By Rosemary Parkinson, Freelance Writer 
Jamaican Style steamed grouper is without a doubt, melt-in-your-mouth. - Photo By Rosemary Parkinson
Hotel Mocking Bird Hill, Port Antonio
Tel: 993-7134 or 993-7267 for reservations. Opened for breakfast, mid-morning coffee, lunch, afternoon tea and dinner
IT WAS a beautiful afternoon as we drove to Hotel Mocking Bird Hill. We were lucky to be there. My Jamaican-kind-of-returning-national's earlier instructions were indeed for the birds. He had assured me (in no uncertain terms) that I must not tell him about his country "'cause mi kno' dis place like de back a mi 'and".
We were, according to him, supposedly nowhere near Navy Island (as we drove past it). "This does not look like Port Antonio," he commented (as we passed Coronation Bakery) and then with a final: "I have been to Mocking Bird Hill and it's opposite to Frenchman's Cove."
(It's not).
His questionable knowledge of his birthplace could have landed us in Timbuktu.
So let me now, a mere mortal, guide you to Hotel Mocking Bird Hill: Go through Port Antonio toward St. Thomas, 200 metres past after Jamaica Palace there's a small, unobtrusive sign on the left announcing Hotel Mocking Bird to the right. Go up a winding road, follow the arrows and you will soon reach what appears to be merely a home tucked within flowering gardens. This is exactly what it is. A home away from home. What a delightful place set seemingly high above the clouds.
Set in the most luxurious lush greens ever created by God, the breathtaking view of Port Antonio below and the Blue Mountains above serve to cleanse the mind, body and soul. This is what people from all over the world come to 'imbibe'. While on the subject of drink, that's exactly what we had in one hand almost upon arrival -- brought to us by a gorgeous and sweet young waiter by the name of Clyve Chung. Sinking into our chairs on the well-appointed veranda, we drank it up -- literally and figuratively speaking.
Ahhh. Peace and quiet except for the chirping of birds, the whistling of the wind and the rustling of trees. God's own orchestra.
'Drinkies' down the hatch, dinner beckoned. The table setting was exquisite. Napkins set in a pouch hand-embroidered by Shereen Aga (one of the co-owners). As in Khan? I asked. Unfortunately not, came the quick reply. Each pouch is embroidered with a mockingbird (the logo) and hibiscus. Each room has a different colour hibiscus. If you are a guest at the hotel and your napkin is not dirty, it is simply returned to the pouch and kept for you until your next sitting. Is that not a great idea? In one year this small gesture saves an enormous amount of water, electricity and washing powder. I was reminded of the little effort that is required from each and every one of us to make a difference in this world. The Hotel Mocking Bird has received several awards for
their environmentally friendly practices.
I'd also like to use the opportunity to beg Jamaicans to play their part. I for one now refuse the offer of scandal bags for every little item I purchase. This, in addition to other rules that I observe, helps this gift called earth. My 'environmentally friendly' speech is over, so let's get back to dinner.
A wonderful basket of homemade 'breads' arrived. There was Garlic, Cayenne, Wholewheat rolls, Herb Scones and even peanut cookies. Gorgeous. Our long 'hunger' drive had left me famished. The rums had definitely acted as an aperitif and these fresh warm delicious breads were more than appreciated.
I started with an Avocado Cucumber soup with tomato salad. Delectably refreshing. The finely chopped 'salad' in the centre added an extra touch of tangy delight. The night was warm, an indication of the rain that would soon fall in welcomed buckets. The cool creamy cucumber therefore proved to be the perfect choice. My companion's Coconut Shrimp Soup was equally good, I might add. I had to sample it. Barbara Walker (the other co-owner) announced that it was taken from my book Culinaria: The Caribbean. This recipe was given to me on Dalubamanzi, an incredible charter yacht out of Bequia in the Grenadine islands that comes with a Cordon Bleu cook and enough style to keep you on the open seas forever. It was as divine, as I remembered it.
Next, I went for the Jamaican Style Steamed Grouper, as I understood the chef has a penchant for preparing steamed fish. It was without a doubt melt-in-your-mouth. The art of cooking fish captured. My side salad was, needless to say, 'healthy' and fresh with a fine house dressing.
"We try to use as much fresh organic local produce and meats as we can," explained Barbara after seeing my face light up with delight. The Grilled Pork Chop on Pineapple Chutney went so fast I did not have a chance to taste but my 'Guide of The Year' assured me it was out of this world.
For dessert I could not resist the Coffee Creme Brulé while Mr. National Geographic had an equally superb Crepe Port Antonio. I had to meet the chef. Congratulations were definitely in order. Well hello, if you see the tiny guy -- as cute as a button is our little Chef Junior Lyn.
"Miss Shereen and Miss Barbara are good bosses," he would later tell me in his kitchen. "They have taught me everything".
Keep up that high standard Lord Lyn and you will go far.
I could fault nothing, to be honest. As the evening cleared and the fresh breeze began to blow, the Night Jasmines took over with that dreamy scent of theirs and it was without a doubt, time for bed. By the way Hotel Mocking Bird, apart from breakfast, lunch and dinner puts on a lovely pot of mid-morning coffee or afternoon tea with muffins or cake.
It is worth the trip. Promise.
"I have the time of my life all my life. Every dawn is a new thrill; every sunset a fresh delight. And when at night I lie down to sleep, the dear Lord just puts His arm around me and soothes me into slumber". The words of a famous artist as mentioned by Norma Vincent Peale in his book 'Inspiring Messages for Daily Living'.
