The appetising curried lobster.

On the outskirts of Alligator Pond in St Elizabeth is a small but comfortable seafood restaurant called Bunch 'A' Grape, in honour of its owner Veronica 'Miss Grape' Elliot. She founded the restaurant a decade ago, but credits her staff, a friendly bunch of five, for the success of the eatery.

On a visit to Bunch 'A' Grape on a warm Tuesday afternoon, it was the staff who came out to tell Food about the meals on offer.

Tameka Carr, a proud customer-service representative and barmaid, was eager to boast of the restaurant's menu.

"We have the best fried fish and the best atmosphere for eating. People like to come here because they know they will get personal service in a quiet and clean environment," she said.

Seats about 50

The friendly members of staff at Bunch 'A' Grape (from left): Laura Dixon, Paul Mason, Shadine Smith, Cassius Watson and Tameka Carr. - photos by Robert Lalah

There are four thatch-roof huts on the compound with seating for about 50, though, should the need arise, the compound can accommodate close to 100.

Cassius Watson, senior chef at Bunch 'A' Grape, said the restaurant could have been bigger but was kept at its current size to maintain it's charm.

"We want people to always feel like they are being treated special. If you get too big, you sometimes lose the intimate feeling," he said.

The restaurant offers lobster, fish, crab and even the elusive sea-puss in many varieties.

Bunch 'A' Grape is open every day and is available for wedding receptions and private parties.

Bunch 'A' Grape makes the best jerk fish.

Chef Paul Mason prepares the lobster.