When I was asked to join my fellow board directors and senior managers of Jamaica Social Investment Fund (JSIF) in visiting several sites in St Elizabeth and Manchester, my eyes popped and mouth watered when I saw lunch at Little Ochi on the day’s agenda. I could barely recall the last time I visited the gem.

Our last stop before lunch was in New Forest, Duff House Agro Plant, located at the border of St Bess and Manchester. We viewed the park and got a good understanding of the irrigation pumps and its capacity. The miles and miles of scallion production were a beauty, and it was good to see our farmers doing big things in the countryside — the breadbasket feeding the nation!

It was now lunchtime, and I was reliably informed that Little Ochi was 20 minutes away. More scallion and thyme cultivation on our way and somehow it reminded me of miles and miles of olives I saw driving from Pensacola to Barcelona, Spain.

As a food judge for the Jamaica Observer, I have had the privilege of sampling cuisine from kitchens across the island, but few experiences rival the rustic charm and ocean-kissed flavours of Little Ochi in St Elizabeth.

Nestled on the breezy southern coastline, this culinary gem continues to prove why it remains a go-to for seafood lovers seeking authenticity, freshness, and a taste of Jamaica’s culinary soul.

We were greeted by the familiar smoky aroma from the open grills, signalling the work of none other than Chef Craig Elliot, as Evrol “Blackie” Christian, although expecting us, had to leave because we were running late. Blackie is known as the maestro behind Little Ochi’s celebrated seafood creations. We were not to be disappointed as Chef Eliott proved an able assistant and outdid himself with a spread that was nothing short of memorable.

The star of the afternoon was, without question, the jerk roast fish — a specialty that captures the very essence of St Elizabeth’s rich culinary heritage. Perfectly seasoned with a medley of spices and crowned with fragrant St Elizabeth scallion, the fish was expertly roasted over pimento wood, allowing the natural sweetness of the fish to meld harmoniously with the deep, smoky jerk marinade. Each bite delivered a satisfying balance of heat, herbs, and that unmistakable “yard” flavour that can only come from local ingredients and generations of tradition.

The setting added to the experience. With the sea roaring just steps away, and the laughter of friends mingling with the sound of the waves, Little Ochi reminded us that good food is best enjoyed in good company and in the embrace of nature. There was a steady crowd for a weekday, and we even met a tourist from Egypt.

Blackie’s passion for seafood and his respect for local ingredients shine through in every dish. The freshness of the fish paired with bold local spices places Little Ochi in a league of its own. Whether you are a visitor or a local, no culinary journey through Jamaica is complete without a stop here!

Little Ochi continues to be a beacon of authentic Jamaican seafood and, under Chef Blackie’s watchful eye and skilled hand, it’s clear that the flame will continue to burn bright.

The cost averaged $4,000 per person, service was good, there was not too much of a wait, as we had ordered 20 minutes before we got to the location.

Little Ochi

Location: Alligator Pond, St Elizabeth

Opening Hours: 9:00 am – 11:00 pm daily

WhatsApp: 876-852 6430 /876-489 1591

(Photos courtesy of Patricia Henry Brown)