Meet some of the locals you will be supporting
Local artisan John:
Since most runners have so many medals bunched away somewhere, and we want to be more eco-friendly through recycling, we decided that instead of medals, each finisher should receive a handmade, recycled Karoo keepsake, locally made.
This way you would be able to use your "medal" and know that it actually helped someone who is trying to make a living with his hands.
Meet John, a man of few words but lots of talent. He has been creating artwork from recycled wire since 1985. His pieces adorn the walls of many houses in Graaff-Reinet and surrounding areas.
He will be creating your photo frame windmill that will hold an event picture as a keepsake for finishers of the run.
Your chef Erika:
A Karoo girl through and through, Erika grew up in the beautiful town of Somerset East where she spent her childhood watching her mother and grandmother cook with passion and flair. The smell of a leg of lamb in the AGA stove, the taste of stone ground maize meal for the breakfast pap and choosing your dessert from a pantry full of Consol bottles bursting with the seasons pickings from the farm is the culinary language Erika is accustomed too.
School was followed by a few years stint in London where Erika always seemed to end up in the kitchen. After studying culinary arts in Cape Town, the kitchen called...
Erika worked in the Cape Winelands for 4 years at such diverse properties as BAIA, the private Leinster Hall at the Cape Town Club and Meerendal Wine Estate.
The adventurous side of Erika took over when she was offered a position at a 5 star game reserve where she specialised in Pan-African cuisine. And fell in love... this is where she met her husband.
Two years later the lovebirds spread their wings to the Mediterranean where Erika worked as a private chef on board the super yachts for the rich and famous. After 3 years in the Mediterranean the couple hopped over toTanzania. There they managed the exclusive private island resort in the middle of Lake Tanganyika, where she was also Executive Chef.
After 10 years of working as a chef in top restaurants, training students, working in the most private and exclusive venues in London, Cape Town, Europe and East Africa, cooking for Hollywood stars, Lords and Ladies, Sheik’s and Heads of State; the Karoo beckoned.
Back in the place of her roots, Erika uses the skills and experience that she garnered in professional kitchens around the world to showcase the culinary gifts of the Karoo and share her passion with the inquisitive and adventurous. She strives to use locally sourced, seasonal and organic produce as much as possible.