Team Building events with Weber

Whether you are a corporate company, stag party or birthday function, we have the most interactive, hands on, fun and off the wall style event for you.

Chef Tjaart and WEBER SA have collaborated together and bring a unique academy facility to offer esteemed clients an extension to their clients, colleges, friends or guests a once off opportunity to a bespoke event that celebrates South African lifestyle, food, entertainment and wine.

Just remember, every event is unique and bespokely designed, so anything and everything is possible!
Never be scared to ask the unthinkable.

A typical event:

Please note the times are just a suggestion. We work to your time requirements.
18h00: Guests arrive – First starter served roaming & bar service.
Canapés and cocktails are an option as well.
18h30: Welcome, introduction and brand communications.
18h40: Demonstration by Chef Tjaart – knife skills and tips on recipe content.
18h50: Guests are divided into groups of 4–6 persons (can be pre-arranged for specific outcome driven team builds) Each group will participate at a kitchen station with all ingredients
semi-prepared in order to follow the recipe.
(Think de-boning lamb and chicken, making garlic pureés, pastes and rubs)
19h30: Introduction of the various Weber grills and their functioning styles.
First team creations will be placed on the grill.
Second starter or food nibble is served.
19h50: Second demonstration by Chef Tjaart
20h00: The groups participate in a second hands-on experience preparing a recipe that will be quick and easy on the Weber.
(If a beverage or glass tasting is selected, this would take place at this point.
Alternatively, this is where groups swap over – please see FAQ below.) .
21h00: Delicious group creations come off the grill. Allow meat to rest before carving and presenting on platters (A third dimension could be added for objective driven team builds
for groups to present their food in a marketing or sales pitch style, relating back to
business goals and objectives)
21h15: Main course is served, buffet-style and everyone shares.
21h50: Dessert is served. (Additional interaction could be for the team to create a dessert installation, please see FAQ below.)
22h00: Prize giving if opted for in the event strategy. Best team award. Strongest leader.
Most promising individual. Please see list of ideas as prizes on our gift list, attached.
22h10: All formalities are over. Full bar service to continue.
23h00: All guests to depart.

**Additions to your event

You can scale your event up to give that extra personalized edge!

GIFTING – We are happy to provide branded gifts. Please see separate attachment of products in stock as suggestions.

– Solo artist or band
– Magician / Ventriloquist / Comedian
– Fire Dancer(s)
– Flaring (Barman)
… the choice is up to you, the mood of the event and your budget.

INFORMATIVE – Staging and AV can be arranged to facilitate a motivational/industry speaker or your corporate team.

TASTINGS – Add to the fun with a beverage pairing experience! Craft Gins, Whiskey and Wines with professional tasters. Or even try a glass tasting with Riedel.

DESSERT INSTALLATION – Get creative with your team with an interactive dessert indulgance.

Contact us to discuss how we can make the event the most fun for you.


FAQs: Frequently asked questions

What’s on the menu? (sample menu only)

Wagu-style rib-eye, smoked Harissa
Aubergine, yellow pepper & goats cheese salad
Roast de-boned leg of lamb
Teriyaki chicken
Beer chicken, fennel & leek salad
Rosemary focaccia bread
Grilled peaches, vanilla bean parfait
Pineapple tart tatin

How many people can you accommodate?

From 20 – 40 people ‘hands-on’ experience. Guests will be split into groups to prepare and cook the 12-15 selected recipes.
From 40 – 80 people ‘hands-on’ experience.
We host 2 food interactions during this period. One group is preparing food, and the other group is entertained with a specialized wine tasting and/or a glass tasting.
The group reunite around the Webers and general discussion points, and then swap over respectively.
80 people or more we suggest a demonstration and cocktail style event with audience participation.
Small pre-select groups can do a hands-on experience in front of the rest of the audience. Great to see management sweating and explaining what they are doing which in turn relates back to their work and business goals.
Please note that we can accommodate 2 food interactions for larger groups, however this is venue dependent. We look forwad to discussing the options with you.

Do we cater for specific food needs?

Yes we do. All our general meat product that can be deemed as Halaal is certified. Should you wish for a particular protein type to be omitted or the event is Kosher, please let me know and I will find a suitable replacement to suit client needs.
We always have various vegetarian options available on the day, so you will not go hungry either! If you would like the event to be geared more vegetarian based, then we can of course do that too.

Where are we located?

ANYWHERE…. REALLY. Our set is entirely mobile so we can travel all over South Africa. We will work with your selected venue or we can recommend one of our preferred locations for such types of events around the country.

Our base is the Lagoon Beach Hotel & Spa, so if you are in the Western Cape we have you covered with the most amazing back drop of Table Mountain and the Mother City.

If you would like to use our base in Cape Town: what ca we offer?

Can we arrange accommodation?
We have access to preferential rates. Lagoon Beach Hotel & Spa is graded 4* and has all the modern services for guests and companies.

Do they provide conferencing facilities?
A range of conferencing facilities are available at the hotel with all the amenities required. The team at Lagoon Beach Hotel are ready to help you!

Your venue? What do we require:

What do we require of a venue?
Approx 40 sq/m of undercover/indoor area, well lit, for the mobile kitchen workstations.

An additional dining area and buffet display table are required (preferably in the same room as the kitchen workstations). Area size dependable on number of guests and configuration of set-up.

A safe and approved outside area or courtyard where the Webers can be utilised.

Access to temporary or fixed kitchen, basic appliance and wash up area.

Crockery, cutlery, glassware, tables and chairs are venue dependent. We can source, if required.

Staff and barman are venue dependent. We can source, if required.

Is there a full bar service?

Subject to venue selection and on-consumption licensing. We specialize in craft gins, whiskeys and wine. Beverages are charged out on a consumption basis only.

Can we brand your event?

Your brand or theme on the cover of each guest’s recipe booklet (included).
Think branded chef hats and aprons to look the part. We have various colours to choose from and can embroider logos, quirky remarks, slogans and individual names.
We manage all your décor needs on your behalf.

Event Logistics

Meet and greet 2 days before the scheduled event.

Half day is required to prepare venue: décor, kitchen workstations, receiving of Webers etc.

DAY OF EVENT is made up of final preparations and hosting your wonderful experience.

DAY AFTER your event requires a few hours to “strike out”, again depends on scheduling time and finishing of the event the previous day.

What is an interactive dessert?

A large table is set up and acts as a canvas for your guest to “paint” and fill.
Guests get to add individual components of the dessert to create a custom designed buffet that is eaten off the table. Think an Eaton mess/ Pavlova on steroids – meringues, jelly, whipped cream, jelly tots, raspberry sauce and the like.

In order to give you a quote, we will need the following information from you.