After a successful pop-up at Taste of London, award-winning Caribbean kitchen and shop, Juici Jerk has launched a ‘jerk pop-up’ at Selfridges London Foodhall next week, offering its signature range of new age British-Caribbean cuisine.
Running for four weeks until 19th September, Juici Jerk will be the resident eatery at Selfridges Pop Up Kitchen with a menu focused on staple Caribbean flavours with a modern and contemporary twist. The sibling duo behind Juici Jerk, Troy & Jarrell Johnson have combined their British & West-Indian heritage with their love for food and cooking to pioneer a new age taste of the Caribbean.
Most dishes will feature Juici Jerk’s signature charcoal-grilled, 24-hour marinated Jerk Chicken, and come served with a choice of Caribbean-inspired sides including fried sweet plantain, coleslaw and rice & peas. Complete your meal with any of Juici Jerk’s exclusive sauces including Rum & Honey, Jerk BBQ, Jerk Mayo or Sweet Chilli Pepper. Vegan options are also available with a substitute of a delicious grilled Jerk Soya alternative.
Here’s a taste of the pop-up menu:
Jerk Chicken Bagel – £7.50
Jerk Chicken Wrap – £8.00
The Juici Jerk Bowl – £11.50
Vegan Jerk Bowl – £12.50
Vegan Jerk Bagel – £8.50
But it’s not just the food that will have your mouth watering. Visitors can quench their summer thirst with refreshing, tropical slushies including Fruit Punch, Citrus Punch or opt for a boozy beverage with the classic Caribbean-style Rum Punch, sponsored by Wray and Nephew.
The Juici Jerk pop-up is open 7 days a week; 11am – 9pm and 11am – 6pm on Sunday.
Co-Founder of Juici Jerk, Troy Johnson comments on the exciting pop-up: “We are thrilled to be bringing our own modern spin on Caribbean street food to Selfridges Foodhall. The past 18 months have been a huge roller coaster for us and the wider world of hospitality but as a brand, we are proud to have evolved during the pandemic and found new opportunities to bring Caribbean street food to a wider audience.
“My brother and I grew up with Caribbean food and cooking and this is what inspired us to create Juici Jerk. The essence of Caribbean cooking is vibrancy, colour and fun, with a story behind every dish. We take that tradition and tweak it slightly with a more contemporary approach, inspired by the street food scene in London, to offer a real foodie experience. So, for example, we top loaded fries with ingredients such as plantain and jerk chicken, and we have even experimented with jerk chicken-filled bao buns.”
Selfridges Head of Food, Andrew Bird, comments: “Our Pop Up Kitchen is a destination for platforming some of London’s most exciting up-and-coming brands and Juici Jerk definitely fits the bill. We’re excited to welcome their delicious British-Caribbean cuisine to our Foodhall.
Suggested: Traditional balsamic vinegar can be used in tiny amounts as a condiment and it beautifully accompanies cooked or cured meats, grilled fish or can even be enjoyed drizzled over fresh fruit and berries.
