Neil Jewell was born in Rochdale and grew up in South Benfleet, Essex. From a young age, he developed a passion for food, fuelled by a family that enjoys cooking, and cherished childhood memories in the kitchen. These experiences naturally led him to pursue a career in the culinary world.
After completing his City & Guilds qualification at Southend College from 1990 to 1992, Neil launched his career in London at Simply Nico. Over the following years, he built an impressive résumé at renowned establishments such as Bentley’s Fish Restaurant, The Avenue with Enda Flanagan, and Stephen Bull at Fulham Road. He also gained international experience at Fleur de Jardin in Guernsey and worked with industry greats such as Richard Corrigan and Jon Bentham.
In 1999, after an adventurous backpacking trip with his wife, Tina, Neil settled in South Africa. The couple found a new home in Franschhoek, where Neil joined Bread & Wine on the Môreson farm. As his culinary journey evolved, so did his appreciation for wine. He discovered how its complexity and structure could enhance the dining experience and deepen his understanding of flavour.
Today, he continues to showcase his passion and expertise as the head chef at Jewell’s Restaurant, Spice Route Destination in Paarl.
Why is it important to have wine knowledge?
A solid understanding of wine allows a chef to create a more harmonious and balanced dining experience. The right wine can elevate a dish, while the wrong pairing can completely overshadow or disrupt the flavours on the plate.
How has learning about wine impacted your dishes?
I have come to truly appreciate how wine can enhance and transform the flavour of a dish. When I began working on a wine farm, I was exposed to various wines, which completely shifted my perspective.
Dining isn’t just about the food but the harmony between food and wine. This understanding has profoundly influenced how I create pairings and develop my dishes. It’s a continuous learning process as wine styles keep evolving.
What wine and food pairing would you suggest WineLand readers try in May?
For a memorable food and wine experience, I recommend trying grilled line fish accompanied by prawn bisque pomme mousseline, cauliflower, and fennel. Pair this dish with Fairview’s Altesse, a wine that beautifully complements its delicate flavours.
If you have a sweet tooth, indulge in a white chocolate macaron paired with Amos Perpetual Reserve Sherry for a rich and elegant finish. This pairing is part of our wine and dessert tasting at Spice Route. Additionally, you can enjoy our signature Spice Route wine and charcuterie pairing, available in the tasting room.
How do a chef and a winemaker work together?
A chef and a winemaker work together because they share a mutual passion for their craft and a desire for their produce to be enjoyed by others. This partnership allows them to combine their expertise, resulting in an experience that elevates both the food and the wine, benefiting everyone involved.
What impact have you had on the wine industry?
Good question, but that is not for me to answer. What I can say is that the wine industry played a role in shaping my journey. During an evening of Chardonnay indulgence, the idea for my charcuterie path began to take shape. Food and wine are naturally connected, and I believe food plays an important role in enhancing the wine tourism experience.
My goal is simple: to make people happy and contribute meaningfully to their experience when they visit a wine farm.
How do you see the future of the wine industry in South Africa?
The South African wine industry faces challenging times, particularly when it comes to engaging the younger generation. Many young people today are turning away from wine, so the question we need to ask is: how do we make wine relevant and exciting to this emerging market?
The future of the industry depends on our ability to adapt, innovate, and find fresh ways to connect with younger consumers. That said, we are incredibly fortunate to live in such a beautiful country. Our breathtaking landscapes, thriving tourism, world-class wineries and restaurants, and warm people all contribute to the strength and potential of our wine industry.
What’s the secret to being a great chef?
When you find out, do let me know, too! In all seriousness, I believe the secret lies in adapting to the demanding lifestyle that comes with being a chef and surrounding yourself with a supportive and inspiring work environment.
