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40 Nelson Road
New Malden

My name is Rachel Carr and I started This Is Carrt in 2014 when my husband's job moved to Germany and I decided to give up my day job in the city and go with him on the adventure! I had always loved to travel and write, and was also passionate about photography so one day I sat down and mingled all three of them on this website and my Etsy page. I write about a wide range of things like how to cope with airline hand luggage allowances to what to wear to any destination wedding. However, when I write up a holiday destination, there are more often than not a few common themes linking what are otherwise very different places:

1) Food. I love to eat. It structures my day to day life as well as any trip that I go on. I think food is a great way to start to experience a new culture as well as meeting new people.

2) Value. I don't get swayed by places to be seen and clothing to be seen in for the sake of it. I hate being ripped off. Be that by a fiver or by hundreds of pounds. If an activity or an excursion I go on is expensive but an amazing experience, I will still highly recommend it, but won't recommend it simply because it is deemed luxury.

3) Beauty. I love looking at pretty things. They don't have to have a purpose!

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Bajan Fish Cakes

Our Blog - Dedicated to Travel, Food, Lifestyle and Fashion

With a love of travel and writing as well as a passion for photography, this blogsite and my Etsy page mingles all three.

Bajan Fish Cakes

Rachel Carr

I have just returned from two idyllic weeks on the beautiful island of Barbados. I am writing up my trip there as you read, but in the interim I thought I would share with you all a recipe for Bajan Fish Cakes. No trip to the island is complete without trying them at least once. They are absolutely delicious and my favourite starter before an inevitable main course of fresh fish caught only hours before. The below recipe was given to me by a local called Dorothy who works as the cook at the house that I stayed in. She is one of life's true characters and my holidays to the island are enhanced exponentially with her company. So thank you Dorothy for bestowing me with this - I will endeavour to make them to your high standards! 

  • 1lb salted cod fish
  • 1 large onion
  • 1.5 lbs plain flour, sifted
  • 4tsp baking powder
  • 1 sprig thyme, marjoram, chives
  • one red chilli, deseeded and chopped
  1. Soak fish over night.
  2. The next day, drain the fish, but keep the water
  3. Chop all of the seasonings and add to the fish.
  4. Add the flour and baking powder. Stir.
  5. Taste for salt. If it isn't salted enough, add plain water and mix into a batter. However, if more salt is needed, use enough of the kept water from the fish to make the mixture into a batter with a consistency that can be dropped with a teaspoon.
  6. Drop teaspoon amounts of the batter into hot pan of deep oil until golden brown.
  7. Remove fish balls carefully from the oil and drain on a plate covered with kitchen roll.
  8. Serve with a collection of dipping sauces. My preference would be Sweet Chilli or Marie Rose, but Bajan hot sauce or Tartare would also be great!

Best enjoyed warm with a side of Rum Sours!

Rachel xxx

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