Collin Brown has been appointed as executive head chef of the Cottons Caribbean Rum Shack portfolio with sites in London’s Camden, Shoreditch, Notting Hill, and Vauxhall.
Jamaican-born Brown is a renowned and award-winning Caribbean chef whose career has spanned Jamaica, Europe and the Middle East. Highlights of his varied career include cooking at exclusive celebrity events globally, as well as numerous media and TV appearances. In 2008, Collin launched his own self-titled fine dining Caribbean restaurant in Canary Wharf, earning a prestigious AA Rosette Award for excellence. In 2013 he returned to his Jamaican homeland to oversee his own restaurant and cookery school at the unique setting of luxury destination Trident Castle, Port Antonio. Back in the UK in 2015, he launched his own range of Caribbean sauces and seasonings available at Tesco stores nationwide.
Collin Brown said, ‘I’m thrilled to be joining London’s best-known Caribbean restaurant brand. I’m currently working on menu development and have lot’s of other exciting plans in the pipeline so watch this space.”
Collin will launch a new Caribbean Sunday roast dinner menu at all Cottons this Easter weekend (30th March – 2nd April). Guests will also be able to add bottomless drinks with any Sunday menu order to include two hours of house wine, prosecco, mimosas or Cottons Rum Marys for an additional £20 per person.
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