Windrush Food Culture

The show opens on a list most Londoners could recite: jerk chicken at Notting Hill Carnival, patties on the high street, sorrel in the holiday season. Then it traces how they got here, through the recipes, seeds and techniques the Windrush Generation brought to post-war Britain.

You start with Roots, the Caribbean kitchen before the ship, then move through Arrival, markets and home kitchens to Taking to the Streets, on jerk pans and carnival stalls. A Taste Makers section covers the people who took it mainstream: Rustie Lee, Ainsley Harriott, Andi Oliver, and Levi Roots, billed as "The Sauce That Sang a Nation", which anyone who saw his Dragons' Den pitch knows is literal.

No critic has reviewed it yet, so this describes rather than judges. The National Windrush Museum, based in this building, produced it, and the Windrush 100 Network's chair says it keeps being updated. Entry is free (booking a free museum ticket is recommended), daily 10am to 5pm, last entry 4.15pm, until 3 January 2027.