Hotel Mockingbird Hill – your Home in Jamaica Sustainable Excellence from Port Antonio, Jamaica Tue, 18 Oct 2016 12:10:27 +0000 en-US hourly 1 61746494 Christmas in Jamaica Offer Thu, 22 Sep 2016 19:09:24 +0000 Christmas Offers


Want to come to Jamaica for Christmas but didn’t quite make the early bird offers?  Hotel Mockingbird Hill, the Caribbean’s best eco-hotel has a money saving Christmas offer for those that would love to stay in their boutique rooms over the Christmas period, (20 December – 1st January).  All guests that book direct with the hotel using the latebirdxmas code will receive complimentary continental breakfast and free Kington airport transfers.

Port Antonio is perfect for those looking to pamper themselves and replace the mid-winter blues of the northern hemisphere for a relaxing boutique style Christmas in Jamaica.  Dining-in at the Mille Fleurs restaurant is highly recommended, hence why the Jamaican Tourist Board brings journalists here to learn just how rich Jamaican fusion cooking really is.

Book now with the discount code latebirdxmas and make Christmas extra special this year!


The Christmas offer is only valid on bookings until 1st November 2016

Guests must book for 5 nights, the Christmas minimum stay in order to receive this offer.

Airport transfer is only valid to and from Kingston Airport.

To receive this special discount all bookings must be made directly through the hotel.


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The Triple – Breakfast & 4 Nights for the Price of 3 Thu, 01 Sep 2016 09:32:42 +0000 The Triple


Tap into your inner Jamaican and join us for our TRIPLE offer.

Jamaicans love to celebrate and we’re honouring Usain Bolt’s spectacular gold medal triple at the Olympics by offering our guests complimentary breakfast  and  4 nights for the price of 3 or 8 nights for the price of 6 at our hotel in Port Antonio Jamaica.

With an extra night or two, you’ll have extra time to explore where Jamaicans prefer to holiday on the island, the much-loved north eastern coastline and rainforest which is home to that international favourite Jerk.

The offer is valid on all stays with us from 1 October – 19 December 2016! Please note the hotel is closed in September to enable staff to take their annual holiday.


Hot? Cool Down with Homemade Jamaican Ginger Beer Thu, 25 Aug 2016 10:32:28 +0000 gingerbeerThere is no better way to zap the heat of a hot summer’s day than enjoying a large cooling glass of homemade Jamaican Ginger Beer.  It’s one of our favourite spicy non-alcoholic sundowners, which acts as the most restorative of tonics, being that ginger has diaphoretic properties which encourages perspiration.

Ginger Beer was bought to Jamaica by the British and it originally had a small amount of alcohol but today in its homemade format it is mostly a soft drink.The shop bought interpretations of Jamaican Ginger Beer have a high amount of sugar but the homemade versions are in contrast sharper, some have described it as creamy toffee especially when it has been allowed to stand for a couple of days for a truly fiery depth of flavour.

Hot? Cool Down with Homemade Ginger Beer
Prep time
Total time
Serves: 2 litres
  • 250g sugar
  • 2 litres water (should be chlorine free – a large pinch of ascorbic acid (vitamin C), or the juice of a lemon will remove the chlorine if you are unsure)
  • ½ teaspoon cream of tartar (this stabilises the acid level but is not essential)
  • Juice of 1 lemon
  • 2 or 3 inches of ginger, peeled and grated (dried ginger powder is an alternative)
  1. Tie the grated ginger in a small piece of muslin. Place it (or dried ginger) with the sugar, lemon juice, cream of tartar and water in a large jug.
  2. Stir until the sugar has dissolved. Cover with a cloth fixed in place with an elastic band, or just a lid if there is one.
  3. Leave for about five days (or until it tastes just a little sweeter than you would like the finished product to be) then carefully pour into plastic pop bottles or swing top bottles using a fine sieve and a funnel.
  4. It is ready to drink within two or three days, though a week is fizzier. Chilling in the fridge will stop any further fermentation if you are happy with the level of fizz and sweetness.


Meat Matters: The Value of Local, Heritage & Jamaica Tue, 14 Jun 2016 11:34:11 +0000 Meat MattersPart of the joy at eating at a small independent restaurant in Jamaica is revelling in the fact that they serve local meat. Despite the economic advantages enjoyed by a farmer who can fatten their livestock with growth hormones, animals that are reared outdoors and grass fed do create a meat with a superior flavour and texture whilst insuring the meat is rich in Omega 3 & 4.

Mille Fleurs is Port Antonio’s only organic restaurant and we take great pride in the provenance of the meat we serve, it is sustainable, local, heritage and all cuts are prepared by our Chef.  We believe our guests deserve the same high standard of organic meat that is ethically produced that they are used to at home, and not the cheap, intensively farmed imported meat that is popular with Jamaica’s larger hotel restaurants.  We buy local, sustainbly reared meat that enables us to guarantee that all meat served in the restaurant is free from gms, steroids, antibiotics, synthetic growth hormones nor has it undergone saltwater plumping. By stocking locally produced meat we are helping to guarantee that our local farmers and their employees directly benefit from tourism to the island.


Early maturing, well marbled Jamaican Jamaica Brahman Black Poll, Jamaican Red Poll beef is served in the Mille Fleurs restaurant and patronised from sustainable farmers who sell directly to Jamaica’s independent butchers.  For reference the ox in Jamaica’s fabulous spicy oxtail dishes is created using beef from ‘oxen’, the historic name for the castrated male steers.

Lamb and Mutton

Jamaican’s love of their scotch bonnet and pimento laced curries means that in smaller restaurants you will be offered mutton from sheep which are most commonly raised on the hillsides of St Elizabeth Parish, south west of Kingston and from where our most famous indigenous breed gets its name.  Hardy and suited to their tropical island habitat, Jamaican sheep are smaller than those found outside the Caribbean.  Jamaica has one specialist lamb provider, Longeville Park Farms in the parish of Clarendon and it is their delicious lamb we serve in the Mille Fleurs restaurant.


Our  succulent chickens are free range and organic, reared by one of our very own Mockingbirdhill gardener who tends our beautiful pesticide free, bio-dynamic gardens.  The chicken receive a nutrious, natural organic feed and have a spacious environment to roam, which means  reduced disease, less fat and greater health benefits for our guests.


We never serve cheap, subsidised imported pork as we believe that pigs are as one of the most intelligent and social of our domesticated animals and deserve more than a life in a crate.  All our pork is reared by a small-time farmer in Usain Bolt’s homeland, Trelawny.  His pigs get to explore and forage in a natural environment which we believe cuts down on disease and the need for antibiotics whilst improving the flavour and texutre of the pork.

Book dinner at our Mille Fleurs restaurant and enjoy delicious and ethically produced Jamaican meat that benefits our local farmers

Jamaican Banana Crumb Muffins Fri, 10 Jun 2016 10:45:49 +0000  

Banana Crumb MuffinsOur gorgeously moist Jamaican banana crumb muffins are beloved by our adult and child guests alike. We know that no one enjoys holding a  sticky cake on a hot, humid day but it’s a different story when we bring out our banana crumb muffins….  They make the perfect cake to take on an afternoon picnic as well as a light brunch treat for those who are rather fond of bananas in any form.

Jamaican Banana Muffins
Prep time
Cook time
Total time
Our famous Jamaican banana crumb muffins with a hint of cinnamon are beautifully moist and loved by young and old
Recipe type: Dessert
Cuisine: Jamaican
Serves: 10
  • ⅛ tsp ground cinnamon
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp butter
  • 2 tbsp plain/all purpose flour for the topping
  • 1½ cups plain/all purpose flour
  • ⅓ cup butter, melted
  • ⅓ cup brown sugar
  • 1 lightly beaten egg
  • 3 mashed bananas
  • :
  1. Preheat the oven to 190 C or 375 F
  2. Grease 10 muffin cups.
  3. In a large bowl mix together, baking soda, baking powder, flour and salt.
  4. Take a separate bowl and beat together egg, banana and melted butter.
  5. Combine the two mixtures of banana and flour until they have blended well.
  6. Scoop batter into muffin cups.
  7. Take a small bowl and mix 2 tablespoons of flour along with brown sugar and cinnamon.
  8. Blend in one tablespoon of butter and mix, until the mixture becomes coarse.
  9. Sprinkle this over the muffin batter.
  10. Put the muffin cups into preheated oven and bake for 18 to 20 minutes.
  11. The muffin is ready when a toothpick is inserted in the center and it comes out clean.


5 Worldly Comforts in Jamaica’s Vegetarian Cuisine Tue, 31 May 2016 13:08:20 +0000 Callaloo Stuffed Plantain

Who needs meat in Jamaica when its gorgeous spicy vegetarian cuisine is one of the most varied in the world, with rich tropical curry, sweet and sour flavours fusing together to reveal Jamaica’s unique ethnic mix.

The African, Indian, Chinese, Portuguese Jewish, Syrian, Lebanese, German and English cuisines afforded each newly arrived hungry immigrant to Jamaica’s shores a common comfort from their respective ‘cucina povera’ (kitchens of the poor), a glorious carbohydrate staple that would quickly be embraced to become pillars of Jamaican cuisine.

We are not suggesting to ignore completely your modern high protein diets whilst sampling Jamaican cuisine but go with the flow and embrace the cultural history of Jamaica by tasting locally grown pulses that are mixed with the freshest vegetables, fruits and world’s spices served with their traditional tasty bedfellows which when eaten together is guaranteed to stop snacking in its tracks.


If you love spicy filled wraps and burritos you’ll adore Jamaica’s most popular vegetarian snack, a stuffed warm roti.  Our favourite fillings are perhaps the simplest, some zesty but smoky jerk vegetables and plantain, or a beautiful sweet pumpkin and pimento curry.


Rice and peas is every Jamaican’s favourite one pot wonder, it’s incredibly simple fare but incredibly satisfying from the infused medley of pigeon peas, coconut milk scallion, garlic and thyme, scotch bonnet chili, bay leaves and spring onions that each family adds to the mix.  Look out for Rastafarian style I-tal pumpkin rice with spiced red peas (red kidney beans) or some pineapple barbecued tofu.


Bammy makes a wonderful bread like alternative using grated cassava that is submerged in milk (diary or coconut) before it is steamed or fried to a crisp. Try it with a spiced corn soup or callaloo soup made with Jamaica’s less muddy flavoured spinach cousin and okra, black beans, sweet potato and pepper or an intoxicating vegan Rastafarian Ital soup made with assorted Jamaican vegetables cooked in an unprocessed coconut broth and thick enough to be called a stew.


These gorgeous lightly fried maize fritters with a hint of nutmeg are full of flavour without being too heavy, their slight sweetness offsets the spiciest curry or are a great comfort food served with something simple like a mango coleslaw.  Try our Cheese & Pimento festival recipe at home!


Spinners are small thin dumplings that soak up the spicey flavours of the stew like dishes they cook in.  Named from the way they are made with the hands, spinners are particularly good in a I-tal yam and okra stew or spiced squash stewy soup.

Mille Fleurs was the first Jamaican restaurant to offer Meatless Mondays, and vegetarians and vegans are offered an inspired alternative menu each evening.

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6 Tips to Eating Fish in Jamaica Wed, 11 May 2016 13:20:11 +0000 Tips Eating Fish Jamaica

Fishlovers are spoilt on a holiday to Jamaica. Whether you like your fish escoviche in style or rather steamed, stewed, roasted, barbequed or simply rolled and deep-fried into tasty frittered balls, the island’s rich fusion of cooking traditions from Spain, the UK, Africa, India and China makes the most of the island’s wild assets.

To nurture our reefs and keep fisheries healthy so that local communities and visitors to the island can enjoy local wild seafood long into the future, here’s our 6 tips to eating fish in Jamaica.

1. Each Fish Counts

Take your pick from wild Snapper, Mahi-Mahi, Grouper, Lion Fish, Snook or Mackerel.   If you are offered another type of fish do bear in mind this type is highly likely to have been imported without a guarantee that it was caught sustainably or that it is an endangered fish like Jamaica’s vulnerable parrot fish.

2. Order Lion Fish and then Order Some More

Not only does Lion fish taste great, a buttery white fish that is firm in texture and whose flavour is somewhere between grouper and Mahi Mahi, but by ordering lion fish whilst on holiday in Jamaica you are helping the survival of the island’s coral reefs!

Lionfish are an invasive non-native carnivorous fish that entered our beautiful Caribbean Sea via a Florida aquarium that was severely damaged in 1992 in Hurricane Andrew.  Without any predators and the ability to spawn 30,000 eggs every 4 days, these fish are devouring our grouper, snapper and parrot fish to name just a few.

3. Rainfall Brings Incredible Shrimp

There is nothing better than eating Jamaican wild native shrimp.  Sweet and succulent, Jamaican shrimp aren’t always available at market but are abundant after a good rainfall. Jamaica has 5 types whose shells are pink, white, brown, and royal red and its 5th is recognisable by its rock-hard shell.

Put in an order the day before you intend dining at one of Jamaica’s small independent eateries and restaurant and unlike the chain all-inclusive restaurants you are guaranteed to eat sustainable local shrimp without a carbon footprint and no trace of antibiotics or chemical enhancers to improve appearance and shelf life.

4. Respect the Season

Local Jamaican spiny lobster is ‘officially’  off  the menu between the 1st April and 30th June each year and it is  illegal to catch them throughout this their breeding season.  Throughout the year, it is illegal to catch or serve berried lobsters (those with eggs) or juvenile lobsters that are less than 3.5 inches, and, if you are served either we suggest sending it back to the chef and requesting a dish that is legal and protects Jamaica’s spiny lobsters longterm viability.

4. Pass on Parrot Fish

Please don’t eat parrot fish,  if we reduce the demand to eat it this beautiful endangered fish, it can instead help us to protect the last of Jamaica’s coral and counter the beach erosion of Negril and Montego Bay.

Jamaica’s coral reefs spans 50% of our coastline and its well-being relies upon the beaky parrot fish whose unusually shaped mouth cleans the coral by grazing on the algae that grows on it.  Without parrot fish our reefs would die, suffocated by the algae whilst Jamaica’s beaches would lose the 800 lbs of sand that they excrete over  a lifetime.

6. Avoid a Summertime Dish of Predatory Fish

Avoid eating predator fish like barracuda or amber jack late summer as you could end up suffering the foodborne disease ciguatera whose symptoms can last from a couple of weeks to decades.

Predator fish feed on the smaller reef fish who consume an algal coral bloom that’s highly attractive to toxin-bearing dinoflagellates (plankton).   The toxin doesn’t affect the fish only humans and cooking doesn’t remove the threat.

The Fish Served at Jamaica’s Favourite Organic Restaurant

The FIshermanThe team behind  the Mille Fleurs restaurant believe that wild sustainable harvesting is best done by artisanal fishermen who use less intense fishing methods.  Their boat of choice is a 28 foot fiberglass canoe powered with a 40 horsepower outboard engine which  limits the amount of fish they can catch before becoming tired and returning home.  This is opposed to commercial fishing operations which use advanced technology aboard factory boats to clean out an area, collapse the fish stocks, then move further afield to other areas to do the same.

The restaurant’s delicious fish is sourced from sOrganic, a specialised small scale processor/distributor for local inshore seafood who supply artisan fishermen with the support needed to fish sustainably and profitably.

They work closely with Jamaica’s most enlightened fishermen to harvest responsibly and invest the proceeds of their catch in improving their business and lifestyle. These selected fishermen carry adequate ice to sea, where catches are then promptly cleaned, shrink packaged and frozen. Absolutely no enhancers are used (e.g. sodium tripolyphosphate), a practice which most large fish dealers engage in. The company helps widen the range of products fishermen target and consumers can experience by introducing seasonal and less familiar species which may not  be commonly consumed in Jamaican culture but which are delicious in the hands of its knowledgeable chefs.




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Sustainability Makes for a Beautiful Planet Fri, 22 Apr 2016 13:39:33 +0000

Today we are toasting the signing of the Paris Climate Treaty by 155 countries, keeping everything crossed that each country keeps to the accord!

Protecting our environment with sustainable practices needn’t be difficult, look ugly or require long-term expense but it does require careful planning. For any environmental minister looking for a few ideas how sustainable tourism could be better practiced in their country we invite you to look at our own interactive map.

The Cleanest Water in Jamaica Fri, 22 Apr 2016 11:15:24 +0000 Pool Reich Falls

Jamaica’s first inhabitants, the Arawaks named Jamaica, ‘Xaymaca’ – The Land of Wood and Water“.  Today local communities face the challenge of food and water security, the result of deforestation and global warming which over the last 3 decades has meant that areas of the island suffer mild to severe drought.

In our quest for sustainability, to enhance our guests stay and lessen the effect of drought on the hotel, we removed the impact of our business footprint from our struggling national water provider. 70% of national water is lost in leaky pipes and a staggering 69% of Jamaican households receive untreated water.

On a rainy day we have the capacity to harvest a staggering 85,000 gallons of the softest rainwater which we treat, store, heat and pump into our hotel to reduce each of our guest’s carbon footprint and the strain on national water provision.  The water is treated by UV and reverse osmosis and not only tastes much better than chemically treated water but stops any reliance on imported bottled water. Each of our guests and staff are guaranteed a powerful, stable water supply no matter what the climatic conditions are and which is environmentally clean as it uses only the energy from our solar panels during the day to produce it.


In December 2015 we were awarded a grant by CHENACT that will allow us to store the energy from our solar panels by the end of the summer of 2016 in an aqueous hybrid ion battery.  Our guests will then have access to a water supply that is completely carbon free, removing the need to use the JPS national grid for electricity at night that is generated by burning imported oil.

The Chic Escape: Jamaica & Spring Water Rum Fri, 22 Apr 2016 10:18:23 +0000 1

We recently hosted Net-a-Porter’s team The Edit  for the 5 days they whilst were on location in Port Antonio for their summer shoot, and were overjoyed to read  our inclusion as the place to stay in their latest online magazine The Chic Escape: JAMAICA.  Do check it out for the latest trends and stunning photographs taken in Port Antonio.

“Book into tranquil Mockingbird Hill, an eco-friendly hotel with uninterrupted ocean vistas. For pure relaxation, have a unique Tao massage in the lush garden spa.”
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The team adored our Mojitos, perhaps it’s because we use a boutique Jamaican rum that is ‘northern’ in production and conforms to our own policy of sourcing local to reduce our food and drink miles.  Its unique, smooth taste comes from its ingredients, spring mineral water which has filtered through the volcanic and limestone rocks of the Blue Mountains down into the foothills of a spring near Mcleish Town, and sugar cane sourced  from family estates in Port Maria, the former spanish capital of Jamaica.

Smatts Mojito
Prep time
Total time
A mojito with a difference using Smatt's Gold - sun-bronzed in colour with notes of Demerara sugar and molasses and strong hints of coconut and apricot. It has an aroma of dried petals and wood spice and contains a creamy, yet spicy texture.
Recipe type: Cocktail
Cuisine: Jamaican
Serves: 1
  • 60 ml Smatt’s Gold Rum
  • 1 Whole Lime
  • 3 Stems Organic Mint
  • 1 tblsp. Simple Syrup
  • Soda Water
  1. Squeeze the lime juice into a tall glass. Add the simple syrup, rum and most of the mint, keeping a small sprig for the garnish.
  2. Crush the ingredients together to release the mint flavour.
  3. Fill the glass with ice and top up with soda water.
  4. Stir and garnish.