Notting Hill Carnival celebrates togetherness and community, showing London the vibrancy of Caribbean culture. From dazzling Mas bands, lively parades, and mouthwatering island street food, it's an experience you won't forget in a hurry.
London's diverse and dynamic food scene is powered by global influences, making for some captivating eating experiences. Every dish has a story, and at Fooditude, our chefs take inspiration from the best London offers, creating dynamic menus for international workforces.
With carnival vibes in full swing this August, we're excited to spotlight 10 of our favourite quotes from Caribbean heritage chefs who inspire us. And now, we're delighted to share them with you...
Food brings unity
We try to share that visceral experience of what it is to live, eat, and dine in Jamaica. It’s loud, boisterous, and bold — in the flavours, the personalities, and the food.
Michelle Rousseau, co-author of Provisions: The Roots of Caribbean Cooking
I like to think of food as the culinary conduit that brings us together.
Adrian Forte, Top Chef semi-finalist and author of YAWD
Exploring Caribbean Cuisine
I try to focus on fresher flavours and vibrant colours. There’s more to Caribbean food than jerk chicken and mutton curry – so much more. It’s not all brown. And it can be good for you!
Shivi Ramoutar, author of Caribbean Modern: Recipes from the Rum Islands
Creativity and Emotions in Cooking
You have got to be fun and creative. In this field, you might need to go out and explain your dishes to the guests, so it is all about creating an experience with your food, not just cooking something delicious.
Julius Jackson, Olympic Boxer and author of My Modern Caribbean Kitchen
If I'm making food in the kitchen, it's the same as making a bit of music... like a symphony, how you put things in, the balance of the ingredients.
Levi Roots, author of Reggae Reggae cookbook
Don't be afraid to experiment and take risks in the kitchen. Some of the greatest discoveries came from happy accidents.
Ainsley Harriott, author of Ainsley’s Caribbean kitchen
A Chef must be able to think like a scientist, organise like an accountant, plate like an artist, and cook like a grandmother.
Noel Cunningham, author of Cuisine by Noel: A Culinary Journey Through Recipes and Stories
When you’re cooking a meal, it’s very intimate. It’s a very emotional process, and it’s selfless. You’re literally sweating. Every dish that I make is a piece of me.
Cultural Significance and Personal Connection
To me, Caribbean food means good vibes and happy memories. Maybe it's because my grandmother comes from the Isle of Spice (Grenada) that I love spices so much…
Trusting your instincts and your palate. Trial and error is encouraged. I don’t like food rules. Eat what and how you like.
Introducing our Notting Hill Carnival BYO Bowl Menu
In marking Notting Hill Carnival in 2024, our chefs developed an extra memorable menu experience for workplaces across London.
This year, we're serving our Build-Your-Own bowls inspired by rich Caribbean flavours. Diners curate their own personalised meals with a vast range of toppings to pile on.
The result? Everyone gets to explore Caribbean-inspired cuisine in their own way.
Here’s what we're cooking up:
Majestic Mains
Sweet potato pepper pot, cassava chips
Jerk vegetable patties
Grilled jerk chicken legs
Spiced roast pork, mango salso
Roast salmon
Signature sides
Callaloo style greens and peppers
Caribbean rice and peas
Dodo plantain
Sensational Salads
Gungo pea and rainbow veg salad
Cabbage and mango slaw
Fruit platter
Essential Extras
Grilled pineapple salsa
Caribbean Hardo Bread
Toasted Coconut shavings
Bajun hot scotch bonnet sauce
Jerk BBQ Sauce
Jerk mayo
It’s a Wrap
As carnival season approaches this late summer, we enhance office canteens with a menu that embraces flavours worldwide. Just like how Notting Hill Carnival brings communities together for a joyful celebration, let this spirit inspire you to create a positive atmosphere in your office.
From buffets to pop-ups to platters, our development chefs always look for new tastes to bring teams together. Office food was never meant to be dull - when exciting and diverse menus work so well at bringing teams together.
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