Lemkus
Curate a menu and produce the early access VIP dinner for the Air Jordan 1 '85 OG
Inspired by Michael Jordan’s favourite foods, the menu paid homage to his legacy while creating a memorable dining experience for 23 VIP guests – his iconic jersey number. The first course featured a “Bred Basket” with local flair, including freshly grilled roosterkoek and black sesame-infused bread, served with biltong butter and smoortjie. The main course was flame-grilled ribeye with classic sharing sides – Caesar salad, garlic-infused creamed spinach, and grilled pumpkin pie with maple glaze. (Each ribeye was seared with the Jumpman logo, adding a bold tribute to the sneaker legend.) Dessert paid tribute to comfort food with an ice cream cookie sandwich.
Concept, experience design, menu design, culinary curation: Studio H, Kosgangsta
Chef: Strone Henry (Kosgangsta), Ashleigh Frans
Food collaborators: Cream of the Crop
Lemkus
Curate a menu and produce the early access VIP dinner for the Air Jordan 1 '85 OG
Inspired by Michael Jordan’s favourite foods, the menu paid homage to his legacy while creating a memorable dining experience for 23 VIP guests – his iconic jersey number. The first course featured a “Bred Basket” with local flair, including freshly grilled roosterkoek and black sesame-infused bread, served with biltong butter and smoortjie. The main course was flame-grilled ribeye with classic sharing sides – Caesar salad, garlic-infused creamed spinach, and grilled pumpkin pie with maple glaze. (Each ribeye was seared with the Jumpman logo, adding a bold tribute to the sneaker legend.) Dessert paid tribute to comfort food with an ice cream cookie sandwich.
Concept, experience design, menu design, culinary curation: Studio H, Kosgangsta
Chef: Strone Henry (Kosgangsta), Ashleigh Frans
Food collaborators: Cream of the Crop
“Re-member” is our sustainable chair submission for the Decorex chari design project. A repurposed garden chair coated with precious millet flour and hand stitched millet-stuffed pillow in reused kitchen vacuum bag. Giving back millet its seat at the table.
Chair design: Juwan Beyers
“Re-member” is our sustainable chair submission for the Decorex chari design project. A repurposed garden chair coated with precious millet flour and hand stitched millet-stuffed pillow in reused kitchen vacuum bag. Giving back millet its seat at the table.
Chair design: Juwan Beyers
Emazulwini Restaurant
Media launch for new menu
A Millets Celebration that was attended by media and creators to experience the new Emazulwini menu, and a feature and photo shoot included in the Studio H Millets report.
Read part of the feature below.
In celebration of millets, Chef Mmabatho has embarked on a culinary journey that challenges convention. Traditionally associated with humble fare, millets are now at the heart of Emazulwini’s spring menu. It’s a surprising twist that demonstrates the restaurant’s commitment to redefining perceptions about ingredients often dismissed as ‘not fine dining.’ This departure from tradition isn't just about following a trend, it’s an act of creative reinvention. Chef Mmabatho, born and raised in KwaZulu-Natal, has chosen to explore her culinary imagination beyond her childhood recipes. While the flavours and ingredients remain rooted in her family’s culinary traditions, the millet menu allows her to step outside the confines of her own life story.
Emazulwini’s millet-centric menu features three different varieties of millets: pearl millet, fonio, and sorghum. These ancient grains form the basis of a six-course culinary journey that is both a tribute to the past and a vision of a more sustainable future. The menu is meticulously designed to reflect the essence of the spring season, offering dishes that are light, fresh, and vibrant. It’s an embodiment of Emazulwini's philosophy of celebrating the changing seasons and the abundance they bring.
One of the signature dishes, “Lucky's Star,” is a creative tribute to a South African favourite – pilchards in a can. This dish features fried sardines, roasted red pepper, tomato puree, served with a millet and spinach salad composed of pearl millet, fonio, and sorghum. To end the meal on a sweet note, Chef Mmabatho has crafted "An African Love Letter," a dessert that focuses on three foods deeply rooted in Africa but enjoyed worldwide – coffee, chocolate and millet. It takes the form of a millet chocolate tartlet, coffee crémeux, nut crumble, and cardamom and vanilla ice cream, offering a sweet symphony of flavours that pays homage to the continent's culinary legacy.
Read the full feature in our Millets Report.
Photos: Paris Brummer
Copy: JC Landman
Emazulwini Restaurant
Media launch for new menu
A Millets Celebration that was attended by media and creators to experience the new Emazulwini menu, and a feature and photo shoot included in the Studio H Millets report.
Read part of the feature below.
In celebration of millets, Chef Mmabatho has embarked on a culinary journey that challenges convention. Traditionally associated with humble fare, millets are now at the heart of Emazulwini’s spring menu. It’s a surprising twist that demonstrates the restaurant’s commitment to redefining perceptions about ingredients often dismissed as ‘not fine dining.’ This departure from tradition isn't just about following a trend, it’s an act of creative reinvention. Chef Mmabatho, born and raised in KwaZulu-Natal, has chosen to explore her culinary imagination beyond her childhood recipes. While the flavours and ingredients remain rooted in her family’s culinary traditions, the millet menu allows her to step outside the confines of her own life story.
Emazulwini’s millet-centric menu features three different varieties of millets: pearl millet, fonio, and sorghum. These ancient grains form the basis of a six-course culinary journey that is both a tribute to the past and a vision of a more sustainable future. The menu is meticulously designed to reflect the essence of the spring season, offering dishes that are light, fresh, and vibrant. It’s an embodiment of Emazulwini's philosophy of celebrating the changing seasons and the abundance they bring.
One of the signature dishes, “Lucky's Star,” is a creative tribute to a South African favourite – pilchards in a can. This dish features fried sardines, roasted red pepper, tomato puree, served with a millet and spinach salad composed of pearl millet, fonio, and sorghum. To end the meal on a sweet note, Chef Mmabatho has crafted "An African Love Letter," a dessert that focuses on three foods deeply rooted in Africa but enjoyed worldwide – coffee, chocolate and millet. It takes the form of a millet chocolate tartlet, coffee crémeux, nut crumble, and cardamom and vanilla ice cream, offering a sweet symphony of flavours that pays homage to the continent's culinary legacy.
Read the full feature in our Millets Report.
Photos: Paris Brummer
Copy: JC Landman
Caesarstone
Design and produce the awards ceremony for the annual Caesarstone Student Designer Competition. This year, students were invited to create a conceptual and functional design to AMPLIFY an Olympic urban sports centre located in Nantes Park, Athlone.
Battery Park, a vibrant urban park in the heart of Cape Town, served as the venue for the awards ceremony. The theme was brought to life through an immersive experience featuring amplified food and entertainment (including a 10-metre-long irostile, 1-metre-long sosaties and 100L of breyani), interactive elements, and an oversized newspaper showcasing the finalists' entries.
Concept, experience design, menu design, culinary curation: Studio H
Food collaborators: Seven Colours Eatery, Yoraya Nydoo
DJs: Ready D, Kixi
Graphic design: Spook Design Co.
Caesarstone
Design and produce the awards ceremony for the annual Caesarstone Student Designer Competition. This year, students were invited to create a conceptual and functional design to AMPLIFY an Olympic urban sports centre located in Nantes Park, Athlone.
Battery Park, a vibrant urban park in the heart of Cape Town, served as the venue for the awards ceremony. The theme was brought to life through an immersive experience featuring amplified food and entertainment (including a 10-metre-long irostile, 1-metre-long sosaties and 100L of breyani), interactive elements, and an oversized newspaper showcasing the finalists' entries.
Concept, experience design, menu design, culinary curation: Studio H
Food collaborators: Seven Colours Eatery, Yoraya Nydoo
DJs: Ready D, Kixi
Graphic design: Spook Design Co.
V&A Waterfront
Create a brand-led activation for Moses Coffee at Makers Landing.
Studio H assisted and mentored the curation of the inaugural African Coffee Expo by Moses Coffee. At this one-day expo and celebration of the best in African Coffee, attendees had the opportunity to interact with local coffee experts and equipment suppliers through expo stands and interactive workshops, while enjoying great coffee, food and beverage pairings and live music.
Festival curation: Moses Lebofa
Festival prodution: JC Landman
Photos: Ashleigh Frans
V&A Waterfront
Create a brand-led activation for Moses Coffee at Makers Landing.
Studio H assisted and mentored the curation of the inaugural African Coffee Expo by Moses Coffee. At this one-day expo and celebration of the best in African Coffee, attendees had the opportunity to interact with local coffee experts and equipment suppliers through expo stands and interactive workshops, while enjoying great coffee, food and beverage pairings and live music.
Festival curation: Moses Lebofa
Festival prodution: JC Landman
Photos: Ashleigh Frans
Woolworth
Create short videos for social media that showcase new food products.
A series of engaging stop-motion videos highlighting each new food product – from amadombolo and aubergine melanzane to confit duck curry and Chuckles coconut biscuits. Each video transitioned the product from its packaged form to a serving suggestion, demonstrating ease of use and visual appeal.
Woolworth
Create short videos for social media that showcase new food products.
A series of engaging stop-motion videos highlighting each new food product – from amadombolo and aubergine melanzane to confit duck curry and Chuckles coconut biscuits. Each video transitioned the product from its packaged form to a serving suggestion, demonstrating ease of use and visual appeal.
Eskort
Create 107 extraordinary cakes for Eskort’s 107th birthday. As South Africa’s leading antibiotic-free pork producer delivering quality you can trust since 1917, we were briefed to take it a step further – the cakes had to feature pork sausages and bacon, of course!
Teaming up with Sweet LionHeart, we came up with six designs for sweet and savoury cakes that honoured the products on which Eskort’s early success was built.
“It’s not often a brand gets to celebrate a 107th birthday,” says Eskort Marketing Director Marcelle Pienaar. “And we wanted to do something epic to mark the occasion but also underpin it with a nod to who we are and where we have come from.”
Eskort was born in the small town of Estcourt in KwaZulu-Natal when nine farmers started the Farmers Cooperative Bacon Factory in 1917. It started making sausages in 1920, and they won a gold medal at that year’s Rand Easter Show.
These days, Eskort has more than 300 world-class pork products, ranging from high-end fresh cuts to convenience meals and staples. But Gold Medal pork sausages remain a favourite with South African consumers, and more than 300 of them decorated our savoury focaccia cakes, which had an onion jam base and cream cheese icing. Bacon decorations were dotted around the vanilla buttercream icing covering the sweet vanilla cakes.
The delicious creations didn’t just stay on display. Thanks to the efforts of SA Harvest, they were distributed to Salt River High School in Cape Town and the 123 Movement, a non-profit company that aims to bridge the gap between the disadvantaged and the privileged by eradicating hunger and purposelessness.
“Birthdays are a big family occasion, and these cakes were an expression of the family values that have sustained Eskort over the years,” says Pienaar. “Many people call us a ‘family corporate’, so celebrating our birthday with delicious cakes seemed very fitting. The cakes were a huge hit, and they proved that with imagination and innovation there’s really no limit to the versatility of pork.
Shoot production, concept and creative direction: Studio H
Culinary production: Studio H
Cake decoration: Sweet LionHeart
Stills shoot: Nikki Symons
Video: Jeff Moffat
Eskort
Create 107 extraordinary cakes for Eskort’s 107th birthday. As South Africa’s leading antibiotic-free pork producer delivering quality you can trust since 1917, we were briefed to take it a step further – the cakes had to feature pork sausages and bacon, of course!
Teaming up with Sweet LionHeart, we came up with six designs for sweet and savoury cakes that honoured the products on which Eskort’s early success was built.
“It’s not often a brand gets to celebrate a 107th birthday,” says Eskort Marketing Director Marcelle Pienaar. “And we wanted to do something epic to mark the occasion but also underpin it with a nod to who we are and where we have come from.”
Eskort was born in the small town of Estcourt in KwaZulu-Natal when nine farmers started the Farmers Cooperative Bacon Factory in 1917. It started making sausages in 1920, and they won a gold medal at that year’s Rand Easter Show.
These days, Eskort has more than 300 world-class pork products, ranging from high-end fresh cuts to convenience meals and staples. But Gold Medal pork sausages remain a favourite with South African consumers, and more than 300 of them decorated our savoury focaccia cakes, which had an onion jam base and cream cheese icing. Bacon decorations were dotted around the vanilla buttercream icing covering the sweet vanilla cakes.
The delicious creations didn’t just stay on display. Thanks to the efforts of SA Harvest, they were distributed to Salt River High School in Cape Town and the 123 Movement, a non-profit company that aims to bridge the gap between the disadvantaged and the privileged by eradicating hunger and purposelessness.
“Birthdays are a big family occasion, and these cakes were an expression of the family values that have sustained Eskort over the years,” says Pienaar. “Many people call us a ‘family corporate’, so celebrating our birthday with delicious cakes seemed very fitting. The cakes were a huge hit, and they proved that with imagination and innovation there’s really no limit to the versatility of pork.
Shoot production, concept and creative direction: Studio H
Culinary production: Studio H
Cake decoration: Sweet LionHeart
Stills shoot: Nikki Symons
Video: Jeff Moffat
Pedersen + Lennard
Conceptualise and prepare a lunch menu for a team of designers participating in the Design Week Challenge with a focus on sustainability, recycling and/or up-cycling that captures the essence of collaboration.
STARTER
3D-printed food waste dip served with ‘plastic’ veggie chips and crackers.
MAINS
Collaborative Sosatie: We asked the design team a few fun questions prior to the event to help us create giant sosaties that represent everyone’s favourite ingredients and flavours — one of the highlights included goat meat. These were braaied on site to perfection by Chef Thabisho Sechogela.
Cricket Flour Irostile: Larger-than-usual irostile infused with cricket flour accompanied by cultured butter.
Shake and Rake Salad: Inspired by Fluxus artist Alison Knowles, we recreated her performance ‘Make A Salad’ which was first performed back in 1962. We got the design team involved and hands-on in ‘shaking’ and ‘raking’ (again) a larger-than-life coleslaw.
DESSERT
DIY Trifle: A next gen dessert giving new life to cake off-cuts donated by our baker friends from Crumb Boutique Bakery and Sweet Lion Heart.
DRINK
G&Sea: In collaboration with Pienaar & Son, a reimagined gin and seawater sourced right from the Atlantic Ocean.
Studio H
Chef: Thabisho Sechogela
G&Sea: Pienaar & Son
iRostile: Ou Meul Botrivier
Cultured Butter: Cream of the Crop
Cake Offcuts: Crumb Boutique Bakery and Sweet Lionheart
Photos: Samuel Jordan @samsamsamesam
Thank you Pedersen + Lennard for the inspiring brief and the opportunity to work with your incredible team!
Pedersen + Lennard
Conceptualise and prepare a lunch menu for a team of designers participating in the Design Week Challenge with a focus on sustainability, recycling and/or up-cycling that captures the essence of collaboration.
STARTER
3D-printed food waste dip served with ‘plastic’ veggie chips and crackers.
MAINS
Collaborative Sosatie: We asked the design team a few fun questions prior to the event to help us create giant sosaties that represent everyone’s favourite ingredients and flavours — one of the highlights included goat meat. These were braaied on site to perfection by Chef Thabisho Sechogela.
Cricket Flour Irostile: Larger-than-usual irostile infused with cricket flour accompanied by cultured butter.
Shake and Rake Salad: Inspired by Fluxus artist Alison Knowles, we recreated her performance ‘Make A Salad’ which was first performed back in 1962. We got the design team involved and hands-on in ‘shaking’ and ‘raking’ (again) a larger-than-life coleslaw.
DESSERT
DIY Trifle: A next gen dessert giving new life to cake off-cuts donated by our baker friends from Crumb Boutique Bakery and Sweet Lion Heart.
DRINK
G&Sea: In collaboration with Pienaar & Son, a reimagined gin and seawater sourced right from the Atlantic Ocean.
Studio H
Chef: Thabisho Sechogela
G&Sea: Pienaar & Son
iRostile: Ou Meul Botrivier
Cultured Butter: Cream of the Crop
Cake Offcuts: Crumb Boutique Bakery and Sweet Lionheart
Photos: Samuel Jordan @samsamsamesam
Thank you Pedersen + Lennard for the inspiring brief and the opportunity to work with your incredible team!
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Vadas Smokehouse & Bakery
Shoot content for the restaurant and bakery, as well as their Festive offerings.
The restaurant and bakery items were photographed against simple but striking backgrounds, using various plates & trays, and pastries to create eye-catching patterns.
Production: JC Landman & Hannerie Visser
Photography: Daniela Zondagh
Styling: Sumien Brink
Vadas Smokehouse & Bakery
Shoot content for the restaurant and bakery, as well as their Festive offerings.
The restaurant and bakery items were photographed against simple but striking backgrounds, using various plates & trays, and pastries to create eye-catching patterns.
Production: JC Landman & Hannerie Visser
Photography: Daniela Zondagh
Styling: Sumien Brink
Orchard on 25 for Don Julio South Africa
In celebration of World Tequila Month, we were tasked with crafting special media drops for Don Julio.
Delivery of time-sensitive Man in the Hat ice sculptures with a hidden message inside and beautifully crafted tequila box & goodies.
Studio H
Orchard on 25 for Don Julio South Africa
In celebration of World Tequila Month, we were tasked with crafting special media drops for Don Julio.
Delivery of time-sensitive Man in the Hat ice sculptures with a hidden message inside and beautifully crafted tequila box & goodies.
Studio H
Masterchef SA Season 4
Studio H was tasked to prepare contestants for the show during the two weeks leading up to production as well as with producing specialist challenges for the show.
Masterchef SA Season 4
Studio H was tasked to prepare contestants for the show during the two weeks leading up to production as well as with producing specialist challenges for the show.
Nando's Grocery
Create a series of videos and stills with influencers to be used as content for the brand website and brand online channels.
A series of conversation-style recipe videos, each video featuring a content creator and a chef cooking a hearty, everyday meal together, inspired by local ingredients and flavours. Content creators include: William KRM, Young Ceezy, Siv Ngesi, Paballo Koza, Nabo Binase and Star Shongwe. Recipe development, video and stills production by Studio H.
Recipes included:
Producers: Hannerie Visser, JC Landman
Recipe developement: Hannerie Visser, Juwan Beyers, Strone Henry, Keletso Motau
Recipe styling: Keletso Motau
Food assistant: Ivan Masiyazi
Videography: Yellow Brick Media, Earl Abrahams
Video production and direction: Studio H
Stills: Daniela Zondagh, Earl Abrahams
Nando's Grocery
Create a series of videos and stills with influencers to be used as content for the brand website and brand online channels.
A series of conversation-style recipe videos, each video featuring a content creator and a chef cooking a hearty, everyday meal together, inspired by local ingredients and flavours. Content creators include: William KRM, Young Ceezy, Siv Ngesi, Paballo Koza, Nabo Binase and Star Shongwe. Recipe development, video and stills production by Studio H.
Recipes included:
Producers: Hannerie Visser, JC Landman
Recipe developement: Hannerie Visser, Juwan Beyers, Strone Henry, Keletso Motau
Recipe styling: Keletso Motau
Food assistant: Ivan Masiyazi
Videography: Yellow Brick Media, Earl Abrahams
Video production and direction: Studio H
Stills: Daniela Zondagh, Earl Abrahams
Caesarstone
Design and produce the awards ceremony for the annual Caesarstone Student Designer Competition. This year, students were invited to design a Museum of South African Languages located at the Maropeng in the Cradle of Humankind, becoming a vibrant celebration of linguistic diversity and showcasing the richness, history, and evolution of the numerous languages spoken in South Africa.
The theme came alive through an immersive experience that honoured South Africa’s rich linguistic diversity, expressed creatively through food. Each station celebrated one of South Africa’s 12 official languages, offering a dish that reflected its cultural heritage – from bobotie jaffels to amagwinya and fire-roasted corn to crispy fish fingers. Paying tribute to the Cradle of Humankind – the birthplace of fire – many of the dishes were prepared using traditional fire-cooking methods. The experience concluded on a playful, nostalgic note with a giant jelly and custard installation. Each station featured an interactive sound button in its corresponding language.
Concept, experience design, menu design, culinary curation: Studio H
Food collaborator: Bianca Strydom
Photo moment: Klara van Wyngaarden
Performance: SPIRIT IN MOTION
Graphic design: Spook Design Co.
Thank you to Sello, Norman and the team at Maropeng
Caesarstone
Design and produce the awards ceremony for the annual Caesarstone Student Designer Competition. This year, students were invited to design a Museum of South African Languages located at the Maropeng in the Cradle of Humankind, becoming a vibrant celebration of linguistic diversity and showcasing the richness, history, and evolution of the numerous languages spoken in South Africa.
The theme came alive through an immersive experience that honoured South Africa’s rich linguistic diversity, expressed creatively through food. Each station celebrated one of South Africa’s 12 official languages, offering a dish that reflected its cultural heritage – from bobotie jaffels to amagwinya and fire-roasted corn to crispy fish fingers. Paying tribute to the Cradle of Humankind – the birthplace of fire – many of the dishes were prepared using traditional fire-cooking methods. The experience concluded on a playful, nostalgic note with a giant jelly and custard installation. Each station featured an interactive sound button in its corresponding language.
Concept, experience design, menu design, culinary curation: Studio H
Food collaborator: Bianca Strydom
Photo moment: Klara van Wyngaarden
Performance: SPIRIT IN MOTION
Graphic design: Spook Design Co.
Thank you to Sello, Norman and the team at Maropeng
OOI (Only One Ingredient) embodies Studio H’s approach to event dining. A conceptual food offering, focused on one ingredient or theme, that is designed by our team and executed by our chefs — for events of any size or scale.
Event posters and concept: Hoick
OOI (Only One Ingredient) embodies Studio H’s approach to event dining. A conceptual food offering, focused on one ingredient or theme, that is designed by our team and executed by our chefs — for events of any size or scale.
Event posters and concept: Hoick
Woolworths
Design an activation that brings Woolworths' immersive digital Farming For The Future campaign to life at Decorex Cape Town.
We designed an 4-day activation aimed to showcase the visionary Farming for the Future campaign. The initiative and its overarching commitment “For Our Collective Tomorrow” intends to herald a new era in farming practices. Through an interactive installation, Decorex visitors were encouraged to make a pledge to reduce their impact on the environment in exchange for an apple.
Visitors were reminded of ways in which they can reduce our impact:
THE TEAM
Concept, design and activation: Studio H
Photos and video: Warren Talmarkes
Vinyls and lifesavers: Longlife Lettering
Thank you: Decorex and Bielle Bellingham
Stand build: Happinest
Woolworths
Design an activation that brings Woolworths' immersive digital Farming For The Future campaign to life at Decorex Cape Town.
We designed an 4-day activation aimed to showcase the visionary Farming for the Future campaign. The initiative and its overarching commitment “For Our Collective Tomorrow” intends to herald a new era in farming practices. Through an interactive installation, Decorex visitors were encouraged to make a pledge to reduce their impact on the environment in exchange for an apple.
Visitors were reminded of ways in which they can reduce our impact:
THE TEAM
Concept, design and activation: Studio H
Photos and video: Warren Talmarkes
Vinyls and lifesavers: Longlife Lettering
Thank you: Decorex and Bielle Bellingham
Stand build: Happinest
A homage to the humble bread basket - a generous gesture set on tables throughout the world. Weaving our ancient relationship with wheat into a timeless tradition of giving.
Originally shot and produced by the Studio H team for Chips! and then syndicated in Jan the Journal vol. 3.
Production and styling: Hendrik Coetzee
Photos: Marloes Haarmans
A homage to the humble bread basket - a generous gesture set on tables throughout the world. Weaving our ancient relationship with wheat into a timeless tradition of giving.
Originally shot and produced by the Studio H team for Chips! and then syndicated in Jan the Journal vol. 3.
Production and styling: Hendrik Coetzee
Photos: Marloes Haarmans
Clockwork Media, for Disney+
For the launch of season 3, create an opportunity for the world of The Bear to come to life through an immersive activation that captures the essence of the show’s themes.
A three-day fine dining pop-up restaurant where guests were immersed in the world of The Bear. The exterior mimicked the original sandwich shop in downtown Chicago (with arcade machines, a yellow cab, smoking grate and all), while the interior transported guests to Carmy's dream restaurant as featured in season 3. The menu, designed and executed by Michelin-trained chef Gregory Czarnecki, was carefully crafted to reflect the show's core themes.
Lead agency: Clockwork Media
Design and event production: Studio H
Culinary consultation and live activation management: Studio H
Chef: Gregory Czarnecki
Kitchen team: Louise Wessels, Bianca Strydom, Cheri Kustner, Vuyo Makoba
Setbuilder and designer: Klara van Wyngaarden
Art department: Tiaan Schutte, Wolf Britz, Savannah Caster
Staffing: BlackJack Events
Logistics: DPK
Audio visual: Easy Agency
Collateral design and illustrations: Clockwork Media, Nikki Symons
Venue: Acid Food & Wine Bar
Photos: Mighty Fine for Clockwork Media, Marijke Willems
Clockwork Media, for Disney+
For the launch of season 3, create an opportunity for the world of The Bear to come to life through an immersive activation that captures the essence of the show’s themes.
A three-day fine dining pop-up restaurant where guests were immersed in the world of The Bear. The exterior mimicked the original sandwich shop in downtown Chicago (with arcade machines, a yellow cab, smoking grate and all), while the interior transported guests to Carmy's dream restaurant as featured in season 3. The menu, designed and executed by Michelin-trained chef Gregory Czarnecki, was carefully crafted to reflect the show's core themes.
Lead agency: Clockwork Media
Design and event production: Studio H
Culinary consultation and live activation management: Studio H
Chef: Gregory Czarnecki
Kitchen team: Louise Wessels, Bianca Strydom, Cheri Kustner, Vuyo Makoba
Setbuilder and designer: Klara van Wyngaarden
Art department: Tiaan Schutte, Wolf Britz, Savannah Caster
Staffing: BlackJack Events
Logistics: DPK
Audio visual: Easy Agency
Collateral design and illustrations: Clockwork Media, Nikki Symons
Venue: Acid Food & Wine Bar
Photos: Mighty Fine for Clockwork Media, Marijke Willems
Crowd-sourced food design: Hannerie was a speaker at the 2022 Design Summit at 100 Percent Design Africa. As part of her presentation the audience took part in a crowd-sourced food design experiment. The Happy Cake Project in collaboration with Sweet LionHeart, aimed to design the world’s happiest cake. At the Summit we presented a Beta version of the cake for everyone to taste: Kefir and cacao nib chocolate cake with honey and mucuna Swiss meringue buttercream. We asked the audience to design version 2.0 of the cake with us by voting for various options through a cloud-based platform. The audience voted that the next cake would be:
Cake flavours: Dark chocolate (1st choice) and Sourdough honey (2nd option)
Filing and icing: Bee pollen buttercream (1st choice) & Lavender buttercream (2nd option)
Colour: Yellow
Eaten with: Your hands
Listen while eating: Happy by Pharrell Willliams
Crowd-sourced food design: Hannerie was a speaker at the 2022 Design Summit at 100 Percent Design Africa. As part of her presentation the audience took part in a crowd-sourced food design experiment. The Happy Cake Project in collaboration with Sweet LionHeart, aimed to design the world’s happiest cake. At the Summit we presented a Beta version of the cake for everyone to taste: Kefir and cacao nib chocolate cake with honey and mucuna Swiss meringue buttercream. We asked the audience to design version 2.0 of the cake with us by voting for various options through a cloud-based platform. The audience voted that the next cake would be:
Cake flavours: Dark chocolate (1st choice) and Sourdough honey (2nd option)
Filing and icing: Bee pollen buttercream (1st choice) & Lavender buttercream (2nd option)
Colour: Yellow
Eaten with: Your hands
Listen while eating: Happy by Pharrell Willliams
Caesarstone
Design a dinner and awards ceremony for the annual Caesarstone Student Designer Competition that ties into the theme ‘From the Ashes We Rise’, a re-imagining and rebuilding of the home of the South African democracy, the National Assembly, that was destroyed in a fire.
We conceptualised an interactive dinner experience and awards ceremony that truly encapsulated the theme. This inspired live charcoal illustration, a fynbos-infused and fire-cooked meal and an interactive flower installation.
Concept, experience design, menu design, culinary curation: Studio H
Flower installation: Mr Munro
Interactive food installation collaborators: Wild Yeast, The Bread Bar , Charm’s Kitchen, Pienaar and Son, Ukhamba Beerworx
Pre-dessert performance collaborator: Mondvol Soet
Main course and dessert: Eike by Bertus Basson
Live illustration: Spook Design Co, Little Latsky
Photography: Daniela Zondagh
Caesarstone
Design a dinner and awards ceremony for the annual Caesarstone Student Designer Competition that ties into the theme ‘From the Ashes We Rise’, a re-imagining and rebuilding of the home of the South African democracy, the National Assembly, that was destroyed in a fire.
We conceptualised an interactive dinner experience and awards ceremony that truly encapsulated the theme. This inspired live charcoal illustration, a fynbos-infused and fire-cooked meal and an interactive flower installation.
Concept, experience design, menu design, culinary curation: Studio H
Flower installation: Mr Munro
Interactive food installation collaborators: Wild Yeast, The Bread Bar , Charm’s Kitchen, Pienaar and Son, Ukhamba Beerworx
Pre-dessert performance collaborator: Mondvol Soet
Main course and dessert: Eike by Bertus Basson
Live illustration: Spook Design Co, Little Latsky
Photography: Daniela Zondagh
Our studio moved into new offices with a street-facing window display just before the launch of the 100+ Flavours Report. To amplify the launch, we commissioned Hoick to activate the window space.
“Given the location on Buitenkant Street, it was an opportunity to personally and meaningfully connect with any South African that engaged. We drew inspiration from the democratic medium of classic South African TV, and the visual of screens piled up in Joshua Doore's windows, playing infomercials on repeat. The result was 8 microwave-clad TV screens displaying a selection of rotating dishes, striking a resemblance to nostalgic South African television, as well as the relatable feeling of watching your food as it heats up in the microwave. The broadcasts of rotating plates are interrupted by clips from beloved South African TV shows. A jodetert is interrupted by an Abo Mzala clip, with friends discussing the awkward noisiness of eating skopas at the movies. A skhokho is interrupted by a clip of Ina Paarman mimicking the cry of a refrigerated tomato. A bunny chow is interrupted by an Egoli clip, with Ester and Elsa mistakenly high on weed brownies, hysterically listing everything they want to eat. The window display leads the viewer to an online shop where they are able to purchase the report, but also gives passersby a moment to reflect on South Africa's diverse food culture – to see their own food culture represented, and to indulge in personal sensory memory, free of charge.” – Claire Johnson, co-director, Hoick
Take a stroll past the window at Tiny Empire in Buitenkant Street to see the display IRL.
CI design: Hoick
Window creative direction and concept: Hoick
Videography: Daniela Zondagh
Culinary production and styling: Studio H
Photos: Daniela Zondagh
Our studio moved into new offices with a street-facing window display just before the launch of the 100+ Flavours Report. To amplify the launch, we commissioned Hoick to activate the window space.
“Given the location on Buitenkant Street, it was an opportunity to personally and meaningfully connect with any South African that engaged. We drew inspiration from the democratic medium of classic South African TV, and the visual of screens piled up in Joshua Doore's windows, playing infomercials on repeat. The result was 8 microwave-clad TV screens displaying a selection of rotating dishes, striking a resemblance to nostalgic South African television, as well as the relatable feeling of watching your food as it heats up in the microwave. The broadcasts of rotating plates are interrupted by clips from beloved South African TV shows. A jodetert is interrupted by an Abo Mzala clip, with friends discussing the awkward noisiness of eating skopas at the movies. A skhokho is interrupted by a clip of Ina Paarman mimicking the cry of a refrigerated tomato. A bunny chow is interrupted by an Egoli clip, with Ester and Elsa mistakenly high on weed brownies, hysterically listing everything they want to eat. The window display leads the viewer to an online shop where they are able to purchase the report, but also gives passersby a moment to reflect on South Africa's diverse food culture – to see their own food culture represented, and to indulge in personal sensory memory, free of charge.” – Claire Johnson, co-director, Hoick
Take a stroll past the window at Tiny Empire in Buitenkant Street to see the display IRL.
CI design: Hoick
Window creative direction and concept: Hoick
Videography: Daniela Zondagh
Culinary production and styling: Studio H
Photos: Daniela Zondagh
