The Pig, the Farmer and the Charcutier.

Journal & Recipes

Last weekends charcuterie workshop with Neil Jewell epitomised the reason that Lisa and I started African Relish Cooking School nearly ten years ago. A totally immersive foodie experience in a wonderful facility with really interesting people. There is something to be said about starting the weekend with a whole 110-kilogram pig and leaving 48 hours later ...

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