In July, we were honoured to receive 3rd place in the Scottish Street Food Awards . In October I had my Ruby's fish cake recipe published in "Seafood Journey" by Ghillie Basan. Then in December, our excitement continued as we were featured in Homes and Interior Magazine. https://homesandinteriorsscotland.com/2024/01/anji-locke-on-bringing-the-taste-of-the-caribbean-to-t
The great feeeback and many positive responses were mind blowing.
These milestones have filled us with optimism as we look ahead to the coming year. We're eager and hopeful for the opportunities and experiences that lie ahead, and we can't wait to see what the future holds for the Black Pearl.
To all who have visited and helped in the Black Pearl, we extend our heartfelt thanks. Your support has been the driving force behind our success. We are truly grateful for each and every one of you. Your continued positivity has been invaluable, and we look forward to keeping the fires burning, providing you with a warm heart felt welcome and a cherished memory of your experience.
The Black Pearl
Here's to a fantastic year ahead for all of us. Thank you for being a part of our journey, and we wish you all the best in the coming months.
With love and appreciation,
Anji, James, Elliott & Abe. ❤️