For the last three years I have had the privilege to work on this project as lead curator.
Makers Landing is the V&A Waterfront’s visionary and ground-breaking plan to develop a 3600 integrated farm-to-fork food experience. 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.
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, retained its gritty, industrial feel appropriate for its location in the heart of South Africa’s oldest working harbour. Within the 3 000m2 space visitors can 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 congregate to engage with experts about food.
At the heart of this food community is a Kitchen Incubator where today’s talented young entrepreneurs are 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 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.