Food

The Rémy V lychee bloom.
October 1, 2026

Rémy V, four ways

One Spirit. Endless possibilities. That’s the tagline for one of the newest additions to the local market: Rémy V. Recently introduced to the island by the House of Rémy Martin, the white spirit, according to AnIes Jordan, commercial manager in the Caribbean for Rémy Cointreau, is made from the finest French grapes. “It’s a very vibrant brand that represents versatility and resilience. It definitely aligns with the radiance of this island and its people. And it can be enjoyed on just about any occasion,” she told Food in an interview.

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Tina-Gay Wilson, financial advisor at Sagicor, indulges in the Made for More experience with a Henny-rita.
01 Oct, 2026 0

Sipping in red: Hennessy presents Made for More cocktail experience

Hennessy shook things up with its Made for More experience held at the S Hotel Kingston on Tuesday night. Local and regional brand executives, drink aficionados, socialites, creatives, and other…
A cider cocktail from the book ‘Good Spirits’ by Tiffanie Barriere.
01 Oct, 2026 0

How to make a cider cup cocktail

This spin on the cider cup is from my cocktail book Good Spirits; the original drink has roots going back to the early 20th century. In Jacques Straub’s 1914 book, Drinks, cider, brandy, curaçao,…
Jerk chicken breast sandwich, with cream honey mustard and layered with lettuce, tomatoes and mozzarella cheese.
24 Sep, 2026 0

Dreams, coffee and a taste of Falmouth

WESTERN BUREAU: There is coffee, and then there is coffee served with a little theatre. At the newly opened Dream Catcher Café & Lounge in Falmouth’s Artisan Village, coffee can arrive…
Executive chef and HEART/NSTA Trust TVET ambassador Volae Williams.
24 Sep, 2026 0

Back-to-school lunches made easy

With school back in session, parents are once again faced with one of the week’s most persistent questions: What am I packing for lunch tomorrow? Between early mornings, work, school runs and…
Crostini with seasonal fruit, ricotta, and honey from the cookbook ‘Stuzzichini’ by Stef Ferrari.
24 Sep, 2026 0

Recipe | No strict recipe for Stef Ferrari's seasonal fruit crostini with ricotta

Like so many preparations in this cookbook, Stuzzichini, and in Italian food in general, it’s almost impossible to call this a recipe. Instead, it’s an act of trust: You must trust that whatever fruit…
This image released by Voracious shows the cookbook ‘The Chinese Way’ by Betty Liu.
17 Sep, 2026 0

Recipe | Betty Liu’s sesame-cumin chicken

Deep-frying (zhà), a well-known technique where the food is fried in a pool of hot oil, which both cooks it and creates a crispy exterior, is used throughout the ‘Frying’ chapter in my cookbook The…
Kimberlee Rose, brand manager for Jack Daniel’s at Caribbean Producers Jamaica Limited, showcases the brand’s portfolio at the Jamaican launch of Jack Daniel’s Tennessee Blackberry at TGI Fridays in St Andrew on August 28.
17 Sep, 2026 0

Jack Daniel’s Tennessee Blackberry makes J’can debut

Jack Daniel’s has officially introduced Jack Daniel’s Tennessee Blackberry to the Jamaican market, marking the arrival of the newest addition to its flavoured whiskey portfolio. The new expression was…
Ocean king crab bathed in garlic sauce.
10 Sep, 2026 0

From sea to plate at Marina Palms

WESTERN BUREAU: Long before the first diner settles into a waterfront seat at Marina Palms, Deidrick Miller may have already been at sea for hours. Some mornings he leaves the dock as early as 5…
Content Creator Jermaine ‘Scotty Cuss’ Watson enjoys the Worthy storm pairing with the entrée, the shrimp jhinga curry with garlic naan.
10 Sep, 2026 0

A Worthy pairing at Mystic Thai

Mystic Thai Kingston recently joined forces with Worthy Park for a special food and drink pairing experience. “We wanted to create an experience where the food and cocktails complemented each other,…