The next couple of weeks will see the opening of Jackie Cameron School of Food & Wine’s ‘The School Outlet’. The School Outlet is a venture between Jackie Cameron and Kate Cousins, who was in the school’s first intake of students and graduated in 2016 with top marks for the final practical dinner and in-service placement.

“I am extremely excited to have Chef Kate as part of the team,” says Chef Jackie. “I trust her completely with our new project, which is entirely her ‘baby’, and I look forward to our regular- and our new – clients getting to know her.”

‘The School Outlet’- a relaxed, daytime eatery – is where patrons will be able to linger while indulging in decadent, creative, African-inspired breakfasts. The three-course menu includes simple breakfasts made with top, local ingredients such as butter, free-range eggs, KwaZulu-Natal traditional stone-ground flour, SASSI green-listed fish, hormone-free meats, and locally-grown fruit and vegetables. Other items include Umsobo jam donuts and naartjie custard slice. Guests can expect heritage KwaZulu-Natal cuisine, highlighting seasonal, local ingredients with new-age elegance. All-day breakfasts will be served from Wednesdays to Sundays from 08h00 until 14h00, and high tea with scrumptious cream scones and bubbly will bring the day to a close.

The School Outlet will offer unusual, delicious produce to take home. Products include school-made, charcoal-ash mayonnaise, duck confit, freshly-flavoured oil, hand-churned butter, edible flower cordials, proper Asian ferments, soufflé bases, artisanal-bread starters, Esposito cured meats, tallows and stock. Products from suppliers will also be on sale, and these include Wüsthof for knives, Ardmore for world-class ceramics and a unique fabric collection, Homewood for its select day-to-day range, Weber braai accessories, Riedel glassware, Fungkits and Wonderbag. There will also be food items from suppliers including Rio Largo Olive Oil, Oryx for salt, Terbodore for coffee, Chrissie’s artisanal cheese, BlueOrange for portioned ducks and chickens, Gourmet Greek for its yoghurt, TWG teas, Afrikoa Chocolate, LuluBee reusable wraps and Champagne Valley for stone-milled flour. All this, with the opportunity for wine tastings as well, promises a delicious and educational experience.

Soon to be launched ‘Out-of-the-box’ will provide homemade dinners – or specific ingredients – that will be ready for collection for those who don’t feel like cooking that night.

For details phone Kate at 033 343 1784 / email Kate at