WHAT makes an island getaway at Sandals Ocho Rios special is much more than its pristine waters and friendly faces, it is the deliciously prepared meals served at all 16 restaurants on the property.
Greeting the Jamaica Observer’s LetsTravelCaribbean.com with a warm and radiant smile during a recent visit was Senior Sous Chef Paul Pryce. He says visitors come from all over the world seeking out the resort’s authentic Jamaican oxtail, which is served at the Manor restaurant.
Pryce was quick to point out that Sandals is able to maintain the quality food being offered by incorporating locally grown spices and ingredients in every dish.
“Most of the things that we use here are locally produced. Sandals is big on helping the local community so all of the Sandals [locations] have local suppliers,” he says.
During our visit he was eager to serve up a tasty and “special lunch” to showcase the local meals that can be found on the menus at Sandals Ocho Rios. On the day’s menu were fried green plantains, ackee and saltfish, escovitch fish with fried bammies and barbequed wings.
Pressed green plantains garnished with fresh parsley at the Sandals Ocho Rios. Ackee and saltfish with fresh thyme at the Sandals Ocho Rios.
Pryce points out that while these are meals that can be found across the all-inclusive resort, foodies wanting to sample the tasty fried green plantains may need to make a request.
“It is not on every menu but as long as we have a guest here and it is something that they really enjoy, then they can just request it and we have it done for them. It is local and it is something we always have here,” says Pryce.
For those in the know, they may also put in a request for his deliciously prepared and well-plated barbequed wings. Pryce’s secret: Before baking, the wings are marinated in a curated blend of local spices. Yum!
Pryce clearly enjoys his job, and during a quick lunchtime chat with LetsTravelCaribbean.com he spoke about the opportunities he has been given to grow since joining the team at Sandals Ocho Rios almost two years ago.
“It is a company that promotes growth, and it provides opportunities for young chefs that want to elevate and grow in their career,” he said.
