STUSH IN THE BUSH — Christopher & Lisa Binns

The 2026 Jamaica Food and Drink Festival (JFDF) concluded in haute culinary style Sunday, March 8 at the Fleurs et Fête brunch, at the serene sanctuary of White Mist, Peter’s Rock, overlooking the Kingston skyline. Arrival at the epicurean garden party, where florals and soft pastels created an atmosphere of effortless chic, was certainly worth the winding trek from Norbrook to Woodford.

Chilled flutes of Select Spritz were available upon arrival as, too, an impressive charcuterie board courtesy of wine and gourmet cuisine purveyor Uncorked. The sweeping cityscape drew guests in as well as the sultry vocal artistry of Nicole Simone.

What to do to complement such a setting was clearly a no-brainer for the Shikima Hinds-led team from Shikima Hinds Events & Concierge. Eyes naturally segued to the 100 x 40 tent installation complete with custom-ruffled fabric ceiling which added the requisite movement, texture and canopy effect treatment above the guests. Tablescapes featured orchid plant centrepieces or pastel fresh florals, beautifully arranged in classic white ceramic vases. Eschew all thoughts of uncomfortable Chiavari chairs. Complementing the aesthetic were French country tables and furniture from Lounged by Krafted.

Would the magnificent setting and Select Brands’ bespoke cocktail and Champagne experience outshine the fare? No chance! Not with the stellar culinarian line-up of Lisa and Christopher Binns, Brian Lumley, Charissa Henry-Skyers and Timothy Skyers, Simon Levy, and Shayna Hibbert. Little wonder that demand for a seat at the brunch experience remains a hot ticket.

Thursday Food delves into the highlights of the day’s showcase.

Stush in the Bush — Lisa and Christopher Binns

Stush in the Bush co-principals Lisa and Christopher Binns brought their signature farm-to-table flair, serving a made-from-scratch spread that included deep-fried oyster mushrooms with lemon pancakes, eggplant accras with remoulade, grilled corn with cilantro chimichurri, crumbled almond feta and liquefied STUSH Blow Fyah sauce. The standout, however, was the shakshouka — a North African classic reimagined with almond feta and ackee — which Lisa noted was designed to offer guests a unique culinary variation.

Prioritising local, seasonal produce was a key focus for Lisa, reflecting a commitment to freshness as the nation navigates the aftermath of Hurricane Melissa.

“That’s the beauty of seasonality. You don’t hanker after the plantain that you don’t have, you celebrate the sweet potato that you do. It’s all about what’s in season, what’s fresh and what gives people the most flavour,” Lisa expressed.

Naturally, the Stush in the Bush signature beignets with passion fruit coulis brought the experience to an extremely satisfactory close.

Photos: Garfield Robinson and DACX Productions

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Sharing a moment over the bountiful charcuterie board were the CB Group team of (from left) Senior Manager Tina Hamilton-Ashman, Commerical Marketing Senior Manager Nicole Hall-Noble and Corporate Marketing Manager Joelle Fontaine. (Photo: Garfield Robinson)

Stush in the Bush co-principals Christopher and Lisa Binns in convivial spirits. (Photo: DACX)

Shakshouka with ackee, almond feta and herbs (Photo: Garfield Robinson)

Deep fried oyster mushrooms and lemon pancakes with herbed cashew ricotta, crispy smoked coconut and hot honey. (Photo: Garfield Robinson)

Grilled corn with cilantro chimichurri, crumbled almond feta and liquefied Stush Blow Fyah sauce. (Photo: Garfield Robinson)

Stush in the Bush co-principal Christopher Binns explained the menu options at the station to university students Zoe Johnson (left) and Kaëla Kalisa. (Photo: Garfield Robinson)