Chef Lisa Binns Brings Jamaica's STUSH in the BUSH to The Bahamas | Caribbean Threads

For Chef Lisa Binns, food is about more than what we eat. It's about celebrating culture, honouring our ancestors, embracing the ingredients around us and preparing every dish with love.

Alongside her husband, farmer Chris Binns, Lisa is the creative force behind STUSH in the BUSH, an acclaimed plant-based culinary destination nestled 2,000 feet above sea level in the hills of St. Ann, Jamaica.

During this year's Bahamas Culinary & Arts Festival, the couple joined Chef Marcus Samuelsson for Marcus' Dayparty, bringing a taste of their Jamaican culinary philosophy to The Bahamas with dishes including plantain ceviche, fried mushrooms, BBQ jackfruit and other inventive plant-based creations.

Their approach to food is rooted in Caribbean traditions, sustainability and a commitment to celebrating whole, locally sourced ingredients.

"It's important to remember that our ancestors didn't eat the way that we eat currently," Lisa shared, reflecting on the Caribbean's history of ground provisions, plant-based meals and reserving meat for special occasions.

At STUSH in the BUSH, the couple offers an intimate eight-course seed-to-table experience that combines Lisa's culinary creativity with Chris' passion for farming, transforming familiar Caribbean ingredients into elevated dishes without losing their cultural identity.

As Lisa explained, "No matter where we're cooking, we try to ground ourselves in what is here right now."

Through our Caribbean Threads series, we'll continue sharing the stories of the chefs and artists who brought their creativity, cultural perspectives and unique talents to this year's FUZE Art Fair and Bahamas Culinary & Arts Festival.