Beverley Forbes has brought a
distinctly Jamaican flavour to Bristol with her popular restaurant
Plantation. She talks Caribbean cooking with SARAH FEELEY:
Beverley's Cheltenham Road restaurant
Plantation, near the Arches, is
Bristol's
only 100 per cent Caribbean restaurant and since it opened in
December 2003, Plantation has been a great success and has built
up a loyal following.
Beverley said: "It's been phenomenal. The
beauty of it, which has been a real surprise, is that we don't
just get local people from
Bristol, we get people from out of
town as well. We've got regulars who come to us from London,
Gloucester, Birmingham, Reading and other places - it's wonderful.
It's great when they all come back, it's just like rekindling old
friendships."
Bristol-born, raised in
Montpelier
and a former Fairfield Grammar School pupil who still lives in
Montpelier, Beverley is extremely proud of her Jamaican heritage,
which fuelled her passion to open her own Caribbean restaurant.
The menu boasts exotic dishes influenced by
various
Caribbean islands, with Indian and
Chinese flavours which reached the Caribbean through slavery - a
connection acknowledged in the restaurant's name.
Beverley said: "When I was at school I was
trying to decide whether to go into catering or nursing. I wanted
to do something worthwhile, so I went into nursing. But in the
back of my mind there's always been this desire to do something
within the catering industry. My
family come from
Jamaica and every time I went out
to eat in Bristol I thought it would be really nice to have a
Caribbean restaurant.
Looking at the ethnic mix we've got in the city, the restaurants
weren't representative.
I knew the person who previously had the
restaurant on
Cheltenham Road and for a long time
I'd been saying: 'Let me do it'. But he didn't take me seriously.
Then
he rang me up one day and said: 'If you want to give it a go you
can take it on'. I wasn't expecting that at all, so I frantically
made phone calls to builders and decorators to come in.
My mum's been a huge influence on me. My
dad died when I was very young leaving my mum with five young
children. She's always told us your destiny is down to you and if
you want something, go for it - so I did."
At the time, Beverley already had a
full-time job as
Bristol's Sickle Cell and
Thalassaemia Clinical Co-ordinator, offering emotional and
practical help and support to people affected by these
little-known, life-threatening blood disorders.
She said: "I was literally leaving work at
5pm or 6pm and going down to the restaurant with friends cleaning,
stripping the walls, breaking fingernails, then getting home at
3am or 4am for a couple of hours' sleep before going into work.
I'm not afraid of hard work, but at times I never thought the
restaurant would open."
Disaster struck on opening night. The
barbecue didn't work, the roof in the kitchen was leaking because
it was raining, not all the wine had arrived, the restaurant
wasn't ready and Beverley was in tears. But 18 months on, that's
all a distant memory.
Plantation serves quality Caribbean
food in relaxed surroundings, with reggae or African music
playing.
Main courses include Jamaican jerk chicken,
curried goat, oxtail with spinners or dumplings, Chinese pork and
escoveitched fish - a whole seasoned red snapper in a hot pickle
sauce. There are also traditional
side dishes such as rice and peas, yam, sweet potato, green banana
and plantain, and breads like bammy and paratha to mop up the
delicious sauces.
Beverley said: "A lot of people who've come
in have never eaten
Caribbean before and they've been
so surprised - they love it."
She buys most of the fruit and vegetables
from a market in
Bristol, but she gets the more
tropical ingredients from Birmingham. The goat comes from a local
butcher. Beverley said: "I've tried to create a menu that covers
the main Caribbean islands. When you look at the history of the
Caribbean, the slaves were brought over to work on the
plantations, then slavery was abolished and the Chinese and
Indians went to work on the plantations. So on the menu there are
some Indian and Chinese dishes cooked in a Caribbean style.
"I feel sometimes vegetarians get left with
really boring things, so I've adapted recipes by replacing the
meat or fish with vegetables so vegetarians don't miss out on
tasting
Caribbean flavours. We normally eat
ackee with saltfish but I've done recipes with mushrooms and it
works really well."
Beverley has taken a year-long career break
from being
Bristol's Sickle Cell and
Thalassaemia Clinical Co-ordinator to concentrate fully on
Plantation.
She said: "The restaurant is very chilled,
very relaxed, and the customers have been absolutely fantastic!" |