In the Chef's own words...

Chef Patrick Sambrano says...“I chose the cassava chips mainly because people really seem to like it and it’s original. Most restaurants’ cassava chips, they just buy it and fry it, but we do ours from scratch and I’m proud of them. The reason I created the “Coco Pa’yol” pasta is, Woodford Café started off as a local restaurant but now we serve local and international food and we like a mix-up. In Trinidad, the name Coco Pay’ol means a person who is a mixture of different races.

If you go around most of the restaurants in Trinidad, you’ll get chicken and shrimp but nobody ever introduced sausages into the pasta mix so I thought I’d do that; it gives the dish an unexpected zing. We do a lot of desserts in-house: carrot cake; our own special chocolate cake; apple crumble; a whole variation of cheesecakes up to passion fruit and all but the créme caramel is my favourite. And, to finish off that mixed up Coco Pay’ol pasta, I just really, really like the simple, clean presentation as much as the simple, clean taste of a well-made crème caramel.”