Mon | Oct 14, 2019

Brunch in the Clouds at Blue Ridge

Published:Thursday | August 9, 2018 | 12:00 AMLatara Boodie/Gleaner Writer
Farm Queen contestant Miss St Ann was excited to receive her main course from General Manager Zoe Alexander.
From left: The administrative heads of Blue Ridge Restaurant and Cottages, Zoe Alexander, Tabetha Phillips and Chef Sarah Willers.
Refreshing rosemary infused lemonade.
Breaded chicken breast stuffed with callaloo served with garlic mashed banana, roasted yellow yam and sautéed vegetables.
Hearty pumpkin bisque soup made with coconut milk is a savoury vegetarian option at Blue Ridge Restaurant and Cottages.
Co-owner Tabetha Phillips is proud of the organic food made at Blue Ridge with produce from the property and neighbouring farmers.

Nestled within the undulating curves of the Blue Mountain, surrounded by a sea of lush vegetation sits Blue Ridge Restaurant and Cottages. The floating oasis opened its doors on July 24, 2015, when best friends Sarah Willers and Tabetha Phillips joined forces to create the ultimate ecotourism destination on Willer's family-owned coffee farm. Last Friday, the contestants of the Jamaica Agricultural Society's National Farm Queen pageant were treated to a fine-dining brunch from Jamaica's leading source of animal feed, Nutramix.

The innovative culinary experience at Blue Ridge is led by Chef Willers, who is currently spearheading the introduction of adventure dining in Jamaica. With over 15 years of culinary experience and certification obtained from Johnson and Wales University in Miami, Florida, Willers has mastered the art of pairing international cuisine and eccentric food presentations created with local produce.

"All the food made at Blue Ridge is 100 per cent organic and grown right on our farm," said co-owner Tabetha Phillips while giving a tour of the farm. "If we don't have the product on our farm, there are neighbouring farmers that will provide what we need. We eat what we grow and grow what we eat," emphasised Phillips.

The Blue Ridge Restaurant provided a special menu for the contestants, which included a hearty pumpkin bisque soup made with coconut milk, which was a vegetarian delight among the contestants. This was followed by breaded chicken breasts stuffed with callaloo and served with garlic mashed green banana, roasted yellow yam and sautÈed vegetables. Their palates were cleansed with a succulent mango sorbet which was a delectable treat. The drink of the day was a unique rosemary-infused lemonade which was crisp and inviting.

"We provide a one-of-a-kind experience with exceptional food and services. Blue Ridge allows you to get away while still being within the same area," explained Phillips. The restaurant is also famous for its rich mountain coffee which the ladies were able to sample before leaving the property. At Blue Ridge Restaurant and Cottages, one would come for the food but stay for the breathtaking panoramic view of the Blue Mountains.

For more information on Blue Ridge Restaurant and Cottages call 876-562-7580, email or visit