The picturesque setting of Strawberry Hill Hotel in Irish Town provided the perfect backdrop for Mother’s Day brunch on Sunday May 11, hosted by award-winning Executive Chef Brian Lumley. With whimsical décor details by Trudi Alexis Design Studio that echoed the natural surroundings, mothers were treated to an exceptional culinary experience thanks to Lumley’s carefully crafted menu in partnership with Caribbean Producers Jamaica (CPJ) Foods. No celebration is complete without bubbles, and the copious pops of Chandon Sparkling Wines certainly upped the ante.

Lumley had this very experience in mind when he conceived the event, wanting mums to do naught save sip, eat and unwind. And to nourish mind, body and soul.

“The energy is just different at Strawberry Hill and I wanted to create a menu that mirrored the ambiance when you are up here,” Lumley shared with Thursday Food.

Strawberry Hill Operations Manager Michelle Toyloy-Carter shared similar sentiments. “Chef Lumley comes with his own style. To align with Strawberry Hill, a brand that is known for sophistication and the best that there is to offer, we knew it would be a success,” Toyloy-Carter said.

Celebrations commenced with a choice of vegetable pepperpot soup or shrimp bisque. The bisque, which Lumley noted is not a typical local delight, was tailored to Jamaican tastes.

“Shrimp bisque is not necessarily a local favourite but we Jamaicanised it by adding Scotch bonnet pepper, scallions and pimento… I wanted something light to break the gas,” Lumley continued.

With appetites suitably whetted, a wide range of mains followed: pineapple escoveitch seafood, with mussels and shrimp, grilled smoked pork chops with mango salsa, jerk chicken with a citrus Blackwell rum glaze, coconut jerk shrimp alfredo pasta, seafood lasagne, and pimento-smoked leg of lamb with rosemary and mint glaze. Sides included gungo peas and rice, cinnamon-scented buttered sweetcorn, herb-roasted red potatoes, sweet potato and apple salad, and tomato and cucumber salad with marinated lychees.

Lumley was particularly excited about the lamb “because it is roasted whole, it fully absorbs the flavour. It’s moist, soft… not as heavy as beef and it goes with everything”, he opined.

Three Chandon Sparkling Wines from CPJ — Chandon Garden Spritz, Chandon Rosé, and the Chandon Brut — were poured alongside brunch which, according to CPJ Brand Manager Justin Hall, added a different dimension to the brunch.

“There is seafood on the menu so the rosé is a sound complement, as well as with the desserts. Garden Spritz is a cocktail in a bottle. So is the Brut as it’s mixed with orange bitters, and presents a nice sweet bitter flavour,” Hill explained.

Assorted sweet treats of warm banana bread pudding drizzled with Blackwell Coconut Rum caramel, decadent chocolate squares and no-bake jackfruit cheesecake were well received. On his choice of cheesecake Lumley shared, “I wanted to close brunch on a light, refreshing and clean note… I just wanted mums to come up here and reset!”

And reset they did, basking in the salubrious mountain climes, watching their children and grandchildren with pride and enjoying the musical offerings of saxophonist Verlando Small and flautist Gabrielle Clarke-Bailey. Heartened by the positive feedback, Thursday Food reckons there’ll be many more reasons to make the ascent.

For Lumley: “This is why I became a chef… to feel the love and appreciation makes it all worth while.”