Father Bull steps up for St James

When Hurricane Melissa swept across Jamaica, the Father Bull Restaurant in Greenwood, St James, faced damage unlike anything in its history. Solar panels were torn away, the outdoor deck buckled, and essential electrical systems failed. But, for owner Romone Robinson, none of that was the priority. His first thought was his team. As soon as it was safe, he checked on each staff member to make sure they were all right.

Only after everyone was accounted for did he turn to the next mission: helping the people around him. Through their partnership with World Central Kitchen, Father Bull began preparing 1,000 meals a day for families suddenly without reliable access to food or water. And, with no other kitchens open in the area, reopening quickly became urgent – not for profit, but for service.

“We needed to get back up as quickly as possible,” Robinson says. “People needed somewhere to charge their phones, get information, contact family. We had to be there.”

It was only after stabilising operations and supporting the community that Robinson allowed himself to reflect.“The hurricane didn’t build our resilience,” he said quietly. “It revealed it.”

IMPRESSIVE

Their quick action in the face of difficulty was impressive. “What stood out to us after the hurricane was the way Father Bull moved with purpose. While others were still assessing damage, their team was already planning how to feed people and bring the community back together,” said Kadeen Howden, a sales representative at The Best Dressed Chicken.

Robinson remembers COVID-19 vividly – months of closure, fear, and uncertainty. “That was one of the hardest periods we’ve lived through. And we got through it. So, when Melissa came, it reminded me: we’ve survived before. We’ll survive again,” he said.

His message is personal, rooted in a deep sense of faith and determination. “Nothing can keep us down. As long as we have life, we have a chance. And we’ll use that chance to rise again.”

Father Bull started as a small shop in 1993. By 2010, it had evolved into a full-service operation shaped by the Robinson family’s love of cooking, hard work, and community.

Robinson practically grew up behind the counter. After studying business at university, he returned – not out of obligation, but because it felt like home. “This place raised me as much as my parents did,” he said. “Every dish we serve carries a piece of our family story.”

That story is reflected in the name itself. Robinson’s father, known affectionately as ‘Bull’ for his strength and determination, naturally became ‘Father Bull’.

Father Bull’s famous fried chicken anchors the menu and draws loyal customers from across the parish. Alongside it, oxtail, curried goat, stewed pork, and cow foot deliver the kind of deep, soulful flavour only generational recipes can offer.

Success with the fried chicken gave Father Bull the confidence to expand – first into a second location, then a third. Managing three kitchens brings challenges: staffing, quality control, and the pressure to maintain standards. But the team approaches it all with steady hands, patience, and purpose. New ideas keep coming, too. One upcoming menu item – oxtail fries – blends tradition with modern flair. “People are going to love it,” Robinson says with a grin.

lifestyle@gleanerjm.com