Temperatures are pretty comfortable in the city – truth be told, it’s pretty perfect – but there’s nothing like making that turn from Papine and up those winding roads to Irish Town. A friend has rented not one, but two of the best cottages the area has to offer, has retained the services of one of the region’s finest executive chefs and has mobilised a few more than eager friends to join him for supper. We share the experience.

The venue: 3,100 feet above sea level inside Mountain View 2, a well-appointed two-bedroom cottage at the super chic Strawberry Hill boasting a wrap around balcony and overlooking the mountains.

The setting: Inside the living room of this magnificent cottage with the windows wide open and the mist descending rapidly. The table is set dead centre of the room and the food illuminated by two Home Sweet Home lamps.

The CD offers world music via the sounds of Mystic Groove conceived and compiled by Bruno Guez. Other sounds include the gently clipped yowl of the peeny wallies.

Brief to the executive chef Darren Lee (ably assisted by his team): Hearty Jamaican fare.

The Menu: On arrival: piping hot bowls of red pea soup complete with spinners, yam, Irish and just enough coconut milk.

Just-out-of-the-oven hardough bread with lots of butter.

A superb organic salad (grown in the chef’s garden), drizzled with chef Darren Lee’s orange salad dressing. it’s so good (we immediately ask for the recipe).

Entrée: Jerk chicken, steamed parrot fish, roast garlic, fried ripe plantains, gungo rice and peas, yams, flour dumplings, Irish potatoes and warm seasonal steamed vegetables.

Supper discussion: How fresh and delicious the fish was. there was a small bowl of Scotch bonnet peppers (cut in small circles) deliciously hot, triggering sinus revivals.

The jerk chicken, with even the bones coming up for mention, was Boston jerk perfect. Silence from one of the guests was a clear indicator that the flour dumplings were just like his mother’s.

Further comments. Much surprise that food such as this was served at the posh Strawberry Hill.

Comment from the chef: “I actually did something like this a couple of weeks ago for some British journalists. It blew their minds. They absolutely loved it.”

Dessert:

The hearty Jamaican theme would continue as we ventured over to the dessert, set atop a sideboard framed by pink and white anthuriums, Lady Slippers and Japanese Hat, to plate homemade slices of banana bread, bread pudding, rum and raisin cheese-cake and sweet potato pudding and fruits from the platter of tropical fruits.

The wine: Pinot Grigio, further chilled by the crisp nocturnal air.

Post-supper conversation: The cost: $2,500 per person plus 10 per cent service charge per person (beverages not included).

NB: Chef Darren Lee needs at least two hours’ notice (more, depending on what’s needed on the menu). We gave him 48 hours. The fish, for example, is bought fresh each day.

Verdict: A priceless experience. Hopefully more visitors to our shores can enjoy great Jamaican fare alongside Frette counts and superb accommodation.

Kudos to executive chef Darren Lee.

Last sip: Blue Mountain coffee, of course. The best in the world, just like Jamaican cuisine.

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Thursday Food for Recipes