potgieter from L’abeille,

Kay Bosch from GiGi’s design house,

Sammy De Mendonca from Sassi,

Registered Dietitian Riana Greyvenstein,

Tracy Degoumois from Outside the box marketing and Hopewell Conservation Estate

Public figure and wellness enthusiast Lee Duru.

Jaco Vorster – Weylandts Port Elizabeth store manager

Our delicious menu was created by Weylandts executive chef Randell Smith and beautifully presented and prepared by chef Tammy Roman and Sinazo Landu. Our lunch was set in the tranquil surrounds of The Kitchen at Weylandts in Port Elizabeth.

The delicious asparagus soup with pumpkin seed cream recipe can be found here – it’s so easy to make and I know you will enjoy it.

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Our photo’s were captured by David Dettmann photography