I was able to chat with Larkland and Malkia Lawrence, the husband-and-wife team behind Raggamuffin Kitchen, at the Lancaster City Restaurant Week Press Opening Reception. They served samples of their signature jerk chicken, and it did not disappoint! The chicken was packed with flavor and had just the right amount of kick to wake you up without overpowering the dish. I ask them about their Lancaster City Restaurant Week special and their chef’s pick.

Restaurant Week Special

Me: I saw that your restaurant week special will be Jerk Chicken and Festival, and that looks amazing. I tried the jerk chicken, and I’m a big fan! Can you tell me what you like about this dish?

Malkia Lawrence: Our Jerk Chicken with Festival is very special to us because it truly captures the bold, authentic flavors of Jamaica. The chicken is marinated with a blend of traditional herbs and spices, then cooked to bring out that signature smoky and spicy flavor. When paired with festival, which is slightly sweet and crispy, it creates a perfect balance that keeps people coming back for more.

Chef’s Pick

Me: Could you tell me one other favorite item on the menu? I’m looking for a Chef’s Pick to share with people.

Malkia Lawrence: A favorite “Chef’s Pick” from our menu would be our Oxtail with Rice and Peas. It’s a rich, slow-cooked dish that’s full of deep flavor and tradition. The oxtail is braised until tender in a well-seasoned gravy, making it a comforting and satisfying meal that really represents our culture.

About

Me: Is there anything else you would like our readers to know?

Malkia Lawrence: Raggamuffin Kitchen is rooted in authenticity and passion. Our dishes are inspired by our Jamaican upbringing and family recipes, especially the time spent cooking with our grandmother. Everything we serve is made with love, and we aim to give every customer a true taste of Jamaica.