A new venture between Studio H and Chef Jenny Ward

Words: Crush

Under the helm of founder and creative director, Hannerie Visser, Studio H has built a reputation as one of South Africa’s leading food-focused design companies. The team offers innovative brand solutions, concentrating on content production, trend forecasting, immersive brand experiences, and more. It’s with this same exploratory mindset that Studio H has launched its latest new venture alongside celebrated executive chef, Jenny Ward.

Studio H x Chef Jenny Ward

The dynamic duo now offer a new service ‘catering with a difference’, which promises to turn eventing fare on its head. Ward has a decade and a half’s worth experience in the industry, from owning a restaurant and catering to setting up and running large-scale kitchens.

Studio H also co-created the ground-breaking 100+ Flavours report in 2023. From amasi and biltong to vetkoek and waterblommetjies, this alphabetical list of local flavours poses the question, “If we are what we eat, who are we as South Africans?”

Of the new project, Visser says, “The word ‘catering’ encompasses many styles and approaches and is very ‘big’. We are more creative, conceptual, and focused in our approach. Each client’s brief will be executed in a unique way, and we won’t have a menu that we play on repeat.” Ward adds, “This exciting partnership gives us the opportunity and freedom to create memorable food, that is contemporary yet infused with South African heritage flavours.”


Catering with a Difference

The team’s recent menus would stop even the most discerning food lover in their tracks. They’ve included the likes of braaied snoek and apricot jam samosas as starters, followed by peri chicken jaffles with a tangy lemon achar. They’ve rustled up tantalising ‘guess the flavour soft serve ice cream’ and a ‘food waste snack selection’ – cleverly made from food that would have been thrown away. The latter included fancy fish head ‘fingers’ with a sourdough rouille and salt and vinegar cured caviar.

Describing the process behind their work, Visser says, “Studio H uses three lenses when designing a menu – namely, South African heritage, sustainability, and food trends. We place an emphasis on design, and we consider the whole eating experience – from the minute a guest enters the space until they leave. Eating is more than a physical experience and we think about a lot more than what we put on the plate. We carefully consider how you eat, what you listen to when you eat, the colour palette, what you sit on, the crockery, cutlery, how you feel, etc.”

Tea Towels released for Studio H’s 12th in collaboration with former VISI editor, Sumien Brink. Photo credit: Daniela Zondagh.

Flavours with a Sustainable Twist

Studio H and Ward promise a flavoursome experience that packs a culinary punch, but it doesn’t end there. They are passionate about using what others see as ‘waste’, like damaged fruit and vegetables and offcuts, and they also support and mentor SMMEs and use women suppliers where they can.

At the heart of all this is their ethos, Visser adds, “We utilise food as a design medium and see it as something powerful that can be used to convey a message and make a strong statement. Food can affect change and we believe in using it with a purpose and for maximum impact. It should be smart and well thought out yet effortless to consume. But most of all, it should be fun, make people think and drive conversation.”

For more information, visit the website and social media links below.

studio-h.co.za | Instagram

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