In normal times, on the first weekend of July, Nevisians would kick up ‘them foot’ with flocking tourists who fly, swim and sail for Nevis’ Mango Festival. Feasting on the dishes created to honour the islands 44 varieties of mango. Sadly, due to the pandemic the Nevisian Tourist Authority has been forced to pause tourism on the island and stop the mango festival. We believe it should still live on in memory, so we are going to do our bit to bring the festivities, flavours and wicked vibes to you.

For the month of July we will have our very own mango-centric dish inspired by Nevisian Chef Halva Browne, a legend at the festival for his delectable creations. Look out for the Crispy Red Snapper with Pickled Mango in our Soho restaurant. Pan fried fillet served with mango salsa, green mango & pepper pickle and seasoned rice.

It doesn’t stop there. Our Soho bartender, Ramairo, has curated three mango-centric cocktails to accompany Chef Halva’s Nevisian flavours:

Mango Swirl Daiquiri – A fruitier than normal daiquiri which uses a clean, crisp White Rum with citric, subtly-sweet notes as the base spirit, fused with mango puree, fresh lime juice, pineapple juice and in-house sugar syrup.

She Likes the Mango – A fusion of molasses-based Dark with toffee and caramel notes and citric, clean White Rum, with pineapple juice, mango puree with our in-house chilli-infused passion fruit syrup.

Mangrove – A well-balanced Gold Rum with notes of apple, cinnamon, ginger and oak as the base spirit, mango puree, guava juice with squeezed fresh lime.

Bringing the best the Caribbean has to offer to the streets of Britain doesn’t stop. Whether it’s Brixton, Brighton, Shoreditch or Soho. Through the rain, through the restrictions, through the darkest of times, we will never stop being more carnival. For you. For the festival. For the culture… And because we love a mango.

by Ramairo Davis – Team Member at Rum Kitchen Carnaby St.