two of negril's top chefs volunteered to cook.

Riccardo and Gregory McKenzie of the former Grand Lido.



pots and pots of oats porridge and cornmeal porridge every morning, and sheets of local fresh eggs.





a couple of things converged with the retreat, my momma couldn't let us leave without some old tyme cooking, open fire cooking...

Miss Sonia


Ital is Vital:

roast yam, maroon style





peeling ackee



tinkin toe in the fire, that's maroon war path food, eat a little of them and drink some water they fill up you belly right quick.