From plan to plate: celebrating Black History Month through food
This October is Black History Month in the UK and we have been celebrating by sharing dishes from our winter menus that honour our founder Jay’s African heritage. Over four weeks we highlighted the flavours, stories and family traditions that continue to shape how we cook.
Week one was Chin Chin. This West African street snack sits on party tables and kitchen counters across Ghana, Nigeria and Cameroon. Ours is golden, lightly sweet and irresistibly crunchy. We serve it as the perfect petit four and as a small way to connect our guests with the flavours that shaped us.
Week two was Suya. Suya is a smoky, spicy skewer and an icon of West African food culture. We serve Lake District beef suya kebabs with artichoke crisps and artichoke and chilli emulsion. We also offer king oyster mushroom suya for a fully plant-based option. Both come with golden yam and cassava, a family staple for Jay.
Week three was Mackerel, sometimes nicknamed Ghana salmon. Mackerel is central to Ghanaian cooking whether grilled as Shitolo, smoked or stewed with banku or kenkey. Our take pairs cured mackerel fillet with carrot vatapa purée, pickled cucumber and toasted sesame.
Week four was Shito. Shito is a deeply savoury Ghanaian chilli sauce made with oil, fish, shrimp and spices. Jay’s Nana famously keeps a stash in her handbag. We showcase it with seared stone bass, wilted spinach, girolle mushrooms and parsnip purée.
From plan to plate, these dishes are our heritage served with pride – and they’re on our menus this autumn/winter. You can find them HERE .
