News
WHAT A JOURNEY FOR DISCOVERY BAY
FROM HUDDERSFIELD
TO 
Since fulfilling his dream of opening his very own Restaurant in 2006
Barrington Douglas has embarked on an incredible journey from Winning awards to cooking alongside Gary Rhodes in Rhodes across the Caribbean to appearing on the F Word with Gordon Ramsey.
Barrington’s true motivation is not money or wealth - he has a deeper philanthropic reason than most - he wants to bring Caribbean food to the masses!
Seen here with 
Kriss Akabussi
accepting the 2008 ybec award for Male Entrepreneur (doesn’t he look chuffed?)
And In April of this year chosen from thousands to join Gary Rhodes as one of
his sous chefs in Rhodes across the Caribbean travelling to Jamaica,Curacao Barbados, Trinidad, Tobago, Antiqua, St Lucia and Grenada cooking up the some of the Islands specialities.
WATCH OUT IN 2010 for our Special Themed evenings where you can join Barrington and his team recreating some of those famous Caribbean Delights with Barbados Night , St Lucia Night , Gorgeous Grenada Night and many more.
AND DO NOT MISS DECEMBER 15TH CHANNEL 4 ~ 9PM
OUR VERY OWN BARRINGTON DOUGLAS IS APPEARING ON
Sponsored by Huddersfield Town Partnerships Limited 
Barrington will be represtenting Discovery Bay in the Americas section.
18 restaurants from around the country are split into 9 categories, each week the top two will face the challenge of cooking with Gordon in the F Word restaurant for 50, paying diners. The best restaurants including Discovery Bay will be competing for a place in the grand final and, with the winning restaurant being crowned the F Word’s best local Restaurant 2010.
Barrington described the experience in competing in this competition as an ‘amazing experience, and true recognition of the style of food served at Discovery Bay.’ He also commented that ‘Gordon Ramsey was very supportive, although he did see him lose his temper too, all part of the fantastic experience in the F Word kitchen.
WITH CHRISTMAS FAST APPROACHING!!!
Are you looking for a break from the Norm.
Looking to escape the winter blues then.
Why not celebrate Chrstmas with a difference...
THE CARIBBEAN WAY!
Quant but contemporary, our restaurant is both relaxing and inviting.
We want to stimulate your senses-giving you a great Caribbean eating experience.
So while you eat we’ll serenade you with the sounds of soft reggae classics and provide you with a superb service.
3 Courses... £ 27.00 per head 2 courses... £ 21.00 per head
Our Christmas Menu is available Tuesday –Saturday from 1st -24TH December
To download our christmas brochure click here
For more information check out our website at www.discoverybayuk.com
Or
call us on 01484 300 211 were a friendly bunch x
And last but not least we would like to thank all our customers old and New for their continious support and wish them all a very Merry Christmas and a Happy New Year and look forward to welcoming you all in 2010.
Best Wishes and a Big Thankyou
Barry and the team !
Click here to read more
Traditional Caribbean Cuisine
Barrington owns Discovery Bay, where he serves all the dishes you would expect in a Caribbean restaurant. As he points out, Caribbean food is the original fusion cuisine, with elements from all of the European, Indian and African inhabitants. And he has taken that a stage further, with a selection of specials on the menu that combine Caribbean and European for a thoroughly modern taste.
For the full Caribbean experience, he’s given us a recipe for Jamaica’s national dish, Ackee and Saltfish, but he’s also included the more luxurious Garlic King Prawns in Pineapple for those who prefer it.
Garlic King Prawns in Pineapple
Serves 6
3 pineapples
30-35 raw king prawns
6-12 langoustines, pre-cooked
3 cloves garlic, crushed
unsalted butter
parmesan cheese, grated
crunchy salad and chopped chives to serve
Cut the pineapples in half and scoop out the centres.
Melt plenty of butter in a frying pan, add the crushed garlic and sauté briefly. Add the king prawns and fry until pink – about 2 minutes. Be careful not to overcook them or they will be tough.
Place some salad in each pineapple half, add 5-6 prawns each and drizzle over most of the garlic butter from the pan. Sprinkle over the parmesan cheese and place under the grill.
Meanwhile, put the langoustines in the pan with the remaining butter and gently warm through.
Arrange some salad on each plate, place the pineapple halves on top and add 1 or 2 langoustines. Drizzle over the rest of the garlic butter and sprinkle with chopped chives.Ackee and Saltfish
Serves
250g salted cod, soaked overnight
500g ackee
1 large onion
½ each red, yellow and green sweet peppers
¼ Scotch Bonnet pepper
vegetable oil
black pepper
2 cloves garlic, crushed
1 tomato
Dumplings
1 cup self-raising flour
¼ cup caster sugar
½ cup water
2 tsp salt
Drain the cod, then place in a pan in fresh water. Bring the water to the boil, remove the pan from the heat and drain. Repeat, then rinse the cod under cold water.
Put all the ingredients except the cod and ackee in a pan and sauté for about 10 minutes. Half way through, add the salted cod. When the onions are completely transparent the dish is cooked and the peppers will still be al dente.
Meanwhile, combine the dumpling ingredients to form a dough. Break into 2” diameter balls and roll out until ¼” thick. Pan-fry both sides until golden brown.
Turn off the heat and carefully fold in the ackee to warm through. Serve with the dumplings.Ginger and Lime Zest Cheesecake
Serves 6
½ packet gingernut biscuits
Unsalted butter
300gm mascarpone cheese
Zest and juice of 3 limes
Icing sugar to taste
Lime slices and berries to garnish
Fruit coulis to garnish (Barrington makes his own, but you can buy it ready-made)
Crush the biscuits with a rolling pin to form coarse crumbs. Melt a little butter and mix just enough with the crushed biscuits to bind together.
Mix the mascarpone cheese with the zest and juice of the 3 limes, and icing sugar to taste.
Place the crushed biscuits into individual metal cooking rings and press down to about ½” thick. Add about ¾” of the mascarpone and lime mixture on top of the biscuits in the cooking rings and smooth over the top.
To remove the rings easily, give them a quick blast with a mini kitchen blowtorch which will just melt the cheese mix slightly and allow the metal rings to slide off.
Garnish with lime slices and your chosen berries, drizzling the coulis onto the plate and finishing with a dusting of icing sugar.
Menu & what’s on
At Discovery Bay, we like to spice our evenings up – so in 2009 you can join in the fun at one of our theme nights
