Caribbean Food Comes Home

By the Editorial Team · Sunday, September 6, 2026

Caribbean cuisine in the UK, with roots dating back to the 1920s Windrush generation, is now gaining renewed attention through upscale restaurants like Nathaniel Mortley’s 2210 and award-winning cookbooks such as Marie Mitchell’s “Kin.” This resurgence is fueled by greater ingredient accessibility and a broader recognition of the region’s culinary diversity, influencing both professional chefs and home cooks.

The presence of Caribbean cuisine in the United Kingdom has a history dating back to at least the 1920s, originating with early bakeries and grocery shops established by the Windrush generation, according to culinary historian Riaz Phillips. In recent years, the cuisine has gained renewed attention, marked by a series of restaurant openings with ambitions to elevate Caribbean food to new culinary heights.

Among these is 2210, a Caribbean restaurant launched last year by Nathaniel Mortley, which aims for recognition within the Michelin framework. This trend toward refinement is paralleled by a growing interest in Caribbean cooking among home cooks, supported by notable cookbooks such as “Caribe” by Keshia Sakarah and “Kin” by Marie Mitchell. Mitchell’s book received the prestigious James Beard Award, underscoring the expanding appreciation of Caribbean flavors in the culinary world.

Marie Mitchell, reflecting on the delayed widespread recognition of Caribbean cuisine, attributes part of the recent surge to increased accessibility of authentic ingredients in UK supermarkets. This improved availability has brought greater familiarity and experimentation into home kitchens. Jhané Gibson, the 2026 MasterChef champion whose cooking is inspired by her Jamaican background, also highlights a broadening understanding of the variety within Caribbean culinary traditions. Gibson emphasizes the quality of Caribbean vegan dishes, particularly noting the fruit ackee as a popular substitute for scrambled eggs.

Mitchell points out the importance of acknowledging the diversity across Caribbean cultures, stressing that Jamaica should not be used as a stand-in for the entire region. This perspective informed her choice of the title “Kin” for her cookbook, emphasizing connections among Caribbean peoples while recognizing their distinct differences.

Overall, the growing presence of Caribbean cuisine in the UK reflects both historical roots and contemporary efforts to deepen appreciation and authenticity, extending from professional kitchens to everyday home cooking.

This article was reported by synthesizing coverage from multiple independent news outlets to present a balanced, unbiased account. Read about our editorial standards. Spotted an error? Let us know.