I’ve known Jeremy for more than 20 years, and attended one of his cooking classes 10 years ago. Every time I see him he surprises me with something new.
He has invented himself moving from corporate to cooking - and the world of food is better for it.
His menu is limited to what inspires him for that week and what fresh and seasonal ingredients he can find. But whatever he presents, its always tasty, homely, full of bold flavour and comes with a story and a smile.
The restaurant is small so booking is essential. A must visit when visiting Prins Albert.
His food talent does not stop with dinner on a Friday and Saturday night - his passion now extends into cured pork meat - available at local stores or on-line. And for the foodies out there who are brave and bold enough to try it yourself, you can attend one of his charcuterie courses.
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