O'Driscoll's Jacobsbaai

06/07/2026

🇮🇪🌭 Being Irish living in South Africa, there are a few things we miss from home…and a proper Irish pork sausage is definitely one of them!

Back in Ireland, pork sausages are the staple - you’ll find them at every breakfast, BBQ, and family gathering. It’s actually rare to find a beef sausage!

That’s why we’re so excited to be hosting a Charcuterie Workshop with the incredibly talented Mike & Cilla from Wickedfood Earth Farm. They’ll be sharing their knowledge and guiding us how to break down a carcass, and leading us through the art of traditional sausage and salami making. We’re hoping to finally learn how to make proper Irish-style pork sausages 🥳

Whether you’re passionate about charcuterie or simply love learning traditional food skills, this is going to be a fantastic 2 days filled with great company, plenty of laughs, and delicious food.

We can’t wait to welcome everyone - and who knows, there might just be a taste of Ireland waiting at the end! ☘️

25/06/2026

Plan your week of movement with us at O'Driscolls! 🌿✨

Whether you want to build core strength, improve mobility, or simply take an hour to unwind, we have a beautiful way to move for every body and every level. Take a look at our weekly class schedule.

25/06/2026

A journey across continents led me right here... ✨

From living in the Middle East (where I met my South African husband!) to putting down roots in South Africa in 2017, my path has always been driven by a desire for connection. Along the way, I discovered a passion for mindful movement that completely changed my life.

With nearly a decade of teaching experience, I’m thrilled to offer Reformer, Mat, and Chair-based Pilates right here in the studio!

Every class is designed to be inclusive and accessible for ALL levels, focusing on building mobility, strength, and confidence. More than just a workout, this is a supportive community where we come together to move and thrive. I can't wait to welcome you! 🤍🌿

22/06/2026

Looking to add more movement to your routine? Check out the weekly class schedule at O'Driscolls! Whether you want to build core strength with Pilates, gently mobilize with Chair Exercises, or unwind with Stretch & Release, there is a beautiful way to move for everyone.

✨ Reformer classes available! 📞 065 525 5868

22/06/2026

Experience Pilates designed entirely around your body and your goals. Our private Reformer classes offer dedicated 1-on-1 instruction to help you perfect your form, build strength, and move with greater ease.

Whether you are recovering from an injury, new to the Reformer, or looking to deepen your practice, our private sessions provide the personalized guidance you need to see real results.

• 1-on-1 Private Sessions
• By appointment only

17/06/2026

Fresh, seasonal produce and artisan goods are now available to order through the O'Driscolls Food Club Hub.

🛒 Shop online: 14 – 21 June 2026
📦 Delivery / Collection: 29 June 2026
🚚 West Coast delivery available

Supporting local has never been easier. Order online, our growers harvest fresh to order, and we'll take care of the rest.

Visit: jacobsbaai.foodhub.org.za (link in bio)

12/06/2026

🌿 The June Food Club shop is OPENING soon!

Order fresh, local & regeneratively grown food - delivered along the West Coast or collected at O'Driscolls Jacobsbaai on Market Day.

📦 Shop open: 14–21 June
🚚 Orders & deliveries: 22–28 June
🛍️ Market Day: Monday 29 June

🛒 Link in bio → jacobsbaai.foodhub.org.za
📞 065 525 5868

05/06/2026

Looking for an excuse to escape to the Wild West for a weekend?!

We have a fantastic 3 day in-depth pork charcuterie workshop coming up with Wickedfood Earth Farm from 8th - 10th August

Day one – Brining for salt pork, ham, and more

How to break down a pig for brined pork – hands-on demonstration of how to break down a pig carcass and the different brining cuts;

The brine – An introduction to the wonderful world of brining meat and wet curing hams. We’ll introduce you to different brining mixes for various cuts of pork to make salt pork, shoulder hams, gammon, hot smoked belly bacon, kassler style smoked loin, and crispy pork knuckles;

Hot smoking – how hot smoking works, smoking times and how to build a simple hot smoker at home;

Gammon cooking methods – stove top and oven methods of how to cook the perfect juicy gammon.

Day two – Pork butchery and Whole muscle curing

The science and theory of whole muscle dry curing – extensive notes and explanation of exactly how the process works including the use of different salts and drying techniques.

How to break down a pig for charcuterie – hands-on demonstration of how to break down a pig carcass and the different charcuterie cuts for dry curing;

Whole Muscle Dry Curing – the basics of dry curing and aging for pancetta, bacon and coppa;

Day three – Making of Sausage and Salami

The science and theory of making wet and dry sausage – extensive notes and explanation of exactly how the process works including salting, spicing, cultures, grinding, filling and drying.

The basics of making 2 perfect pork sausages – classic breakfast pork, Italian style pork;

Meat fermentation and how to make a basic pork salami – how spices and preservatives work, and grinding, stuffing and drying a classic salami.

An introduction to the wonderful world of charcuterie. This hands-on 3 full day workshop, includes, extensive notes, all ingredients and lunch on all 3 days. We will introduce you to the basics of the 3 main arts of meat curing – Brining or wet curing, whole muscle dry curing, and how to make 2 cl...

26/05/2026

✨ New movement schedule:

Whether you’re looking to improve mobility, build strength, increase flexibility or simply move your body in a supportive environment, there’s a class for you.

📍 2 Titus Turn, Jacobsbaai
📞 065 525 5868

Exciting news…
✨ Reformer Pilates classes will officially be launching in June 2026! Keep an eye on our page for updates.