Our story
A family kitchen, a little village corner, and a lot of pimento smoke.
The first pot
The cafe started with our grandfather's kitchen — a tin roof, a coal stove, and a pot of oxtail that took most of a Saturday to be right. We grew up in that smoke, sitting on the step, waiting to be fed.
Everything on our menu traces back to that pot. We've written it down, tweaked it, argued about it, and now cook it for you.
The village
We took over a quiet corner of the neighbourhood and painted it in the colours of home. Bright walls, long tables, a record player loaded up with Toots, Bob and whatever the cook feels like that night.
There is no best table. Sit where you like, order what you like, stay until we close.
What we stand by
Slow cooking
No microwaves. Oxtail stews overnight. Curry goat simmers four hours. The kitchen opens at eight and doesn't sit down.
Island sourced, where we can
Pimento, scotch bonnet, callaloo and plantain come from growers we know by name. Fish lands the morning we cook it.
The table is open
Walk in alone. Walk in as ten. Pull two tables together. We'll always find you a chair and a cold Ting.