Meeting Chef Amanda: from Jamaica to the Barbs Way

Every great restaurant needs a great chef, and when I met Amanda Powell, I knew she was exactly what Barbs needed. Starting with experience in some of London’s best kitchens, including Jamie Oliver’s Fifteen, Moro, and Oblix at The Shard, before going on to work with some of the best names in street food, Amanda has built an incredible career balancing creativity, precision, and hustle.

But here’s the thing—Amanda is proudly Jamaican. When we first met, she told me she was interested in Barbs but wasn’t sure about jumping into Bajan food. Then she hit me with it: “I’ll think about it, but first, you have to cook for me.”

Challenge accepted.

I made her my Bajan Fried Chicken, mac pie, and souse. She tasted it, nodded, and said, “Alright, I’m in.” From that moment, we clicked. Amanda embraced the Bajan way with open arms, adding her expertise to our traditional recipes while staying true to their roots.

Amanda brings something unique to Barbs—a balance of precision, creativity, and that no-nonsense focus on doing things right. She doesn’t just make great food; she builds a kitchen culture that values quality, teamwork, and a deep respect for the craft.

Since coming on board, she’s been instrumental in bringing the menu to life. Her input has taken traditional recipes and elevated them while staying true to their roots. And trust me, she holds us all to the highest standards—just like she did with me

Amanda doesn’t just make food; she creates an experience. Her influence on the Barbs kitchen goes beyond dishes—it’s about a culture of excellence, teamwork, and passion. And while she’s still quick to remind me of her Jamaican pride, I think we’ve fully converted her to the Bajan way.

Barbs is better because of Amanda, and I can’t wait for you to taste what we’ve created together.