Delicious, stylish & elegant home-made meals made using fresh farm ingredients and blast frozen to lock in the goodness.

ggp-27 (2)Born in South Africa but brought up in England, Nicola Wakeford trained at Prue Leith’s School of Food & Wine in London. She started her cooking career when she was only 17 with a contract for Directors’ lunches in the City of London and in between, prepared canapés for 10 Downing Street before moving to South Africa. Here she consulted and cooked for some of the well-known lodges in the Sabi Sands before returning to Johannesburg where she ran her own catering business. She moved to the beautiful Cape in 2004 and  since 2009 she has been running Goodness Gracious from Somerset West.

Her life has been food and she is particularly passionate about using really good, fresh, local ingredients. She is married to Roddy who runs a property management company and is a mother of 2 active boys, Oliver and William.

mariette_smlNicky knows how difficult it is to juggle work, kids and then attempt to cook a wholesome, nutritious meal at the end of the day. Add having to entertain when your energy has been sapped and you don’t have the time, and life becomes a treadmill. Like a genie out of a bottle, Goodness Gracious popped out of Nicky’s head when she realised that there was a market for good quality home-made meals which grab the imagination and titillate the palate, while sticking to her passion of fresh ingredients without all the preservatives and additives.

Nicky is supported by a wonderful team of cooks, Jan Sleet who does the social media and marketing, Caroline Hirst our accounts guru and Audrey Hoyle (Gogs) who does a fantastic job selling Goodness Gracious meals in Helderberg Village. Roddy, Nicky’s husband prides himself on being the Quality Control Department (he samples dishes) and also helps write the newsletters.