Words from Sean Webber

“I take it as a huge honour having Chef Sean Webber, saying these words about my school on my announcement of Jackie Cameron School of Food & Wine being open for 5 years.” - Jackie Cameron

Introducing Tatum McCraw - Class of 2020

“I’ve noticed most requests on my social media have been geared toward baking, so this is an ideal opportunity to introduce you to Tatum McCraw, a first-year student, who enjoys baking.” - Jackie Cameron

Jackie Cameron's Cookbook Combo - Lockdown Special

As a lockdown special, if you purchase both of Jackie Cameron’s books the cost will be R500 and Jackie will include a free Oryx Desert Braai Salt developed by “Jackie Cameron School of Food & Wine” for you to try.

Student Chef’s Summer Pizza Recipe Takes Top Honours

Jackie Cameron School of Food & Wine continues to produce winners… this time it was Annie Morrick’s summer-inspired, chicken, honey and Nola Mayonnaise Weber pizza recipe that received the most votes, winning her this year’s Nola Loves Summer Competition.

Sluurpy 98/100 in Restaurants in Hilton

We here at Jackie Cameron School of Food & Wine together with our Culinary School Outlet, are extremely thankful for the support of all our guests and the positive comments received via google review, trip-advisor and Sluurpy; recognising my team’s hard work and dedication. The “Sluurpometro” calculated that we scored “98/100 in Restaurants in Hilton.”

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Tablao Flamenco with Alma Flamenca: 20 March 2020

Tablao Flamenco with Alma Flamenca
A Spanish Show with live guitarist.
6:30pm, 20 March 2020

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Sundowners with a Difference - 18th March 2020

Date: 18 March 2020
Wine Estate: Bon Courage Estate
See below Time:Starting 17h30 sharp – we like to start as close to 17h30 as possible.
Cost: R220 per person (Incl VAT)
Bookings: e-mail: admin@jackiecameron.co.za

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Q&A with Trizanne Kodi

Q&A with past student of Jackie Cameron School of Food & Wine, Trizanne Kodi.

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Introducing Keagan Hughes - Class of 2020

A new year, new beginnings and new students. This year marks the biggest intake of students here at Jackie Cameron School of Food & Wine. We also have a group in the industry – all with exciting placements. My first introduction is to Keagan Hughes, from England - our first English student.