Marie Mitchell’s Caribbean recipes with British seasonality

Aubergine curry, jerk pork, roti, coleslaw, lime and ginger cheesecake: chef Marie Mitchell on cooking through a Caribbean lens

I cook because I love to host and I love to host because I’m a pleaser by nature. I take a lot of pleasure in seeing those I love, and now by extension those who come to my restaurant, having a bloody good time.

My journey into food was an opportunity to explore my cultural heritage in greater depth. Food became my vehicle of discovery. After initially exploring Caribbean cuisine and culture via my supper club series, Pop’s Kitchen, I co-founded the cultural space, restaurant and bar Island Social Club; a project aimed at filling the void of what we felt was an erosion of London’s once-thriving Caribbean social scene. It’s been incredibly special witnessing the scene grow, evolve and reaffirm itself, while being a part of that change and watching black British creatives across multiple disciplines carve their own spaces within industries.