Feeling adventurous today? Jamaica Observer Table Talk Food Awards judge for the parish of Westmoreland, attorney-at-law Michael Erskine, journeys into the Little London area of Westmoreland…

Zimbali Mountain Cooking Studio is a favourite eating place for tourists in the hills of the Little London area of Westmoreland. So good that it is rated number 1 on Trip Advisor. It is quite an adventure getting there, but well worth the journey.

The restaurant is situated approximately 12 miles from Negril. You drive to Little London turn left at the intersection, travel along the main road for approximately two miles and then you turn right onto a marl road, filled with potholes, and travel for another two miles. This road takes you up into the hills of a village called Canaan where the Zimbali retreat is situated. Yes, this is one for the adventurous, not the faint-hearted.

I knew I had reached my destination when I saw numerous buses and cars parked along the roadside and heard the sound of African drums beating a lively rhythm. I could also see some quaint wooden buildings nestled on the hillside as if they were one with nature. This is a classic example of what natural, rustic island tourism is all about. The energy and the excitement of the tourists were palpable, some taking pictures, others checking out the place , others relaxing in hammocks.

The hospitality of the staff was first-class. You are ushered into the building where your reservation is checked. Once confirmed, you are offered a cool drink made from natural fruits directly from the Zimbali farm – a 7_ acre property under full cultivation.

Once you are settled and have your welcome drink, you are then ushered into the “studio” for a welcoming experience of a lifetime. A five- course meal made right before your eyes, Japanese teppanyaki style. Master chef Serapha James and his very able and jovial assistant Ojay Wright keep the guests informed and entertained while the meal is being prepared.

The meal starts with a samosa – a vegetable bean-stuffed patty served with a special Zimbali house sauce. Nice; I really enjoyed it. Then a coconut sushi filled with fresh fruits and vegetables straight from the farm provides the next course, after which you are served an ital soup. The one I had was a pepper pot soup with corn, really delicious. Then it was on to the main course – a choice of either fish, chicken or shrimp (no red meat is served at this restaurant).

The fish is spicy, steamed with vegetables, and comes to you wrapped in banana leaf. It reminded me very much of what Jamaicans call “dukunu”. The chicken is baked in olive oil stuffed with vegetables and served on a cedar plank, while the shrimp is curried West Indian style and served with potatoes. There is no rice; a hashbrown plantain with honey bananas and sweet peppers, provide all the starch you need. The final course is a gluten-free chocolate cake, the perfect end to the meal.

Kudos must go to both Mark Swainbank who gave up 19 years of commodity trading in Chicago, USA, and his Rastafarian Jamaican wife, Alicia, for realising their dream of providing “a real taste of Jamaica” to visitors and locals alike.

They deserve full marks for thinking outside of the box and creating a really unique experience which is truly Jamaican, very creative – a culinary gem which is worth the trip into the mountains, potholes notwithstanding.

ZIMBALI MOUNTAIN COOKING STUDIO

The meal is one standard price of US$60 and you pay an extra US$15 to be transported from Negril. Call 485-2789 for reservations.