Fri | Dec 15, 2017

The hidden treasure of Take Aways

Published:Thursday | September 11, 2014 | 12:00 AM
Photos by Rochelle Keane
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Krsyta Anderson, Gleaner Writer

Tucked away in the corner of Orchid Village Plaza in St Andrew, surrounded by a sea of greenery, customers are greeted by an extensive menu headlined 'Cooked With Love' - a motto which proprietor Pam Bunting proudly stands by.

They say there is no love more sincere than the love of food, and since February, the month dedicated to all things relating to affection, Bunting, along with her dedicated team, has been preparing scrumptious homestyle dishes straight from hearts filled with love.

The retired corporate veteran had a one-on-one with Food to talk about her innovative venture as a restaurateur.

"If you had asked me if I had a restaurant in November, I would have said 'no'. The opportunity came up this year and in February, Take Aways Restaurant was born," Bunting explained.

After realising that box lunch locations in the Liguanea area were far and few between, with only two being popular at the time of her findings, she saw the need for take-out lunches in the area. It was third time's the charm with Take Aways.

"There aren't many box lunch places in this area, and since Orchid Village Plaza is slowly but surely becoming an eating plaza, offering variety in their selections, we are just happy to be a part of that and contribute in the lunch boxes category," she noted.

AUTHENTIC JAMAICAN FOOD

Bunting's love for food first began and developed right at home, where her mother brought her up on authentically Jamaican cooking. Now that she has started her own restaurant, she has incorporated that same homemade taste in her dishes at Take Aways.

"We provide Jamaican lunches as well as other dishes that I grew up with that I don't see anymore, like shepherd's pie or traditional macaroni and cheese prepared the English way, as well as pepperpot soup," Bunting told Food.

The freshly prepared dishes include fried chicken, curried chicken, Chinese steamed chicken, curried goat, stewed pork, sweet and sour pork, stewed beef, pot-roast beef, pot-roast oxtail, pig trotters, cow foot, tripe, meatballs, gungo peas soup and red peas soup, among many more. Fish is done to order, while salt fish fritters, coffee and juice are prepared in the mornings, so people usually come in for that.

Executing her skill through baking, Bunting fell in love with pastries. She has also incorporated the option of sweet delights to her restaurant.

With delicious meals and mini pastries in her collection, she says business so far has been good and the reception has been phenomenal.

"We moved from one cook to two, accompanied by good staff. We have a really wide customer base and it is growing every day."

She continued: "Every now and then, I introduce a new dish. I like to experiment with different dishes, just tease their palate, like with the shepherd's pie or Trinidadian meals. Some gravitate towards it, and others don't."

Take Aways Restaurant opens Monday to Saturday from 10:30 a.m. to 5 p.m., but they will go up to 5:30 p.m. if it is required. Fried chicken and curried chicken, as well as soup, are cooked every day, while everything else on the menu varies. Bulk deliveries are available for companies.

"I just want everyone to enjoy our cooking, so come on over and experience the delectable pleasures of Take Aways," Bunting invited.

For more information, contact 702-3878 or 848-4617.

krysta.anderson@gleanerjm.com