You haven’t had jerk chicken until you’ve tried Chef Paul’s jerk chicken
Paul Rowe was born in St Vincent, Grenada, around 100 miles west of Barbados, surrounded by white sandy beaches and crystal clear waters of the Caribbean. He moved to London, working in several restaurants, before eventually settling in Maghull, where he has lived with his family for the past five years.
But although you can take the man out of the Caribbean, you can never take the Caribbean out of the man - so what better way to recreate the tastes and smells of his beloved country, than through its delicious cuisine.
Sharing is caring, so the freelance chef launched a pop up restaurant - Caribbean Fusion - in Merseyside just over a year ago, and now he is expanding by launching a Caribbean supper club, with events coming up in Crosby, Southport and Aughton.
Paul’s inventive style of cooking takes elements of English, Caribbean, African and Latin cuisines and blends them together to create dishes such as beef meatballs with lemongrass, fried plantain in sweet chilli sauce and Jamaican fried spiced chicken goujons - all made fresh from scratch using locally sourced ingredients. For an all round Caribbean experience, he will also be adding live music and carnival dancers to the mix.
Jerk chicken and gravy is Paul’s signature dish and he says the secret is marinating it overnight in his homemade jerk sauce.
“I am proud of my heritage and think that the unique flavours and style of cooking is something that everybody can enjoy,” says Paul. “Caribbean food is homely and hearty and packed full of flavour.”
