Business Day - Home Front : 2019-07-19

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www.businessda­y.co.za July 19 2019 2 BusinessDa­y HOMEFRONT New destinatio­n restaurant Jewell’s is introducin­g Winelands diners to crafted farm produce and outstandin­g charcuteri­e in an understate­d setting. HomeFront paid it a visit WORDS: KIM MAXWELL PHOTOS: SUPPLIED ewell’s opened its doors mid-May at Spice Route in the SuiderPaar­l Valley. This hillside country location houses a collection of tenants, including a glassblowe­r, a ceramicist, a chocolatie­r, a giftshop, an artisanal gin producer, an ice cream shop and a craft brewery, on one property. Jewell’s is a 60-seater where expansive views of the rural farmland are framed by black-rimmed windows, with Table Mountain in the distance. Balau benches and tables are popular for seating additional diners under the oaks in warm weather. Chef Neil Jewell and his wife, Tina, are handson partners in this new venture with chef Liam Tomlin and his wife, Jan, the founders and owners of Chefs Warehouse & Canteen in Cape Town’s Bree Street. The Tomlins have collaborat­ed with talented chefs and business owners before at Thali Indian restaurant in the Cape Town CBD and with two our beef comes from Charles’s farm.” I can personally vouch for the deliciousl­y tender Angus rump, served on creamy Fairview cheese polenta, with leeks and foraged farm mushrooms. Jewell says he was looking for a career change after 19 years as “cook and sausage maker” at Bread & Wine on the farm Môreson near Franschhoe­k. He is a renowned charcuteri­e specialist and his homemade salami and cold meats are a tasty addition to the compact country menu at Jewell’s. Our shared charcuteri­e board included Angus beef in black pepper, coldsmoked and then cooked; slivers of nutty porkand-pistachio mortadella; herb-smoked pork belly with home-cured gherkins; eisbein rillettes; and fermented pork salami sticks flavoured with fennel, cayenne and paprika – all eaten with focaccia and farm butter. The pork is sourced from healthily reared pigs at Glen Oakes Farm in the Hemel-en-Aarde Valley. “We’re putting in a veggie garden at the bottom of the property; the seeds have winery owners at stylish Chefs Warehouse concept restaurant­s. Spice Route and Fairview winery owner Charles Back is their landlord partner at Jewell’s. A distinctiv­e location is as important to a restaurant’s success as what is served at the tables. “I’ve managed to get some of the best restaurant sites in the country: Chefs Warehouse at Maison in Franschhoe­k and Chefs Warehouse at Beau Constantia,” says Liam Tomlin. “And now here … just look at the views.” Back’s cattle farm is directly opposite Spice Route, offering a fantastic source of certified freerange Red Angus beef. J FOOD “My food philosophy is about my farmers’ produce,” says Neil Jewell in the open-plan kitchen, where walls clad in black metro tiles feature white ceramic decoration­s depicting a salami, a meat cleaver and a chopping board above the pass. “I want the meat to do the talking because it’s ethically sourced. All “My food philosophy is about my farmers’ produce”

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