With roots in St. Vincent and the Grenadines and a background in the armed forces, Jerome is making an impact as General Manager at Cottons Notting Hill. He brings a unique skill set and personality to the tropical atmosphere of the restaurant.
Where did you work before you came to Cottons?
In 2012 I started my hospitality career at Nandos. After five years working there I moved on to The Rum Kitchen, after that I went to Turtle Bay and now here I am at Cottons.
Tell us a bit about your background before you entered the hospitality industry?
I worked as a police officer in St. Vincent and the Grenadines where I did six years of service. When I came to the United Kingdom I joined the army for five years, where I completed tours to Afghanistan.
What made you decide to go into hospitality?
I decided I wanted to try something different when I left my job in the army. I thought hospitality sounded exciting and very different to what I’m used to, so I gave it a try. I ended up loving it and making my way up to management.
How has your background prepared you for your role at Cottons?
A big part of the culture at Cottons is to inspire those who come and give them a taste of the Caribbean. As this is part of my heritage and where I come from, I found it easy to fit into the culture and add my personal touch to the experience.
What do you love about the area?
I love the people! My saying is that people are what bring a restaurant to life and that is definitely the case at Cottons Notting Hill.
What makes Cottons feel authentic?
The flavour, the colour, the people. It reminds me of the Caribbean.
What is your favourite item on the menu?
The Mixed Jerk Grill Platter which comes with jerk pork rib, chicken piece & wing, lamb chop with rice & peas, jerk sauce and plantain.
Wray & Nephew and Diplomatico
And your favourite cocktail?
Come say hi to Jerome at Cottons Notting Hill… be sure to order a Rum Sour at the bar!