The curried goat served to Melissa Clark, visitor and New York Times “Good Appetite” contributor, so impressed her that she dedicated her entire newspaper column to the dish. The dish is the creation of Martin Maginley, the executive chef at Round Hill Hotel and Villas. Clark said she had not expected to find “so much Caribbean authenticity” on a resort menu. Her Times column congratulated Chef Maginley for providing authentic Jamaican cuisne that showcase unique elements of Jamaica to the rest of the world.