We use locally sourced free range chickens. We also use the whole chicken, not just the leg and thigh.

With our pork we use generously sized pork belly strips. Our pork is cooked on its own unique drum.

All our jerk meats are cooked slowly
in a traditional jerk drum

Our Jerk sauce is made from scratch using only natural ingredients, like none other it shares a sweet but flavoursome hot taste. Please request if you want extra heat and we will provide it.
Just make sure you can handle it! This will take you to Jamaica and back

Check out our menu


Jerk Chicken is believed to have been conceived when the Maroons introduced African meat cooking techniques to Jamaica which were combined with native Jamaican ingredients and seasonings used by the Arawak. The method of smoking meat for a long period of time served two practical purposes, keeping insects away from the raw meat and preserving it for longer once it has been cooked. This process also introduces a strong smoky flavour to the meat. There are two commonly held theories regarding how the name "Jerk" came to be used. One is that it originates from the Spanish word "Charqui", used to describe dried meat. Over time this term evolved from "Charqui" to "Jerky" to "Jerk". Another theory is that the name derives from the practice of jerking (poking) holes in the meat to fill with spices prior to cooking. Nowadays, the word "Jerk" is used as a noun to describe the seasoning applied to jerked food and as a verb to describe the process of cooking used.

Sourcing and Sustainability

The Jerk Drum believes in excelling in all areas of street food trading. Its important to us to review food sustainability and apply what we can where we can to improve the livelihoods of farmers and producers, the welfare of farm animals, the conservation of precious wildlife and fish stocks, the health and well-being of diners, and the long-term sustainability of our food system. Sourcing and food ethics are two areas we are trying to set standards for. As a business it is important for us to always look at what is and what isn’t sustainable and ethical practices.