Lisa Binns, co-founder, Stush in the Bush.
Love, food, and rum
The art of Jamaica on a plate and in a glass
PERCHED 2,000 feet above sea level in the hills of Priory, St Ann, Stush in the Bush is more than a culinary experience — it is a philosophy of love and sustainability according to co-founders Lisa and Chris Binns. The farm-to-table dining destination harmonises Jamaica’s rustic charm with gourmet elegance.
Described by Lisa as “sexy vegetarianism”, Stush in the Bush redefines plant-based dining, pushing boundaries while preserving the essence of Jamaican culture. Their story is intertwined with another iconic Jamaican brand — J Wray & Nephew. Just as the spirits company has evolved over nearly two centuries to become a global leader, so too has Stush in the Bush risen from humble beginnings to attract local and international acclaim. Together, they offer a masterclass in how heritage and innovation can coexist.
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The journey of Stush in the Bush began in 2009 when Lisa and Chris started selling produce, breads, and condiments from their 17-acre farm. Over time they transformed their venture into an immersive, eight-course dining experience that draws food enthusiasts from across the globe. Guests are invited to walk the farm, touch the soil, and savour dishes made from freshly harvested ingredients.
“Our philosophy starts with the land,” Lisa explained. “Every ingredient we use is either grown here or sourced locally — and nothing is wasted. A single vegetable, like pumpkin, can inspire multiple dishes, all creatively reimagined.”
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This ethos mirrors J Wray & Nephew’s craftsmanship whereby local sugarcane and the unique environment of Jamaica shape each bottle of rum. Both brands elevate the ordinary to the extraordinary, transforming local resources into global treasures.
The partnership between Stush in the Bush and J Wray & Nephew developed organically as the Binns’ reputation expanded. The dining experience, with its meticulous attention to detail and bold reimagining of Jamaican flavours, began attracting an international clientele. Recognising a shared commitment to craft, the two brands joined forces to create curated events that celebrate the best of Jamaican food and spirits.
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A visit to Stush in the Bush is not merely about dining; it is a full-sensory journey. Guests begin with a tour of the farm, learning about sustainable agriculture before enjoying a meticulously crafted meal. Each dish is designed to celebrate the season’s freshest produce, and menus are personalised to cater to individual preferences.
Lisa fondly recalls how the collaboration unfolded: “Our relationship with J Wray & Nephew started with intimate events. Their products, like our food, are deeply rooted in Jamaica, and our guests — whether local or international — connect with that authenticity.”
Think twice-fried cassava-crusted cho-cho (chayote) paired with a zesty dip, or caramelised pumpkin reimagined in a spiced curry. Lisa’s creativity transforms ordinary ingredients into culinary masterpieces, blending traditional Jamaican flavours with global influences. Dessert, often the highlight of the experience, frequently features J Wray & Nephew’s products.
Guests might savour Appleton-soaked raisins folded into pillowy beignets, or lemon ricotta pancakes drizzled with a sugarcane rum gastrique. Each bite reflects the synergy between food and spirits, crafted to leave a lasting impression.
“We want every guest to feel the connection between the land and their plate,” Lisa said. “It’s not about tofu or mock meats. It’s about celebrating the incredible diversity of vegetables and fruits, and showing how they can be elevated to gourmet levels.”
This focus on personalisation and quality is evident in Binns’ ‘Bar in the Bush’ experience, where J Wray & Nephew’s premium spirits are incorporated into both food and natural drinks served. Whether it’s a rum cocktail made with fresh fire lemons or a dessert enhanced by the richness of Appleton Estate rum, every element reflects the two brand’s commitment to excellence.
Tradition meets modernity
Stush in the Bush and J Wray & Nephew share a deep respect for Jamaican traditions while embracing modern innovation. Lisa likens the craft of cooking to the art of rum-making, both rooted in their environments. Just as the distinct microorganisms of Jamaica’s air influence Appleton Estate’s fermentation, the land of Stush in the Bush informs every dish served.
“Appleton is singular,” Lisa said. “Its flavours are distinctly Jamaican — shaped by the land, the air, and the process. That’s the same approach we take with our food. It’s about honouring what’s local while elevating it to a global standard.”
At its core Stush in the Bush is about building a legacy. Lisa and Chris employ local youth, teaching them skills in farming and culinary arts, ensuring their knowledge and passion are passed on to future generations. Their partnership with J Wray & Nephew strengthens this vision, offering a shared narrative of heritage and growth.
“Both brands represent Jamaica at its best,” the co-founder said. “Our partnership is a celebration of what this island has to offer — its flavours, its people, and its stories.”
