If you book Mocking Bird Hill to celebrate Valentine’s Day and eat at our acclaimed Mille Fleurs Restaurant before February 8 you’ll receive our Secret Romance Turndown Service free.

We’ll secretly decorate your room with a sea of romantic votive candles, beautifully scented candles and a shower of floral petals. Tropical orchids and anthuriums will be arranged within your room, and a bottle of chilled champagne with a plate of our extremely moreish ‘Flirtatious Fondue’ (Swiss dark chocolate silkily hugging local fruits) will be ready & waiting for the ultimate in sensual turndown services.

Our scrumptious Valentine’s menu for the evening is sure to melt any heart!

Rosy Sorrel Cocktail (with sparkling wine)

Lobster Mousse with warm Champagne and Herb Sauce (Amuse Bouche)

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Love Apple Soup with Vodka Cream

Or

Lobster Parfait with Tomatoes, Hearts of Palm and Cilantro Dressing

or

Mozzarella filled Polenta with Tomatoes and Basil Mayonnaise

*******

Love Apple and Basil Granita

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Fish Fillet with Crayfish Ravioli

Sweet Pea Purée and Orange Carrots

or

Slow Roasted Lamb with Jamaican Spiced Chocolate and Rum

Otaheiti Apple, Celery Salad with Passion fruit Dressing, Baked Potatoes

or

Spinach and Mushroom Ravioli

*****

Chocolate Brownie Sundae

Indulgent Chocolate Truffle with Sorrel Sauce

Goats Cheese Terrine with Caramalised Otaheiti Apples and Almond Chocolate Brittle

 Book this offer via emailing the hotel.

JetBlue Airways are not just flying from New York to Kingston but in April 2012 will be flying between Kingston and Fort Lauderdale twice daily.  This is perfect for those who want to visit Jamaica from the UK and beat the unfair UK Air Passenger Duty in which passengers are taxed double the amount to fly to the Caribbean than they are to the US from the UK.  You can now enjoy a warm-weather 2-centre Florida and Jamaica holiday rather than the hot and cold centre NY City & Jamaica that we recommended last Christmas.

Exciting air news for birders is that the lo-cost airline REDjet has new flights between Barbados and Jamaica that start at US$9.99.  These cheap flights mean that for those wanting to bird in both Trinidad & Jamaica it is now affordable using Barbados as your hub.

Lastly for those who fancy a dual Cuba & Jamaican holiday (and who wouldn’t??), from December 15^th 2011 Jamaica Air Shuttle will now be flying direct twice a week to Santiago de Cuba on Thursdays & Sundays via Kingston or Montego Bay – perfect for those who’ve always fancied a long weekend in Cuba!

For that reason we’ve got our very own extended Christmas Cheer booking offer to stay at Mocking Bird Hill in January  – awarded 2010 Best Hotel for the Environment at the Responsible Tourism Awards.

7 Nights for the Price of 6  & Free Continental Breakfast

Book between the 16th-30th December 2011 for 1 week or more in January and you will receive 7 nights for the price of 6 and a daily complimentary organic Continental Breakfast , for which Mocking Bird Hill are famous throughout the world and normally costs  $ US 15.75  per person daily.

 Mocking Bird Hill Christmas Stocking – Complimentary Wine & Liqueur

For those that book online, upon your arrival at the hotel you’ll receive a small bottle of wine to help wave goodbye to jetlag and a bottle of Pimento Liqueur to enjoy a tipple from. We guarantee it will bring a warm glow to those feeling grey.

To make sure this warm Jamaican glow continues when you arrive back home to more snowy Northern hemisphere climes we’ll also give you a jar of our homemade jerk seasoning to indulge your gourmet spirit.

How Much Does it all Cost?

- Garden View Room – ($US325 per night per room), ’7 4 6′ Christmas Cheer Offer -US$ 1,9500.00 – (Saving of $ US 580.50 based on 2 sharing)

- Superior Room – ($US380 per night per room), ’7 4 6′ Christmas Cheer Offer -US$ 2,80.00 – (Saving of $US 635.50)

- Deluxe Room – ($US465 per night per room), ’7 4 6′ Christmas Cheer Offer -US$ 2,790.00 – (Saving of $US 720.50)

Book Now

Win a birdwatching trip to Jamaica with James Currie, host of Birding Adventures TV courtesy of The Jamaican Tourist Board.

Stay at Hotel Mocking Bird Hill in Port Antonio for 3 nights and at Forres Park in the Blue Mountains for 3 nights to discover the allure of a collection of over 200 resident and migratory bird species including more species than any other Caribbean island.  Nikon are additionally awarding the winner a ProStaff® 7, their most popular All Terrain Binocular.

You can also enter to win Nikon Binoculars by tweeting the name of Jamaica’s national bird using the tag #JamaicanBirds.   

The promotion began November 15 and closes on December 15 2012, winners will be drawn on c December 20th.  The contest is open to legal residents of the 50 United States who are 18 years or older and have a valid passport for travel to Jamaica. Employees of the sponsors and their immediate family members are ineligible.

Click here to enter today

It was the Caribbean party island of choice for the likes of Errol Flynn and his friends, Errol liked it so much here in Port Antonio he decided to buy a house here.

“My dream of happiness: A quiet spot by the Jamaican seashore looking out at the activity in the ocean, hearing the wind sob with the beauty and the tragedy of everything. Looking out over nine miles of ocean, hearing some happy laughter near-by. Sitting under an almond tree, with the leaf spread over me like an umbrella.”  Errol Flynn

If you are in Port Antonio in December 2011 you can rekindle a little of that bygone glamour by attending the annual Errol Flynn Christmas Ball on 17^th December.  The Ball benefits the Homeless Shelter and Rehabilitation Centre in Portland.  Tickets cost  US $35  in advance and US $41 at the door.

Performing will be The Fabulous Five , the band that backed Jonny Cash on the hit ‘I Can See Clearly Now’ and a full buffet service will be available at Norma’s Beach Bar and Grille from 18:30 until 22.00. Buffet price is US $12  for single entrée, $12 for double entrée.

Visit the official website | Facebook page  to find out more

Check out their Facebook page too for a gallery of images from Jamaica, including photos from the interview with our very own co-owner and resident artist Barbara Walker.

Capoeira was a martial discipline originally created amongst the Maroons who, under the leadership of Zumbi, formed the republic of Quilombo dos Palmares in what is now Brazil, and who constantly had to fight off the Portuguese settlers. Over time Capoeira developed to comprise martial arts, dance, music and general athleticism.

Charles Town makes the perfect venue for this event, as the town is famous throughout history for its anti-slavery stance, and home to a community of Maroons, whose ancestors were from Ghana in West Africa and who have contributed so much to Jamaica’s culture. 

The event is one of several being held in Jamaica, organised by Capoeira Alafia & Grupo Cativeiro Capoeira Jamaica.

With a heat wave in Europe, Carnival mayhem imminent in London and hurricanes threatening the east coast of the US we decided it was time to share our Caribbean variants on the ultimate chill-out soup, Gazpacho, for those who may be in need of it this weekend.

It’s thought Gazpacho originated in the Middle East before making its way up to Spain with the Moors from where it became so famous; perhaps it is the Spanish who brought it to Jamaica initially in 1494 with their conquest of our native Arawaks.  However it ended up in Jamaica, we adore the endless possibilities that can be used to make it, and it is particularly welcome after a thirsty morning’s work in the gardens, when it’s not just refreshing but the perfect way to use up veggies.  It’s particularly useful for those in colder climes who have stubborn green tomatoes: try them in chilled soup!  If you are on a raw diet or are in need of a tasty immune-boosting soup that is piled high in antioxidants, these could just be … your cup of soup!

Mango Gazpacho

2 mangoes peeled and pitted (just under 1 kg total)
2 cucumbers, de-seeded
3 tablespoons finely chopped red onion
3 tablespoons fresh lime juice or to taste
2 tablespoons chopped fresh cilantro

Finely chop 1 mango and 1 cucumber and set aside. Coarsely chop remaining mange and cucumber and puree with ¼ cup of water in a blender until smooth. Transfer to a bowl and stir in finely chopped mango, cucumber, onion and lime juice and 2 cups of cold water. Chill in the refrigerator for about two hours. Stir in cilantro just before serving along with 1 teaspoon of salt.

Mango Gazpacho with Pickled Shrimps

2 ½ cups water                                                            
½ cup vinegar
1 ½ tbs pickling spice ( we use our own homemade jerk spice)
1 tbs minced lemongrass
1 ½ tbs salt
Boil ingredients together. Remove from heat.

¼ cup chopped fresh parsley   
¼ cup chopped green salad onions                                                
1 ½ tsp minced jalapeño chili (bird peppers)   
12 uncooked medium shrimp, peeled, deveined

Stir into the chilled water the parsley, onions and pepper and shrimp, chill and then cover overnight in glass container.

2 large ripe mangoes, peeled, pitted                             
1 small green apple, peeled, chopped
1 small celery stalk, chopped
3/4 cup fresh orange juice
1/2 cup chopped seeded peeled cucumber
1 tbs fresh lime juice
2 tsp chopped peeled fresh ginger
1 large jalapeño chili, seeded, minced
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cumin

Puree all these ingredients together. Chill for at least 2 hours.
Ladle soup into 4 bowls and top with 3 shrimp each and garnish with parsley.

Gazpacho with Avocado Puree

5 lbs. peeled tomatoes                                                                                
Puree tomatoes and strain. Combine tomato puree with other ingredients (veg. stock, onions, garlic & herbs).  Season to taste and chill.
3 cups vegetable stock
¾ cup finely chopped onion
1/3 cup fresh lime juice
6 garlic cloves, finely chopped
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
2 tbsp chopped fresh cilantro
2 med Avocados (about 1 lb),peeled, seeded and diced       
Blend avocados, bird peppers and fresh lime juice and water until smooth. 
4 bird pepper stemmed and minced
1/3 cup fresh lime juice
2 tbsp cold water
4 tbsp extra virgin olive oil       
Ladle gazpacho into bowls and then top with avocado puree and drizzle with oil
Water Melon and Cucumber Gazpacho
4 cups diced, seedless watermelon                                      
Puree until smooth. Transfer to large bowl.  
1 cup diced, seedless watermelon
1 small cucumber, peeled, seeded, diced (about 1 cup)  
1 medium-size red bell pepper, seeded, diced (about 1 cup)
1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeño chili, seeded, minced
3 pale green inner celery stalks, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 cup crème fraîche or sour cream                                    

Mix remaining ingredients and add to puree
Stir to combine. Chill for 1-2 hours.
Serve in bowls topped with a spoonful of sour cream or crème fraîche

Watermelon Gazpacho with Feta Cheese

1 large tomato, pureed
1/2 serrano chili
1 cup cubed fresh watermelon

Puree tomato, watermelon and chili in a food processor together.

1 tsp red wine vinegar                                           
1/4 cup extra-virgin olive oil
Pour in the vinegar and olive oil into a food processor and pulse.
2 tablespoons minced red onion                         
1/2 cucumber, seeded and minced
2 tbs minced fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
Add other ingredients and puree until smooth.
Pour into chilled bowls and sprinkle with
1/4 cup crumbled feta cheese, chopped dill and chopped watermelon

Chilled Cucumber and Avocado Soup with Smoked Marlin

1 ½ tbsp butter
1 cup chopped onions
4 cucumbers, peeled, halved, seeded and chopped 
225 gm potatoes, peeled and cut into ½ “pieces
3 ½ cups vegetable stock
3 large fresh dill sprigs and 6 tbsp. minced fresh dill
1 tsp salt
1 cup sour cream
100 gm. smoked marlin cut into thin strips

Melt butter in heavy pan over med. Heat. Add onions and sauté until slightly softened, about 3 min. Add cucumbers and potatoes. Stir for a minute.
Add stock, dill sprigs and salt. Simmer gently until cucumbers and potatoes are tender. Puree soup until smooth.
Cool. Whisk in ½ cup of cream and 4 tbsp. minced dill. Cover and chill until cold. Put soup into bowls, place sour cream in centre of each bowl and sprinkle with finely sliced strips of smoked Marlin and remaining minced dill.

For those looking for something cooler to quench your thirst on a hot summer afternoon or evening, our Jamaican summer drinks will all add a little fizz & sparkle as well as being so easy to make.  All are good enough to use if you are entertaining at a summer party or barbecue, and we’ve listed our favourite non-alcoholic summer cocktails too for those guests not partaking of a tipple.  We do recommend using Jamaican white rum if you can, as its aromatic qualities add that extra hint of summer.

Watermelon Sangria
MAKE-AHEAD
2 pounds seedless watermelon, peeled & cubed, plus 1/2 pound watermelon cut into balls with a melon baller (if available) and skewered on picks
1 bottle dry white wine
6 cl Genesis (light white rum) – not the overproof version! Use vodka instead if you can’t get the light white rum
4 cl Mille Fleurs Wild Orange Liqueur (o/w Cointreau or Triple sec)
4 cl citrus syrup
Ice
In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher. Add the white wine, light white rum, Wild Orange Liqueur and Citrus Syrup. Stir and refrigerate for at least 2 hours. Stir again, then pour the sangria into ice-filled white wine glasses and garnish with the skewered watermelon balls.

De Mocking Bird Ting
2 cl Mille Fleurs Wild Orange Liqueur (o/w Cointreau or Triple sec)
2 cl Campari
10 cl grapefruit juice
Ting    (Ting is a popular Jamaican bottled drink made from grapefruit juice – Americans would call it a Grapefruit soda) 
Pour all ingredients into a highball glass with ice and fill the glass up with ting and stir.

Super Cooler
4cl passion fruit juice
2cl dry light white rum (Genesis)  (Not the overproof!)
2 cl Mille Fleurs Wild Orange Liqueur (o/w Cointreau or Triple sec)
2 cl lime juice
Prosecco
Shake all liquids, minus the Prosecco, with ice and pour them into a wine glass and fill it up with Prosecco.

Mocking Bird Fizz
4cl light white rum (Genesis)
2cl Mille Fleurs Wild Orange Liqueur (o/w Cointreau or Triple sec)
8cl pineapple juice
4cl orange juice
1cl lime juice
1cl simple syrup
dash Angostura Bitters
soda water
Put Genesis, orange liqueur, pineapple juice, orange juice, lime juice, simple syrup, angostura bitters and ice in a cocktail shaker. Shake well. Pour into a tulip glass and top up with soda water. Garnish with an orange peg.

Mocking Bird Super Fizz
4cl Light White Rum (Genesis)
2cl Wild Orange Liqueur
8cl pineapple juice
4cl orange juice
1cl lime juice
1cl simple syrup
dash Angostura Bitters
Prosecco
Put Genesis, orange liqueur, pineapple juice, orange juice, lime juice, simple syrup, angostura bitters and ice in a cocktail shaker. Shake well. Pour into a tulip glass and top up with Prosecco. Garnish with an orange peg.

Mocking Bird Fizzle
8cl pineapple juice
4cl orange juice
1cl lime juice
1cl simple syrup
dash Angostura Bitters
Put pineapple juice, orange juice, lime juice, simple syrup, angostura bitters and ice in a tulip glass and top up with soda water. Garnish with orange peg.