And the 2025 Nominees Best (New) Local Products are…
Anticipation is high as 11 innovators count down to Thursday, June 26, 2025, to find out who will walk away with the coveted Jamaica Observer Table Talk Food Awards 2024 Best (New) Local Product Award.
The innovators, from small, medium, and large enterprises, faced Jamaica Observer Table Talk Food Awards conceptualiser Novia McDonald-Whyte, Minister of Agriculture, Fisheries and Mining Floyd Green, 12 Food Awards judges — Mala Morrison, Oneal Johnson, Adolph Raynor, Professor Lloyd Waller, Maurice Sloley, Norma Williams, Patricia Henry, Matthew Hogarth, Annaliesa Lindsay, Christopher Reckord, Kimberly Williams, Josina Jackson — and guest judge Angelique Beaubrun on Monday, Jun 9, 2025, at the AC Hotel Kingston.
The panel of 15 had their palates soothed and tastebuds tantalised with savouries and sweets paired with food innovations up for judging.
As she wrapped the three-hour-long exercise, McDonald-Whyte said, “Thank you all for being here. Thank you to the judges, and thank you to our minister. We hope you were as impressed as we have been.”
“This is the best yes I’ve said in a long time… the best of Jamaica has been on display… I don’t think any of us can leave here not feeling hopeful about the future of Jamaica, because it is a reminder of just how creative and innovative we are as a people. It is a reminder that we have the best in the world, and when we put our minds to it, we can do the best businesses in the world. And that was definately on display here in everybody,” said Green.
Spur Tree Spices Jamaica
Spice up di ting with Spur Tree Spice Island Style Fry Chicken Mix, the authentic taste of Jamaica straight to your home.
From the brand…
“We’ve made it so easy – marinate, coat, and fry for that perfect, crispy, golden goodness”
Available in 8oz and 3lb packages.
Spur Tree Spices Jamaica General Manager Rani Jagnarine-Badaloo presents Island Style Fry Chicken Mix (Photo: Naphtali Junior)
Spur Tree Spices Jamaica General Manager Rani Jagnarine-Badaloo said the new Island Style Fry Chicken Mix is as easy as 1,2,3: Marinate, Coat, Fry. (Photo: Naphtali Junior)
Spur Tree Spices Fry Chicken Wings (Photo: Naphtali Junior)
Tooksie’s Sauces
Created by Chef Alexa Von Strolley, the new sauces just dropped and they’re bringing all the flavour and the attitude.
From the brand…
“We took our fiery fermented Scotch bonnets, added luxurious white truffle and whipped it into a creamy aiolo.
“It’s bold, rich, and just the right kind of heat. It’s the sauce fries beg for, and burgers flirt with. Slather on sandwiches, dollop onto seafood for an elevated twist, drizzle over roasted veggies or salads, or use as a spicy pizza drizzle or dipping sauce.
Chef Alexa Von Strolley’s latest drop is bold, saucy, and ready to shake things up. (Photo: Naphtali Junior)
Chef Alexa Von Strolley presents Hot Truff Aioli Sauce to the judges. (Photo: Naphtali Junior)
Food Awards judge Professor Lloyd Waller adds Tooksie’s Hot Truff Aioli to Chef Aleza Von Strolley’s Grilled Beef Skewers (Photo: Naphtali Junior)
Murray’s Fish & Jerk Hut
Murray’s Fish & Jerk Hut has evolved into a culinary haven, offering a wide range of delicious options to satisfy your cravings. Our latest innovation is a line of artisanal bottled sauces, carefully crafted to perfection. Indulge in our signature flavours, including jerk, tamarind, sweet & tangy, Scotch bonnet, and more. These versatile sauces are designed to elevate any meal and cater to diverse palates, making them the perfect addition to your culinary repertoire.
Building on the success of our signature sauces, we’re thrilled to introduce another beloved Murray’s classic: Curry Goat in a Box! This tender, flavourful dish is now conveniently packaged, allowing you to enjoy the authentic taste of Jamaica wherever you are.
Products:
1. Murray’s Jerk Seasoning,
2. Murray’s Jerk Sauce, Scotch Bonnet Sauce, Tamarind Jerk Sauce, Sweet & Tangy Sauce
Murray’s Fish & Jerk Hut Sauces Product Developer Nicole Murray showcases the brand’s line of sauces. (Photo: Naphtali Junior)
Murray’s Fish & Jerk Hut Sauces Product Developer Nicole Murray makes her presentation. (Photo: Naphtali Junior)
A judge makes notes after examining the Murray’s Fish & Jerk Hut Jerk Seasoning nutritional facts. (Photo: Naphtali Junior)
Beyond 5 Beverages Co Limited
To manufacture cold coffee drinks made with Jamaican Blue Mountain coffee was borne from the recognition by the owners that there was no availability of convenient cold coffee beverages in cans. Furthermore, the owners’ realised that there was a lack of access to convenient coffee beverages made from Jamaican Blue Mountain Coffee. This was placing Jamaican Blue Mountain Coffee behind amongst the awareness of the ‘third wave of coffee’. This wave represents a shift in the coffee world where there is an emphasis placed on transparency, overall coffee experience and quality. It is a wave which elevates coffee to a craft which highlights the nuances of meticulous preparation and flavour.
Flavours:
Coffee Carrot Vanilla
Coffee Carrot Ginger and
Coffee Chocolate Vanilla
Coffee Latte (Oat Milk) (New Flavour)
Beyond 5 Beverages Co Ltd owner & CEO Damain Drummond presented three Coffee flavoured drinks: Carrot Ginger, Carrot Vanilla, and Chocolate Vanilla. (Photo: Naphtali Junior)
Beyond 5 Beverages Coffee Flavoured Drinks ready to be served. (Photo: Naphtali Junior)
Jamaica Observer Table Talk Food Awards judges Mala Morrison and Oneal Johnson relish Beyond 5 Beverages Coffee Flavoured Drinks. (Photo: Naphtali Junior)
Rainforest Caribbean
Rainforest Caribbean has yet again raised the bar with the launch of a line of Frozen Fruit Bars to the Jamaican market. The new item was officially introduced at the company’s Brand Showcase events held at Rose Hall Great House in Montego Bay and Devon House in St Andrew held in November 2024.
Fruit-forward and not overly sweet, the fruit bars make for the perfect dessert, and are
available in six flavours:
Coconut
Strawberry
Pineapple
Mango
Island Paradise
Berry Twist
With only 90 calories in each bar, no high-fructose corn syrup or artificial flavours, they are the perfect snack for kids and adults alike.
Rainforest Caribbean Brand Activation Manager Alecia Lewis Bogle had all the Fruit Bar flavours on display. (Photo: Naphtali Junior)
Rainforest Caribbean Brand Activation Manager Alecia Lewis Bogle delivered a spirited presentation. (Photo: Naphtali Junior)
Jamaica Observer Table Talk Food Awards judge Josina Jackson samples the mango fruit bar. (Photo: Naphtali Junior)
Bird’s Nest Jamaica
The Bird’s Nest spice rubs were created during the COVID-19 pandemic, and are more than just a blend of ingredients – they are a celebration of Jamaican culture, a testament to its rich heritage and culinary traditions, and meticulously crafted with love and care. From the aromatic allspice to the fiery Scotch bonnet pepper, each element is chosen to add a distinctive touch to your meals, transforming them from ordinary to extraordinary.
The spice rubs are not just for the seasoned chef but are designed to be easy to use for neophytes, and anyone looking to add a burst of authentic Jamaican flavours to dishes. “So, whether you’re grilling, roasting, or slow-cooking, our spice rubs will infuse your meals with a flavor that is truly Jamaican, making them an unforgettable culinary experience,” says principal Ricky DuQuesnay.
Bird’s Nest Jamaica principal Ricky DuQuesnay. (Photo: Naphtali Junior)
Bird’s Nest Jamaica spices (from left) Sweet Scotch, Jamaican Dry Jerk, Smokehouse, Chophouse, Complete Curry, and Dockmaster (Photo: Naphtali Junior)
Jamaica Observer Table Talk Food Awards guest judge Angelique Beaubrun savours the aroma of the Bird’s Nest Complete Curry as principal Ricky DuQuesnay awaits her feedback.(Photo: Naphtali Junior)
Bird’s Nest Jamaica principal Ricky DuQuesnay served Dockmaster Seared Crusted Salmon Fillet; Dry-rubbed Jerk Chicken Thighs; Smokehouse Rubbed Chicken Thighs; Sautéed Curry Shrimp; and Chophouse Rubbed Lamb Chops prepared by Executive Chef Juan Morrison (Photo: Naphtali Junior)
Photos: Naphtali Junior
