Last week we had the pleasure of welcoming young Chef Myles Barnett of Bristol’s renowned Casamia. Myles is of Jamaican descent and came to work with ¬†us in our kitchen for just over a week to learn a little about Jamaican cuisine and ingredients. After a quiet start to the week things got busier and he got a taste of what it is like to create dishes out of local¬†ingredients¬†including what we are now reaping from our vegetable garden. One of the dishes we created was Tamarind and Jerk Spice Marinated Roast Chicken. We also showed Myles how to make a savoury chocolate sauce out of the Jamaican Chocolate Teaballs to go with oxtail. For our part we also learned a new technique from Myles, poaching fish in oil, something we have been wanting to try for a long time. Well now we know how and this will soon also be on our menu. Our Trainee Chef Jermaine enjoyed the week with Myles very much and also showed him the area , introduced him to the beaches and to Jerk Pork at Boston Bay and took him to a couple of parties in Port Antonio. All in all it was a great few days for both Myles and ourselves.
We are now getting some wonderful vegetables from the Vegetable Garden. First there was Callaloo, then Mustard Greens and Lettuce followed by the most incredible Scotch Bonnet Peppers (our favourite) mini aubergines, cucumbers and tomotoes.
And the baking goes on….Shireen baked Ciabatta today and they are just wonderful.