Round Hill Hotel and Villas Jamaica is continuing to expand the hotel’s culinary program and has unveiled a new farm-to-table menu and a See, Touch and Taste Program. The ever expanding on property organic vegetable garden is producing more bounty than ever in 2013 –the hotel’s 60th anniversary year – supporting the menus of Chef Martin Maginley.
The farm-to-table menu is available for guests to experience at The Grill Restaurant Montego Bay every Thursday and Sunday night. Round Hill is taking the farm-to-table dinner to the next level, using only the freshest local ingredients. “Everything on the farm-to-table menu comes directly from the on-property garden or farmers in the community, including all aspects of the meal -- from the meat to herbs and dressings for salads” said Maginley. “Small changes such as retiring balsamic vinaigrettes from the menu and replacing them with savory, herb vinaigrettes make a big difference. Overall we are providing lighter meals but with more flavours from the garden.”
Highlights from the farm-to-table menu include: Chigwell Farms jerked chicken, guava glazed slow roasted rosemary pork loin from farmer Theodore Williams, steamed Pedro Banks snapper in parchment paper and homemade scotch bonnet ice cream.
This spring, the hotel will also unveil a See, Touch and Taste Program, which will let Round Hill guests pick vegetables directly from the on-property garden which the chef will prepare for them in the kitchen for their next meal. Chef Maginley encourages guests to have a personal interaction with all the chefs on property, and the See, Touch and Taste Program is one way to achieve hands-on interaction with both the culinary team and the food.
About The Grill at Round Hill
The Grill at Round Hill is situated just above the main bar and terrace of Round Hill, offering beautiful ocean views and cool breezes. The décor is in keeping with the classic Round Hill aesthetic of relaxed luxury. With consulting direction from longtime resident Ralph Lauren, the whitewashed, simple décor is accented with local Jamaican art, adding a touch of the local and historic to the new restaurant space. The Grill features the only indoor pimento wood-fired grill in Jamaica. The wood imparts a touch of smoky richness and is used in a mixture of torched wood for earthy flavor and sweet wood to round out the finish. The kitchen is open, allowing guests a glimpse of the live-action grill.
Sustainable, Local Sourcing
The philosophy of the food at Round Hill is simple, locally-produced and sustainable. The focus is on sustainably-grown and organic products. Much of the produce is sourced from the area surrounding Round Hill, or from the resorts very own organic garden. Peak growing seasons are November and December, and the menu currently features garden-grown Bibb lettuce, arugula, pole beans, cherry tomatoes, herbs including basil, thyme and mint, and other seasonal items.
Seafood and meat is as fresh and local as possible, sourced from the Caribbean and nearby waters or farms in Jamaica. The most common fresh offerings are Snapper, Grouper, Mahi Mahi and local fresh Caribbean spiny lobster, as well as locally-produced chicken and other meats.
Round Hill Cuisine: Beyond the Grill
With the changes and updates in the Grill, Round Hill is committed to continuing longstanding traditions guests enjoy, including popular thematic evenings like Friday’s Jamaican Night served on the seaside terrace, and Monday’s Beach BBQ night. Lunch service at the Grill features straightforward deli-style grill items with a focus on ingredients. The much loved in-villa, made-to-order breakfast is still a part of the guest experience, as well as cocktails at the beach bar and spa cuisine served as a part of the spa experience.
Tours of Round Hill’s Organic Garden are led regularly by head gardener David Hamilton, and live cooking demonstrations from the Chef, wine tastings and spirit tastings are scheduled during the winter months