By Rosemary Parkinson, Contributor 
Chicken Stuff-Stuff and Belfield combination platter of festivals, plantains, and jerk meats. - Photos By Rosemary Parkinson
Belfield 1794
Outside Montego Bay Dinner only 7 p.m. to 11 p.m.
Groups over 10 for lunch. Functions catered for. Reservations: 952-2382 Prices from US$3.75
BELFIELD 1794, an allied member of Elegant Resorts International was the reason I, and not one but four handsome men, made the trek through miles of countryside (outside of Montego Bay). Located on the Barnett Estate, a 2,000-acre sugar plantation owned and maintained by the Kerr-Jarrett family since the 18th Century, this charming restaurant is worth the drive.
Up a winding stone walkway bordered by garden we trekked on this very dark night reaching a huge doorway, the entrance into the bowels of what was once a symbol of toil -- an old sugar mill. What stories these walls could tell, were they able to talk -- and let me tell you the old stone seems to want to do just that. There's that smell of haunting history in the air and if you are sensitive like me, the hair on your arms will stand on edge. As you look upward from the centre of this enormous circle you realise that the actual restaurant surrounds way above. Once seated (please do something about those covered plastic chairs -- it is seriously just not in keeping with the whole atmosphere) we were offered drinks and the menu. Choices made, we accepted the invitation to embark on a tour of the Great House while our food underwent preparation. Without wanting to knock the excellent service we received throughout every minute of our visit, I would like to offer some advice: Please be more natural. The introduction of the restaurant, subsequent offer of a tour, and the tour itself should feel as though we are being greeted by Jamaican hospitality and not like a pre--rehearsed piece of a Dale Carnegie course. Also, camouflage the large red plastic water cooler upstairs -- do.
It is always a pleasure for me to be offered the luxury of walking through history. The Barnett Estate Great House built in 1735 affords this. I journeyed through the window of time, viewing old artefacts and relics -- forever fascinated by the spirit of people who must have carried out normal everyday activities in rooms that seem inordinately small and with the simplest of living conditions -- no running water or electricity. The kitchen was of particular interest. There was an old fireplace and the large wooden table was filled with ancient paraphernalia. I loved the juice squeezer that looked like some gruesome mask of torture. I closed my eyes and could smell the aromas that must have wafted through the corridors of time under cook's watchful eye.
Back to the mill and seated on original sugar kegs, the Belfield Mento Band started its melodious rendition of old--time calypsos. "Ah lazy to scratch me head, ah lazy to go to bed" ...'melody d'amour something something on my window' --'a met a little girl in Kingston town'. Songs of old belted out by wizened handsome men. Enchanting.
Our starters: My Jerk Bononus -- a taste of jerk pork, chicken and sausage served on a wooden platter overlaid with breadfruit leaf garnished with festival. Fabulous. Stamp N Go plantation style was reported by the Trini in the crowd to be excellent, the Smoked Marlin with spicy Ackee Tomato Salsa was pronounced delightful by the American in our group. All Sunshine salads were crispy and fresh. Then came the soups. Both Pumpkin and Jamaican Red Peas could not be faulted. Breads were home--made, warm and fresh plantation stylie.
The Trini chose the Jerk Combination Platter from the Finger to Mouth Entrees (no knives and forks but at least available if requested). The Venezuelans, the American and myself went for the various offerings from the "Our Dutchie" section. I had Chicken Stuff--Stuff -- stuffed with plantains and served with a jerk sauce taken up a notch -- a sweet and spicy combo. It was deliciously divine. The Venezuelans chose the Fillet of Beef -- jerk filet with plantain and a Port wine sauce. They reported its excellence. American Zeno Pauf (great name eh) had the Oxtail Montego Bay. A taste of 'the best oxtail I have ever had' was offered and I admitted its goodness. The Trini was more than satisfied with his lot, asking for a doggie bag for the bammy. All 'Our Dutchies' were served in Dutchies -- skillets with the traditional tops -- and came with a choice of rice & peas, white rice, bammy or baked sweet potatoes.
We had the desserts.
The Sweet Potato Pudding, the Cheesecake with tropical fruit chutney and the banana fritters served with a fruit sauce all met with the signs of total approval -- a speechless tilt of the body across chair with its perfunctory glare into the skies of satisfaction.
Manager Garnet Brown you are a native of Jamaica and you have created a menu that combines the precise styling of your Jamaican background of exotic and flavourful foods. Well done.
Rosemary Parkinson was last seen entering a diet clinic.
