Neil Jewell

Born in England, Neil grew up in Southend-on-Sea. Once qualified, he relocated to London to further his career, working with Nico Ladenis, Richard Corrigan, Enda Flanagan and Jon Bentham over a ten-year period.
At the end of 1999, he relocated once again, this time to the Winelands, South Africa.
Over the last 20 years, he has achieved many notable mentions and accolades within the local food scene Neil’s approach to food is old school, deceptively simple and yet utterly modern. The technique he applies to food takes years to acquire as does the understanding of classic combinations and making them unique and personal is an art.
At Jewell’s Neil is embracing the farm to table concept, utilising where possible what we have close to hand. This is cooking from the heart, not trying to be trendy, rather making it about the eating.
Neil has started again making charcuterie – his happy place!!
Jowls charcuterie is about having respect for good ingredients and an unflinching resolve to use only the best, most honest products. And then with patience he creates.