Pushing boundaries at the intersection of food, design and sustainability is how Studio H garnered its gastronomical reputation. Led by founder and director Hannerie Visser with account director JC Landman, the studio has evolved into a trailblazer in innovative brand activations and immersive food experiences, both locally and abroad. And with a background in magazine publishing and a passion for storytelling, Hannerie’s approach marries creativity, science and a deep rooted commitment to local ingredients. This is continuous evidence that Studio H is about more than food; it’s also about creating memories, challenging norms and designing a more sustainable future.
Hannerie’s journey into food design began with her love for storytelling. ‘It's an integral part of my DNA,’ she says. While it’s her early career in magazines that laid the foundation for Studio H’s narrative driven approach, it is Hannerie’s curiosity for science, sustainability and advocacy for South African food culture that truly drives the studio’s work.
At the heart of every project is a purpose: to leave an impact — big or small. This is why sustainability forms the backbone of Studio H’s philosophy. ‘We champion South African foods, ingredients and recipes,’ Hannerie says, ‘and we’re deeply committed to exploring sustainability and the future of food.’
The studio has partnered with renowned brands, such as Woolworths and Nando's, to promote sustainable food practices, and it follows its own manifesto outlining nine guardrails to inform every project.
These principles include more plants, supporting women-led businesses and reducing waste. ‘Every single small act makes a difference,’ Hannerie says. ‘And while not every box can be ticked with each project, the manifesto acts as a guiding framework, keeping sustainability at the forefront of our designs.’
Hannerie and her team are especially passionate about working with indigenous ingredients, breathing new life into nostalgic and personal elements from South Africa’s rich food heritage, which means that creativity often comes from unexpected places. One of her current obsessions is ostrich eggs (a connection to her family’s farming roots) which led the studio to develop ostrich egg marshmallows with functional properties, flavoured with baobab and spekboom, as part of a Venice-based micro festival in partnership with Littlegig. These marshmallows are more than just a treat — they are carefully crafted to provide energy and restoration for festival-goers, a perfect example of Studio H’s innovative spirit that combines cultural heritage with science and flavour that delights and surprises.
Hannerie’s deep understanding of both science and design allows her to balance artistry with technical precision. ‘We study the science of creating memories,’ she says. Her team designs experiences, from events to pop-ups, with the aim of creating long-term memories in mind.
Whether it’s asking guests to remove their shoes upon arrival or to taste something unexpected, Studio H ensures every interaction is unforgettable. Their commitment to multisensory engagement heightens these experiences, blending sight, sound, taste, touch and smell to create something truly immersive.
As for future food trends, Hannerie predicts a return to simplicity and comfort in 2025; drawing parallels to fashion, she sees food moving away from gimmicks towards classic, unfussy dishes. ‘We’ll see a shift from lots of micro-trends to one singular macro trend,’ she hints, teasing Studio H’s anticipated annual Future Food Report.
Through thoughtful innovation, Studio H continues to break traditional boundaries in food and design, and Hannerie encourages aspiring designers and culinary creatives to ‘just do it’. She believes that the key to pushing boundaries is to start, make mistakes and fully embrace the journey!
Text by Lynette Botha
