After leaving Edinburgh, we didn’t fully know what to expect from the people we would meet in Shrewsbury. In an entirely new environment anything goes, and when you're en-route you have to adapt to the conditions you are met with. To our delight had two amazing nights in Shrewsbury with new friends around the Enroot table and were fortunate to serve Pork Belly and Ribs from the Maynard’s Farm Shop, Bread from Craig the Baker, Cheeses from the Appleby’s Farm, and produce from Steele Farm, Hungers Heath, Snap Dragon Wholefoods and Pimhill Farm.
The ribs we served on our second night were prepared in a traditional Jamaican Jerk rub, and topped with a chermoula, a North African sauce similar to a chimichuri or pesto sauce. Though we were traveling through the English countryside, Chef DeVonn, couldn’t help but to bring some of his Jamaican roots into the dish; a subtle reminder of the cultural exchange had between the English and the West Indies.