Charcuterie with Neil Jewell

Neil’s Charcuterie Workshops have proved to be so popular that we’ve added two more to the 2010 programme.

Dates: 14th & 15th October and 18th & 19th November 2010

Venue: Bread & Wine Vineyard Restaurant, Môreson Farm, Franschhoek.

Cost: R1950 per person.

The workshops – which each take place over two days – cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more.

Space is limited to just 16 participants, per course, so early bookings are essential! To book please contact Tina Jewell on 021 876 4004 or email breadandwine@moreson.co.za

A special accommodation package is available at Le Quartier Français. For more information please email Louise on louise@lqf.co.za or call 021 876 8447.

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