"Mullins, in the middle of the old town, is a modern European brasserie, which adds to its dishes the seasonings and spices of the Caribbean. Bajan chef-owner Antonio Forde’s restaurant, inside a converted butchers shop, offers not just modern iterations of Caribbean dishes, such as jerk chicken, rice ‘n’ peas and fried plantain, but spiced versions of British classics, too: Jamaican beer-battered fish goujons served with hand cut chips, and homemade tartare sauce." - Adam Coghlan
