Come savour special f lavours

In a beautiful setting right by the sea, Chill Out Hut Beach Bar and Grill is a favourite spot for diners looking for a delectable meal and a soothing ambience.

For the Gleaner-sponsored Restaurant Week, mouth-watering barbecue spare ribs will be the speciality dish of Executive Chef Bernd Schumann.Served with garlic mash potatoes and a vegetable salad, this meal is bursting with flavours.

According to Schuman, "We cook them in a seasoned brine-type liquid, so the flavour is already in the ribs. We don't just dip them in barbecue sauce and grill them. The technique is to cook them to the point where they come off the bone easily and the flavours are right. We try to find that perfect way of cooking the ribs."

Schumann credits a blend of fresh herbs and spices such as thyme, pimento, bay leaf, rosemary, scotch bonnet pepper, onions, and coconut for creating the special flavours that diners experience at Chill Out Hut.

We value our customers and we would like to have them come back over and over again," Schumann added. He also prides himself on consistency in quality and taste, noting, "If you eat ribs today and you return next week, I would like to know that it's the same fantastic taste over and over again."

The popular escoveitched fish served with steamed bammy, garnished with vegetables, will also be on the menu for Restaurant Week.

Chill Out Hut Restaurant is strategically located between the towns of Falmouth and Montego Bay in the community of Greenwood, St James.

- Karrie Williams