Matin and Michelle Miah, the husband and wife team behind Rudie’s Jerk Shack, have relaunched their third site in London's Brixton Village, after opening briefly last December.
Split across two levels, the 50-cover restaurant, with indoor and outdoor table service, is located in Market Row and will see Michelle once again draw on her Jamaican heritage to create a menu that is full of innovative, authentic dishes packed full of flavour.
The full-service restaurant will be joining the hugely popular jerk shacks at Boxpark Shoreditch, Borough Market, Mercato Metrapolitano, Canary Wharf and The Prince, Fulham.
The menu at Brixton will feature their famed ‘Real Jerk’ chicken marinated for 24 hours in their secret blend of herbs and spices, before being grilled and smoked slowly over charcoal in a steel drum, as well as other much loved favourites from the Rudie’s menu, and some exclusive new dishes, including oxtail stew, mackerel in coconut and okra rundown sauce, a boozy upside down cake with pineapple and a traditional Jamacian sweet potato pudding.
Traditional Jamaican street food dishes will be given the contemporary Rudie’s treatment alongside a well-stocked Rum bar featuring their renowned Rum Punch.
For the relaunch, Rudie’s will be collaborating with Market Row Rum from The Brixton Distillery Company on an exclusive drinks list of perfect serves including Market Row Rum with Lixir blood orange and cinnamon tonic; and Market Row Rum with Three Cents mandarin and bergamot soda.
Distilled down the road from Rudie’s, Market Row Rum is a premium botanical rum with an elevated flavour profile that perfectly complements the dishes on Rudie’s menu.
Michelle Miah said, ‘Opening in Brixton last December was really exciting for me, so I'm so thrilled to finally be opening the doors again. Having spent a lot of my childhood days in Brixton with my Jamaican grandma, I know that authenticity and flavour is key when serving Jamaican dishes.
'Matin and I have spent years travelling to Jamaica, researching, tasting and trying as much as possible and we are so proud of what we have created. We can't wait to invite people through the doors at Brixton to try it.’