About us

We started in the spring of 2021 on the front lawn of Bloomfield United Methodist Church. Every other weekend, spring and summer, a folding table and whatever we could carry. People kept coming back, and then they started bringing other people, and that is how a weekend thing turned into a trailer.

Mark cooks. Before Connecticut he was head chef at his family's restaurant in Barbados, so these are not recipes anyone looked up. They are what he was taught, and what he ate growing up, and we have not tamed them for anybody.

We make it ourselves

All the spices, all the marinades, all the sauces. Mark blends them by hand. The sides and the sweets are ours too, cooked the same day you eat them.

The part that matters most is the Bajan seasoning. It is a wet green blend of herbs and aromatics, and it goes on the meat hours before anything gets near heat. Skip that step and you have grilled chicken. Do it properly and you have Bajan food. That is the whole difference, and it is why we will not use anything from a jar.

Why a trailer

The church lawn was good to us, but people kept asking whether we ever came out their way. We could not, from one spot. Now we can.

Serving Bloomfield, Hartford, West Hartford, Windsor and towns across Hartford County. Where we are on any given day goes on the Find us page, and on Facebook and Instagram if something changes at short notice.

What we cook

Plates with BBQ chicken, stew chicken, oxtail, pig tails. Rice and peas, macaroni pie, potato salad, plantain. Fish cakes fried when you order them, not before. Sweetbread and currant slices from the bakery side. It is on the menu, straight out of the same system we ring you up on, so what you see there is what we have.

If Bajan food is new to you, we wrote about where it comes from — the island, the history, and why it tastes the way it does rather than like everything else in the Caribbean.