Tarell started Sugar Cane to share his love of cooking and create a space that celebrates Caribbean food. From his research it was apparent that although London may have an array of cuisines to choose from Caribbean food seemed to be strictly take-out. Sugar Cane aims to challenge this and invites people to sit down and enjoy time together to celebrate good food. Tarell runs Sugar Cane to be more than a restaurant. His background in care drives him to help others through food guided by a few key principals: Thanking customers for every order personally, only using local suppliers, only using bio-degradable packaging and guaranteeing work for care leavers.

Watch Tarell take you through how to make a feast including Rice ‘n’ Peas, Jerk Chicken and Rastaman Red Pea Stew, simply press play above and cook along. The only thing left to decide is what scent to pair it with.