Murray’s Fish and Jerk Hut bigger and better than ever
Murray's Fish and Jerk Hut has made an addition to the chill spot the Appleton Estate Murray's Chillin Bar.
Last Friday was the launch of the Appleton Estate Murray's Chillin Bar. Guests got to indulge in a bit of the old and all of the new. They could indulge in their favourite bottled-beverage or try something new and spicy like the jerk and curry cocktail. It was made with natural herbs and spices, crushed to perfection in Appleton Signature, with a few house secrets.
Owner Courtney Murray said that the bar was established due to the demand from customers. While the chill spot is famous for its jerk and fish options, when it came to a bar, the options were limited. It was time to expand.
They solicited Appleton to become partners in this endeavour, and the two agreed that this would be a perfect match. So, after 18 months, everything came together.
Wray and Nephew's Commercial Director Cecil Smith shared Murray's sentiments about the partnership being inevitable. He said that when approached by Murray, there was no hesitation.
There is no better place to stop and refresh yourself after visiting Appleton Estate in St Elizabeth.
The bar menu includes charcoal chicken tender and flavourful, and maybe one of the biggest hits on the menu. There is also the jerk sampler, which has a bit of jerk pork, sausages, and chicken. Also, there is delectable jerk chicken pasta, as well as fish fillet and fries. Last, but certainly not least, is the stamp and go.
The formalities at the launch were brief, so patrons had time to work up a sweat to DJ Squeeze, cool down, then start all over again to their hearts' content.