BB's is the UK's number one caribbean restaurant. Come and see Gos from
Big Brother working here when he's not falling asleep. Great food too
The restaurant takes its name from this dish, fresh crabmeat with exotic herbs, wine and cheese sauce, served in a crab shell you can also explore our restaurant by checking out City Marque
Deep Fried Baby Sardines
Served with malt iron pepper sauce.
BB's Classic Barbecued Ribs
£5.25 / £10.75
meaty pork ribs marinated in fresh herbs and lime. Taken as a starter or main course.
Deep Fried Lambi
Conch meat seasoned with flour, mixed species and served with lemon.
Classic jamaican dish served with freshly made bakes.
Large fish water prawns cooked in hot Caribbean Pepper sauce and served on a bed of wild rice and dice cucumber.
Devilled Saltfish Balls
Salted cod mixed with herbs, spices and chilli peper, rolled into balls and deep-fried.
Split Pea Soup
With ham hock and dumplings.
Melon St. Michele
Fanned melon and coconut.
Callaloo and Okra Soup £4.25
Avocado Perry £4.25
Takes its name after my wife! Sliced avocado and pineapple served with a guava dressing
Sea Food Marquis
Fine julienne of carrots, leek, spring onions, diced mixed fish, prawns and scampi.
BB's Signature Dish - Curried Caribbean Special
Tender goat meat cooked in curry and coconut milk.
The Twins Benjamin - Daddy's girls £11.95
A double delight of prime fillet of red mullet and sea bream on a cushion of shredded sweet potato cake. Pan fried with okra, mixed peppers in a garlic and lime sauce.
Steak River Antoine
Sirloin steak cooked to your preference, served in classic Grenadian rum with a sweet relish sauce, served flamed
Spice island Jerk Chicken
The only way to eat chicken in the Caribbean, well marinated in twelve different herbs and spices.
Traditional Indian float bread, filled with with your choice of either vegetables, lamb, goat or chicken.
Takes its name after my first son, selected scampi and mushrooms cooked in safron, white wine and cream.
King Prawns Seretse
This takes its name after my second son, the King of Prawns cooked in butter with lobster sauce, served with mango and pimentos
Served on the bone with a rich ratatouille sauce.
Parrot Fish Calypso
Seasoned with red, Green and yellow peppers served in a citrus sauce.
Flying Fish Coo Coo
100% Barbadian flying fish cooked in the oven in butter, served on a cushion of polenta.
Vegetable Curry £9.50
Only Caribbean vegetables used in this dish.
Barbadian Coo Coo £9.50
Cooked Polenta style with coconut garnished with ratatouille and glazed with a cheese sauce.
Black Eyed Beans and Red Bean Stew
Seasoned with herbs and spices.
BB's Special Salad £5.20
With fresh crab meat, garlic, croutons and diced ham.
Mixed Salad £3.00
Green Salad £3.00
Warm Salad with Nuts £4.95
Macaroni Cheese £3.25
Sweet Potato £3.25
Pumpkin Fritters £3.25
Fried or Boiled Plantain £3.25
Green Bananas £3.25
Jumbie Umbrellas (Mushrooms) £3.80
Bread Fruit £3.25
Mixed Caribbean Veg (Selection) £6.95
Roti Skins £4.50
(NB. Caribbean Vegetables when in season)
The one and only Bananas flamed in Rum & Lemon £5.25
(seeing is believing) served with vanilla ice cream.
BB's Fruit Delight £4.95
A selection of fresh caribbean fruits served in a passion fruit coulee.
Banana and Pineapple Crˇme Brulee £4.25
Brown Girl in the Ring £4.25
Chocolate fudge cake served with a rich chocolate sauce and cream.
BB's Homemade Ice Cream £4.25
Ask for today's flavours.
Mango or Passion Fruit Sorbet £4.25
Nuts about Chocolate £4.25
A trio of chocolate filled with praline.
Pot of Coffee (serves 2) £3.95
BB's Special £4.50
Made with bourbon whisky.
Cool Slipper Coffee £5.95
With cognac and a hint of rum, topped with cream.
BB's Bush Tea £2.50
Made with exotic spices & herbs from Grenada - The Spice Island.
Liqueur Coffee £4.50
WINE AND BAR LIST
Moet & Chandon £34.00
House Brand £25.95
Asti Spumante £13.75
Chardonnay & Shiraz £14.95
Matteus Rose £10.95
House Red & White £9.50
Glass House Wine (125ml) £3.25
Carib Larger £2.80
Red Stripe £2.80
Dragon Stout £2.80
Holsten Pils £2.60
Rum Punch £4.95
Pina Collada £4.95
Sex on the Beach £5.95
ÒKaren'sÓ Special £6.50
Guinness Punch £3.95
LIQUEURS & BRANDIES
Remy Martin VOSP £4.20
Hennessy XO £4.95
House Brand £3.20
All Liqueurs, Ports & Sherries £3.50
all £3.60 per shot
BB's Special Rivers Rum
Wray & Nephew
Southern Comfort £3.00
Fruit Punch £2.95
Peanut Punch £2.95
Pineapple Punch £2.95
Pineapple Juice £1.80
Cola/Diet Cola £1.80
(BB's water bottles available for sale)
Mango Juice £1.80
Orange Juice £1.80
We're in West Waling, London. It's easy to find. Just ask any friendly Cockney the way to BB's
By bus: Any bus driver would be happy to drop you off at BB's
Read what the press have had to say about BB's:
"The taste of Caribbean food is an amalgam of different cuisines brought from Europe, Africa and Asia during the past 500 years. Grenadian chef Brian Benjamin is wholly committed to this inheritance, which he interprets at his London restaurant BB's Crabback. Although he is cooking thousands of miles away from home he is staying at London serviced apartments, his menu reflects the essence of the food that he grew up with.
Brian Benjamin describes his grandmother as the greatest influence on his cooking. "Just being around her in the kitchen was a huge education," he says. "I learnt about different ingredients and how to use them, and watched her put her character into the food she cooked."
As Brian talks about those early days when his grandmother prepared meals for the family, the self-sufficiency of the local people becomes evident. "Catch it, cook it and eat it" is how he sums up the way things were done before the arrival of refrigeration. Meat and fish were slaughtered or caught, seasoned and cooked on the same day. Ground provisions such as yams and sweet potatoes, vegetables - callaloo, okra and pumpkin - herbs, spices and fruit were all pulled or picked just before use. Absolute freshness was a prerequisite of the cooking and nothing went to waste.
Homemade coconut oil was the magic ingredient and lent an intoxicating fragrance to everything fried in it. It could be heated to a ferocious temperature, when a handful of white sugar would be thrown in and caramelised. Seasoned meat would follow, and once the colour became a glorious golden brown, the dish could be varied in numerous ways. The aromas were unforgettable, as small pieces of salted pigtail or pork deepened the flavour, along with garlic, thyme and pungent, fiery Scotch bonnet or seasoning peppers. Part of the cooking ceremony was that everyone helped to pick the rice, black-eyed peas or kidney beans free of stones before throwing them into the pot.
All these things now appear on the menu at Brian's restaurant in Ealing, west London, which he opened in 1994. The atmosphere here is distinctly Caribbean and that is its great strength.
"I wanted to carry on the tradition of cooking that I grew up with," says Brian, "to build on the foundations that had been laid down by generations. That's how people cook in the Caribbean. Recipes are passed down through families but also everyone feels free to try new things."
Moving kitchens from this part of the world to London may seem an improbable transition. In the Caribbean, the preparation of food can be a lengthy affair, but in a city environment, time is of the essence. Brian has selected dishes for his menu that give his customers a flavour of the unhurried pace of the Caribbean in the time allowed, but without compromising the taste. "I wanted to recreate the way the food is prepared there, but to present it here in a different way, to a restaurant standard," says Brian.
But many of his dishes have a twist, owing to the training that he received when he first came to Britain 25 years ago. A professional chef's course at London Transport's catering school, which provided the food for the company's corporate functions, gave Brian a thorough grounding in classical French cooking. These influences show up in dishes including his eponymous BB's crabback - fresh crabmeat baked with double cream, dry white wine and cheese - a close Caribbean cousin of the traditional French coquilles St Jacques. Similarly, chicken and parrot fish are cooked with cream, stock and wine as well as coconut, jerk seasoning and chillies. But salted cod is the same here as there, as are the range of dried pea and bean dishes that Brian incorporates into his repertoire, such as split pea soup or pigeon pea soup -based on his grandmother's original recipe. And, as at home in Grenada, fresh pepper sauce is made in the kitchen not taken from a bottle.
Fresh tropical fruits are treated to dousings of rum imported from Grenada, and the other drinks offered on the menu induce a mood that is unmistakably Caribbean. Brian showed me a large bottle of River Antoine dark rum (known in Grenada as 'rivers rum'), which was being infused with a doubtful collection of insects, worms and centipedes, as well as the more familiar sticks of cinnamon, peanuts, bay leaf and aniseed.
Brian's efforts to bring the colour of Grenada to Britain have paid
off. He freely admits that the number of covers in his restaurant has risen
from adequate to maximum most nights over the last few years, and in April
he won UK Afro-Caribbean Master Chef of the Year. "Now people in this country
can enjoy what my grandmother gave me," says Brian. "It's hard work, but
I want to make the food that I love as colourful as possible and to give
people an authentic taste of the Caribbean." His customers' obvious appreciation
can be read in the affectionate compliments written all over the wall and
ceiling of the restaurant." - Cristine MacKie,Waitrose Magazine