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  Chef Neil Jewell
  Chef Neil Jewell


Gained his City & Guilds qualifications at South-end College.

First job saw him working for Nico Ladenis at Simply Nico, Victoria.

After 18 months he moved on to Bentleys, Piccadilly to work with Richard Corrigan.

He later joined Richard Corrigan at Fulham Road and was part of the brigade who received the restaurants’ first Michelin star.

A 6-month break in Guernsey followed where he worked at Fleur du Jardi.n

Returning to London, he first worked for Stephen Bull at The Bistro, St John. He then joined Enda Flanagan to open Avenue, St James.

After 18 months he moved, to work for Stephen Bull again, this time with Jon Bentham in opening St Martins Lane, Covent Garden.

His last 6 months working in London saw him temping at The Conrad Chelsea Harbour Hotel.

During January – September 1999, he travelled throughout Africa together with Tina.

Returning to London initially, they decided to move to South Africa.

After securing a job at Bread & Wine, Neil returned to London to wait for his work permit.

Once they had both settled in Franschhoek and into Bread & Wine, Neil set about finding new challenges; after THE incident with Premium Chardonnay, lamb bacon became a reality. From there on bacon, sausages, hams and salamis followed.

Chestnut Butternut Pumpkin Soup
Chicken Soup with Dumplings
Flank Steak Crostini
Funghi al Forno
Garlic Shrimp
Kurabuto Pork Osso Buco
Malva Pudding
Olive Bread
Pan Roasted Chicken
Pea Tortelli
Roasted Rack of Lamb
Sea Urchin Pasta
Smoked Spanish Mackerel
Tomato Gazpacho with Vanilla Cream
Trio of Ceviches
Truffle & Pea Risotto With Pea Mousse
White and Green Michigan Asparagus
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Executive Chef Michael Galata
Chef Ezio Gamba
Chef Jose Garces
Executive Chef Shanel Gildenhuys
Chef Neil Jewell
Chef Joho
Chef Michelle Karam
Chef Christopher Kostow
Chef Nadine Waechter Moreno
Chef Andres Parlange
Executive Chef Missy Robbins
Chef Paul Virant
Chef Martha Williams
Chef Andrew Zimmerman

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