Barbados Foodie Issue 8 by Barbados Foodie Magazine

ISSUE 8 | 2022

of Barbados

Contents Features 6 12 16

FROM FOOD JUNKIE TO WELLNESS WARRIOR!

THE LOCAL & CO: AN INTERVIEW WITH SOPHIE MICHELL VICTOR OLIVIER

THE RISE OF FIREBYRD A PIECE OF CAKE: ANNALISE CAKE DESIGN

WHISKY GUIDE

MY LOVE AFFAIR WITH SPICES

FEELING HOT, HOT, HOT

THE BARBADOS YACHT CLUB

DINING AT SEA

A GUIDE TO BUYING FISH FRESH FROM THE MARKET

Drinks

WHAT IS MEANT TO BE, WILL ALWAYS FIND ITS WAY

SUMMER MARGARITA

ALT’ COSMOPOLITAN

FORAGER’S REFRESHER

BASIL SOUR

CARIBBEAN COOLDOWN: 6 DELICIOUS LOCAL FRUIT JUICE RECIPES FOR BAJAN CHERRY, PASSION FRUIT, SOURSOP, SORREL, CARAMBOLA AND GOLDEN APPLE

Restaurants 52

BENTO BOX

FIREBYRD

THE LOCAL & CO

CUTTERS OF BARBADOS

THE DIRECTORY

Recipes 26 26 58

FAMILY PAN BAGNAT EXTRA DARK CHOCOLATE & RASPBERRY CAKE COOK SMART, NOT HARD: 8 EASY MARINADE RECIPES FOR CHICKEN

STEWED DOWN CHOPS

GINGER BREAD

Cover photo by JUN IOR SEA LY Cover sponsored by V ICTOR OLI V I ER

Barbados Foodie Magazine is an annual publication containing stories, recipes, tips and more. Useful as a resource to sourcing great food, drinks and foodie shopping, Barbados Foodie Magazine is a guide that you will refer back to again and again.

PUBLISHER & EDITOR Nia Vlahakis Juman nia@foodie.bb

W RITERS Sam Ramsey samramsey writing@gmail.com Carla Bellot carladbellot@gmail.com Ravina Thomas info@betterbalancebeing.com Scott Ames scottscateringbarbados@gmail.com Judith Daniel judithadaniel@mac.com

DESIGN & LAYOUT Nia Vlahakis Juman

LINE & COPY EDITOR Sam Ramsey

PHOTOGR A PHY Greg Parris, Autosync Media, Junior Sealy, Joel Brooks, Scott Ames, Gina Francesca, Naresh Belgrave

NEV ER MISS AN ISSUE! Find all of our issues online at w w w.foodie.bb/issues

CONTACT US To inquire about advertising or to offer contributions to future issues, please get in touch at beseen@foodie.bb or visit w w w.foodie.bb

Ever y ef fort is made to avoid errors, m isspel l i ngs and om m isions. I f however, you do come across an i naccu racies, please accept ou r si ncere apologies and let us k now. Than k you! No Part of t h is publ icat ion may used w it hout expl icit perm ission f rom t he publ isher. © 2022

Publisher’s Note Dear Friends, This issue might have taken a tad bit longer to cook up thanks to remote work, online learning and lockdowns as a result of COVID19. However, in spite of that, everything came together beautifully and resulted in an issue that is so full of FLAVOUR. DIG IN! From inspirational interviews to ‘out of the box’ dining experiences, and from buying guides to tasty recipes… This eighth edition of Foodie promises to satisfy your appetite for discovering a little more of what Barbados’ Foodie scene has to offer. When out on your own Foodie exploits discovering exceptional farm fresh produce, artisanal products or a fantastic dining experience, remember to tell your family and friends! This type of community support is

invaluable to our farmers, artisans, chefs and entrepreneurs. After all, we’re all one Foodie family. I’d like to extend my heartfelt thanks and gratitude to everyone who has contributed to this issue through writing articles, contributing recipes, sponsorship and other support behind the scenes. Last but not least, I wish to make a special mention of Sam Ramsey who joined us last year as a Writer and Line & Copy Editor. Sam has been wonderful to work with and I hope that you all enjoy reading his articles. Bon appétit!

Nia Vlahakis Juman

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From Food Junkie To Wellness Warrior! Stefania Olivares in conversation with Judith Daniel

couldn’t walk for a year and 8 months! I was facing a future of pills, steroid injections and operations… I was depressed and my weight was out of control… And then Boom! I did a course in Puerto Rico to learn about plant-based whole food. Within 4 days, on a diet of raw fruit and vegetables (and sprouts) and some colonics, I had cured my plantar fasciitis and went for a 4 hour walk on the beach. I was blown away! This was my first experience of healing myself. Being Italian, food has always been at the forefront. My father was a foodie and our lives revolved around the dining table. We travelled extensively, and eating out was always on the menu. From an early age I was introduced to international cuisine, from foie gras to oysters, Michelin stars

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Stefania Olivares shares her journey and invites you to heal yourself through eating.

PHOTO : GINA FRANCESCA

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PHOTO : GINA FRANCESCA

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PHOTO : GINA FRANCESCA

to street-food and I loved it all! It’s a drug, and I’ve been addicted my entire life! An acceptable one too, without the same stigma as drinking, smoking and taking drugs. But it’s just as dangerous, if not more.

hormones, the nervous system, the gut microbiome, etc. Big companies spend billions to reach the bliss point and arrive at whatever chemical balance gets you addicted. Which is why we repeatedly return again to certain brands.

It took many years and a lot of time in psychotherapy to realise that I had an eating disorder which started in childhood. By my teenage years, I was obsessed with weight and was not feeling good about myself. This led to bulimia, yo-yo dieting of every kind, diet pills, compulsive eating, binge eating you name it! We think we eat because we’re hungry, and sometimes this is true, but it could be because food is soothing, it’s comfort, it evokes childhood memories, maybe in response to our emotions, our loneliness, our pain. Sometimes it’s simply the bad boys in our gut throwing a temper tantrum and demanding the chemical cocktail which processed food uses to draw us in and keep us consuming.

When I finally cured my plantar fasciitis in Puerto Rico, I realised my cravings had vanished and my depression had lifted, my anxiety and allergies were all history. But before too long, I found myself slipping back into old food habits and coping mechanisms, and when something rocked me, spiralling back into depression. This time I developed carpal tunnel and lost the use of my hands - I had trigger finger, which amusingly was my middle finger! I couldn’t drive, cook or clean - another wake up call from my gut, and this time I listened. I started a juice and smoothie cleanse, three days became 10 and finally 60! After three weeks, my hands were healed and I haven’t had a problem since. Again I was amazed, sold - I knew I had to get out there and share this with others and help them heal too.

After all processed foods are drugs! Check out the list of ingredients and you will find chemicals which disrupt

We need to understand why we’re eating what we eat and if we need to, break this cycle. That’s where I come in. I want

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to educate people that there is another way, guide, hand hold to help people transition to a healthier lifestyle. Through my own experiences and all the studying I’ve done and continue to do, I’m ready and passionate about doing this! I want to teach you that HEALTHY FOOD DOESN’T HAVE TO BE BORING! And I’ve created Rainbow Reboot, my 5 day detox programme, not only to help people to reboot their eating habits and embrace a new template, but also show just how delicious a plant based diet can be. I won’t deprive you with punishing diets or have you weighing everything meticulously, but will work with you to find a peaceful way to achieve harmony and balance in your gut and take your health into your own hands. We can also, together find a substitute for that guilty-pleasure addiction of yours. And then Boom! You could transform from Food Junkie to Wellness Warrior, just like me!

PHOTO: GINA FRANCESCA

Stefania Olivares is a fully certified Matthew Kenney Raw Food chef, a Living Food Lifestyle educator, an integrative nutrition and transformational life coach and a student of functional medicine and naturopathy. RAINBOW REBOOT introduces all the colours of the rainbow onto your plate! This 5 day programme includes a daily delivery of a juice, smoothie, salad and soup - plant based whole food, cooked and raw, DELICIOUS. Rebooters have reported eczema and allergies disappearing, blood pressure stabilising, acne clearing up and more. Give your body a treat, boost your immune and your energy! Book your RAINBOW REBOOT now! You can also book your FREE Discovery call with Stefania to find out about one-on-one coaching and how that can work for you.

WhatsApp: 1-246-820-4690 · E: stefania.bim@gmail.com · W: stefaniaolivares.com (in production) FB: stefania olivares IG: stefania.olivares 10

Our wide selection of gourmet cheeses are available at select stores.

Exclusive Distributors Building #4 Newton Industrial Park, Christ Church For enquires and orders contact our Sales Representatives at Tel: (246) 418-6910 • Fax (246) 418-6921 www.supremedistributorsbb.com

SECT ION T I T LE

CHEF SCOTT AMES

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A Guide To Buying Fish Fresh From The Market Written By: Chef Scott Ames

he Barbadian fish market is always a hustle and bustle of activity even on the quietest of mornings. I often marvel at all the different things going on, a sensory overload filled with busy chatter and banter between the vendors. A myriad of skills under one corrugated iron roof, scaling, de-boning, filleting. It’s a sight to behold. I spend a lot of time sourcing fish for my restaurants at these local markets where I often buy Snapper, Tuna, Barracuda, and even Pelagic fish from the ‘rod and line’ fishermen. There’s always something fresh and interesting that I can use. Although it’s one thing to have a great selection of locally caught fish on our doorstep, it’s important to know how to choose the right product, and what to do with it in order to get the most out of your fish. Read on for what I hope is a helpful guide to buying fresh fish in Barbados.

YELLOWFIN TUNA BEING GRADED ON THE BOAT

SEASONALITY There’s a wide array of species of fish in Barbados, however availability varies depending on the sea conditions and the time of year. Barbados is famed for Flying Fish and Mahi Mahi, also known as Dolphin. These are considered winter fish because they’re found nearer our shores when the water is cooler. During this season Barracuda and Kingfish are also plentiful - both are adept hunters that prey on Flying Fish and this is why they are caught at the same time by surface trawling. On the other hand, the summer brings warmer waters and with it too, the style of fishing changes. You will tend to see Snapper, Red Brims and Amber Fish - a small family of Amber Jack. These are caught in deeper waters with lines that boats drop to 800 feet or more. With many hooks on

YELLOWFIN TUNA AFTER IT’S BEEN LOINED, READY TO GO TO RESTATAURANT

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one line, each hook will be baited in hope of snagging these varieties before pulling them up to the boat. Irrelevant of the water temperature, you will usually find Tuna, Swordfish and Marlin being off loaded from the fishing boats year round, and even the occasional Shark. I personally use a lot of Tuna, and purchase two to three whole fish per week. I buy from a select couple of boats that catch and know how to cull the Tuna quickly using a method called Ikejime - where they bleed the fish and pass a rod through the spinal cord to instantly stop the nerves and kill the fish before it’s packed in ice. This method removes the blood and instantly kills the fish in a more humane way. Additionally, it also prevents the f lesh from pre-cooking when the nerves are still alive. JOHN JACKS OR GOGGLE EYES

Packing fish with ice immediately afterwards reduces the core temperature, thereby retaining that lovely transparent red colour we love to see in Tuna. This is also why ‘graded’ Tuna is always sold at a high price - the work that goes into it is highly skilled.

SELECTING AND PURCHASING There’s always a liveliness in the atmosphere when the boats come in, and while there is much to see, the vendor’s stalls are the heart of the market. You’ll see and hear knives being sharpened, plenty of chit-chat, and of course the colourful variations of fish being wheeled in off the boats.

FRESH QUEEN SNAPPER, ALSO KNOWN AS BRIM SNAPPER

Each stall will be busy with people filleting Flying Fish or cutting steaks of Marlin or Swordfish. You may also find Snapper or Mahi Mahi depending on the time of the year. Flying Fish are sold whole or in packs of ten ‘debone’ meaning deboned and filleted ready for cooking at home. This is quite an art as the fish are so small and fiddly, so remember to be patient and thankful that you’re not doing it! Don’t be afraid to ask for recommendations, particularly when you haven’t heard of something. It’s also worth asking what the best method to cook each species is if you’re unsure - you can always pick up a handy secret or two. Once you’ve decided, the vendors (or “hawkers”) will offer to clean the fish for you too, which will naturally incur an additional cost. Bear in mind there is no haggling in Barbados. The price is set from the boat’s sale price so the “hawkers” use the same mark-up across the board. Going from stall to stall to find a lower price won’t change anything. However the product on offer can vary from each boat, hence why it’s worth looking around.

FILLETED SNAPPER ON PAPER TOWELS PRIOR TO BEING PLACED IN THE FRIDGE

So how do you pick a good fish? Follow this simple rule of

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thumb: look at the eyes and the scales. The eyes should be bright and clear like a doll’s glass eye and the scales or skin should be shiny, not dry. If the eyes are sunken and dull, or the scales come off when you rub your hand down the side, the fish is not fresh. It’s as simple as that!

STORAGE Always take your newly purchased fish home quickly or place it in a cooler with ice to keep it cold. If the fish gets warm at any point, the texture can become soft and mushy. If your fish has been cleaned (filleted), try not to let it bend when transporting as this can cause the fillet to break up. It’s best not to get the f lesh wet or soak in water because this will degrade the fish. My preferred method of storing fish is to wrap the fillets in a paper towel and place them on a tray in the fridge. This method allows for excess moisture to be absorbed while it rests in the fridge. I change paper once or twice daily to preserve the quality of the fish.

FRESH FISH STOCK TO MAKE BROTH

If like me, you let nothing go to waste, use the left over fish heads and tails to make delicious stock to use in broths, soups and sauces.

Bringing farm fresh quality products to you Monday to Sunday. Clifton Market Worthing Main Road, Christ Church (246) 421-1661 WWW.CLIFTONMEATS.COM

CliftonMarketbarbados

The Local & Co. An interview with Sophie Michell Written By: Sam Ramsey

omething special has opened in Speightstown. That something, of course, is the brand new Restaurant, Marketplace and Drinkery, The Local & Co. Their goal: To bring the farm to your table, having changed the menu to make positive food changes simple for you. Here we interview Chef Patron and British TV Personality Sophie Michell. HI SOPHIE. HOW DID THE LOCAL START? Well it all began with Ian and Julie McNeel who created Slow Food Barbados 11 years ago. They are also behind Walkers Institute for Regenerative, Research, Education and Design (WIRRED) and Walkers Reserve Apiary Programme (WRAP), and have worked towards opening The Local for the last 6 years. We have been friends for a while and eventually I came on board as a consultant 2 years ago to help open a restaurant promoting the importance of food choices and sustainability in Barbados. Essentially a three week holiday here resulted in moving to Barbados for good!

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LEFT TO RIGHT : IAN MCNEEL, SOPHIE MICHELL, JULIE MCNEEL

ARE YOU GLAD IT WAS IN BARBADOS THAT THIS OPPORTUNITY PRESENTED ITSELF?

environment. Everything we do has sustainability. We are trying to use over 90 percent local produce.

Well, yes. I’ve had a lifelong dream of having a beach front restaurant and I lived in Indonesia and Australia when I was younger. Safe and stable cooking is my passion. But I love scuba diving while my husband loves surfing and fishing. Really it’s the type of environment we want to raise our son in so it just felt like the right thing.

SO TELL US MORE ABOUT THE IMPORTANCE OF SUSTAINABILITY?

HOW HAS IT BEEN OPENING A RESTAURANT DURING COVID? Well it has been a labour of love, but I think everything happens for a reason. So even though our opening date was pushed back, everything was given time to come together. We had it all, volcanic ash, freak storms, on our soft opening night we even had a tsunami warning! HOW DID COVID AFFECT YOU PERSONALLY? It made us reevaluate which has been a good thing. I think all the hard work has gone into making The Local what it is now. It’s very much based on the concept of impacting the

Essentially, everything has to be sustainable. So what we’re doing is setting up this concept. You can come in to support the local economy and the farmers. You know the money’s going back into the economy. We’re using recycled, biodegradable, and compostable items everywhere from labels to menus. Barbados needs better food security as an island. It’s about impacting the environment in a positive way and supporting a local economy. WHAT DO YOU THINK ABOUT TOURISM AND IT’S PART TO PLAY WITH SUSTAINABILITY? Well, you’ve got to look at the history of importing ingredients being desired by tourists, and also by a lack of prestige being attached to it. Actually, you just need to change your mindset and realise there’s nothing more prestigious than locally sourced food. That prestige is a luxury in itself.

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DAILY CATCH CEVICHE WITH COCONUT, LIME, CHILI, CILANTRO, PICKLED ALOE & PLANTAIN CHIPS

30 DAY AGED BEEF STRIPLOIN WITH UMAMI SMOKED BONE MARROW CULTURED BUTTER, CASSAVA FRIES & GRILLED ONIONS

RHUM CARAMEL SEA SALT TART WITH BANANA ICE CREAM

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HOW HAS A SOCIAL MEDIA PRESENCE HELPED EDUCATE PEOPLE? So much of this concept is not just about serving food. It’s about the suppliers. It’s about the farmers. It’s about the background work that goes into making that burger or curry or salad. I think it’s something we have to constantly evolve. We’re still experimenting and discovering things all the time, so that’s definitely going to continue. HOW DID YOU SET ABOUT WRITING THE MENUS? I spent my first few months here in lockdown experimenting. I used some really classic, amazing local cookbooks as well as inspiration from Mexico and South East Asia. I really wanted tacos on the menu for that amazing smoke and barbecue f lavour, but we had to find an alternative to wheat f lour. So we came up with using cassava f lour instead which we also use for all our pastries too.

AND THE TEAM? HOW DID YOU GO ABOUT GETTING THE RIGHT PEOPLE? We’ve got some great team members. I could not be more overwhelmed by how brilliant, engaged and hardworking

they have been so far. Although it’s a phrase that’s often bandied around, we’re like a family. WHAT CAN WE EXPECT FROM THE LOCAL MARKETPLACE? It’s a market based grocery store. People can come and buy ready-made meals, take home locally made jams, extra virgin coconut oil, honey, and locally made arts & crafts. It’s a one stop shop where you can pop in for a coffee and find something for anyone. SO WHAT DOES THE FUTURE HOLD? We plan to use the upstairs space for private dining, events and cooking demos with guest chefs. It’s definitely just the start. I think there’s much we can still do to localise food and build this economy’s food security. It’s definitely for the long term. We love Barbados.

PHOTO : JUNIOR SEALY

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Victor Olivier Who are we?

PHOTO : JUNIOR SEALY

ictor Olivier (VO) is a unique emporium located in Prospect, St. James. It is owned and operated by Barbadian, Tara Thompson-Meniaud. Naturally creative in her pursuits, Tara has grown what began as a hair

salon (Victor Olivier Stylists Inc.) into a carefully curated “one stop shop” as she calls it, which now also retails a wide selection of unique, high quality foodie goods and lifestyle accoutrements from around the world.

V ICTOR OLI V I ER

PHOTO : JUNIOR SEALY

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VO places quality and sustainability at the forefront of everything it undertakes. “We work with other small businesses, locally and globally, who are aligned with our beliefs to ensure that we remain transparent in our business practices as being: organic, sustainable, eco-friendly and artisanal,” explains Tara. Visiting VO is truly delightful. “It is all about discovery and experience!” says Tara. Every sense in your body is awakened from the moment you enter. From the driveway which transcends to a tropical outdoor oasis, equipped with comfortable seating areas to sit and relax, enjoy a refreshing beverage or have a bite to eat... All while listening to the soothing eclectic sounds from across the globe playing gently in the background. Inside the emporium you are able to see, taste, touch and feel all that VO represents. From the beautiful fashion pieces that have been carefully curated by Tara herself, organic handwoven cottons from Mexico, handmade accessories by the Wayúu Tribe of the La Guajira peninsula in Colombia, to an amazing selection of fine foods including Manūka honey from New Zealand, olives from Greece, and pastas from Italy. Experience the world’s finest right here in Barbados. And splurge! Why not? Put that extra f lare in your life! PHOTO COURTESY : OLIVIERS & CO

PHOTO COURTESY: THE LONDON HONEY CO

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Feeling adventurous? Try these tasty recipes all made with the ingredients from our Olivier & Co product line of products.

FAMILY PAN BAGNAT The perfect French Sandwich from Provence, Southern France to enjoy on your picnics.

Time: 25 min Serves: 6 Guests

DIRECTIONS:

Difficulty: Easy

In a salad bowl, cut the tomatoes, add the drained and crumbled tuna along with the radishes cut into slices.

INGREDIENTS: 2 crusty breads 6 tomatoes, blanched and peeled 6 hard-boiled eggs 2 tins of natural Tuna 6 radishes 2-3 scallions or white onions 2 garlic cloves Basil leaves 1 jar of Oliviers & Co Traditional Black Olive Tapenade Oliviers & Co Everyday Olive Oil

Cut 6 slits of 20 cm into the bread, rub the inside with the peeled garlic cloves, crushing the crumbs, then rub a little fresh tomato and add 1 tsp. of Black Olive Tapenade and a few slices of tomatoes. Cut the hard-boiled eggs into slices, thinly slice the spring onion (or white onion) and finally add tuna, crumbs and some crumpled basil leaves. Drizzle with Oliviers & Co Everyday Olive Oil. Lightly press the ingredients inside for the bread to soak up and finish by adding pepper. Enjoy as a picnic.

EXTRA DARK CHOCOLATE & RASPBERRY CAKE Rich layers of dark chocolate with fresh raspberries.

Time: 1 h 5 min Difficulty: Moderate INGREDIENTS: 3 tbsp of Azienda Agricola Barbara Extra Virgin Olive Oil 2 tbsp of Raspberry Specialty Vinegar 1/2 lb Dark Chocolate 1/4 cup Butter 3/4 cup Brown Sugar 1/3 cup Whole Cream 4 Eggs 3-4 tbsp Flour 1/2 cup Sugar The juice of one Lemon 1 1/2 cup Raspberries

DIRECTIONS: Preheat oven to 300° and melt the chocolate with the butter, brown sugar and cream over a low heat. Remove from heat and add the eggs one by one while whisking. Add the flour and mix. Then add the Azienda Agricola Barbara Extra Virgin Olive and mix again. Pour the mixture into an 8 inch baking tin and bake in a bain-marie for 45 minutes. Prepare syrup by mixing the Raspberry Specialty Vinegar, sugar and lemon juice in a small saucepan. Heat until a syrupy consistency. Let cool, then gently mix the syrup with the raspberries. Place the raspberries on the cake and serve.

victorolivier.com

SECT ION T I T LE

28 PHOTO : CARLA BELLOT

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The Rise of Firebyrd

“ Despite many changes thanks to Covid, food remains universal” – Vik Nagrani Written By: Carla Bellot

f you’ve been to Worthing Square recently, you probably noticed the very colourful food truck sitting in the left corner of the quad. Featuring designs inspired by 80’s pop art with a touch of funky NYC graffiti, Firebyrd is one of the food garden’s most recent additions. The story behind the brand is even more colourful than the art! A self-proclaimed “Tikka Joint”, Firebyrd serves up unique Indian inf luenced dishes presented in a Western format. The menu features fun staples such as the Mumbai Pie and Arroz Indiano, along with ever-changing options that are a result of owner Vik Nagrani’s inspiration and experiments in the kitchen. However, two things remain constant - the f lavour, and the HEAT. If you’re a lover of all things spicy, this is absolutely the food truck for you. In all senses of the word, Firebyrd is an experience – from its very Instagrammable wall art, to its fresh varied menu, and the upstairs seating in the cozy Byrd’s Nest (the only business in Worthing Square to boast this feature). Aiming for a “Chic Shack” vibe, this eatery’s dine-in option intentionally mixes elements such as real wine glasses with eco-friendly plastic cutlery for a unique touch. Owner Vik Nagrani is originally from India, but is famed for his successful Manhattan-based fashion label VK Nagrani, which stocked items in some of the finest men’s stores in the USA and beyond. “I made socks for some of the world’s most elite men!” Vik quipped. Unfortunately, after twenty years in the business, his label had to close in 2020 due to the COVID-19 pandemic. Then, while spending quality time with family in California, he was inspired to try his hand at opening a restaurant. With encouragement from his wife Priya and daughter Radha, he moved to Barbados after feeling a calling to the island. Contacts in the local restaurant industry also convinced him to give his idea a go. Hence the meaning behind the name

“Firebyrd” - as the phoenix rises from the ashes, so has Vik with his new venture. With his menu, Vik aims to make Indian cuisine more approachable, relatable and affordable for Western palates. However, there’s a twist – his dishes are also inf luenced by his travels to Italy, Peru and other places around the world. Vik truly infuses his experiences and personality into everything. As a result, there are some unique offerings, such as the Naandina – a combination of Naan Bread and Italian Piadina, and Arroz Indiano, which is his special take on rice and peas! Despite his history in the fashion industry, Vik has always been passionate about food and cooking for others. However, he says that the true soul of Firebyrd lies in his father’s secret seasoning recipes. You’ll find these signature f lavours and recipes recreated here in Barbados. The food at Firebyrd is most definitely more-ish, with Vik noting that he’s had repeat customers despite being open for only two weeks (at the time of this interview). “The food here is wonderful!” chipped in a nearby British tourist. Unlike his relentless days in the fashion industry, Vik says he doesn’t feel the same pressure when he’s in the kitchen, where he’s able to let his innate creativity f low while experimenting with Firebyrd’s offerings. “There’s no hard expectations; I’m learning from all angles.” Vik’s assistants Carlo and Ngozi are equally creative and fun to work with, serving tasty treats for patrons to enjoy time and time again. Vik says he has many plans for Firebyrd’s future, including collaboration with other chefs, eateries, and accepting Bitcoin as payment. How to sum up Firebyrd in a sentence? In Vik’s words, “it’s a simple approach to food with a mix of elegance, honesty and sophistication”. We couldn’t agree more.

A Piece Of Cake Annalise Cake Design

An interview with Annalise Benskin Written By: Sam Ramsey

PHOTO COURTESY : ANNALISE BENSKIN

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fondants or royal icing. I didn’t even know how to hold a piping bag, let alone what one was! Later I went to the UK and did a week-long course with Squire’s Kitchen, where I learned lots of different techniques and simple sugar f lowers. In 2019 I studied with Dominique Pickering of Poppy Pickering Cake Design in West Yorkshire.

Why did you choose cakes specifically? I think I must have been on a visit to England, looking at the rows and rows of wedding magazine covers and I saw all these wedding cakes and thought WOW, I just couldn’t get over how beautiful they were. I was only doing one tier cakes by this stage, but these were stunning 3-4 tier masterpieces. I just thought to myself ‘If only I could make something like that. That would be it!’

ANNALISE BENSKIN PHOTO: © JOEL BROOKS 2021

Hi Annalise. Please tell us a little about yourself? Well first of all, I’m a Christian, that’s the most important aspect of my identity. Then, I’m a mother of three young boys. I grew up in a town called Burnley, Lancashire - up north in the UK where it’s always cold, but beautiful. I then moved to Barbados with my husband and son where I started baking cheesecakes originally while I raised my first boy.

Were you always a baker? No, I was very academic. My school said, “don’t go into the arts because there are no jobs or money in it, go into the sciences.” So that put me off the art path and I went on to gain a degree in Marine Biology and a Masters in Toxicology. Although... Baking does go back in my family almost 200 years on my Dad’s side. I used to bake with my mum as a child, it was one of those things that you did on a weekend. I never thought of it as anything more than just a hobby. It was never anything bigger than that.

Tell us a little about the specialist training you’ve had. Any great teachers or tips? I did a very simple course here with a lady who used to work as a Pastry Chef for Sandy Lane. Just a few lessons, to learn the basics of cake decorating. I had no knowledge of cakes,

What has inf luenced your cake designs the most? Do you have a favourite theme or style? Gosh. To be honest I don’t tend to follow people. I follow a certain look rather than a certain person. I really prefer the timeless look. All white. Very feminine. Natural colours and finishes. Elements that look as though they’re inf luenced by nature. For me, my heart always goes to that natural, soft, feminine look.

How about ingredients? Where do you source them from? I use organic as much as I can; organic f lour, free range eggs and the best quality butter. I prefer to use full fat ingredients when I’m baking, it results in a much better quality product. I also try to buy locally as much as I can but sometimes I do have to import. I’m really not keen on using artificial f lavourings. I much prefer the real thing; real lemons, vanilla bean paste, the actual zest and juice. I even grow my own passion fruit to make curd with free range eggs and locally produced sugar.

Do you make anything other than wedding cakes? I also make cookies and birthday cakes. I’ve particularly gotten into cookies these last couple of years. The Covid years! People weren’t really having birthday celebrations for their children, so cookies fit the bill perfectly. I really do enjoy it. Each cookie is like a little canvas or work of art. It’s nice to do different designs and it’s very satisfying artistically.

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PHOTO COURTESY : ANNALISE BENSKIN

Do you cook at home? Yes, I’m chef! Although I am teaching my boys how to cook. They can do the basics but I’m now teaching them how to make an entire meal from scratch. It’s slow going but they need to learn!

If you had one tip to give any aspiring bakers what would it be? It would be that you don’t have to travel or spend a fortune to become a successful baker. However, spend your money wisely on quality equipment. Build a collection that works for you, and don’t fall victim to fashionable trends. Get a few books from really solid teachers that you like the style of, those are going to be invaluable to you. You can use YouTube and Instagram too. People are very generous with their techniques which has been helpful to me. But… don’t compare yourself to other people who are doing these fantastic things, it can hinder you from progressing. Lastly, take a break from social media if you feel it’s affecting you negatively, your health is far more important.

PHOTO COURTESY : ANNALISE BENSKIN

What’s your favourite part of designing cakes for people? I do enjoy sketching the cakes out, but to be honest, it’s when the cake has been delivered and I get that email from the bride thanking me. That’s just perfect. It makes all the long hours of hard work worth it. Oh and also when mums come to collect cookies and bring their children with them. Their little eyes light up and you know you’ve created something special for them.

Finally, what f lavour cake would you make for yourself? Lemon. Hands down all the way. I love lemon! Lemon lemon lemon! As much lemon you can get into a cake, I love it! You can find out more online at annalisecakes.com

We offer a wide range of premium wines, spirits, cigars and accessories.

DR INKSPOT L IGH T

Whisky Guide Written By: Haig Durant, Whisky Rebellion

DEMYSTIFYING WHISKY We have all spent time perusing webstores or the shelves of local shops staring at waves of whiskies! Which one to buy? So many curious names like “Kilchoman”, “Tamdhu” and there seems to be a Glen-everything!

Inevitably we throw caution to the wind and purchase the bottle with the most fun or attractive label and hope the contents match. But what if you could take some of the mystery out of what you are purchasing by just reading that same label? “You’ve got my attention!” you say. Well read on for some tips on how to demystify purchasing a bottle of Scotch whisky.

BRAND: The biggest clue, the brand name, tells us what distillery or brand made the whisky. Brand recognition can help if it’s a popular brand or one you have heard spoken about frequently. Many brands are known for producing a certain style of whisky e.g. Peated - so you would be safe picking up that brand if you wanted a smoky whisky.

REGION: There are five whisky producing regions

formalized by the Scotch Whisky Regulations 2009, being Highlands, Lowlands, Islay, Campbeltown, and Speyside. An argument can be made for a sixth in Islands. Though NOT a requirement, over the last few decades certain attributes have been associated with each region. That lends to an anticipation of a certain f lavour profile. E.g. Speyside whiskies typical f lavor profile is fruity, honeyed, sherried, full, rich, and elegant.

CATEGORY: This defines the kind of whisky you are getting, how it was produced and the ingredients used to produce it which all inf luence its final taste. The Scotch Whisky Regulations 2009 defined five categories specifically: Single Malt Scotch Whisky, Single Grain Scotch Whisky, Blended Malt Scotch Whisky, Blended Grain Scotch Whisky, and Blended Scotch Whisky. E.g. “Single Malt Scotch Whisky” means a Scotch Whisky that has been distilled in one or more batches at a single distillery, from malted barley, water and yeast in pot stills.

AGE STATEMENT: Whiskies may or may not carry an age statement. If it does, the age tells us how old the whisky in the bottle is. If it is a blended whisky, the age statement discloses the age of the youngest whisky in the blend (but there might be much older in there too). A whisky not having an age statement does not mean it is inferior or a young whisky so do not rule them out!

ALCOHOL CONTENT: Scotch must be bottled at a minimum 40% ABV by law. The ABV tells you how strong a whisky is. Higher proof whiskies generally deliver an intense experience. You will also be able to taste a far greater f lavour range in higher proof whisky. Hunting whisky is an exciting sensory adventure, don’t be afraid to try unfamiliar brands or dabble in new f lavour profiles, you might discover a favorite. Most importantly, please remember to sip responsibly!

BRAND REGION

CATEGORY AGE STATEMENT

ALCOHOL CONTENT

SECT ION T I T LE

My Love Affair With Spices Written By: Ravina Thomas - B. Ed, M. Ed., Functional Nutrition

FOODI E.BB

he scent of mustard seeds, cumin seeds and Kashmiri chillies waft through the air. Smells can transport you to your past. I remember walking into the kitchen to hear the familiar popping, crackling and sputtering of aromatic spices. The combination of smells tantalising my taste buds. As I edged closer to take a look at what was happening on the stove I would be shooed away for fear of the hot oil permanently scarring me. This is when my love affair with spices began. It wasn’t until much later that I learned about tadka and how it is the key to making a truly delicious authentic Indian meal. Tadka is an aromatic blend of spices heated in oil or ghee and makes a dish more fragrant by adding layers of f lavours. Tadka in Hindi doesn’t have a direct translation, but can be described as a heat-based f lavour infusion technique. The Italian Gremolata (a f lavour booster) is the closest comparison I can make. This cooking method extracts the spices and the aroma into the oil where it is then dispersed into the food. (Aromatic compounds in spices dissolve much better in oil than in water.) Tadka can be the foundation of a dish, used to draw out the f lavour molecules and it can also be used as a garnish to complete a dish, as is the case in many daals (Indian lentil soup). Not only does tadka leave your mouth watering but it also has incredible healing capabilities. Tadka is rooted in Ayurvedic medicine (the traditional Hindu system of medicine, which is based on the idea of balance in bodily systems) and has been used for centuries in Indian cuisine due to its healing nature. Tadka enhances digestion and brings the essence of the spices to the fore by releasing their essential oils which in turn increases the body’s healing capabilities. The body uses the oil as a vehicle to deliver the spices on a cellular level where they can extract the healing benefits. The combination of spices that are used to make tadka is unique to each household and unlocks various health benefits. Overall tadka has many antiviral and antibacterial properties. For example, cumin seeds (my go to when making tadka) is highly beneficial for digestive disorders including

gas, indigestion, acidity and diarrhoea. Turmeric (that magical golden powder) contains therapeutic powers that improve immunity. It always amazes me that the same ingredients can result in a completely different f lavour when cooked with different techniques. The next time you cook, try adding a tadka to immerse layers of f lavour and texture in your food and you have not just a meal but a ‘cuisine.’

RAVINA THOMAS

For more details and a comprehensive list of spices and their benefits visit: www.betterbalancebeing.com

Feel i ng

HOT, HOT, HOT! Written By: Carla Bellot

here’s nothing quite like the f lavourful sting of a good hot sauce to complement your food - just ask any Caribbean person!

To add a little spice to this issue (pun fully intended) we asked some of our favourite local brands to describe their traditional-style hot sauces in their own words. If you can handle the heat, keep on reading!

FOODI E.BB

OLD DU PPY “Old Duppy Foods rose out of our passion to explore the bounty of flavours Barbados and the wider Caribbean have to offer, through one of the most popular condiments in the region - pepper sauce. Working with local farmers and producers, our products bring a unique twist on familiar tastes while staying true to our mission: buy local, bring the heat, and haunt them with flavour.” HEAT RATING: 6/10 - Hot, but not overpowering. FLAVOUR DESCRIPTION: Always a 10! We break free from tradition by incorporating a variety of local produce and enhancing them with real wood smoke to create an experience like no other. With the exclusion of any artificial preservatives or thickeners, we are able to really pack each bottle with authentic f lavours. PAIRS BEST WITH: Everything! But if we had to pick a favourite, a ham cutter - just ham, salt bread and smoked traditional pepper sauce - now that’s hard to beat! AVAILABLE FOR PURCHASE FROM: Massy Stores, Clifton Market, Cavi & Vino, Mindful Market, My Collection Barbados, Premium Seafood The Store, The Local & Co., and Ganzee the Island Store. More locations coming soon! OTHER AVAILABLE FLAVOURS: We currently produce 11 products (not counting seasonal offerings) ranging from pepper sauces to condiments to dips, all with varying heat levels and f lavour profiles, so there is something for everyone! THREE WORDS ABOUT OUR HOT SAUCE: It’s hauntingly f lavourful.

FOODI ESPOT L IGH T

PA DDY’S SAUCES “Paddy’s Sauces is a family company that prides itself on adding excitement to your everyday food, no matter the time of day. The ‘Original’ pepper sauce line was developed to create the perfect blend of flavour and heat, making your mouth water when you just think of adding it to your favourite dish. The Original Paddy’s Pepper Sauce is extremely versatile as endorsed by our customers.” HEAT RATING: 7/10 FLAVOUR DESCRIPTION: Its uniqueness comes from the chadon beni f lavour which is the base of all our products. Chadon beni is our signature! PAIRS BEST WITH: Fried food (chicken, hamburgers, breadfruit chips and the like), curries (rotis, doubles) cutters, wraps and, of course, fish. AVAILABLE FOR PURCHASE FROM: Clifton Market and Stix Grill in Worthing, Christ Church or West Bar at Limegrove Lifestyle Centre. You can also try our sauces at Carib Beach Bar, The Gap Burger and Barbados Smoke House. Or purchase directly via WhatsApp at 1-246-243-1217 (minimum order of 2 bottles for delivery). OTHER AVAILABLE FLAVOURS: We recently launched our Kickin’ Pepper Sauce line and Paddy’s Garlic Sauce in November 2021. The Kickin’ was created as a chunky pepper sauce with a chadon beni base, it has a heat rating of 9/10. This one is for the hardcore pepper lovers! Our Paddy’s Garlic Sauce has a Trini style twist and also has hints of chadon beni and zest, just perfect for fish, wraps, sandwiches and salads! IN THREE WORDS, OUR HOT SAUCE IS: Flavourful, versatile and gourmet.

HOT COM PA N Y from Cutters

“Our pepper sauce goes by the name “Hot Company” - as in, it’s good (and hot) company for your foods.” HEAT RATING: 6/10 FLAVOUR RATING: It’s a traditional Barbadian yellow pepper sauce. The fresh horseradish rounds out the spiciness! PAIRS WELL WITH: Fish and ham cutters, or even split pea soup! AVAILABLE FOR PURCHASE FROM: Cutters Restaurant, Crane, St. Philip IN THREE WORDS, OUR HOT SAUCE IS: Foodies’ Best Friend!

FOODI ESPOT L IGH T

ON E DROP “One Drop is a first generation Bajan pepper sauce derived in the countryside of St. George. With locally grown peppers and no artificial preservatives, we aim to deliver a flavour that gives life to every dish.” HEAT RATING: Original Flavour is 5/10. Our Limited Edition is 7/10. FLAVOUR DESCRIPTION: Along with the hot pepper and mustard, this pepper sauce is rich in onion, garlic, turmeric, vinegar and horseradish. PAIRS BEST WITH: Meats and fish, whether it’s for marinating, garnishing or mixing in a dip. Many also enjoy adding it to tuna and cheese paste for light snacks. AVAILABLE FOR PURCHASE FROM: All Ganzee outlets, A. Walkes Meat Depot in Jackson, St. Michael. Carmeta’s, Mikes Minimart and Free Range Barbados in Chancery Lane, Christ Church. Eddies Supermarket in Speightstown, St. Peter. Hotel Foods in Warrens, St. Michael. Naomi’s Mini Mart in Lower Skeetes Road, St. Michael. Tasha’s Fish Box in Oistins Fish Market, and Culpepper Delights and Sea Shells Convenient Store in the airport departure lounge. OTHER AVAILABLE FLAVOURS: There is a Limited Edition version, which is available twice a year at select locations. IN THREE WORDS, OUR HOT SAUCE IS: Fresh, f lavourful and FIERY!

FOODI E.BB

Real RH Hot

peppersauce So nice, it burns ya twice!

R EA L R H HOT PEPPER SAUCE from Hooked Barbados

“ We know how much Bajans love their pepper sauce so we wanted to come up with a name that they would immediately identify with... “Real RH Hot Pepper Sauce” seemed like a no brainer! Without giving away our closely guarded secrets... We grow our own organic peppers, which we then harvest and put through a fermentation process.“ HEAT RATING: We’d say pretty close to a 10! FLAVOUR DESCRIPTION: That’s the tricky part about pepper sauce - you have to be careful not to let the heat kill the f lavour, so we’ve spent a long time exploring and playing around with different herbs and spices to get our f lavour just right.

PAIRS BEST WITH: Everything!!

AVAILABLE FOR PURCHASE FROM: Hooked Barbados, Clifton Market or sample while dining-in at Carib Beach Bar.

OTHER AVAILABLE FLAVOURS: We’re working on some “milder” varieties for the wimps!

IN THREE WORDS, OUR HOT SAUCE IS: Real RH Hot!!

SECT ION T I T LE

The Barbados Yacht Club Fun... Simple... Relaxed.

PHOTO: NARESH BELGRAVE

FOODI E.BB

elcome to The Barbados Yacht Club an inclusive, friendly and safe social environment for you and your family.

Arguably located on the most famous stretch of beach in Barbados, The Barbados Yacht Club is idyllically situated at the Southern end of Carlisle Bay. Think crystal clear waters, and picturesque boating harbour, waves gently breaking against the platinum white sand while you and your loved ones lounge in the shade, with your toes gently curled in the soft Barbadian sand. This is the place to be. We pride ourselves on our ability to cater to you and your family’s needs in a fun and safe atmosphere. Whether you choose to spend a lazy day relaxing over the weekend, or pop by for a quick swim between work or school, it’s the perfect location for your one-stop needs. Here’s why you should consider becoming a member.

AMENITIES & ACTIVITIES There are a range of activities to keep you and your family occupied. Aside from typical swimming and building sand castles, The Barbados Yacht Club offers kayaks and paddle boards. For the little ones, there is also a fun playground that is perfectly placed under the shade of the trees, with PHOTO: PETER MARSHALL

PHOTO: NARESH BELGRAVE

T H E BA R BA DOS YACH T CLU B

sufficient seating nearby for parents to sit comfortably and keep a watchful eye. Bathrooms with showers, lockers and baby changing facilities are an added bonus too. Another exciting activity offered is sailing lessons, taught through The Barbados Sailing Association. It’s a great way to help your children become more confident in the water, and a fantastic skill to enjoy on our beautiful island, all while making many new friends along the way. If you’re an avid sailor already, come and get some inside tips from our experts, or join friends sailing along the west coast on weekends. Other amenities worthy of mention are the four well maintained tennis courts. These are open to players of all ages and abilities. At the Barbados Yacht Club there are golden opportunities to not only find something enjoyable to do, but to make long lasting friendships while doing so with others. Why not try our tennis open day, come to play, have fun, then talk stories at the bar afterwards? Just think, all of this while you hit the on-site gym, or use the super-fast WIFI to finish off that important project for work. You can enjoy a fresh cup of coffee on the beach while you search for inspiration, or even hire one of the meeting rooms if you’d rather not have distractions. We also host monthly social events and feature live entertainment on the beach.

PHOTO: PETER MARSHALL

FOODI E.BB

PHOTO: PETER MARSHALL

WELCOMING ATMOSPHERE With a friendly and intimate family atmosphere, the Barbados Yacht Club welcomes our members to get to know each other, whether that’s through the various activities, or catching up at the bar. You’ll meet a fantastic blend of local families, seasoned travellers and welcome stampers, finding plenty to talk about and stories to be shared. Being a member keeps life suitably balanced. So, feel free to enjoy the club’s many facilities while relaxing in the Bajan sunshine. In essence, we work hard so you don’t have to. Of course, don’t forget our busy sailing calendar. Have you ever experienced a sailing regatta? There’s nothing quite like sharing a sea-related story or two over a drink as the sun sets, regardless if you sail or not! As such, we also welcome the hosting of events and functions here too. Our facilities are perfect for meetings, weddings and open air events, using the lawn or meeting rooms for weddings or children’s parties. Where better to invite everyone? A day at the Yacht Club is a day well spent with your wider family.

FOOD & BEVERAGE The Club boasts a well-stocked beach bar and restaurant - a best kept secret for a satisfying meal and beach front dining PHOTO: NARESH BELGRAVE

T H E BA R BA DOS YACH T CLU B

without breaking the bank, while you relax and unwind in this glorious safe haven. The menu has something for everyone. Choose from delicious club sandwiches, fresh and colourful salads, burgers, grilled fish, wraps or even something from the pizzeria. There are many child-friendly and vegetarian options too. Full breakfast is offered at weekends and bank holidays which is very popular, as is the afternoon tea service (Monday-Friday). Our cheerful bar staff are always ready to whip up your beverage of choice; whether it be a refreshing cocktail, fresh fruit juice, wine or ice-cold beer. Our famous Rum Punch is also a must try. The Club is undoubtedly a place where anyone can come to relax and unwind, as well as meet new and old friends alike. With a family and socially orientated focus, we take pride in seeing members make lasting friendships, while young members grow from inquisitive beings to talented sailors or tennis players. Whether you choose to spend a lazy day on the beach, finish some work over a peaceful coffee, or to get involved in our various social and sporting activities, we look forward to welcoming you to the Barbados Yacht Club. Are you ready to join our family? PHOTO: NARESH BELGRAVE

PHOTO: NARESH BELGRAVE

FOODI E.BB

R E STAU R A N T S P O T L IGH T

BENTO BOX Sushi, Poke and Dim Sum bar, offering Japanese-Caribbean fusion cuising. Made fresh, daily. +1 (246) 537-2348 bentoboxfoods@gmail.com 1. Warrens, St. Michael 2. Worthing Square, Worthing, Christ Church 1. Warrens: Monday - Thursday & Sunday 10:30 am 6:00 pm, Friday - Saturday 10:30 am - 9 pm 2. Worthing Square: Tuesday - Thursday 11 am - 7 pm, Friday - Saturday 11 am - 9 pm, Sunday 3 pm - 9 pm www.scottscateringbarbados.com

SAMPLE MENU SUSHI Tuna Jalapeño Yellowfin, Jalapeño, scallion, white

Spider

DIM SUM

Veg Toppings:

Deep fried panko crusted softshell

Rock Shrimp Tempura

Wakame Salad

crab, avocado, cucumber spicy mayo, Smoked Beef & Veg Spring Rolls tobiko, chive Shiitake Mushroom & Veg Spring

sesame seed, spicy mayo Salmon Asparagus Maki

Rolls

SUSHI TACOS

Tempura nori taco filled with Smoked salmon, asparagus, shiitake seasoned sushi rice and: mushroom, mayo, scallion, white sesame seed Dynamite

Volcano Inside out tempura shrimp, cucumber, spicy mayo, scallion, tobiko, white sesame seed, topped with yellowfin

Pickle Cucumber Wok Fried Kale

Har Gow - Shrimp & Water Chestnut Mango Chow Teriyaki Broccoli Sui Mai - Pork & Shrimp Spicy Chicken Sui Mai

Pickle Beets

Giozi - Pork & Veg

Spicy Tuna

Char Su Boa

Proteins:

Tuna jalapeño mix with cucumber,

Wakame Salad

Yellowfin Tuna Chili Coconut Shrimp

avocado, micro greens & unagi sauce

Shrimp Tempura

Crab, shrimp tempura, avocado, spicy mayo, scallion, white sesame

Edamame

Shrimp Tempura

POKE BAR

Tempura shrimp with cucumber, avocado, spicy mayo, microgreens

Bases: Basmati Rice

Spicy Crab Spicy crab with cucumber, avocado, yuzu aioli, microgreens

Smoked Salmon Ceviche Of The Day Spicy Crab Mix Teriyaki Chicken Tempura

Coconut Glass Noodles Quinoa Brown Basmati Rice

@bentoboxfoods

FOODI E.BB

R E STAU R A N T S P O T L IGH T

FIRE BYRD TIKKA JOINT An introduction to the beauty of Indian food

Fire Byrd creates a place where people come to have fun, eat well and leave as a friend. Sit atop Worthing Square and enjoy a street style dining experience unlike anything before. This ain’t your mamma’s Indian cooking… come experience a new way to eat Indian food at Fire Byrd.

+1 (246) 285-0591 eat@firebyrdbarbados.com Worthing Square Food Garden, Worthing, Christ Church Tuesday - Friday 12:00 - 9:00 pm, Saturday 9:00 am 11:00 pm www.firebyrdbarbados.com

SAMPLE MENU THE THUNDERBYRD A chicken sandwich like no other (literally, my old man and I created this in his kitchen).

THE ARROZ INDIANO The crossroads where India meets the Mediterranean. Basmati and wild rice, black beans, and mixed vegetables seasoned with cumin, red chili, garlic and oregano.

My old man’s world famous chicken tikka stuffed into our home made f latbread, Fire Byrd’s mouth tingling jalapeño sauce, fresh cucumbers, pickled onions and our tantalizing yogurt raita sauce.

BOMBAY BHURJI (BOOR-GEE) The all day, every day breakfast sandwich.

THE MUMBAI PIE The Indian Guy’s version of the Italian Bruchetta.

Delicately scrambled eggs seasoned to ignite your taste buds, nestled in our homemade f lat bread, topped with our signature ass kicking good Fire Byrd jalapeño sauce and finished with pickled onions.

Seasoned homemade f latbread, covered with that mind blowing Fire Byrd jalapeño sauce, mozzarella or cheddar cheese, sautéed tomatoes, fresh cucumber and pickled onions.

PHEONIX FRIES Seasoned with my old man’s famous chaat masala mix.

@eatatfirebyrd

R E STAU R A N T GU I DE

LOCAL & CO

+1 (246) 421-3276

Eat + Drink + Love + Local

reservations@thelocalbarbados.com

From the farmer nurturing his produce ‘til harvest, to our Chef passionately creating gastronomic perfection, at LOCAL & Co. you meet the hands that feed you.

Queen Street, Speightstown, Barbados Monday - Sunday 9:00 am - 11:00 pm www.thelocalbarbados.com

SAMPLE MENU SMALL PLATES Pumpkin Soup with Smoked chili oil & Goats Cheese Focaccia Toast. Fried Chicken Bites with Chadon Beni Aioli & Smoked Tomato Ketchup (gf). Black Belly Sheep Croquettes with Tamarind Ketchup & Cucumber Pickle. Daily Ceviche with Coconut, Lime, Jalapeños, Cilantro & Pickled Aloe Vera (gf). Beetroot Tartare House Smoked Beets, Heirloom Beets, Goats Cheese, Mango Puree & Cassava Cracker.

@ thelocalbarbados

MAINS Fried Chicken Sandwich House Baked Bun, Cassava Fried Chicken Thigh, Charred Pineapple Salsa, Chili Mayonnaise, Pickles & Salad. Local & Co. Plant Burger - Cassava, Pigeon Pea, Coconut & Moringa Patty, Slaw, Vegan Aioli, Smoked Tomato Ketchup & Turmeric Bread & Butter Pickles. Banana Leaf wrapped Kingfish Turmeric, Lime & Foraged Moringa Marinade and Green Papaya, Peanut & Cilantro salad.

DESSERTS Brown Sugar, Rhum & Sea Salt Tart with Banana Ice Cream. Coconut Pannacotta with Mango Gel & Toasted Coconut. Grenada Spiced Doughnuts with Hot Chocolate Sauce & Custard. Grenada Chocolate Delice with Peanut Butter Mousse. Doorlys 12 Year Chocolate Truff les made with Grenada Chocolate.

R E STAU R A N T S P O T L IGH T

CUTTERS OF BARBADOS Named for the classic Barbados sandwich, a Cutter, we opened in 2004, as a home delivery and farmer’s market tent. Two years later we opened the deli by Crane Beach, St. Philip. We are fortunate to have wonderful customers, many of whom have become friends over the years. You are welcome to our cozy bit of paradise with dining indoors, on the deck, or out in the hammock garden; where you can enjoy breakfast, lunch and a little rum punch!! +1 (246) 423 0611 service@cutters.bb Cutters of Barbados, Crane, St. Philip Monday - Sunday, 11:00 am - 8:00 pm www.cutters.bb

SAMPLE MENU BREAKFAST/BRUNCH Pancakes, Eggs Benedict, Yogurt & Granola, Bloody Marys, Blue Mountain Coffee.

LUNCH Cutters: Flying Fish, Baked Ham, Roast Chicken, Roast Beef. Garden Salads & Greens Daily Soups Trinidad Roti Tex Mex Quesadillas Pizza & Comfort foods

TAKE AWAY DINNERS

order 24 hours ahead. Serves 4 adults Fresh Catch, Jasmine Rice, Cucumber Salad.

CUTTERS MIXOLOGY MASTERCLASS Start your week right and learn to make the perfect Barbados Rum Punch. Mondays from 3:00 pm to 5:00 pm.

Roast Pork, Risotto, Grilled Vegetables. Baked Chicken, Mashed Potatoes, Green Salad. Sirloin Steak, Baked Potato, Steamed Vegetables. Lasagne, Garden Salad, Garlic Bread.

Gather your friends …. make your very own 1 litre bottle of Very Special Rum Punch (VSRP)™. Book your class today. BB$150 per person. Includes Cutters select menu with starter and dessert, mixology secrets, and your personalized bottle of joy.

@CuttersBarbados 56

Crafted in Barbados

YOUR DELI AT CRANE BEACH OPEN DAILY NAMED AFTER BARBADOS’ FAVOURITE SANDWICH THE FLYING FISH CUTTER

DELI TREATS ALL DAY, CATERING SERVICES & PREORDERED MEAT/ CHEESE PLATTERS! WE DELIVER!!

FEEL THE WARMTH 57

m.cutters.bb

423 0611

cutters.barbados

CREAKTIVEKITCHEN

Cook smart, not hard. 8 Easy Marinade Recipes For Chicken Written By: Farzana Juman-Goodman

aise your hand if you are a parent with kids doing online schooling... Me too! Read on for tips on how to feed kids who eat all day.

When you hear the inevitable “What’s for lunch?” (or dinner), prepping your meats in advance for school days can really help take some of the pressure off. My kids love simple lunches – whether it is pasta and chicken or simply just a chicken wrap or sandwich. I have never been keen on giving my children processed foods and normally try to avoid it. But chicken doesn’t have to be boring. Here are a few easy to prep and f lavourful marinades that can be used with any cut of chicken. Though our favourites are deboned breast or thighs, and of course, tenders!

 EARTHY ORANGE MARINADE:

LEMON GARLIC MARINADE:

This recipe was inspired by Puerto Rican friends of mine. It’s simple and delicious for wraps!

This one is especially great when tossed in pasta!

- ⅓ cup orange juice - 1 tsp sea salt - 1 tbsp cumin - 1 tbsp fresh crushed garlic - ¼ cup olive oil (or avocado oil)

- 2 tbsp lemon zest - 1 tbsp lemon juice - 2 tbsp fresh crushed garlic - 1 tbsp sea salt - 2 tbsp dried basil - ⅓ cup olive oil

HONEY MUSTARD MARINADE:

GINGER SESAME MARINADE:

This is a favourite in our home, especially for tenders!

Delicious, especially when put on top of rice or noodles.

- 2 tbsp dijon mustard (You can use regular yellow mustard or honey mustard as well) - 1 tbsp apple cider vinegar - ⅓ cup olive oil - 1 tbsp honey

- ¼ cup low sodium soy sauce (coconut aminos can be used in place of soy) - 2 tbsp sesame oil - 2 tbsp minced ginger - 1 tbsp minced garlic

CREATIVEK ITCH EN

GREEK STYLE MARINADE:

PESTO MARINADE:

This recipe was inspired by a wrap my girls had in a small Greek underground restaurant in NYC!

Seriously… Who doesn’t love a good Pesto? This pesto chicken is amazing in a wrap or even tossed in pasta with added olive oil.

- ⅓ cup olive oil - 2 tbsp lemon zest - 1 lemon, juiced - 5 gloves garlic minced - 2 tbsp oregano - 2 tsp honey - salt to taste

- 3 tbsp of your favourite pesto, OR Use these ingredients to make your own: - 1 cup fresh basil leaves - 3 cloves garlic - 3 tablespoons of pine nuts (or walnuts/sunf lower seeds) - ⅓ cup grated parmesan - salt and pepper to taste

GARLICKY-RANCH MARINADE: This may be a new favourite in your home especially when served with oven fries! - 3 tbsps ranch seasoning mix - ⅓ cup olive oil - 3 tbsps grated parmesan - 3 cloves minced garlic - 1 lemon juiced & zested

Combine basil, garlic, pine nuts and parmesan. Season with salt and pepper. Blend and slowly add the olive oil until emulsified.

LIME CILANTRO MARINADE: - 2 tbsps lime juice - 1 tbsp lime zest - 3 tbsps minced cilantro - ⅓ cup olive oil (or avocado oil) - 1 tsp sea salt

INSTRUCTIONS: Mix all the marinades in separate small bowls. Place chicken breasts/tenders/deboned thighs in Ziploc bags, then pour the different marinades into the various bags and turn the chicken in each bag so that it’s fully coated. To freeze, squeeze and let out as much air as possible from the Ziploc bags then seal. All recipes are for 3lbs of chicken. When ready you can grill, bake or air-fry your chicken.

 AGE OLD QUESTION - DO I NEED TO MARINATE CHICKEN? Yes… Without a doubt! There are two reasons to marinate chicken: Flavour and texture. Marinating chicken infuses the chicken with yummy goodness and also tenderises the meat which helps to keep it juicy once you cook it. You can easily marinate your chicken for up to 24 hours for amazing flavours or freeze it for up to 5 months!

Stewed Down Chops

Ginger Bread

This is hearty fare for lunch or dinner that is popular with all ages. Delicious served with mashed potatoes or rice and steamed vegetables.

This delicious old fashioned recipe uses the very easy melting method.

4 servings pork chops (preferably with the skin on) or lamb chops

½ cup 3oz/90g sugar

½ teaspoon salt

2 tablespoons olive oil

2oz/60g butter

1 teaspoon ground cinammon

8 medium onions, quartered and sliced

2oz/6g lard

¼ cup/4 tablespoons ground

1 cup/2 sweet peppers, diced

½ cup 4f loz/125ml golden syrup

ginger

2 tablespoons garlic, finely chopped

½ cup 4f loz/125ml molasses/

2½ cups 14oz/440g f lour

1 teaspoon grated nutmeg

treacle (use a full cup of golden

1 egg

2 tablespoons fresh thyme or 1 tablespoon dried thyme

syrup, if you’re not using

1½ teaspoons baking soda

Pepper sauce to taste

molasses/treacle)

A few dashes of worcestershire sauce

¼ cup water

A few dashes of Angostura bitters

½ teaspoon ground clove

2 cups 14f loz/425ml canned peeled tomatoes, diced 2 cups 16f loz/500ml water 1.

Rub salt on to the pork chops and leave for 10 minutes. Wash

Preheat the oven to 325F, 160C or Gas Mark 3.

Grease a 10”/25cm square pan or equivalent. Cut a piece of wax

and pat dry. 2.

Heat the oil in a large frying pan and brown the chops on both

paper the sum width of the bottom and two sides of the tin plus

sides over a medium to high heat (about 10 mins). Remove the

2”/5cm. Line the tin with wax paper sticking up at either side,

chops from the pan and set aside.

which will be used to easily lift the cooked bread out of the tin. Grease this and dust the pan with a little f lour.

Sauté the onions until they begin to brown, add the garlic and sweet peppers and sauté for a further couple of minutes. Add

Melt the butter, syrup, water and sugar in a medium saucepan.

the tomatoes, nutmeg, thyme, worcestershire sauce, Angostura Sift the dry ingredients into a medium mixing bowl.

bitters and water then replace the pork chops. 4.

Cover and simmer over a low heat until the chops are tender (1-2

SERVES 4

Whisk an egg and add to the dry ingredients along with the melted ingredients and mix well.

hours). Add more water during cooking if necessary. 5.

Bake for about 45 minutes or until a skewer comes out clean

Turn out and cool on a wire rack.

Cut into squares.

These recipes are featured in this book available for purchase online at www.barbadosbooks.com

Buy local. Eat local. Cook local

SECT ION T I T LE

Caribbean Cooldown Written By: Carla and Roxana Rogers Bellot

icture this – it’s another hot day in the tropics, and you’re looking for the perfect way to cool down. Doesn’t a glass of fresh, blended juice served over ice sound inviting? Here in the Caribbean, we’re blessed with many local fruits, all packed with vitamins, minerals and many other beneficial properties. In fact, some of them are now touted as superfoods and are eagerly sought after by the rest of the world – yet we have them growing right here in our backyards! Making juices doesn’t have to be complicated, all you need are a few simple ingredients which can easily be adjusted to suit your tastes. Here are six delicious local fruit juice recipes that you can whip up in your blender right at home.

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BAJAN CHERRY JUICE (makes approximately 1 litre) 4 cups of washed cherries 1 litre water Dash of lime juice Dash of Angostura bitters (optional) Sugar to taste Crush cherries and add water. Cover and leave for two hours, and then strain. Sweeten to taste, add lime juice and dash of Angostura bitters if desired. Serve with ice.

PASSION FRUIT JUICE (makes approximately 1 litre) 2 cups passion fruit pulp 4 cups water ½ cup sugar to taste Cut each fruit in half and scoop out seeds. Place in a blender and add 2 cups of water. Pulse – do NOT puree. Strain into a pitcher. Dissolve sugar in the other 2 cups of water then add to pitcher. Combine everything. For a more intense f lavour, scoop out seeds and use hot water, then leave overnight. Strain through fine sieve or cheesecloth, and add sugar to taste. Stir, then serve chilled or with ice.

SOURSOP PUNCH (makes approximately 1 ½ litres) 1 large, ripe soursop 5 cups water 1 can condensed milk ½ tspn grated nutmeg 2 tspn vanilla essence Peel soursop and remove seeds. Put pulp in blender. Add water and puree, then strain into a pitcher. Add milk, vanilla essence and nutmeg. Stir. Add more water to dilute if required. Serve with ice or chilled. Some pulp can be included to increase fibre content.

CREATIVEK ITCH EN

SORREL (makes approximately 2 litres) 2 cups dried sorrel (or 3 cups fresh, deseeded sorrel) 7 cups boiling water 3 tbspn grated ginger Rind of one orange 2 cinnamon sticks 10 whole cloves 1 tspn grated nutmeg 1 bayleaf ¾ - 1 cup sugar (depending on preference) Put sorrel, ginger, cinnamon, nutmeg, bayleaf, cloves and orange peel in heat-proof container. Add boiling water and leave covered overnight. Strain off liquid and add sugar to taste. Chill and serve. Your sorrel can be “spiked” by adding rum to taste!

CARAMBOLA JUICE (makes approximately 1 litre) 8-10 carambola fruits 4 cups water 1 inch ginger, peeled Juice of ½ a lime Sugar to taste Wash and trim ends of carambola. Cut ginger into 4 pieces. Add ginger and carambola to blender with water and puree. Add lime juice and sugar to taste.

GOLDEN APPLE JUICE (makes approximately 1 litre) 10 ripe or green golden apples 4 cups water 1 thumb of ginger Juice of 1 lime Honey or sugar to taste Wash and peel fruit, remove f lesh from seed and add to blender. Peel and chop ginger then add with one cup of water to blender. Puree. Use a fine strainer or clean towel or cheesecloth and strain. Put in pitcher and add remainder of water. You may need to divide this into two batches to process. Sweeten to taste, add lime juice and serve with ice.

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Brushcutting Bulldozer Excavator Services Heavy equipment rentals

GET A FREE ESTIMATE 246-42-RHINO (74466) Chelston Ave.,Culloden Rd., St. Michael www.rhinorentalsbarbados.com

FOODI ESPOT L IGH T

Dining At Sea Written By: Sam Ramsey

rystal blue sea, azure skies, the sun glinting off the rippling water. Cocktail in hand while you take in the beauty of the coastline as you relax on a luxury catamaran. Sounds just like any other day in Barbados, right? Whether you want to celebrate a special occasion, or you’re holidaying on our beautiful island. Without a doubt, taking a catamaran cruise to see the turtles, marine life and staggeringly beautiful coastline is one of the must do activities for anyone blessed enough to be on our sunny shores. Our platinum coast hosts many catamarans each day, serving up delicious meals with fresh locally sourced food, but how much do you know about dining at sea? Here are three of our recommendations…

COOL RUNNINGS IV LUXURY CATAMARAN First, we have Cool Runnings IV, a slick and stylish Lagoon 560. Making her way against the crowd from Port Ferdinand, she cuts a superior shadow across the water with her iconic domed saloon and air conditioned galley. She is beautifully designed with comfort and entertainment in mind. Make sure you take a tour of the spacious cabins, which boast ensuites with sit-in showers, a personal sound system next to your bed and even a separate cabin and bunk bed for the kids! In the galley you’ll find private chef Ryan Isaacs who’s been preparing delicious fresh food on board since 2015, taking pride in having full autonomy over the menu and carefully creating and presenting each dish. Who wouldn’t want to smell chocolate cake baking while you swim with sea

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turtles? He will be one of the first to greet you while you step on board, make no mistake, the cruise undoubtedly revolves around him. Ryan’s aim is to create wonderful enticing aromas that waft up from the galley and under your nose! He is also meticulous when it comes to presentation and food service, making sure each course is served fresh from stove to plate. He encourages guests to join him for a chat and is more than capable of working out any dietary requirements you may have. On a shared cruise, you’ll enjoy fresh bruschetta to start, before a trio of meat and seafood which includes roasted rack of lamb, freshly grilled fish and sautéed shrimp with seasonal sides and salad. Or pick your own menu on a private cruise such as lobster, grilled steak, and parmesan crusted fish to pair with roasted potatoes, cous cous, quinoa or fresh seasonal salads. Don’t forget dessert, remember that chocolate cake baking? Or how about key lime pie or caramel drizzled cheesecake? Yes please. The excellent crew will also suggest bespoke cocktail and wine pairings, and be sure to ask the bartender about the cocktail of the day. You’ll be hard pressed to find anything quite like it!

RESERVATIONS: (246) 435-4589 WWW.COOLRUNNINGSLUXURY.COM

PHOTO COURTESY: COOL RUNNINGS

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PHOTO COURTESY: SILVERMOON

PHOTO COURTESY: SEADUCED

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SILVERMOON LUXURY CRUISES Built from the ground (or sea) up, Silvermoon is a family run business that has been at the forefront of luxury catamaran tours since its inception. Local couple Nick and Nicky strive to create the idyllic environment that everyone dreams of when stepping on board a luxury catamaran. Their vessels are most meticulously cared for, making them glimmer and shine out on the water. As such, the dedicated and passionate crew enjoy helping everyone experience their industry famous ‘Silvermoon Pampering’. Silvermoon has built a reputation on providing a quality buffet with all your favourite local dishes. Think fresh salads, peas & rice, delicious baked BBQ chicken, and the world famous macaroni pie! You’ll also find locally caught fish which is grilled on the BBQ on board while you relax, or our island’s local delicacy, fried f lying fish. If you choose their Premium XL tour on their crown jewel, Silvermoon, you’ll also receive tasty hor d’oeuvres served while you sail as well as a delicious meal. This is perfectly complemented by the premium bar, serving a selection of rum, vodka, beer, wine and Prosecco. Or why not try a freshly blended frozen Piña Colada, or Nick’s family rum punch recipe? Silvermoon also offers bespoke private charter packages where you can dictate the day and the menu, ranging from locally reared steaks to fresh lobster and everything in between. Your wish is their command!

RESERVATIONS: (246) 435-5285 | WWW.SILVERMOONBARBADOS.COM PHOTO COURTESY: SILVERMOON

SEADUCED LUXURY CHARTERS Last but not least, Seaduced have long since established themselves as one of the utmost luxury private charter operators in Barbados. As such, Chris Warren’s background in luxury charter brokerage helped him create something unique in Barbados. They were actually the first catamaran company to offer an on board chef, and the rest they say, is history! Their f leet of luxury catamarans are kept f lawlessly while they also have a luxury speedboat offering private water taxis up and down the west coast, be it at a beach front restaurant for dinner, or for an afternoon of fun and water-sports with the kids. Currently Seaduced specialise in private charters for you to enjoy with your friends and family, their signature Family Style meals are very popular, providing a variety of freshly prepared food options. You can have your food served on board, or even ashore! Think barefoot Bajan picnic on a white sandy beach, where you’ll find a table in the sand and champagne chilling while you savour dinner under the stars. Your private chef ’s goal is to keep you happily fed and watered, think of someone dedicated entirely to cooking up a storm for the duration of your cruise! While the captain and crew attend to your every need, your chef will serve a la carte, having curated each course carefully based on your preferences. Sourced from the freshest and tastiest providers of local food, from an ever changing seasonal menu, you won’t be disappointed. They also offer delicious wine and cocktail pairings from their extensive bar menu, including champagne, as well as overnight charters to help you discover and enjoy the west coast of Barbados.

RESERVATIONS: (246) 432-8387 | WWW.SEADUCEDBARBADOS.COM PHOTO COURTESY: SEADUCED

Bespoke by Leisha Seybold

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What Is Meant To Be, Will Always Find It’s Way

ou could say that destiny intervened while Leisha Seybold was on an American Field Service (AFS) Student Exchange Program to study Fashion Design in Denmark. “My AFS Dad would make us all cook a meal a day and I found myself gravitating towards desserts and pastries… I realised I had a natural ability in this area and loved finding creative ways to tempt the palette.” The rest is history and hard-work, filled with long hours spent honing her craft. One might look at Leisha with her multi-coloured hair and tattoo covered arms and expect a bold personality who loves to be front and centre, but she much prefers to be behind the scenes, quietly working on new recipes and cake designs for your enjoyment. Recently Leisha made a bold step into the world of entrepreneurship and branched out on her own, mid-pandemic, to run her boutique bakery, ‘Bespoke by Leisha Seybold’ from the kitchen of Country House Café on Dayrells Road, Christ Church. It’s here on any given day you can find her display overf lowing with the most delectable dessert choices. If a slice of Mango Cheesecake, Snicker’s Tart, Lemon Meringue or Espresso Hazelnut & White Chocolate tick your boxes you’d better head down early - by midday they’ll inevitably be sold out. A glance at Leisha’s 2021 Christmas Dessert menu includes mouth watering delights like the ‘Bailey’s Ying & Yang Chocolate Mousse’ (oh, be still my beating heart!), or the ‘Charlotte’ - an incredibly light and f luffy layered vanilla cake filled with sweetened whipped cream and fresh berries - so absolutely delicious you may need to fight off friends for the last slice… Leisha especially loves creating gluten-free cakes and cookies which are so good that even regular customers can’t tell the difference. When asked how long she has been making desserts for those with a wheat or gluten intolerance she

PHOTO (OPPOSITE): GREG PARRIS, AUTOSYNC MEDIA

humbly replied, “just over 10 years now” – wow! That might just qualify her as an expert… and possibly the reason why her ‘Chunky Monkey Chocolate Chip Cookie’, ‘Coffee Slice Cake’, and ‘Salted Caramel Fudge Brownie’ have become instant favourites with customers. “Are you sure this is gluten-free? It tastes sooo good!” is a statement heard frequently, still putting a big smile on the chef ’s face. Leisha is also very meticulous about her ingredients and the quality of her final products. She never freezes cakes. All orders are made “her way, from scratch, with love, and the best of everything!” Follow Leshia on Instagram at pie_crustsbyleishaseybold and contact (246) 826-3636 to make a special order for birthdays, anniversaries or any other occasion!

THEDIRECTORY FARM PRODUCE AC FRUIT GROWERS Supplier of fruits, vegetables, ground provisions and herbs. T: (246) 420-7979 W: Facebook.com/acfruitgrowers GROW IT Grower of non-GMO, pesticide free, nutrient packed microgreens and sprouts. Available at Massy Stores, Popular Discounts, and for delivery. T: (246) 230-1333 W: growitcaribbean.com MARSHALL FARMS A small Urban Family Farm producing Microgreens. Marshall Farms micros can be found at Brighton Farmers Market, select Restaurants and supermarkets island wide. T: (246) 571-3129 E: marshallfarms3@gmail.com WALKERS RESERVE Bananas, Figs, Plantain, Edible flowers, Cassava, Lemongrass, Moringa, Ginger and more. Walkers, St. Andrew T: (246) 422-9308 E: info@walkersreserve.com W: https://wirred.org VEG CO A variety of vegetables and herbs. Grove Plantation, Six Roads, St. Philip T: (246) 622-4063 E: mholder.vegco@gmail.com PEG FARM & NATURE RESERVE Fruit, Herbs and Vegetables. Easy Hall Plantation, St. John. T: (246) 433-9806 W:pegbarbados.com

DAIRY PRODUCTS GREEN MEADOWS CREAMERY Producing fresh, raw and pasteurised cow’s milk in St. John. T: (246) 253-0368 E: jmsdairyfarm@gmail.com HATCHMAN’S PREMIUM CHEESES Local made, artisanal cheese. Pasture Road, Haggatt Hall, St. Michael T: (246) 436-5475 E: info@hatchmanscheeses.com W: hatchmanscheeses.com HOADS DAIRY FARM Goats Milk and cheese. St. Andrew. T: (246) 422-9083 R-TIC MELT ICECREAM Delicious homemade ice-cream Sunset Crest, St. James. T: (246) 432-1528 W: facebook.com/rticmelticecreamparlour

VAYLEN / VALENCIA LTD. Specializing in the manufacturing of yogurts, samosas, simple syrup, vinegar and chutneys. #19 Brighton Crescent, St. Michael T: (246) 421-7272 / 832-3516 / 837-3512 W: vaylenbarbados.com BICO LTD. BICO is famous for ice cream but there’s much more! They also supply a range of world-famous brands in frozen breads, novelties and desserts. T: (246) 430-2100 E: admin@bicoltd.com

EGGS, MEAT & POULTRY AMIR’S CHICKEN Halaal chicken. Available at leading supermarkets or directly from the plant located at Lowlands, Ch. Ch. T: (246) 428-2647 W: facebook.com/amirschicken

T: (246) 435-0305 W: lobsteralive.net PREMIUM SEAFOOD LTD. Lancaster, St. James T: (246) 437-2498 E: premiumseafoodltd@caribsurf.com W: premiumseafoodbarbados.com SHORELINEZ Lot 4A Uplands Plantation, St John T: (246) 433-0227 E: info@shorelinez.com W: shorelinez.com

FISH MARKETS BRIDGETOWN FISH MARKET Open Monday to Sunday, 7 am-7 pm T: (246) 431-0202 OISTINS (BERINDA COX FISH MARKET) Open Monday to Sunday, 7 am-9 pm T: (246) 428-7180

BAJON CHICKEN Wholesale, fresh chicken. T: (246) 420-1004

CONSETT BAY Open Monday to Sunday, 7 am-7 pm T: (246) 423-1299

CARMETA’S Locally grown meats - duck, chicken, pork, rabbit, beef and black belly lamb, as well as gluten free cassava, breadfruit and sweet potato flours. Bridgetown, St. Michael T: (246) 427-0065 W: Facebook.com/www.carmetasfoodcomesfirst

MILLIE IFILL (FORMERLY WESTON) Open Monday to Sunday, 7 am - 7 pm T: (246) 432-0492

FLINT HALL FARMS Pasture raised eggs, lamb, goat, pork & broilers Kendal Plantation, St. John T: (246) 244-8458 W: facebook.com/flinthallfarms HANSCHELL INNISS The place to get Farmers Choice, the Bajan Ham choice. Also available at supermarkets island wide. Goddard’s Complex, Kensington, Fontabelle, St. Michael T: (246) 426-3544 E: hanschell@thegelgroup.com W: hanschellinnissltd.com PEG FARM AND NATURE RESERVE Free range meats, eggs and vegetables. Easy Hall, St. John T: 433-9806 W: pegbarbados.com THE SMOKERY Homemade bacon. Industry Plantation House, Bridgetown T: (246) 259-3224 E: thesmokerybarbados@gmail.com Facebook.com/TheSmokerybds

SEAFOOD LOBSTER ALIVE Regionally caught live lobster. Bay Street, St. Michael

PAYNES BAY Open Monday to Saturday 8 am-7 pm T: (246) 432-6804 SKEETE’S BAY Open Monday to Sunday, 7 am-7 pm T: (246) 423-3989 SPEIGHTSTOWN FISH MARKET Open Monday to Sunday, 7 am-5 pm T: (246) 422-2912 TENT BAY Open Monday to Friday from 7 am-3 pm T: (246) 433-9964

BAKERIES & CONFECTIONERIES BAJAN CAKES Authentic Barbados Rum Cake made with Mount Gay Rum. T: (246) 234-9193 W: barbadosrumcakes.com LA BAGUETTE Fresh French Breads and Pastry. T: (246) 850-2460 W: labaguettebarbados.com THE CLIFF BAKERY (temporarily closed) Fresh, artisanal bread and pastries. T: (246) 624-0807 E: orders@thecliff bakery.com W: thecliff bakerybarbados.com

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THE WEST INDIA BISCUIT COMPANY (WIBISCO) WIBISCO is the manufacturer of the following brands of cookies and crackers: Tea Time and Shirley biscuits; Eclipse, SodaBix, Envita and Crunch crackers. T: (246) 227-6200 E: customerservice@wibisco.com W: wibisco.com CARIBBEAN CONFECTION CO. LTD. (CCC) Providing the Barbadian public and regional territories with handmade assorted candy. Edgehill, St. Thomas T: (246) 425-0069 E: orders@cccbarbados.com

DRINKS DREAD HOP BREWING The only local microbrewery in Barbados located at Brewery Lane. Gibbons Industrial Park, Gibbons. Christ Church. T: (246) 622-1225 or 231-1877 W: caribbeanbrewhouse.com PLATINUM WINES Free deliveries of wholesale wine orders of $150 and over. Their Wine Circle Club is an exclusive and comprehensive club for those who enjoy the “good life” and love wine. Their newsletter features critiques, trends and money saving specials and activities. T: (246) 629-4500 E: celeste_pontifex@rlseale.com.bb W: Platinumwinesbarbados.com THE GRAPEVINE Offering a range of premium wines, spirits, cigars and accessories. With two convenient locations - Sunset Crest, Holetown, St. James and Lanterns Mall, Hastings, Christ Church. T: (246) 417-8711 (Sunset Crest) T: (246) 424-5045 (Lanterns Mall) W: thegrapevinebarbados.com TRIDENT WINES Known for the highest level of service, Trident Wines delivers to your door mixed cases from their extensive wine offering and wholesale Pellegrino sparkling and Panna still water. Best of all, they distribute Cutters Very Special Rum Punch! Visit their beautiful shop “The Wine Cave” at Walkers World, Millhouse Complex, Canewood, St. Thomas. T: (246) 228-5261 W: tridentwines.com WHISKY REBELLION INC. Barbados’ online boutique retailer of premium spirits. Visit our website to view our curated collection of single malt whiskies from all over the world, bourbons, and premium rums! Free island wide delivery on orders $100 and over. T: (246) 231-1932 E: sales@whiskyrebel.com W: whiskyrebel.com WINE WORLD Wholesale provider of fine wines and spirits,

cooking and tasting events. T: (246) 434-4305 W: wineworldinc.com WYNDHAMS Local island coffee roaster, distributor of Lavazza coffee, Harneys and Son’s teas, and fine coffee equipment and accessories. T: (246) 538-1000 W: wyndhams.bb THE DRIP Premium, Bottled Cocktails. Island wide delivery! Available at Massy, Clifton Market and Cavi & Vino. T: (246) 245-3558 E: thedripbarbados@gmail.com ROYAL CHAI BARBADOS We provide the highest quality instant Chai; check us out at various cafés and retailers around the island! W: Facebook.com/RoyalChaiBarbados

SHOPPING A-ONE CARLTON SUPERMARKETS Emerald City in St. Philip and A-ONE Carlton in St. Michael; home of Proper Pork, distributors for Bob’s Red Mill line of health-conscious foods offering a great selection of sundries. W: aonesupermarkets.com BARBADOS BOOKS Excellent local books all about Barbados. T: (246) 421-6700 E: sally@millerpublishing.net W: barbadosbooks.com BLADES & WILLIAMS HOTEL & RESTAURANT SUPPLIES Commercial and residential kitchen appliances and supplies. T: (246) 426-2850 W: Facebook.com/BWHotelRestaurantSupplies CLIFTON MARKET Now with their retail store located in front of The Sands Hotel you can easily indulge in the local grass-fed beef that has been dry aged, as well as pork and lamb cuts. T: (246) 421-1661 W: cliftonmeats.com E: info@cliftonmeats.com CONTINENTAL FOODS A privately owned food service import and distribution company operating in Barbados. It sources the highest quality food products from around the world. T: (246) 425-1800 W: continentalfoodsbarbados.com THE GREEN MONKEY CHOCOLATIER Renowned for their sophisticated, handcrafted creations, the European trained chocolatiers make their delicious pieces of edible art daily using only fresh ingredients and the highest quality chocolate. Limegrove: (246) 427-5567

Quayside Centre: (246) 435-5567 W: thegreenmonkeychocolatier.com MASSY STORES All Massy Stores supermarkets offer a full supermarket experience: a wide selection of grocery items, meats, cheeses, a full Pharmacy and ancillary services such as SurePay and Western Union. E: customerservice.bb@massystores.com W: massystoresbb.com NIVEN DISTRIBUTION Wholesale wines, mixers, beer, meats and more! T: (246) 432-8453 W: nivendistribution.com THE GOURMET SHOP Food gourmet store and upmarket delicatessen selling great food and wine, branded products with great service. T: (246) 432-7711 W: thegourmetshopbarbados.com THE SHOP AT PREMIUM SEAFOOD Specializing in quality seafood and meat and offering a range of pastas, sauces, condiments and wines. The perfect accompaniments all in one convenient location at Lancaster, St. James. T: (246) 437-2498 E: premiumseafoodltd@caribsurf.com W: Premiumseafoodbarbados.com SUNDALE TRADING Wholesale foods from healthy drinks to dried fruits, meats and seafood available from their website or warehouse. T: (246) 425-1154 W: sundalefoods.com SUPREME DISTRIBUTORS INC. Distributor of a variety of quality products available at our warehouse in Newton, Christ Church or in supermarkets island wide. T: (246) 418-6910 E: supremedistributors@caribsurf.com W: supremedistributorsbb.com ROBERTS MANUFACTURING Producing shortening, margarine, spread and cooking oil, available island wide! Lower Estate, St. Michael T: (246) 429-2131 E: roberts@rmco.com

FARMER’S MARKETS BRIGHTON FARMERS MARKET Brighton Plantation, St. George Open every Saturday, 6 am-9 am W: linktr.ee/Brightonfarmersmarketbarbados CHEAPSIDE MARKET Cheapside, Bridgetown Open Monday to Saturday, 7 am-3 pm W: Facebook.com/cheapsidemarketbb

THEDIR ECTORY

FARMER’S MARKETS (CONT’D) HASTINGS FARMERS MARKET Art Splash, Hastings, Christ Church Open Wednesday, Saturday and Sundays, 8 am-2 pm W: Facebook.com/HastingsFarmersMarketBarbados

RESTAURANTS & CATERING BENTO BOX Fresh sushi and Japanese-Caribbean fusion takeaway. Available at locations across Barbados including Massy Stores. Visit them at Warrens, St. Michael or Worthing Square, Worthing, Christ Church. T: (246) 537-2348 W: facebook.com/bentoboxfoods scottscateringbarbados.com/bento-box CARIBBEAN VILLA CHEFS Personal Chefs, Butlers and waiters for homes and businesses. T: (246) 233-5102 W: caribbeanvillachefs.com CUTTERS OF BARBADOS Catering, meat and cheese platters, award winning rum punch. T: (246) 423-0611 W: cutters.bb FIRE BYRD TIKKA JOINT An introduction to the beauty of Indian food. Worthing Square Food Garden, Worthing, Christ Church. T: (246) 285-0591 E: eat@firebyrdbarbados.com W: firebyrdbarbados.com FLINDT GOURMET When hosting an event indulge in a specialty cake or let us deliver a memorable occasion through his catering services. T: (246) 266-9091 / 266-9092 E: orders@flindtgourmet.com GODDARD CATERING GROUP GCG Group is a leading provider of airline, industrial and event catering services in the Caribbean and Latin America. Grantley Adams Industrial Park, Christ Church T: 246-428-7117 SENSES MARCHÉ A convenient food market/eatery with ‘oodles’ of variety. 11th Avenue Belleville, St. Michael T: (246) 547-4747 E: hello@sensesmarche.com SCOTT’S CATERING Specialising in weddings, dinner parties, corporate functions and one-off designer parties.

Look for Scott’s Catering Gourmet Line - a fresh organic line of artisanal ‘grab and go’ foods available in retail outlets. T: (246) 256-5551 E: scottscateringbarbados@gmail.com W: scottscateringbarbados.com SPLURGE CAKE STUDIO Beautiful and delicious cakes, pastries and more. E: splurgecakestudio@gmail.com T: (246) 431-0863 Facebook.com/splurgecakestudio RAINBOW REBOOT BY STEFANIA OLIVARES introduces all the colours of the rainbow onto your plate! This 5 day programme includes a daily delivery of a juice, smoothie, salad and soup - plant based whole food, cooked and raw, DELICIOUS. WhatsApp: 1-246-820-4690 E: stefania.bim@gmail.com W: stefaniaolivares.com (launching soon) TOWER CAFÉ & BISTRO Carter’s Wildey Shopping Complex, Wildey, St. Michael. Open Mon. to Fri., 7 am-4 p.m. Saturday: 7 am- 3 p.m. T: (246) 431-1500 (ext: 3921) THE LOCAL & CO Eat + Drink + Love + Local From the farmer nurturing his produce ‘til harvest, to our Chef passionately creating gastronomic perfection, at LOCAL & Co. you meet the hands that feed you. Open Monday - Sunday 9:00 am - 11:00 pm. Queen Street, Speightstown, Barbados T: (246) 421-3276 E: reservations@thelocalbarbados.com W: thelocalbarbados.com

MOUNT GAY HISTORIC DISTILLERY TOURS Come to the site where Mount Gay has distilled rum for over 300 years to discover how Barbados became the birthplace of rum and how Mount Gay’s focus on quality has made us the oldest, continuously running rum distillery in the world. With unparalleled access to our working estate, you will explore our lands, original well, molasses house, fermentation house, distillation house and bonds. This tour is located at Mount Gay’s Northern Facility in the parish of St Lucy, in the North of Barbados. W: mountgayrum.com ST. NICHOLAS ABBEY GREAT HOUSE, DISTILLERY AND RAILWAY T: (246) 422-5357 W: stnicholasabbey.com

GARDENING & SUPPLIES GROW IT! Variety of Sprouts, Microgreens and Wheat Grass T: (246) 230-1333 W: growitstore.com SEEDBURST NURSERIES Seedlings, Fertiliser and Growing Media T: (246) 428-1938 W: facebook.com/seedburst SOIL CONSERVATION UNIT Grafted Fruit Trees, Seedlings & Seasonal Fruits T: (246) 422-9030

THE WHOLESOME KITCHEN “Recipes from here, there and everywhere.” T: (246) 266-5759 E: mikaelawarden@gmail.com

SUSTAINABLE BARBADOS RECYCLING CENTRE (SBRC) Soil, Mulch and Other Soil Amendments T: (246) 425-2255

YUMMY MUMMIES Ann Marie Leach is a plant-based chef focusing on wellness through food. T: (246) 265-5217 E: aleach.yummymummies@gmail.com W: facebook.com/aleach.yummymummies

RHINO RENTALS Equipment Rentals, Land Clearing Services, Soil, Mulch and Other Materials. T: (246) 427-4466 / 247-4466 E: info@rhinorentalsbarbados.com W: rhinorentalsbarbados.com

WORTHING SQUARE FOOD GARDEN Worthing Square is a Food Garden with 20 unique food canteens, to cater to every culinary experience! OPEN EVERY DAY: 10AM - 11PM. Located at Cave Shepherd Worthing Parking Lot, Worthing, Christ Church. Facebook.com/WorthingSquareFoodGarden

CARIBBEAN LABEL CRAFTS LTD. Providing customers with top of the line packaging solutions. Wildey Industrial Estate, St.Michael. T: (246) 436-7877

TOURS LICKRISH FOOD TOURS The most exciting, informative and belly-filling cultural tours in Barbados. T: (246) 622-1886 W: lickrishfoodtours.com

SLEEP RITE (BARBADOS) LIMITED Leading supplier of mattresses and bedding products in Barbados. Visit their showroom located in Chelston Avenue, Culloden Road, St. Michael. T: (246) 43-SLEEP (75337) E: info@sleepritebarbados.com W: sleepritebarbados.com

For the REST of your life

Visit our showroom to view our line of quality sleep prducts made right here in Barbados. Chelston Ave., Culloden Rd, St. Michael | Tel: 246-43-SLEEP (75537)