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Taste of Jamaica

Published:Thursday | May 26, 2011 | 12:00 AM
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Collin Brown (right), UK-based Jamaican chef, chats with the Spanish Court Hotel duo of Anthony Matthews (left), executive chef, and food and beverage manager and sous chef Richie Richards. - Contributed photos
Chef Anthony Matthews' St Bess peppered shrimp on crispy bammy.
Escoveitch snapper fillet, crispy breadfruit wafers and spiced pickled vegetables prepared by Chef Anthony Matthews.
Jamaican ackee stamp and go with scotch bonnet salsa will be on the menu of Chef Anthony Matthews of the Spanish Court Hotel at Taste of London.
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Top Jamaican chefs will be utilising Jamaican products and produce to create sumptuous and exciting local dishes at the prestigious Taste of London food and drink festival scheduled for Regent's Park, June 16-19.

Jamaica's participation is being coordinated under the 'Meet Jamaica' initiative organised between the Private Sector of Jamaica (PSOJ) and JAMPRO. The thrust seeks to raise the profile of local goods in the United Kingdom through promotional programmes in the months leading up to the 2012 Olympics in London.

Participating companies will have the opportunity to showcase their products directly to consumers, while UK-based Jamaican Collin Brown and Anthony Matthews, of the Spanish Court Hotel in Kingston, will be the chefs charged with working their culinary magic in the two restaurants featured in the Taste of Jamaica space.

culinary excellence

Owner of the London Docklands-based restaurant that bears his name, Brown is noted for his authentic Jamaican and Caribbean dishes with a modern twist. His restaurant is the only Caribbean recipient of the distinguished AA Rosette Award for culinary excellence. He believes that the time is right for Jamaican cuisine in Britain, and revealed that his menu would include deep-fried breaded yam balls served with ackee.

"I enjoy working with yam, and plan to promote it as a super food at Taste of London. Jamaica's participation in this show will open up a new world for visitors to become acquainted with Jamaican products and cuisine," said Brown.

The Spanish Court Hotel's executive chef, Anthony Matthews, notes that participating in Taste of London would help to put the country on the map in terms of quality produce, food products and cuisine.

Berletta Henlon Forrester, JAMPRO's export promotion manager, notes that "Taste of Jamaica will be a huge focus at Taste of London this year, as we will be occupying some 500 square feet of space in a prime location at the very entrance. Our presentation will comprise two restaurants, two bars, a demonstration stage and a stage for cultural presentations, along with nine booth spaces for exporters of food products who will be exhibiting and interacting with the visitors," she added.

Jamaican products that will be on display will include: jerk seasoning and sauces, condiments, callaloo, ackee, bammy, rum, Blue Mountain Coffee, jams and jellies. The two Jamaican chefs would be presenting typical Jamaican dishes with crossover potential in the UK and the wider European market. With the assistance of the Ministry of Agriculture and Fisheries, patrons would also be introduced to the raw inputs/produce that go into making the dishes.

Joy Walcott, project manager for Meet Jamaica, explains that the initiative would be seeking to leverage the high level of interest in Jamaican track and field athletes, which has resulted in interest being generated around the local food that they consume.

For Jamaican brands whose owners are interested in taking part in Taste of London, spaces are still available. Information on securing participation in the event can be obtained by contacting JAMPRO at 978-7755 or by email at meetjamaica2012@jamprocorp.com.