Inside the 2026 Prue Leith Culinary Institute Cape Food & Wine Tour

At Prue Leith Culinary Institute, we believe that the world’s greatest classroom extends far beyond our kitchens. While technical skill and culinary excellence are developed through practical training, the most meaningful learning often happens through experience, exploration and genuine industry connection.
The 2026 Cape Food & Wine Tour embodied this philosophy, taking our students on an unforgettable journey through some of South Africa’s most celebrated culinary destinations, where they gained firsthand insight into the people, places and stories shaping our country’s vibrant food and hospitality industry.

Discovering Culture Through Food

The tour began in Cape Town with a visit to the iconic V&A Waterfront, allowing students to experience one of South Africa’s most dynamic hospitality and tourism destinations before travelling to the remarkable !Khwa ttu San Heritage Centre.
At !Khwa ttu, students immersed themselves in the traditions of one of the world’s oldest living cultures. Through guided storytelling, interactive experiences and indigenous knowledge, they explored the deep connection between food, heritage, sustainability and the natural environment. It was a powerful reminder that understanding cuisine begins with understanding the people, history and traditions behind it.

From Vine to Glass

The journey continued into the Cape Winelands with a visit to the breathtaking Babylonstoren, one of South Africa’s most iconic wine estates. During a guided wine tasting, students developed a deeper appreciation for terroir, viticulture and the craftsmanship behind world-class wines.
Lunch at Arum further showcased the importance of seasonality, refined cooking techniques and exceptional hospitality, demonstrating how every element of the guest experience contributes to unforgettable dining.

The day concluded with dinner at Addis in Cape Ethiopian Restaurant, where students experienced authentic Ethiopian cuisine and the rich tradition of communal dining. Sharing meals, exploring unfamiliar flavours and learning about another culture’s culinary heritage highlighted the universal role food plays in bringing people together.

An Immersive Sensory Experience

One of the tour’s standout highlights was a visit to Creation Wines, where students enjoyed an extraordinary sensory food and wine pairing experience.
Far beyond a traditional tasting, this immersive experience challenged students to think differently about flavour, aroma, texture and balance. It demonstrated how carefully considered pairings can transform a meal into a memorable sensory journey while reinforcing the creativity, precision and innovation required in modern gastronomy.

Learning from Industry Leaders

Throughout the tour, students were privileged to meet some of South Africa’s most respected culinary professionals and producers.

An exclusive private tasting with the owner of Dalewood provided invaluable insight into artisan cheesemaking, entrepreneurship and the dedication required to build an internationally respected food brand.

At Wild Peacock, students experienced culinary innovation at its finest, witnessing the precision, creativity and passion that define exceptional hospitality.
The tour also included a visit to Galjoen, the acclaimed restaurant of one of Prue Leith Culinary Institute’s proud alumni. Seeing a graduate leading one of South Africa’s most celebrated restaurants served as an inspiring reminder of what is possible through passion, perseverance and excellence.

Preparing Tomorrow’s Culinary Professionals

The Cape Food & Wine Tour was about far more than visiting outstanding destinations. It was an opportunity for students to engage directly with industry leaders, discover diverse culinary philosophies and experience excellence in action.

Every conversation, tasting, meal and behind-the-scenes experience broadened their understanding of hospitality while reinforcing the importance of sustainability, storytelling, craftsmanship and innovation in today’s culinary landscape.

These are the experiences that cannot be replicated in a textbook. They inspire curiosity, build confidence and help shape graduates who are not only technically skilled, but culturally aware, commercially minded and ready to thrive in the global hospitality industry.

Thank You

Prue Leith Culinary Institute extends its sincere gratitude to !Khwa ttu San Heritage Centre, Babylonstoren, Arum, Addis in Cape Ethiopian Restaurant, Creation Wines, Dalewood, Wild Peacock and Galjoen for welcoming our students so generously and sharing your knowledge, passion and expertise.
Your hospitality transformed this tour into an extraordinary educational experience and helped inspire the next generation of chefs and hospitality professionals.
At Prue Leith Culinary Institute, learning never stops at the classroom door. It continues wherever excellence is found, because tomorrow’s industry leaders are shaped by the experiences they have today.