The Bite Magazine - Spring/Summer 2026 - Issue 39

bitecuisine Kanu, pineapple, guava, lime, strawberries) and the Rude Boy (Wray & Nephew, Duppy Share, passionfruit, pimento spice, lime, grenadine). The menu is built around dishes that are easy to share, eat with one hand, and return to between tracks. Chipotle & Salt Cod Fritters with mango chutney and lime pickle arrive hot and crisp; Ox- tail Croquettes with spicy tomato relish and pico de gallo are rich and compact; Coconut Prawns with chimichurri and lemon garlic mayo bring sweetness and crunch, and Jerk Wings and Beef Ribs deliver the smoky, sticky heat people expect from a Caribbean‑inspired kitchen. There’s boneless Jerk Chicken with plantain, rice ‘n’ peas, and slaw for those who want something hearty, Curried Mutton with rice ‘n’ peas and slaw for depth and comfort, and Jamaican Fried Chicken with fries and slaw that hits all the right notes. Even the burgers, like Salt Beef & Plan- tain and Jerk Fried Chicken, and pizzas, like Jerk Chicken & Pineapple and Oxtail & Plantain, are reworked with Caribbean flavours. Other inter- esting dishes are Coconut Prawns, Jerk Tofu and Hot Honey Halloumi. With music at the heart of Rum Kitchen, you’ll experience feel-good reggae, dancehall, hip-hop and ‘90s classics. DJs spin late into the evening on Friday nights, kicking off the weekend party, while high-energy DJs play from the afternoon well into the night on Saturdays, and laid-back, beach-shack vibes on Sundays between 3 pm and 6 pm with special guest and resident DJs. Also on Saturdays and Sundays from 1 pm to 5 pm, Rum Kitchen features a Bottomless Brunch with 90 minutes of bottomless drinks and a live DJ. Rum Kitchen is open 4 pm to 11 pm Tuesday to Thursday, 12 pm to 2 am Friday & Saturday, and 12 pm to 10 pm on Sunday. Rum Kitchen Camden 6 Inverness Street London NW1 7HJ www.rumkitchen.co.uk