Beam Suntory
Develop a disruptive earned media campaign aligned to The House of Suntory portfolio’s single minded messaging around Japanese craftsmanship in order to elevate awareness and accelerate meaning for The House of Suntory brands, whilst bringing the brand propositioning to life.
Studio H developed a consumer-first strategy that would increase the brand's most impactful channels to inspire action through shared passions by immersing the consumer in The House of Suntory brand world. The pop-up concept amplified the brands' alignment with Japanese craftsmanship that was further magnified through a programme of tastings and lifestyle Masterclasses.
The campaign coincided with Sakura (cherry blossom) season in Japan and invited consumers to immerse themselves in a sensory journey – capturing the essence of Japanese culture – at Hyde Park Corner, Johannesburg.
Project Lead: JC Landman
Creative Direction and Styling: Klara van Wyngaarden
Graphic Design: Spook Design Co.
Brand Ambassadors: Just Short, Steve Zylstra
Masterclass curation: WAZA
Food service: KōL
Beam Suntory
Develop a disruptive earned media campaign aligned to The House of Suntory portfolio’s single minded messaging around Japanese craftsmanship in order to elevate awareness and accelerate meaning for The House of Suntory brands, whilst bringing the brand propositioning to life.
Studio H developed a consumer-first strategy that would increase the brand's most impactful channels to inspire action through shared passions by immersing the consumer in The House of Suntory brand world. The pop-up concept amplified the brands' alignment with Japanese craftsmanship that was further magnified through a programme of tastings and lifestyle Masterclasses.
The campaign coincided with Sakura (cherry blossom) season in Japan and invited consumers to immerse themselves in a sensory journey – capturing the essence of Japanese culture – at Hyde Park Corner, Johannesburg.
Project Lead: JC Landman
Creative Direction and Styling: Klara van Wyngaarden
Graphic Design: Spook Design Co.
Brand Ambassadors: Just Short, Steve Zylstra
Masterclass curation: WAZA
Food service: KōL
Moët & Chandon
Studio H has been the lead agency on the Moët & Chandon Golden Tree project for a number of years, driving the structure design and launch events.
In 2017, 2018 and 2019 the tree consisted of 1680 empty champagne bottles that were collected from across the country and carefully re-used to make a 10-meter-high tree by 15 people over 17 days. 15 300 LED lights were used in 26 concentric rows to create the light.
Most recently, in 2021, a new tree design was launched at Nelson Mandela Square. It was an evening as memorable as it was celebratory in the City of Gold, as Moët & Chandon brought its unique savoir-fête to open South Africa’s festive season in style at the Moët & Chandon Golden Tree opening celebration at Tang Restaurant, attended by the country’s leading celebrities and dignitaries.
Festivities began with a musical performance by SAMA winning artist Simmy who entertained guests with her hit song Sonini. As is custom, Moët & Chandon included iconic South Africans in the experience – this year with Zozibini Tunzi, global humanitarian and Miss Universe 2019, alongside SA cricket captain Temba Bavuma. Black Coffee’s brilliant surprise performance ended the evening with an atmosphere few will forget.
The new Moët & Chandon Golden Tree, poised to offer perfect golden reflections of the Sandton skyline, is a sight to behold. Golden baubles adorn the tree’s gleaming metal exterior, while (for the first time) the interior opens to offer guests a truly immersive experience. Expect a show-stopping chandelier, crafted from 1,400 Moët & Chandon bottles, hanging delicately over a custom-designed champagne cork floor.
Concept: Studio H
Architect: Stephen Hitchcock, Stretch Architects
Studio H: Hannerie Visser, JC Landman, Hendrik Coetzee, Elena Schutte
Styling: Klara van Wyngaarden
Logistics: Dirkie van der Merwe, Henk van der Schyf
Reveal moment: Tiaan Schutte
Venues: TANG Sandton, Nelson Mandela Square, Sandton City Mall
Staffing: Holla’
Travel: JetSet-Go
Moët & Chandon
Studio H has been the lead agency on the Moët & Chandon Golden Tree project for a number of years, driving the structure design and launch events.
In 2017, 2018 and 2019 the tree consisted of 1680 empty champagne bottles that were collected from across the country and carefully re-used to make a 10-meter-high tree by 15 people over 17 days. 15 300 LED lights were used in 26 concentric rows to create the light.
Most recently, in 2021, a new tree design was launched at Nelson Mandela Square. It was an evening as memorable as it was celebratory in the City of Gold, as Moët & Chandon brought its unique savoir-fête to open South Africa’s festive season in style at the Moët & Chandon Golden Tree opening celebration at Tang Restaurant, attended by the country’s leading celebrities and dignitaries.
Festivities began with a musical performance by SAMA winning artist Simmy who entertained guests with her hit song Sonini. As is custom, Moët & Chandon included iconic South Africans in the experience – this year with Zozibini Tunzi, global humanitarian and Miss Universe 2019, alongside SA cricket captain Temba Bavuma. Black Coffee’s brilliant surprise performance ended the evening with an atmosphere few will forget.
The new Moët & Chandon Golden Tree, poised to offer perfect golden reflections of the Sandton skyline, is a sight to behold. Golden baubles adorn the tree’s gleaming metal exterior, while (for the first time) the interior opens to offer guests a truly immersive experience. Expect a show-stopping chandelier, crafted from 1,400 Moët & Chandon bottles, hanging delicately over a custom-designed champagne cork floor.
Concept: Studio H
Architect: Stephen Hitchcock, Stretch Architects
Studio H: Hannerie Visser, JC Landman, Hendrik Coetzee, Elena Schutte
Styling: Klara van Wyngaarden
Logistics: Dirkie van der Merwe, Henk van der Schyf
Reveal moment: Tiaan Schutte
Venues: TANG Sandton, Nelson Mandela Square, Sandton City Mall
Staffing: Holla’
Travel: JetSet-Go
Mamakashaka for Spotify Africa
Take the culinary lead for the Spotify Greasy Tunes Popup.
Our studio was commissioned by Mamakashaka to be the culinary lead for the Spotify Greasy Tunes Popup that runs in Braam for the month of July. We designed the menu, set up the kitchen and are in charge of the daily food service in collaboration with Chef Luyanda Sogiba from Lish Foods. We assisted BCKRDS, who designed the CI for the project, to style the food for their campaign shoot.
Menu design: Studio H
Food designer: Juwan Beyers, Studio H
Culinary execution: Jenny Ward, Luyanda Sogiba
CI design: BCKRDS
Creative Director: Wade Moonsamy
Lead agency: Mamakashaka
Project manager: Siba Mosana
Food prep for shoot: Food I Love You, Studio H
Photographer: André Badenhorst
Studio H Project managers: JC Landman, Angelique Smith
Mamakashaka for Spotify Africa
Take the culinary lead for the Spotify Greasy Tunes Popup.
Our studio was commissioned by Mamakashaka to be the culinary lead for the Spotify Greasy Tunes Popup that runs in Braam for the month of July. We designed the menu, set up the kitchen and are in charge of the daily food service in collaboration with Chef Luyanda Sogiba from Lish Foods. We assisted BCKRDS, who designed the CI for the project, to style the food for their campaign shoot.
Menu design: Studio H
Food designer: Juwan Beyers, Studio H
Culinary execution: Jenny Ward, Luyanda Sogiba
CI design: BCKRDS
Creative Director: Wade Moonsamy
Lead agency: Mamakashaka
Project manager: Siba Mosana
Food prep for shoot: Food I Love You, Studio H
Photographer: André Badenhorst
Studio H Project managers: JC Landman, Angelique Smith
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Ten X Collective for Amazon Prime
To celebrate the premiere of Amazon Prime’s Last One Laughing in South Africa, we were asked to design and execute a menu for a South African street food village.
Embracing the opportunity to be boldly innovative with an added element of heritage and humour, we created a menu that came alive with the vibrant and energetic spirit of Amazon’s iconic blue. Canapés were elevated, flavourful treats with a nostalgic twist, packaged as tuckshop snacks – think spiced biltong zoo biscuits and Nik Naks flavoured skhokho crisps. Guests got to co-create their own kotas with a selection of toppings, and choose thick or thin, long or short at the self-service “boerie bar”. The evening ended on a sweet note with “guess the flavour”" soft serve, candy floss a 10-meter-long skopas treat. Everything in bright blue!
Concept, menu design, culinary curation: Studio H
Head chef: Jenny Ward
Food collaborators: Fifi Kusotera, Strone Henry, Charming Chef
Graphic design: Spook Design Co.
FOH Manager: Angelique Smith
Service: Blackjack Events
Event production: Until Until Events
Ten X Collective for Amazon Prime
To celebrate the premiere of Amazon Prime’s Last One Laughing in South Africa, we were asked to design and execute a menu for a South African street food village.
Embracing the opportunity to be boldly innovative with an added element of heritage and humour, we created a menu that came alive with the vibrant and energetic spirit of Amazon’s iconic blue. Canapés were elevated, flavourful treats with a nostalgic twist, packaged as tuckshop snacks – think spiced biltong zoo biscuits and Nik Naks flavoured skhokho crisps. Guests got to co-create their own kotas with a selection of toppings, and choose thick or thin, long or short at the self-service “boerie bar”. The evening ended on a sweet note with “guess the flavour”" soft serve, candy floss a 10-meter-long skopas treat. Everything in bright blue!
Concept, menu design, culinary curation: Studio H
Head chef: Jenny Ward
Food collaborators: Fifi Kusotera, Strone Henry, Charming Chef
Graphic design: Spook Design Co.
FOH Manager: Angelique Smith
Service: Blackjack Events
Event production: Until Until Events
V&A Waterfront
Studio H designed a residency programme and pop-up space at Makers Landing, introducing the next generation of chefs with a popup restaurant concept which invites rising stars to take up residency in a bigger restaurant space, giving them an opportunity to get a taste of running a full-scale restaurant.
Restaurant design: CLOUT
Interior architect: Walter Train, Tracy-Lee Lynch
Photos: Paris Brummer
V&A Waterfront
Studio H designed a residency programme and pop-up space at Makers Landing, introducing the next generation of chefs with a popup restaurant concept which invites rising stars to take up residency in a bigger restaurant space, giving them an opportunity to get a taste of running a full-scale restaurant.
Restaurant design: CLOUT
Interior architect: Walter Train, Tracy-Lee Lynch
Photos: Paris Brummer
Nando's
Create a series of content for Nando's social channels (stills and video) amplifying the launch of two new Nando's Bag 'n Bake flavours.
In tandem with the launch of the Nando's #PERiTricks activation, Studio H produced content (stills and video) to support the launch of the two new Bag 'n Bake flavours. Content was published across Nando's social channels (Youtube shorts, Tiktok, Instagram, brand website) with a range of digital and IRL recipe cards. Aimed at a younger demographic, we added some non-traditional ways of cooking, should you not have access to a full kitchen as a student. Aligned with the brand's deep South African roots, all recipes celebrate local flavours, with recipe names giving a nod to iconic pop culture moments.
Some of the recipes featured are "Private Skool Skopas" (a play on Rice Krispies treats) made in a tumble dryer, "A Boerie is a plan" made with a steam iron, "iMover and Shaker", a shake-shake slaw recipe made by shaking ingredients in the Bag 'n Bake bag.
Concept and production: Studio H
Recipe development: Studio H, Keletso Motau, Strone Henry
Recipe styling: Keletso Motau
Videos: Yellow Brick Media
Stills photography: Daniela Zondagh
Nando's
Create a series of content for Nando's social channels (stills and video) amplifying the launch of two new Nando's Bag 'n Bake flavours.
In tandem with the launch of the Nando's #PERiTricks activation, Studio H produced content (stills and video) to support the launch of the two new Bag 'n Bake flavours. Content was published across Nando's social channels (Youtube shorts, Tiktok, Instagram, brand website) with a range of digital and IRL recipe cards. Aimed at a younger demographic, we added some non-traditional ways of cooking, should you not have access to a full kitchen as a student. Aligned with the brand's deep South African roots, all recipes celebrate local flavours, with recipe names giving a nod to iconic pop culture moments.
Some of the recipes featured are "Private Skool Skopas" (a play on Rice Krispies treats) made in a tumble dryer, "A Boerie is a plan" made with a steam iron, "iMover and Shaker", a shake-shake slaw recipe made by shaking ingredients in the Bag 'n Bake bag.
Concept and production: Studio H
Recipe development: Studio H, Keletso Motau, Strone Henry
Recipe styling: Keletso Motau
Videos: Yellow Brick Media
Stills 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
That Food Guy Group for Mela and STANLIB
Curate an immersive tasting experience for the final session of the STANLIB Offshore Summit, aiming to provide the audience with an unexpected and surprising interaction.
A tasting experience featuring the exceedingly rare Kalahari Truffles spirits, with a production run of fewer than 2 500 bottles worldwide. The tasting, presented by Angie Smith, included a visual presentation on the story of the elusive Kalahari Truffle, the communities that harvest them, and how these products exemplify the inspiring movement of ingredients with an impact. The spirits – Kalahari Truffles Vodka and Kalahari Truffles and Wild Honey Aperitif – were paired with African-sourced chocolate and salted ganache truffles, Kalahari Truffle cured venison biltong, and organic spiced nuts.
Concept and production: Studio H
Presenter: Angie Smith
Staffing: Lemeese Baartman, Hero Events
Photos: Dale Herbst
That Food Guy Group for Mela and STANLIB
Curate an immersive tasting experience for the final session of the STANLIB Offshore Summit, aiming to provide the audience with an unexpected and surprising interaction.
A tasting experience featuring the exceedingly rare Kalahari Truffles spirits, with a production run of fewer than 2 500 bottles worldwide. The tasting, presented by Angie Smith, included a visual presentation on the story of the elusive Kalahari Truffle, the communities that harvest them, and how these products exemplify the inspiring movement of ingredients with an impact. The spirits – Kalahari Truffles Vodka and Kalahari Truffles and Wild Honey Aperitif – were paired with African-sourced chocolate and salted ganache truffles, Kalahari Truffle cured venison biltong, and organic spiced nuts.
Concept and production: Studio H
Presenter: Angie Smith
Staffing: Lemeese Baartman, Hero Events
Photos: Dale Herbst
Meta Creators Dinner
Design a future food menu for the Meta Creators Dinner
The starters were personalised 3D printed vegan schmear designs, based on questionnaires completed by guests before the event. Each guest received a URL version of their IRL 3D print.
The main course was a flexitarian dish with vegetables as the star and the meat as a side dish. The harissa-grilled cauliflower steak, caramelised cauliflower puree, smoked cep velouté and crispy kale was infused with rosemary smoke, served with a side of lamb noisette and lamb jus.
We intentionally designed dessert with overtly bitter notes – a fynbos soufflé with a juniper and grapefruit ice cream and grapefruit gin digestif. Guests could then sonically season their desserts to make it taste sweeter by listening to the soundtrack supplied.
Commissioned by Clockwork Media
Vegan schmear: Amma’s Creamery
Ugly gin: Pienaar & Son
Graphic design: Spook Design Co.
Meta Creators Dinner
Design a future food menu for the Meta Creators Dinner
The starters were personalised 3D printed vegan schmear designs, based on questionnaires completed by guests before the event. Each guest received a URL version of their IRL 3D print.
The main course was a flexitarian dish with vegetables as the star and the meat as a side dish. The harissa-grilled cauliflower steak, caramelised cauliflower puree, smoked cep velouté and crispy kale was infused with rosemary smoke, served with a side of lamb noisette and lamb jus.
We intentionally designed dessert with overtly bitter notes – a fynbos soufflé with a juniper and grapefruit ice cream and grapefruit gin digestif. Guests could then sonically season their desserts to make it taste sweeter by listening to the soundtrack supplied.
Commissioned by Clockwork Media
Vegan schmear: Amma’s Creamery
Ugly gin: Pienaar & Son
Graphic design: Spook Design Co.
In a world where teaching healthy eating habits and responsible food choices to children has become more crucial than ever, we are thrilled to announce the launch of our Kids Food Studio digital recipe and activity book. This innovative and engaging document is designed to empower children aged 5 to 12, with essential skills and knowledge (from kitchen basics to the food rainbow), allowing them to foster a positive bond with food from an early age.
Kids Food Studio is more than just a resource; it's a dynamic experience that takes young learners on a food adventure.
Buy the little KIDS FOOD STUDIO recipe and activity book.
Recipes: Rowan Hackley, Kabelo Tala, Juwan Beyers
Graphic design: Casper Schutte
In a world where teaching healthy eating habits and responsible food choices to children has become more crucial than ever, we are thrilled to announce the launch of our Kids Food Studio digital recipe and activity book. This innovative and engaging document is designed to empower children aged 5 to 12, with essential skills and knowledge (from kitchen basics to the food rainbow), allowing them to foster a positive bond with food from an early age.
Kids Food Studio is more than just a resource; it's a dynamic experience that takes young learners on a food adventure.
Buy the little KIDS FOOD STUDIO recipe and activity book.
Recipes: Rowan Hackley, Kabelo Tala, Juwan Beyers
Graphic design: Casper Schutte
Atmosphere for BBC Lifestyle
When Atmosphere Communications sent a brief with all our favourite things: 🎂 + 📺 + Siba = Bake Off!
Ready Steady Bake!
Casper Schutte, Spook Design Co. helped us turn Siba Mtongana and Paul Hartmann into iced cookies
Sweet Lionheart baked the cookies and curated the baking kits
Naeema Page, The Cookie Chef designed and iced the cookies of dreams (she also has the steadiest hands in the business)
Atmosphere for BBC Lifestyle
When Atmosphere Communications sent a brief with all our favourite things: 🎂 + 📺 + Siba = Bake Off!
Ready Steady Bake!
Casper Schutte, Spook Design Co. helped us turn Siba Mtongana and Paul Hartmann into iced cookies
Sweet Lionheart baked the cookies and curated the baking kits
Naeema Page, The Cookie Chef designed and iced the cookies of dreams (she also has the steadiest hands in the business)
Sonic seasoning is one of our favourite tools when designing experiences. The term “sonic seasoning” refers to the deliberate matching, or pairing, of sound/music with taste/flavour in order to enhance, or modify, the multisensory tasting experience.
Photos: Alix-Rose Cowie, Jade Ruijzenaars
Sonic seasoning is one of our favourite tools when designing experiences. The term “sonic seasoning” refers to the deliberate matching, or pairing, of sound/music with taste/flavour in order to enhance, or modify, the multisensory tasting experience.
Photos: Alix-Rose Cowie, Jade Ruijzenaars
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
Dutch Design Week
We used residue water from fermented foods from around the world as perfumes, accompanied by printer-generated food insults to encapsulate the concept that, at the core, we all eat the same.
Residue waters from traditional fermented dishes, that are deemed worthless, were packaged as a range of high-end perfumes. They highlight how valuable the microbes in foods are to the human body. This range of anti-perfumes, representing countries from around the world, was accompanied by a food insults* printer to draw attention to the fact that often, horribly, cultures are ridiculed for their most precious and proudest national dishes. This interactive installation, where visitors are encouraged to smell and taste the anti-perfumes, serves as a reminder that we all eat the same.
All the insults were gathered from actual Youtube footage.
Dutch Design Week
We used residue water from fermented foods from around the world as perfumes, accompanied by printer-generated food insults to encapsulate the concept that, at the core, we all eat the same.
Residue waters from traditional fermented dishes, that are deemed worthless, were packaged as a range of high-end perfumes. They highlight how valuable the microbes in foods are to the human body. This range of anti-perfumes, representing countries from around the world, was accompanied by a food insults* printer to draw attention to the fact that often, horribly, cultures are ridiculed for their most precious and proudest national dishes. This interactive installation, where visitors are encouraged to smell and taste the anti-perfumes, serves as a reminder that we all eat the same.
All the insults were gathered from actual Youtube footage.
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
WCellar (Woolworths)
Create an immersive in-store display for the redesigned WCellar store in Hout Bay.
An interactive, tactile Masterclass detailing the process of champagne making – from grapes to bubbles, accompanied by an olfactory flavour pairing station.
Concept, Design and Creative Direction: Studio H
Props and styling: Studio H
Basic structure build: Happinest
Installation: Studio H and Happinest
Graphic design: Casper Schutte, Spook
Special thanks: Hendrik Coetzee
WCellar (Woolworths)
Create an immersive in-store display for the redesigned WCellar store in Hout Bay.
An interactive, tactile Masterclass detailing the process of champagne making – from grapes to bubbles, accompanied by an olfactory flavour pairing station.
Concept, Design and Creative Direction: Studio H
Props and styling: Studio H
Basic structure build: Happinest
Installation: Studio H and Happinest
Graphic design: Casper Schutte, Spook
Special thanks: Hendrik Coetzee
Developed in collaboration with Dutoit, available from our Birthday Shop.
Developed in collaboration with Dutoit, available from our Birthday Shop.
Kove Collection
Shoot content to launch the new restaurant's menu offering on their website and social media platforms.
Menu items shot against moody restaurant interior backdrop.
Styling: Juwan Beyers, Studio H
Photos: Daniela Zondagh
Kove Collection
Shoot content to launch the new restaurant's menu offering on their website and social media platforms.
Menu items shot against moody restaurant interior backdrop.
Styling: Juwan Beyers, Studio H
Photos: Daniela Zondagh
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We are overjoyed to reveal the winners of this year’s Food XX Women in Food Awards! As the founders, we are incredibly proud, deeply moved, and endlessly inspired by these extraordinary women. Their achievements in reshaping the food industry, driving forward innovation, and promoting inclusivity are nothing short of remarkable. The winners embody the spirit and dedication that Food XX seeks to honour, and we couldn’t be prouder to celebrate them. Dive into our full press release for all the details below. Let’s celebrate these trailblazers who are setting new standards and leading the way in the world of food.
PRESS RELEASE
FOOD XX Awards 2024
Recognising 19 Women Transforming South Africa’s Food Scene
A group of 19 women from across South Africa have been honoured for their outstanding contributions to the food and hospitality industry.
The winners of the 2024 FOOD XX Awards have been revealed, with 19 pioneers honoured at a special ceremony held at Soetmelksvlei, Babylonstoren, on Wednesday, 28 August. Launched by Studio H in 2019, the biennial awards celebrate the remarkable contributions of women across the food and hospitality industry, recognising excellence in everything from farming and food styling to education, culinary heritage, and beyond.
“We were once again overwhelmed by the incredible volume of nominations," says Hannerie Visser, director and founder of Studio H. "This only strengthens our conviction that women truly are the backbone of the food and hospitality industry. Now, more than ever, it’s crucial that we take the time to celebrate and honour their remarkable contributions.”
The winners were those who received the most votes from a pool of over 500 candidates. Nominations were open to the public during the months of July and August, with the judging performed by an independent panel comprising winners from the year prior – as is customary at the FOOD XX Awards. This year’s panel consisted, amongst others, of Dr Anna Trapido, Zandile Finxa, Khanya Mzongwana and Errieda du Toit.
“We are thrilled to shine a light on the extraordinary women shaping the future of our industry,” says Visser. “The FOOD XX Awards are more than just a celebration of their achievements; they are a platform for amplifying their voices and fostering a community where women can inspire, uplift, and support one another across every aspect of food and hospitality.”
The 2024 FOOD XX Awards winners, by category, are as follows:
Baker: Megan Wessels, owner of With HÄRT Bakery
Behind the scenes: Chiara Turilli, co-founder of Lello’s Deli
Drinks: Danielle Schoeman, the founder and distiller at Doña Distillery
Food Educator: Debbie Ayub, co-owner & principal of Sense of Taste Chef School
Food Entrepreneur: Daniela Gutstadt, owner and executive chef of Culinary Table Restaurant and Deli in Lanseria
Farming: Iming Lin, owner of Meuse Farm
Food Heritage: Mashau Mabunda, founder of Xigugu Royalty
Food Photographer: Ashleigh Frans, owner of Wide Wing Photography
Food stylist presented by Spekko: Simone Nel
Food writer presented by Spekko: Khanya Mzongwana, Deputy Food Editor, Woolworths Taste
Front of House presented by Krone: Katlego Mathobela, head sommelier at Proud Mary
Future Food: Roushanna Gray, founder and owner of Veld and Sea
Giving Back: Nolizwe Sotondoshe, founder of Nande’s Kitchen
In The Kitchen: Jes Doveton, owner of Acid Wine Bar
Sustainability: Latiefah Behardien, the Chief Technical and Sustainability Officer at Woolworths Foods
Legacy Award: Abigail Donnelly, the Creative Food Editor at Woolworths Taste, Eat Out Chief Judge and Food Creative for Woolworths Foods Marketing
Trailblazer: Zyda Rylands, the outgoing CEO of Woolworths Foods
Chef of the Year presented by ClemenGold: Jessica van Dyk, Chef Patron at Post & Pepper
Food Icon: Xoliswa Ndoyiya, former personal chef to Nelson Mandela and custodian of Xhosa culinary culture
“Our winners are paving the way for a future where food connects us all in deeper, more meaningful ways,” says Visser. “Their creativity and determination are driving change that extends beyond the plate – redefining our relationships, our communities, and our shared experiences.”
We are overjoyed to reveal the winners of this year’s Food XX Women in Food Awards! As the founders, we are incredibly proud, deeply moved, and endlessly inspired by these extraordinary women. Their achievements in reshaping the food industry, driving forward innovation, and promoting inclusivity are nothing short of remarkable. The winners embody the spirit and dedication that Food XX seeks to honour, and we couldn’t be prouder to celebrate them. Dive into our full press release for all the details below. Let’s celebrate these trailblazers who are setting new standards and leading the way in the world of food.
PRESS RELEASE
FOOD XX Awards 2024
Recognising 19 Women Transforming South Africa’s Food Scene
A group of 19 women from across South Africa have been honoured for their outstanding contributions to the food and hospitality industry.
The winners of the 2024 FOOD XX Awards have been revealed, with 19 pioneers honoured at a special ceremony held at Soetmelksvlei, Babylonstoren, on Wednesday, 28 August. Launched by Studio H in 2019, the biennial awards celebrate the remarkable contributions of women across the food and hospitality industry, recognising excellence in everything from farming and food styling to education, culinary heritage, and beyond.
“We were once again overwhelmed by the incredible volume of nominations," says Hannerie Visser, director and founder of Studio H. "This only strengthens our conviction that women truly are the backbone of the food and hospitality industry. Now, more than ever, it’s crucial that we take the time to celebrate and honour their remarkable contributions.”
The winners were those who received the most votes from a pool of over 500 candidates. Nominations were open to the public during the months of July and August, with the judging performed by an independent panel comprising winners from the year prior – as is customary at the FOOD XX Awards. This year’s panel consisted, amongst others, of Dr Anna Trapido, Zandile Finxa, Khanya Mzongwana and Errieda du Toit.
“We are thrilled to shine a light on the extraordinary women shaping the future of our industry,” says Visser. “The FOOD XX Awards are more than just a celebration of their achievements; they are a platform for amplifying their voices and fostering a community where women can inspire, uplift, and support one another across every aspect of food and hospitality.”
The 2024 FOOD XX Awards winners, by category, are as follows:
Baker: Megan Wessels, owner of With HÄRT Bakery
Behind the scenes: Chiara Turilli, co-founder of Lello’s Deli
Drinks: Danielle Schoeman, the founder and distiller at Doña Distillery
Food Educator: Debbie Ayub, co-owner & principal of Sense of Taste Chef School
Food Entrepreneur: Daniela Gutstadt, owner and executive chef of Culinary Table Restaurant and Deli in Lanseria
Farming: Iming Lin, owner of Meuse Farm
Food Heritage: Mashau Mabunda, founder of Xigugu Royalty
Food Photographer: Ashleigh Frans, owner of Wide Wing Photography
Food stylist presented by Spekko: Simone Nel
Food writer presented by Spekko: Khanya Mzongwana, Deputy Food Editor, Woolworths Taste
Front of House presented by Krone: Katlego Mathobela, head sommelier at Proud Mary
Future Food: Roushanna Gray, founder and owner of Veld and Sea
Giving Back: Nolizwe Sotondoshe, founder of Nande’s Kitchen
In The Kitchen: Jes Doveton, owner of Acid Wine Bar
Sustainability: Latiefah Behardien, the Chief Technical and Sustainability Officer at Woolworths Foods
Legacy Award: Abigail Donnelly, the Creative Food Editor at Woolworths Taste, Eat Out Chief Judge and Food Creative for Woolworths Foods Marketing
Trailblazer: Zyda Rylands, the outgoing CEO of Woolworths Foods
Chef of the Year presented by ClemenGold: Jessica van Dyk, Chef Patron at Post & Pepper
Food Icon: Xoliswa Ndoyiya, former personal chef to Nelson Mandela and custodian of Xhosa culinary culture
“Our winners are paving the way for a future where food connects us all in deeper, more meaningful ways,” says Visser. “Their creativity and determination are driving change that extends beyond the plate – redefining our relationships, our communities, and our shared experiences.”
Sensory FX
Create a mechanism for us to showcase the way in which we develop flavours.
We designed an olfactory experience for Sensory FX to showcase their flavour creation journey in a memorable way. The experience included various olfactory touchpoints and immersive moments. We based our design on research by neuroscientists, proving that stronger memories are formed the more a person participates in a particular activity and the more senses are engaged.
Studio H
Sensory FX
Create a mechanism for us to showcase the way in which we develop flavours.
We designed an olfactory experience for Sensory FX to showcase their flavour creation journey in a memorable way. The experience included various olfactory touchpoints and immersive moments. We based our design on research by neuroscientists, proving that stronger memories are formed the more a person participates in a particular activity and the more senses are engaged.
Studio H
