大象传媒

Keshia Sakarah is the chef and owner of Caribe', which started as a pop up and residency in kitchens across London in 2018. It has since grown into a little container restaurant based in Brixton. Her goal has always been, and continues to be, to celebrate the diverse food culture that exists in the Caribbean, bringing it into the mainstream in the UK, and representing the array of Caribbeans communities who have resided in Britain for decades. The menu at Caribe' is inspired by her travels throughout the Caribbean, her grandparents food (who emigrated to the UK from Montserrat and Barbuda during the Windrush) and the traditional recipes she discovers when researching the history and evolution of the Caribbean. Her supper club; BARURU, specifically takes diners on a food journey throughout the region.

Alongside Caribe', Keshia is also a recipe contributor and food writer. She focuses particularly on matters such as culture and identity, exploring how heritage and history have influenced how and what we eat. As a lover of food first and foremost, she loves to explore ingredients and their relationship to various communities around the world. In 2021, she was named amongst 100 influential women in food by CODE. She has been featured in olive magazine and the Evening Standard with an excellent review by Jimi Famuwera. She has written pieces for Conde Nast Traveller, MOB Kitchen and Resy. Her passion for creativity with ingredients has found her contributing recipes to publications such as the Guardian: Feast, 大象传媒 Good Food, Twisted, Phaidon, Great British Chefs, 大象传媒 Food, Waitrose, and olive magazine.