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  Chef Neil Jewell
  Chef Neil Jewell
 

Bio

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.


 
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