The city of Oxford has long been known as a centre for academic excellence, and tucked away in its cobbled streets, a small business is also making waves.

Spiced Roots, a Caribbean restaurant, has earned several accolades, including a ranking in the top 10% of eateries worldwide.

The menu reflects primarily Caribbean influences, with subtle West African elements that acknowledge co-owner Michael Krah’s Ghanaian heritage. Popular dishes include jerk chicken and oxtail stew, prepared by long‑standing chef and business partner, Trinidad-born Jumoke Brewster. 

There’s also an extensive selection of rums from across the Caribbean, alongside curated wines and cocktails. Rum masterclasses are held regularly, often featuring representatives from established rum houses who provide historical and cultural context to the tastings. Much of what is served there is homemade, including traditional Caribbean drinks such as Guinness punch, sorrel, and ginger beer.

Spiced Roots evokes a tranquil Caribbean ambience with its painted walls of palm trees, sandy beaches, and tropical horizons. Customer satisfaction is supported by a team of eight staff and a range of initiatives including themed events, live DJs, cultural nights, and workshops such as sip-and-paint sessions and Soca Sundays, creating a welcoming and immersive experience.

The restaurant’s inspiration came from conversations between friends who grew up on the Barton Council estate in Oxford.

 “Why not Caribbean cuisine—everything is else here? Despite its depth of flavour, Caribbean food is often undervalued,” Krah said.

Krah’s connection to the African-Caribbean community dates back to his childhood and to his father, who ran a local youth centre.

“My father was a community leader, working for a race relations organisation in Oxford—going to meetings with local politicians, police and others, striving for equality and more opportunities for the Black and Asian communities.”  

“Oxford is a very multi-cultural area, and a lot of the Windrush generation settled, so it was a hunch that this would work,”  Krah said.

Opened in July 2016, the restaurant was funded by Krah through a combination of personal savings, a bank loan, and family support. He admits that establishing the business was challenging.

Krah said one issue was pushback from locals, who launched a court battle to stop the restaurant from serving alcohol. The partners eventually sought professional public relations support to help connect with locals.

“A few local residents, including the head of the neighbourhood watch, raised concerns when we applied for a drinks license. While police had no objections, one local doctor warned that alcohol sales and music could increase noise, litter, and antisocial behavior,” Krah said.

Meanwhile, operating as a Black-owned business also presented additional obstacles. Despite Oxford being a multicultural city — especially areas such as Cowley Road, which has historically been home to Windrush families and diverse migrant communities—African-Caribbean restaurants had often struggled to survive. Krah noted that there was some initial hesitation from potential customers, particularly because the cuisine was unfamiliar.

However, residents soon embraced the restaurant, which emphasizes a relaxing experience. “Rather than encouraging customers to eat quickly and leave, the restaurant is designed to be welcoming, immersive, and celebratory,” Krah said.

Today, Spiced Roots is more than a restaurant. It is a cultural space, a community hub, and a family-run enterprise that reinforces legacy and continuity. “One day, I hope our children will continue what we have started,” Krah said.

Its active role in the local community includes providing food for the homeless, supporting school meal programmes, donating meals to hospital staff, and participating in local outreach projects. Krah sees community engagement as a responsibility rather than an obligation and believes that success should be shared.

“We have started an initiative similar to a Connect charity, where we are partnering with others who want to give back, but we still have more work to do,” Krah said.

The desire to create a sustainable enterprise has meant long hours and late nights, Krah admitted, but positive feedback from customers and strong team relationships provide continued motivation.

Moments of spontaneous praise—from passersby popping in to comment or loyal customers—serve as reminders of why the effort is worthwhile.

“Somebody walked past the restaurant while I was closing up and said to his companion, ‘That place, Spiced Roots—it’s amazing,’” Krah said.

Krah is cautiously optimistic about future ambitions. There are plans to expand to other cities such as Edinburgh, Bath, or Cheltenham. Many customers already travel from London to visit the Oxford restaurant, which reinforces confidence in the brand’s appeal beyond its current location.

“To be an entrepreneur, you must be patient, determined, and believe in yourself,” Krah said.

For information about Spiced Roots, visit: https://spicedroots.com/