Jerk Chicken
Jamaica
Caribbean food is some of the most loved cooking there is — and some of the hardest to get made properly, where you are. It sits behind a restaurant’s four walls, tied to one kitchen, one postcode, one set of opening hours.
So we took it out of them. Twelve dumplings, filled by hand, each one carrying a colour from the islands — made fresh and sent out through a network built to reach anywhere.
The online shop opens soon · take a look at the range
Caribbean food is loved everywhere and done properly in far too few places. It lives behind a restaurant door — bound to one kitchen, one postcode, one set of opening hours. When you want it, it isn’t always there. And when you do find it, whether it tastes like home is a coin toss.
We’re not a restaurant. We’re a brand that can be anywhere. Our dumplings are filled by hand, made fresh, and moved through a network of kitchens and distributors who all work to one standard — so every local tastes like the first.
That standard is ours: the recipes, the specification, the food safety system and the good name. Licensed producers make to it. Cold-chain partners move it. Stockists sell it. One brand, one promise, on every shelf it reaches.
And we bring more than food. We bring a vital vibe to homes and neighbourhoods — cook-up parties, family events, the warm and vivid spirit of the Caribbean. We start with one local. We are not staying in one local.
Every colour carries an island’s story. From the jerk pits of Jamaica to the callaloo fields of Trinidad — twelve dumplings, hand-filled and wrapped in their own checkerboard, so you know your flavour the moment you see it.
Jamaica
Jamaica
Jamaica
Jamaica
Jamaica
Jamaica
Jamaica
Jamaica
Jamaica · Vegan
Jamaica · Vegan
Trinidad · Vegan
Trinidad · Vegan
Every colour in our checkerboard was borrowed from somewhere. These are the islands we cook from — what they eat, and which of our dumplings answers back. Two of these flags are on the range today. The other sixteen are the reason we’re building a network instead of a restaurant.
Jerk is the grammar here: allspice, scotch bonnet, thyme, and pimento smoke. Ackee and saltfish for breakfast, curry goat for a wake, a patty in a paper bag on the way to work. Nobody eats quietly.
On our range: Jerk Chicken · Curry Goat · Lamb & Butter Bean · Cheesy Beef · Jerk Salmon · Pepper Prawn · Mango Mackerel · Steamed Fish & Okra · The Mushy D · Ackee & Kale
Callaloo, doubles, roti, and a scotch-bonnet heat that arrives a beat late. African, Indian, Chinese and Spanish cooking all ended up in the same pot here — and the pot is better for it.
On our range: Okra & Callaloo · Pumpkin
Griot — pork braised soft, then fried hard — with pikliz, a scotch-bonnet slaw that cuts straight through the fat. Bold, sour, generous, and never shy with the pepper.
On our range: not yet
Oil down: breadfruit, salted meat and coconut milk cooked down in one pot until the milk has gone. The spice isle cooks like it means it.
On our range: not yet
Cou-cou and flying fish — cornmeal and okra stirred smooth and slow, pepper sauce over the top. Friday is pudding and souse, and everyone has a view on whose is right.
On our range: not yet
Pepperpot that simmers for days, dal puri, seven curry. Indo-Caribbean to its bones — where the heat is warm rather than a dare.
On our range: not yet
Green fig and saltfish: green banana boiled firm, then tossed with salted cod, peppers and onion. Sounds like nothing on paper; tastes like the island.
On our range: not yet
Sancocho — seven meats and every root in the ground, still on the stove at four o’clock. La bandera, rice and beans with stewed meat, is the flag you eat daily.
On our range: not yet
Ropa vieja: beef cooked until it gives up and shreds itself into tomato and pepper sofrito. Slow, thrifty, and better on the second day.
On our range: not yet
Conch, cracked and fried or sliced raw with lime in a conch salad. Island cooking that barely needs a kitchen to be right.
On our range: not yet
Fungee and pepperpot — cornmeal and okra stirred firm and turned out, next to a dark, peppery pot of greens and salted meat.
On our range: not yet
Goat water: goat stewed down with cloves and flour dumplings until it’s thick enough to stand a spoon in. Every family claims the best one, and they are all correct.
On our range: not yet
Roasted breadfruit — blackened over open fire, split, eaten with salted fish — and fried jack. Breadfruit travels; Vincentians worked that out first.
On our range: not yet
Callaloo soup and ground provisions: dasheen, yam and plantain boiled together in one pot. The nature isle eats straight from the ground it is named for.
On our range: not yet
Pom — chicken and taro baked into a golden slab — on the same table as Javanese noodles, Hindustani roti and Creole rice. Nowhere else quite like it.
On our range: not yet
Conch, again, because there is no arguing with it: split, pounded, fried, with peas and rice alongside.
On our range: not yet
Fish chowder sharpened with black rum and sherry peppers, sweet potato alongside. A British-Caribbean thing that only really works there.
On our range: not yet
Rice and beans with stewed chicken — the same dish, done differently in every house — and hudut down the coast, fish swimming in coconut.
On our range: not yet
The rest of the range — boxes, sides, snacks, desserts and made-from-scratch drinks — is being built now. Take a look at the shop.
Everything else is negotiable. These aren’t.
Safe, delicious and authentic is the promise, and every batch is made to a written spec and checked against it. If it doesn’t meet the standard it doesn’t leave the kitchen — no exceptions for speed, and none for volume.
We stay future ready by taking on the best technology and the boldest thinking available, so the service gets more personal as it grows — not less. Small enough to know you. Organised enough to reach you.
We buy from local suppliers wherever we can and pack in eco-friendly materials. Unsold stock goes to good use, not the bin. And our community kitchen will run food education, skills training and business support for the people who need it most.
We’re not only a food brand. We bring a vital vibe to homes and neighbourhoods — cook-up parties, family events, the kind of gatherings that show the fun, vivid and warming spirit of the Caribbean.
That promise is delivered by our people. So training here is never a one-off event — it’s a continuous journey of learning, empowerment and growth, for everyone who touches the product.
Every stockist we have so far is on this map. Tap a pin for the details and directions — and know that this list is short because we’re early, not because we’re staying small.
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Postcode-accurate B. We’re adding stockists as we grow. If you’d like to stock us, become a partner.
Producers, distributors, stockists, caterers, promoters, creators — the people who make this real are the brand. Cook with us, deliver for us, stock us, cater with us, or make content for us. You’re not joining a supplier list; you’re one of the people this brand is being built by.
And the practical bit, said plainly: every role shows what you’d earn, and exactly what we’ll do for you in return.