Barbados Foodie Issue 9

Publisher's Note

Dear Friends,

Thank you for picking up our ninth issue of Barbados Foodie Magazine (Foodie)!

To those who are visiting the island, we’re delighted to have you and hope that you enjoy getting to know Barbados and its diverse foodie offerings.

It gives us great pleasure to introduce you to Michelin Star Chef, Matt Worswick (featured on the cover), Culinary Director of The Cliff Restaurant. The Cliff Restaurant reopened in November after undergoing major transformations and, simply put, this is definitely a fine dining experience that shouldn’t be missed.

Barbados has been making conscious strides towards improving our food security as well as the overall health of its community. For instance, many vegetables that were previously imported are now being grown locally - in many cases, using modern, organic methods.

In this issue you’ll discover noteworthy foodie ventures such as Island Mushrooms who are supporting Barbados’ national initiatives by growing mushrooms from the Oyster family. Additionally, you’ll learn about the remarkable regenerative agroforestry project undertaken by Mahmood Patel at Coco Hill Forest. Using permaculture methods, Mahmood is successfully growing a range of foods including coffee, turmeric, ginger, mango and pineapple, to name a few. Read about Wayne Francois from Caboose. His goal is to make the best fish cutter in Barbados. You’re bound to learn something new in this issue! Whether picking up this magazine for the ninth time or the first time, please feel free to share some of your Foodie finds with us by emailing beseen@foodie.bb.

Enjoy, Nia

Barbados Foodie Magazine is now a tri-annual publication to bring you more stories, recipes, tips throughout the year. Useful as a resource to sourcing great food, drinks and foodie shopping, Foodie is a guide that you will refer back to again and again.

Publisher & Editor

Nia Vlahakis Juman nia@foodie.bb

Design & Layout

Natasha Boos mrs.natashaboos@gmail.com

Photography

Jared Niles-Morris Naresh Belgrave Kristopher Streek Gina Francesca Sam Ramsey Carla Bellot

Contributing Writers

Sam Ramsey samramseywriting@gmail.com

Carla Bellot carladbellot@gmail.com

Judith Daniel judithadaniel@mac.com

Carmen Vlahakis cdominiquev@gmail.com Farzana Juman-Goodman marketing@fasonsfoods.com

Erica Boyce

Never miss and issue! Find all of our issues online at 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 foodie.bb

DISCLAIMER: Every effort is made to avoid errors, misspellings and ommisions. If however, you do come across an inaccuracies, please accept our sincere apologies and let us know. Thank you!

No Part of this publication may used without explicit permission from the publisher. © 2022

In Pursuit Of Excellence

Chef Matt Worswick Culinary Director, The Cliff Restaurant

Niles-Morris

Photo: Jaryd

The Cliff Restaurant, situated at Derricks, St. James, has become legendary as the finest restaurant in Barbados since it opened in 1995. Now under new ownership, and having undergone a complete modernisation of the iconic structure itself, The Cliff has reopened.

The Cliff now forms part of The Happy Group alongside sister restaurants QP Bistro located next door to The Cliff and The Tides Restaurant located further north in Holetown, St. James. New owner, Michael Kent has collaborated with Culinary Director, Matt Worswick to create the ultimate dream-team combination in what could well be an industry-shaking partnership. Moreover, having the self-made objective of being the best restaurant in the world means they are most certainly aiming high.

In Kent’s view, “Barbados is the best place to invest in the Caribbean. The young Bajans are warm, energetic, and really want to have great employment. They have a very positive attitude and want to grasp the opportunity of training in the best restaurants. It is essential in a great business to lead with an amazing attitude with huge smiles from all the staff. This is what we are able to achieve in Barbados to make the most wonderful team to lead our restaurants.”

Michael and Venera Kent with Matt Worswick ( Photo: Kristopher Streek)

BAR & LOUNGE

On entry, you’ll marvel at the other-worldly ambience and lighting while you are greeted by Peter Harris and his impeccable team. If you feel like a cocktail before or after your meal, enjoy the mind-blowing atmosphere in the Bar and Lounge where you are transported into a beautiful environment. Here you’ll find Delano Small who has crafted an exciting variety of signature cocktails alongside classical combinations, using a selection of local and international spirits.

"We are always evolving. […] We want people to come to The Cliff and say, Wow! This is really world-class.” - Chef

Matt Worswick

ULTIMATE DINING EXPERIENCE

It goes without saying, that the location of The Cliff is most certainly world-class, perched atop the shoreline overlooking one of the most photographed viewpoints on Barbados’ ‘platinum’ west coast.

The remodelling of this revered site has taken months of hard work and meticulous development to welcome guests back to this prestigious establishment. Envision opulence and ornateness - with floor-toceiling windows offering a sensational seaside dining experience.

While guests take in these breathtaking views, they can also admire the talented Culinary Team preparing their food in the open kitchen which overlooks the iconic main dining area. On your way down to the terrace is both the state-of-the-art Cuban Cigar Lounge and the extensive Fine Wine Cellar, boasting 1,500 varieties stocked by Sommelier and Wine Director, Alessandro Cassano.

The design and interior welcome you to enjoy an experience, and that is most certainly what you’ll be getting when you dine here.

MATT WORSWICK

Matt is originally from Liverpool and has worked in some of the finest restaurants in the UK. These include Le Champignon Sauvage, Gelnapp Castle (where he earned his first Michelin star at just 26 years old), The Latymer Restaurant, and most recently Gordon Ramsay’s Savoy Grill before finding his dream opportunity at The Cliff in, “Beautiful Barbados” as he puts it.

From the minute you meet Matt it is evident that he takes great pride in doing something that he truly loves as a profession. He is both passionate and inspiring about his food as well as his ambitions, and owns a willingness to take on new challenges.

It’s with this ethos that he has built his kitchen, working to bring the best of the best to Barbados.

THE DREAM TEAM

Matt has made sure to build a team who share his passion and drive to break barriers and, “achieve the unachievable”. Across the Happy Group, they employ 320 Barbadians, which combined with European experts, make up a diverse team of world class individuals.

With huge ambition, the depth of the team’s training has been understandably extensive but worthwhile. Matt admits he has been very lucky to get everything that he needs in order to execute his vision.

However, he is also quick to say that, “I can't do it on my own. I am able to do it with the help of the Barbadian team around me. We want to raise the level of service delivery in the country.”

“If we do that, then we've done our job. It's about embracing the culture and the staff, working with them and getting them to work with us in partnership, and producing the best food that we can.”

Photo: Jaryd Niles-Morris

Photo: Jaryd Niles-Morris

Photo: Kristopher Streek

OPULENT FARE

The menu at The Cliff is most certainly not stagnant or ‘safe'. The fundamentals are based on European cuisine, with Matt’s personal style of food which is bold in flavour with a classical base and modernised twist.

" Opulent Fare”, is a phrase Matt likes to use to describe his menu. “If we're going to do something, it's going to be world-class.”

It’s this “opulent fare” that sees truffles being shipped in from Australia. Their authentic French bakery will produce 20 different breads to choose from, the cheeseboard will boast up to 20 artisan French cheeses and the Maldon Oysters are among the finest in the world, as is the rest of the menu.

Watch critically acclaimed Polish Sushi Chef, Ernest Perepeczo and his team prepare a mouth-watering selection of fresh and unique sushi and sashimi right in front of your eyes at the Sushi Bar.

Or enjoy an exquisite three-course Sunday Family Lunch which features a dedicated

carving team direct at your table, complete with all the luxury trimmings you’d expect!

Matt and his Culinary Team have worked tirelessly to ensure that the menu showcases Michelin Star-worthy food. In essence, the quality will always be worldclass, however, they’re not afraid to push the envelope.

EPITOME

The focus here on uncharted territory, and doing what nobody else has done before is prominent. Hearing the way Matt talks about The Cliff, one can't help but feel equally in awe and excited at this worldclass ambition.

It's clear that the symbiotic relationship between Matt, his team, and the owner is really the driving force behind The Cliff, coupled with a can-do attitude and the setting of ‘unachievable' targets that they are positioned well enough to ably achieve. The Cliff is about to change fine dining in Barbados, and the rest of the world!

Official Opening - Prime Minister of Barbados Mia Amor Mottley and Minister of Tourism & International Transportation Ian Gooding-Edghill join Michael Kent to officially declare The Cliff Restaurant open.

Photo: Kristopher Streek

Quality in Wine

Written By: Celeste Pontifex, Manager, Platinum Wines, A Division of R.L.Seale & Co. Ltd.

As a wine supplier, I often get asked, "How good is that wine? Will it give me a headache?" or "What's the quality vs price like?". My usual response is to go into a brief explanation of the winery, where the wine is from, the style of wine it is, and if the wine is sustainably farmed.

The fact is that producing premium wine isn't cheap for a winemaker and vineyard owner. Inexpensive wines are supposed to be enjoyable for a short time after purchase. They need to be made on a large scale, and the winemaking done is fast, often using automation and chemicals. Mechanical harvesters usually pick the grapes, and oak chips are used to add flavour. Sometimes powdered acid is added to balance high sugar levels (if the wines are made in a warm country). This is usually above board and safe, but in Europe, acidification is not allowed at all. This is why vintages vary greatly from the 'Old World' countries. For this reason, we encourage restaurateurs to taste new vintages of wines before a season begins so that they can make the best decisions for their wine lists.

In contrast, premium winemaking happens at a slower pace; harvesting is done only

by hand, and grapes are selected carefully. This low-volume winemaking involves the maturation of wine in casks and different fermentation techniques beforehand, like malolactic, which adds a creamy, richer texture to the wines. A lot less chemical interaction takes place as well. For larger wineries, grapes are picked and then often transported for miles to the winery. In order to keep the grapes fresh, sulfur dioxide needs to be added in this process. This doesn't have to be done for smaller properties, as the vineyards are in close proximity.

Naturally, the price levels do have to rise because of the time taken to make these wines. Still, these wines, in turn, offer a more complex taste, a higher and more expansive flavour profile, and have the capacity to improve over many years in a cellar as well.

"I don't want a wine that's too acid" is a comment I have heard a thousand times. The truth is that acidity is a super important attribute of a wine. Grapes for premium wines are often grown in vineyards on hills or in the foothills of the mountains. This allows the grapes to experience cool nights, warm days, and a huge temperature swing between the two which is important for a balanced taste. Acidity allows the wine to

age in the bottle and keeps it fresh. It is essentially a natural preservative. So when you read about the winery's elevation in wine-tasting notes, this is why they mention it. Inexpensive wines are planted on flat plains and don't benefit from a diurnal temperature.

Another statement I might hear from a customer might be, "I prefer a sweeter wine". Most wines are made in a dry style, but inexpensive wines sold in supermarkets are sweeter because sugar makes the taste more attractive to mainstream customers. If the weather doesn't allow the grapes to fully ripen, they don't have a sufficient level of sugar to balance the acidity. Some wineries, therefore, add grape must. Also, wineries can stop the fermentation process, which leaves a higher level of residual sugar in wines as the yeast can no longer eat the sugar hence ending the conversion into alcohol.

At the end of the day, you can find good, well-made wine at several price points. It is also quite subjective, so it also depends on what a consumer feels like drinking. If you

want to find out about wine, do the research, google the winery, and often you can tell how big or small an operation is through their website. Also, See if they talk about the elevation of vineyard sites, barrel age, or hand-picking of the grapes. Another helpful tip is to look at the label to see if the wine is bottled at the property. Alternatively, call your local wine supplier to find out! Happy drinking!

Here are the front and back labels from a small property called Chateau des Chaberts in Provence. On the back label it says “Mis en Bouteille au Chateau” which means bottled at the Property and this signifies that everything is done on property.

Wyndhams Coffee Tour

Written By: Sam Ramsey

It’s been an eventful few years for awardwinning local coffee roasters Wyndhams. Prior to the covid pandemic in 2020, they were set to open and host tours in their new showroom, however on the day they planned to open, Barbados went into its first lockdown.

Throughout the pandemic, Dominic and Mandy Wyndham-Gittens (co-owners & husband and wife) worked tirelessly, ensuring that they continued to roast and craft the most spectacular of ethically sourced specialty beans while picking up numerous awards, shipping their coffees worldwide and breaking into the international market, (they’re now stocked in the UK).

Of the awards, Wyndhams have accumulated 13 prestigious Great Taste Awards for their coffees over the last three years (2020, 2021 & 2022), including the coveted ‘Great Taste Producer’ Award which is only given to those with a proven track record of consistently winning Great Taste Awards. Not bad for a tiny team in Barbados! An even bigger feat considering that Barbados is a tea-drinking island. Wyndhams are big believers in sustainability and responsibility. Dominic and Mandy are incredibly mindful in how they run their business and they also care about employing and giving women a chance to shine. Their team is predominantly female, including the Head Roster, Jalisa Als, who is the most highly qualified female coffee roaster in the Caribbean.

This ladies and gentlemen is a brand to watch! Read on to find out why their tour is undoubtedly one of the best new Foodie experiences in Barbados…

Location & Welcome

Located on Dayrell’s Road behind the Garrison, the building itself has some foodie history. It used to be the Old Humphrey’s Bakery where in days gone

by, locals would queue all the way down to the Garrison for freshly baked Bajan salt bread every Sunday. Now it functions as the headquarters for Wyndhams Coffee. Here, Nia and Sam of Barbados Foodie Magazine had the privilege of being invited to experience the very first Wyndhams coffee tour! And what a privilege it was… From the start, we knew we were in for something special. The beautiful showroom to the roastery at Wyndhams is where our tour started. Its meticulous and elegant design showcases a mix of bespoke coffee equipment and refurbished antique chairs and tables that are almost entirely Bajan. Dominic (Director of Coffee) started the tour by preparing one of his specialty blends to put us at ease, (2-star Great Taste Award Winner "Dawn Patrol”) while encouraging us to share stories about coffee. Inevitably most of us admitted that our first entry to coffee was instant(!) However, as Dominic admitted, that’s where most of us start!

Roasting

We then met Head Roaster Jalisa (who is Specialty Coffee Association Certified), who was busy roasting beans with what looked like a giant popcorn machine, the roaster! It smelled heavenly, so while we tried to resist the urge to drink more coffee, she told us more about what she did.

We were able to see the beans in their unroasted form before she showed us how the roasting machine worked and the various quality and consistency checks she conducts to ensure a perfect roast each time.

For someone who started in the packaging department before finding her niche as Head Roaster, it really gave us an insight into how meticulous the process of specialty coffee roasting is, and why Jalisa is so celebrated and highly regarded. She is a key part of the team and a crucial reason why they have won so many awards for consistency!

Cupping

From here, we were invited into the tasting room, which is very much the heart of the Wyndhams empire, and where their cuppings and tastings take place. The walls are colourfully adorned with their new eye-catching branding, giving the space a creative and innovative vibe.

We gathered around a large table where Dominic announced we would be doing our debut cupping session! For those who don’t know, cupping refers to the practice of observing the tastes and aromas of brewed coffee. It is an integral part of checking consistency, as well as developing flavour profiles of select roasts, and combining them for speciality blends. All of which Wyndhams do.

We were instructed how to skim the top of the coffee, and then how to taste it, much like with wine, by sucking in lots of air and making funny noises. It was great fun and highly insightful!

Dominic talked us through 3 different roasts which we sampled first by smell, then taste, and marked down all the different notes and hints we found. We were given individual sheets to write down what we found about each roast and used the handy coffee taster’s colour wheel to help identify some of the flavours we were finding.

Each of the three roasts on the table had certain qualities that were very different, so it was really interesting to see how much variety can be found between each roast.

Photo: Sam Ramsey

What To Expect

• Tour Lasts Approx 2 Hours Including Cupping Session

• 2-6 Guests Per Tour

• Tours Run on Fridays

• Tours must be booked online in advance www.wyndhams.bb/visit

• Private Tours and Courses can be arranged

• Drinking Water Is Provided

• Alternative milk options are available for Vegans and dairy free

• Like With Wine Tasting, Not All Coffee Tasted Has To Be Consumed - A Pot Is Provided!

• Limited Wheelchair Access

Final Take

The tasting session itself was fun and informative, while the tour was relaxed and casual even though there was a lot of quality information on hand.

Dominic and his team were so incredibly passionate and informative. They didn’t shy away from any questions, which they encouraged us to ask throughout the tour, and really made us feel welcome irrelevant of the different levels of knowledge in our group.

This is undoubtedly one of the best and most unique new Foodie excursions in Barbados. Coffee lover or not, finding out more about speciality coffee will appeal to all!

While the tour we did was tailored to be an introduction to coffee blending, Dominic informed us that he intends to hold different tours based on the guests’ interests and knowledge levels. We are already keen to return to learn more about the best way to brew their coffees!

www.wyndhams.bb

Coco Hill Forest

Granadilla fruit growing at Coco Hill Forest

Coco Hill Forest is a 53-acre regenerative agroforestry project started in 2014 by Mahmood Patel, hotelier, and filmmaker, originally looking to grow food locally and sustainably to substitute imported food in his hotel’s cafe at Ocean Spray Apartments. Due to the growing interest of visitors who came to see the farm in the first few years, Mahmood started creating hiking trails and offering guided tours of his food forest in the making.

The project now features 3.5km of hiking trails overlooking the east coast of Barbados and weaving through the regenerative agroforestry project and lush primary rainforest. On the west hill, we are using regenerative agroforestry methods and terracing to repair the ecosystem and prevent soil erosion, which was both affected by sugarcane monoculture in the area. On the east hill, we are looking to preserve the rare and unique biodiversity of one of the last pieces of primary forest standing on the island, as over 90% of it has been cut down already.

Mahmood Patel Mahmood Patel, the owner of Coco Hill Forest, used to be a filmmaker. His path to becoming an agriculturalist started around 2007 on a movie set in Senegal, during a discussion on creative industries in the Caribbean with Senegalese director Moussa Sene Absa, who told him:

“You people in Barbados can’t really talk about creative industries when everything you put in your mouth is imported…Food is the first art - a white plate is like a white page, and what you put on that plate is art. And if you don't own it, how can you then talk about being creative and owning your own sovereignty and identity?”

These words originally upset him. They resonated and stuck with him when he came back to Barbados. Then, following the 2008 financial crisis, what some call “the lost decade” in Barbados, Mahmood went through

a journey of personal reinvention. Also the owner of a small hotel and café, Mahmood had another trigger pushing him toward food production.

“One day I was in the kitchen with the chef, and we looked at the storeroom. We looked at all the things there – they were all imported. Ginger, tamarind, mango, pineapples… It was 10, 11 years ago. And I was like, OK, this is not sustainable because those four items imported either fresh, in cans or in the form of jams actually grow very well locally.”

According to Mahmood’s research across the thin and very old literature on the subject, Barbados once had a rich flora, as both indigenous and European visitors would have brought plants on their way to other destinations (Hughes, 1750; Ligon, 1657; Schomburgk, 1848). The plants depicted on a 17th-century map (figure 1) give an idea of the diversity found on the island back then. For example, three to five varieties of pineapples still grew in Barbados in the early sugar days, brought by the Amerindians some 2000 years ago from Brazil and Venezuela to the Caribbean Island chain, with some accounts of 14-inch long “King Pine” (Ligon, 1657, p.83; Hughes, 1750).

Teak, cedar, oak, fustic, and mastic trees were also plentiful, with the latter being used to

Mahmood Patel, Owner of Coco Hill Forest

make the first rum barrels. But the focus on sugar cane for hundreds of years precipitated the erosion of that biodiversity and with it, the knowledge and appreciation of those treasures.

Amidst fights with monkeys, Mahmood discovered a few rare species (tree ferns, Bajan ginger) that led him to believe that his land might host one of the last pieces of original or pre-colonial forest on the island, which has been preserved from the sugar cane invasion by its abrupt hills. Facing increasing problems with monkeys damaging his harvests and motivated by the demand of many friends who were amazed by their visit to the farm, Mahmood decided to create hiking trails and offer guided tours of the site on weekends. This is how the agrotourism aspect of the project was born.

Figure 1. Illustrated map of central Barbados & illustration of The Queen Pine (Ligon, 1657).

It then became part of Mahmood’s mission to retrace the knowledge of the lost biodiversity of Barbados in order to build it back and gradually substitute imports, starting with his hotel’s café, which he turned into a farm-totable project. Given the highly prohibitive cost of land in Barbados, Mahmood ended up buying 2013 a very hilly, bushy, and jungly 53-acre piece of land in the Scotland district, a hotspot of biodiversity on the island but also facing important land erosion issues.

To prevent landslides, he built terraces and adopted a regenerative agroforestry approach to preserve the preexisting biodiversity. Planting over 70 species of various indigenous and tropical fruit trees, crops, and medicinal plants, Mahmood also started a nursery to propagate the species that would work best in the local soil.

Harvests were promising for a time. One of the main problems Coco Hill suffers from, like most crop farmers in Barbados, is monkeys. Brought from Africa by slavers in the 17th century (Dore, 2018), the uncontrolled population of Barbados’ green monkey (Chlorocebus sabaeus) does overwhelming damage to crops, especially to fruit crops in agroforestry settings.

COVID slowed down the operations, we started a volunteering program in December 2021 to get back on track. A regular group of local volunteers now come back week after week for the forest vibes (and Dukez’s delicious natural juices), and their number grows with occasional school groups and an increasing number of tourists who come looking for something more than the classic sun, sea, and sand.

In 2022, we were able to hire new staff and tour guides, increase our seating area for picnics and events, and build a coconut nursery to ensure the propagation of coconut trees on the island. This is part of a bigger focus on coconuts in general at

Tree planting on Earth Day

Coco Hill, as we have joined the Alliance for Actions – Coconuts 2 Project, coordinated by the International Trade Center to create sustainable linkages between agriculture, agroprocessing, and tourism in the coconut industry in Barbados.

Continuing on our mission to help create food security on the island and build back and protect the biodiversity that was lost to sugar cane monoculture, Coco Hill has many projects for the months and years to come. We are currently working on opening a cafe in the forest, hosting more events, and farming even more. We are also looking for investments to help us protect one of the last pieces of Barbados’ original forest and the precious knowledge that it holds.

Come visit, either to hike, learn or relax, we have some of the best views, breeze, and greenery on the island.

VISIT

We are open every day for self-guided hikes, host volunteering activities every Saturday, and offer a Weekly Guided Tour every Sunday. Our decks and spaces can also be booked for private events, camping, or other activities. Contact us for info and bookings!

CONTACT

Landline: (246) 571-5520

WhatsApp: (246) 238-7199 Email: info.cocohillforest@gmail.com

FOLLOW

Instagram: @cocohillforest

TikTok: @cocohill.forest

Facebook: www.facebook.com/cocohillforest TripAdvisor: www.tripadvisor.com/Attraction_ Review-g15292767-d12572117-Reviews-Coco_ Hill_Forest-Melvin_Hill_Saint_Joseph_Parish_ Barbados.html

Mindful Market

Mindful Market made its debut in November 2020, first as a popup in the Dwellings Home store, and, following a great initial reception from the public, as a stand-alone store and café in May 2022.

Mindful Market was born out of Gael Alluard’s, Co-founder of the Dwellings Lifestyle Group, passion for wellness. She became certified as a Yoga Instructor and Holistic Health Coach during the Covid pandemic and wanted to share her new-found knowledge with the wider public. With her extensive experience in lifestyle retailing and marketing, creating an inspiring space filled with amazing products came as a natural expression of her vision.

“Once I learned more about the negative impact of processed foods, environmental toxins, and stress on general health and their role in creating chronic illnesses, I wanted to share this information with everyone and help my community get healthier the best way I knew how: by giving them greater access to healthful products. Mindful Market, like all our other retail brands in the group, goes beyond just selling products. We deliver an experience; a place where customers can reconnect with themselves and find products and fresh meals to support their individual dietary preferences. Our goal is to make it easier for our customers to lead a healthy lifestyle without feeling like they are compromising taste, comfort, or quality. Eating and living healthy should feel like an act of self-care, not a chore.”

Gael Alluard, Co-Founder, The Dwellings Lifestyle Group

From the moment you step through the door, you are greeted with a smile by the friendly and knowledgeable team as well as an array of unique products and colorful surroundings. The café is at the heart of it all with customers meeting there to enjoy a meal, drink, or snack at all hours of the day.

“We wanted to convey happiness and positive energy to our customers in this space while making it easier for them to shop for their healthy lifestyle.”

Here you will find over 3,000 products to cater to dietary preferences such as Gluten Free, Dairy Free, Vegan, Organic, Vegetarian, Keto, Paleo, Low FODMAP, and more. From groceries to organic wines, prepped meals, natural and herbal supplements, clean beauty, and household products, Mindful Market is a true one-stop

shop for wellness seekers. Most of their organic, vegan, and biodynamic wines are exclusive and all are highly rated yet affordable. The wide variety of good-foryou snacks and desserts offers delicious clean versions of conventional favorites so you can indulge guilt-free. Their pantry essentials make it easier than ever to swap out harmful ingredients from your favorite recipes. At the back of the store, you’ll discover the wellness area bursting with beauty products and natural supplements, as well as a beautiful selection of crystals, yoga gear, and inspirational books to support mindful living.

All items sold in the market are carefully researched and selected to meet the highest ingredient quality standards as well as environmental and fair-trade practices. Special attention is given to B-Corp, BIPOCowned, women-owned, small businesses, and local products to create an inclusive and balanced assortment. The team stays abreast of the latest industry trends, health and wellness articles, and client requests to provide a unique, fresh, and varied range catering to their customers’ needs.

In addition to the grocery section, Mindful Market’s Café offers a wide selection of wholesome meals, snacks, desserts, and beverages made fresh daily in-house. The

menu was developed by renowned Chef Manuela Scalini and Gael Alluard to create nutritionally balanced options that everyone can enjoy. From Vegan to Gluten Free, to Keto and Paleo, there is something for every diet here and all options are delicious and nutritious. Pick up your food to go or enjoy your fresh pre-packed meal in their cozy lounge with a glass of wine, fresh-pressed juice, or coffee. Their entire menu is also now available for convenient home delivery through Hopscotch. Free wireless internet access is available so customers can stay connected with work and friends during their visit. The Grab & Go meals are also a great option to keep in the fridge or freezer for nights when inspiration fails to strike.

Shop the entire Mindful Market assortment in-store or online at www.mindfulmarketbb. com.

The store is located at Millhouse & Home Complex in Canewood, next to Dwellings, and is open from 7:30 am to 6 pm Monday to Saturday, and 9:30 am to 4 pm on Sunday. Their Mindful Meals can be ordered for home delivery through www. hopscotchfetch.com.

Follow them on Instagram or Facebook @mindfulmarketbb to see their latest introductions and promotions.

Caboose

Written By: Sam Ramsey

You might have noticed something unique and eye-catching on Sand Street in Speightstown. We’d like to introduce Caboose, Barbados’ newest iconic fish cutter location, a beautifully retrofitted Barbadian fishing-boat-turned-kitchen.

Overlooking the calm and serene corner of Speightstown, I sat down with the the gregarious and enigmatic Wayne Francois to find out more about his goal to make the best fish cutter in Barbados! (We certainly think so!)

It’s also worth mentioning that as much as people go for the cutters, Wayne is worth meeting alone. In the space of six months he has already built a notable space and community that has become a destination for both tourists and locals. The relaxed and unpretentious atmosphere is quintessentially Barbadian. What more could you want with a sundowner and delicious fish cutter in hand?

So Wayne, tell me about the boat… Well, she’s actually one of the oldest fishing boats in Barbados. She has probably caught hundreds of thousands of flying fish in her hey day. So I felt it was the perfect way to pay homage to what it is to be Bajan. I got her from a friend called Kurt in Oistins. She was just there on the beach dwindling away. Kurt was going to paint her up because people were taking lots of photos, but I convinced him that I could give the boat a new lease of life, in a whole different way!

Also, this boat is unique. On most fishing boats in Barbados the hulls come down steeply, but this boat is flat, so it really gave me an area to put a level floor and not get too high into the roof.

So who did the work on the boat?

Originally I was going to get someone to help me, and I did seek help from Sandman in the fish market in Weston, he’s the go-to guy for fibreglass. However once he showed me what to do, I just got stuck in and did it

Photos: Sam Ramsey

myself. He was a bit surprised at how fast I took to it, but the best way to get something done is by yourself!

Where does the name “Caboose” come from?

In truth, it was the last thing I thought about!

I did know I wanted a really cool name, something a little bit playful, so my wife, Fiona, googled names for tiny kitchens and Caboose came up, which literally means “tiny ship’s kitchen” in the English dictionary. It seemed like the perfect fit! So, Caboose! It’s a playful word. It just sounds great, like a fun place! And that’s what this is.

How has your first six months been?

My business is growing really quickly, especially thanks to social media! Faster than I can keep up with! It’s outgrowing my personal kitchen, I looked in my fridge last night and realised that it’s taking over! Seriously! So I’m planning to build a kitchen in a container so I have a fully self sufficient option, complete with some solar panels on the roof, AC, a fridge, and a prep area too.

What inspires you to keep everything self sufficient? And how do you even start?

I just like the idea of being unplugged, living natural, and being self-sufficient. Caboose is only the beginning. There’s some other crazy stuff coming later on… But almost everything here is recycled or reused.

It’s all about repurposing. All of the buoys and items hanging have been donated to me. Natural or reusable. I was always into that sort of vibe. So then having solar panels, it was a no brainer. And also, for the business, it means I can be anywhere. If I need be, I can move this tomorrow and take it to Bathsheba, so long as the sun’s shining!

Tell us, why was it the fish cutter that you started with?

Because the fish cutter is Barbadian. Particularly the Flying Fish cutter. We own it, we coin that. A Flying Fish cutter? Many people in Europe don’t know what one is. Seriously, my wife didn’t know what a fish cutter was until I put some fish in bread. I couldn’t believe it! Particularly being from Belfast, a port town, and she’d never heard of a fish sandwich! So a lot of people in the world have never heard about a fish sandwich. A Flying Fish cutter is as Barbadian as Barbadian can be!

Do you have a favourite fish to cook with?

If it wasn’t down to price, Flying Fish is my favourite because it’s just so Bajan. But they are expensive. So at the moment I’ve been doing Kingfish and Marlin. I really like Kingfish. It’s ridiculously soft. When it falls on that hot plate it’s done in two minutes and it just melts in your mouth. I also tried some Barracuda recently that worked really well, that’s what I’m working with today, and

Mahi Mahi too. I’m not putting myself in a box. I’m happy to try whatever is fresh and available.

And where do you source your fish from?

I go into Bridgetown market and buy my fish from Donna who gives me really good fish! It’s amazing to see the support of local sellers and fishermen. Although I aim to develop a process where I can start to buy whole fish and process it myself in a kitchen. It will make it easier for me, again, it’s a no brainer.

So there you have it, don’t miss out on the newest claim to Fish Cutter heaven! Open from 12-6pm Wednesday-Sunday, be sure to check out Caboose. Equipped with a fully stocked bar you can also buy their own rum punch to wash down your tasty cutter, or two, or…!

We would strongly recommend the “Fully Loaded” Cutter!

Pink Oysters (Pleurotus Djamor): This tropical oyster mushroom is a stunning pink color and resembles the flavor of seafood.

Island Mushrooms

Driven by their passion to give back to Barbados, the ever-lovely, John and Janet Shaw, retirees from the UK who have called our tiny island home for the past two decades, have done just that!

John often lamented about the lack of fresh mushrooms and goes on to describe how such a project would certainly go a long way in working towards Barbados’ goal of boosting food security and simultaneously creating a very healthy superfood for the island.

Repeated calls from our Prime Minister, The Hon. Mia Amor Mottley and Minister of Agriculture & Food Security, Indar Weir, to find creative and sustainable ways to grow healthy foods for Barbados, hasten our quest to create such.

The stark realization of how vulnerable and quickly our island is when impacted by supply chain shortages, brought to light the urgent need for food security. Coupled with the growing climate crisis, we must all be driven to play our part in securing a future where we can feed ourselves, and the wider Caribbean.

Our vision at Island Mushrooms (Barbados) is to support national food security through the cultivation of novel nutritious produce using locally sourced materials. Local food cultivation must be sustainable if it is to have an effective impact on food security.

King Oyster (Pleurotus eryngii):

King oyster mushrooms are a large member of the oyster mushroom family with a meaty texture and rich umami flavor. They're versatile mushrooms that can be grilled, broiled, sautéed, and braised and served as a side dish or as the main component of a meal. The flavor is earthy, aromatic, and very savory. This variety of mushroom is known for its intense umami flavor.

Mushrooms grow on organic materials, that quite often are considered agriculture “waste”. For example, Coconut Coir and fallen logs. After the fruit is harvested, the ‘waste’ generated from mushroom cultivation is now an extremely effective biofertilizer, playing a vital role in the creation of the next generation of healthy topsoil.

Photos: Naresh Belgrave

Mushroom cultivation ticks a lot of boxes, with healthy living and food security being the most critical, and priorities for all nations. Island Mushrooms (Barbados) believes that good nutrition is the foundation of a good life and mushrooms offer an easy-to-prepare, nutritious, and novel eating experience.

Mushrooms boost your immune system, lower blood pressure and cholesterol, and have increasingly shown positive trends in treating cancer. They contain 20-35% protein (dry weight), are low in lipids and contain all nine essential amino acids.

Whether you are a vegan or vegetarian looking for variety, or an omnivore looking for a tasty meat replacement – a growing trend that not only supports healthy

lifestyles but also lessens our carbon footprints, mushrooms are a must!

Lia and Naresh are working feverishly to bring this project online and you can soon expect the Oyster family mushrooms, choices range from Pearl, Pink, Phoenix, and King Oyster mushrooms, with Golden and Blue varieties available from December 2022. For mushroom lovers who’ve been waiting for this, you can look forward to Chicken of the Woods, Lion’s mane, Enoki, Portobello, and Shiitake mushrooms in early 2023.

Follow Island Mushrooms on Instagram @islandmushroomsbarbados

Contact: (246) 233-3269

Email: islandmushroomsbds@gmail.com

Lia Gajadhar, Lab Manager & Senior Mycologist

Flindt Gourmet

Flindt Gourmet located at The Barn, near Lancaster Great House in St. James, offers a vast variety of savouries and sweets for any occasion.

Whether you’re hosting a dinner at home, organising an office meeting, an event or you just feel like giving yourself a break from the kitchen, you’re sure to find something from their extensive menus.

The Barn itself is worth a visit if you haven’t been there already. Originally built in 1800’s and recently creatively restored by Carsten Flindt, it makes a great venue to book for small events, informal get-togethers, cocktail parties, dinners and celebrations of all kinds.

Also available at the Barn are cooking classes where you can learn from Carsten Flindt who classically trained at the Savoy, London. These ‘hands on’ classes make fun events with friends, family or you can simply join a group and make new friends. They have become very popular for birthdays or celebrations for both adults and children alike.

Creative canapés, quality meals, decadent desserts and of course Carsten’s famous celebration cakes are made to order, with delivery or pickup options.

Flindt Gourmet also offers catering services in your own home, office or rental villa! To learn more, scan the QR code for direct access to our website.

Gut Warfare!

Stefania Olivares takes on the bad guys of the gut with RAINBOW REBOOT

Some of you met me last year when I was talking about my own healing experiences, and how I’ve avoided multiple operations to my hands and feet and saved myself from a life on daily medication. Also how, as well as suffering from anxiety, allergies, and depression, I healed myself through different protocols of food. The constant battle in my relationship with food is what inspired me to launch RAINBOW REBOOT.

The gloves are off! Ding ding...

On the battlefield of your gut, in one corner we have the bad guys… They feast on all the nasty foods that you enjoy: sugars, processed foods, fast foods, cheap meats, alcohol, fizzy drinks, etc. When they get what they want, and they are relentless, they throw a great party, multiply and take over! Meanwhile, you will most likely experience bloating, constipation, and/or worse; the onset of more serious diseases. This is called Gut Dysbiosis and happens when the bad guys outnumber the good guys - and the majority of us suffer from it.

In the other corner, the good guys, need

YOU to take charge, and feed them with all the nutrients they crave, so that they become strong and overpower the bad guys. Your ammunitions are the healing properties of fruits, nuts, seeds, veggies and legumes.

To get a bit more technical…. We have trillions of microbes, bacteria, fungi, etc in our gut, both good and bad. The good guys need to be fuelled by and thrive on fibre. No two fibres are alike - from an apple to a pineapple or to celery and they need as many different varieties as possible to continue to replicate and do their good work. Just as there are different species on the planet, there are different species of good and bad microbes. We need to provide the gut with between fifteen to twenty different varieties of fibre on a daily basis to change our microbiome (gut environment) and it can change in as little as twenty-four hours… And this is where the RAINBOW REBOOT comes in.

Rainbow Reboot to the rescue (fanfare!)…. RAINBOW REBOOT is a plant-based weekly food programme, which introduces all the

Why heal the gut? Because 70% of our immune system sits in our gut and OVER 85% of disease starts in the gut! It’s time we take this seriously and get ready for a fight!

Stefania Olivares in conversation with Judith Daniel

colours of the rainbow onto your plate! Each colour has healing potential and is linked to an organ in the body - so basically by eating the rainbow, you’re ensuring that your diet includes all the right vitamins and minerals and that your gut is flooded with the goodness it needs.

Over a five-day period, Rainbow Reboot delivers daily to your door: a juice, a smoothie, a salad, and a soup. Created with love from local, seasonal, and fresh produce, this healthy eating system is always creative and delicious, so that you discover that this boost of wellness, doesn’t have to be boring and dull - even though those bad guys might try and convince you otherwise!

I will be cheering you on from the sidelines and holding your hand throughout the week with daily tips and support through a WhatsApp group and privately. Together we will defeat the bad guys and embrace a different template in your relationship with food, which is simple and accessible to all.

Here’s how RAINBOW REBOOT goes into battle:

Day 1 - Everyone gets a bit irritable on the

first day. Getting beyond monkey mind as we venture into the unknown. Will I get food? Will I like it? Food will be delivered and it will be delicious!

Day 2 - Cravings start. The bad guys start dying off because you're starving them. But they’re not going to go peacefully or quietly, imagine a two-year-old throwing a temper tantrum in the supermarket aisle…. They’re doing this in your gut! The gut is considered the second brain and is connected to the main brain, through the nervous system, sending messages, and trying to get you to cave in. It's a challenge but I’m there to help and guide you. Together we’re ready for them and their tricks.

Day 3 - the Poop Talk. Looking at your poop is a good way to tell the health of your gut. We are told that we are what we eat, but in fact, we are what we absorb. And we absorb from the gut. So we need to put aside any embarrassment, and check the toilet bowl! We’re looking for a continuous long sausage…. Not golf balls or pellets or a loose stool, these all indicate that something needs to be addressed. It is so important that we get acquainted and also teach our kids to do the same!

We need to keep the pipes clean. Once we do this, we might find that our eczema disappears, our acne, or the pains in our joints. We were full of sh**! But we’re not anymore!

Day 4 - A burst of energy. The bad guys are getting the message and retreating. We no longer feel cravings or hunger. Through Rainbow Reboot, we’re nourishing our body at a cellular level. Cells form tissues, which make up organs. So you can expect your organs to start functioning better too.

Day 5 - How to continue? After five days, we are feeling lighter and more energised. How can we incorporate this new system into our daily lives? I offer one-on-one coaching, I can come to your kitchen and kick out any bad guys lurking in your pantry, help you with your shopping list and even find healthy alternatives to those guilty pleasures.

BE ARMED:

Eat mindfully.

Eating should be taking care of the body, starting ideally with the prep of our food, salivating, and preparing the body for what it’s about to receive. When we eat, it should be without distractions, phones, and TVs off. Just really being present and enjoying the process.

Chew chew chew!

Treat eating like a ritual to be savoured. Don’t wolf it down which means it won’t be properly digested and will hang about in the intestine.

Follow the theme!

You can supplement the menu if you feel it’s not enough, but try to stay in theme with veggies, fruits, nuts, and legumes.

Feast on fruit!

Fruits are magical and should be eaten first thing when you wake up to keep the pipes clean! But don't eat them on a full stomach. We have to put the fast train

first! If you think of the gut as a tunnel and consider the amount of time it takes to digest certain foods… Fruit, which takes less time, has to go through first. If not, there could be carnage in the tunnel!

So much healing on your doorstep!

There is such a wealth of healing plants here in the Caribbean, which are cancerfighting, anti-inflammatory, etc. We are surrounded by a Farm with Ph - aloe vera, papaya, ginger, turmeric, sour sop, moringa, purslane - and 95% of us don’t know anything about it. It’s all there in front of us if we just open our eyes and our mouths…and let it in!

It’s a battlefield out there! Nutrition is so lobbied. Eat this, don’t eat that, this is healthy, actually, it isn’t. I know that food is a powerful medicine and should be taken very seriously. Every - body feels better after the Rainbow Reboot - I am constantly getting great feedback and hearing how Rebooters have healed themselves. It’s not a diet, it’s a journey. Listen to your gut! You may feel so fantastic that you want to ‘flip the switch for good!

RAINBOW REBOOT

Testimonials

Dawn Callender

Busy Massage Therapist, Dawn Callender had suffered from high blood pressure since the birth of her daughter twenty years ago from a pregnancyrelated condition called Eclampsia. Her daughter arrived ten and a half weeks early and her blood pressure went through the roof. Over the years she has tried many ways to bring it under control, everything from homeopathic remedies to daily medication which she reluctantly took for ten years, and nothing seemed to work. She decided to try Rainbow Reboot, which she did for six weeks, and gradually she saw her blood pressure drop. She continued for another three weeks and this process has helped her to change her eating habits for good. She came off coffee, wine, chocolate, and sugar which was a challenge but now she is able to stay in theme around 70% of the time but is also able to treat herself now and again. She loved the food! And going forward she is much more aware of what she put into her body and her sky-high blood pressure is a thing of the past.

Laura Smith

Passionate equestrian Laura Smith did the Rainbow Reboot two weeks before and two weeks after her major knee replacement surgery. As someone who has spent her life in stirrups, it was no surprise to Laura that she needed this particular operation. She used The Reboot to help prepare her body pre-operation and to give it the boost in

nutrients it needed to help her cope. And Post-op, she found that it helped with her healing and to get her back in the saddle. After just eight weeks, she was riding and jumping again. She was pretty healthy anyway but feels that Reboot just takes things one step further. She loved the food - the lasagne, the tacos, and the traffic light juices - and would highly recommend it to someone facing any kind of operation or surgery.

Salome

Salome, a Canadian student, was experiencing the worst acne she had ever experienced in her life, with both cheeks completely inflamed. She had given up on dermatological products and solutions and wanted to try something natural. Her relationship with food was unhealthy, she was eating for the sake of eating. Stefania helped her realize the impact that the food she was eating was having on her body. After just a week of eliminating the typical toxic foods from her diet, she immediately saw the inflammation go down. After four months of coaching, she had gained a better relationship with food, her previously irregular menstrual cycle had returned to a regular pattern, and she had finally established healthy and regular bowel movements. Stefania helped her completely transform her relationship with food. Now over a year later, she has virtually no acne left and has found a way to incorporate everything she's learned with her into daily life.

Let’s reboot Barbados and let a happier healthier YOU be the pot the gold at the end of your Rainbow!

Stefania Olivares is a fully certified Matthew Kenney Raw Food chef, a Living Food Lifestyle educator, integrative nutrition and transformational life coach, and a student of functional medicine and naturopathy.

Book your RAINBOW REBOOT now! And also book your FREE Discovery call with Stefania. Follow her on Instagram (@stefania.olivares) or reach her on WhatsApp: +1 246 820 4690 or at her website: www.stefaniaolivares.com (in production).

A rturo Tappin, B arbadian Saxophonist

Great Food, Great Sound

Written by: Sam Ramsey

Often we choose our foodie destinations by the cuisine, however, with music leading such an important role in Barbadian culture, this article serves to highlight some of the restaurants and venues that support our local musicians while serving up something tasty too!

QP Bistro

We’ll start with the destination, QP Bistro, located next door to the famous Cliff restaurant, home to saxophonist Arturo Tappin and his band. Their blend of jazz, soca, and popular music is a welcome ambiance to the lush scenery inside and out.

The menu focuses on Italian cuisine, with subtle twists and Bajan inflections, while the colourful and delicious cocktails speak for themselves. We would suggest booking a table so you can see the band, and don’t forget to don your dancing shoes for the conga line! Notably, Arturo invites fellow Barbadian musicians to join him on stage under the guise Arturo Rocks, giving upand-coming artists a platform to play with his extremely talented ensemble.

Mojo

Next, we hop over to the south coast (Barbados’ music capital) to the home of live music, Mojo. Their slogan, music for the people, is prominent in their very ethos.

You’ll find the walls decorated with musical memorabilia and instruments, and you’ll be hard-pressed to find a better soundtrack to your dining on the island. Check out Reggae Wednesdays with the local band Riteside Of Red each week.

Food-wise, Mojo is known for its vast selection of burgers, not to mention its fries which are widely regarded as some of the best on the island! However, don’t disregard their extensive menu. Including pasta and salads, sandwiches and wraps, light bites, mains, and desserts. There is most certainly something for everyone here!

Blakey’s

As we’re on the south coast, we can’t forget Blakey’s either. Another venue that has been instrumental in featuring local artists. Here you’ll find a live act almost every night of the week including Alex Cummins, Jacob Layson, Jae Johansen, and Biggie Irie, with themed dining nights and a monthly quiz too. Blakey’s is known for their bar food, try their fishcakes, and their pizzas are good too. It’s a great place to unwind on the boardwalk, and being so open plan it's dangerously sociable too!

The Sage Bar & Stage

A little further along the south coast, we have a relatively new venue centered around giving artists a platform for their own music. It was opened just after the

covid pandemic by local musician David Kirton and his wife and manager, Noelle Attaway. They decided to turn their home into a local music hub. Encouraging original music from songwriters and artists. Here you’ll find David playing his own music, alongside a rolling cast of talented musicians including his son Marley Kirton. They also host a Cuban band weekly, and encourage artists to join the jam!

The atmosphere is chic and sensual, with many beautiful and original art pieces and furniture throughout. They also boast a mixologist and various food options. It's simple and uncomplicated, but if you can enjoy live, original music while enjoying a cheeseboard or your pre-ordered sushi from Bento Box, we can see the appeal!

Surfers Bay

A little further off-piste is Surfers Bay, Silversands. Essentially a large treehousestyle bar and restaurant facing the sea. Steve Campbell has cultivated an eclectic and spiritual vibe in beautiful surroundings that permeates throughout. Everything

moves slowly here, think relaxed and unpretentious. Time travel to a forgotten era while you unwind to the sound of the ocean and explore the grounds including a homemade beach volleyball court, tree swing, and on select nights, a movie projector.

As for the music, this is the place to be on Sunday evenings. Here you can see Jae Johansen and his band WTFIK, as well as a rolling cast of musicians in the audience who are invited to join in as the band dictates. In the summer, the band set up outside for a festival-style vibe, but in the quieter months, expect laid-back and intimate acoustic jams with Jae. Food-wise, the cooks are no slouches, knowing how to make a great burger, stocked of course by none other than PEG farm, try their veggie or fish burger also!

Roundhouse

Now let’s travel to Bathsheba to the historic Roundhouse where owner Elise cultivates a talented cast of local musicians for their famous Full Moon Parties each month, most recently KrisIrie or Sonny Meraki and Elev8 The Band. This is the place to be if your spirit belongs with the ocean while overlooking the surfers at Soup Bowl. Enjoy the music while the genuine and friendly staff serve up delicious meals, the starters are unique, the mains are hearty, and don’t forget to save room for dessert! An honourable mention also goes out to their breakfast and brunch, held after free community yoga sessions on weekends, with plenty of vegan and veggie options as well as your usual dishes, washed down with bottomless Mimosas… This is one of the best breakfast spots on the island.

Eco Lodge

Just around the corner above Tent Bay is Eco Lodge, another foodie spot that hosts live music on Saturdays. Local musicians including Jacob Layson and Jae Johansen can be found here, and have even been

The Sage Bar & Stage

known to duet with Chef & Musician Alisha Dawn Stoute. The food is exquisite, sustainable, and plant-based, and the vibe is very chilled, signified by the many hammocks and quiet corners. You can’t beat a session here while you unwind.

Dis Ole House

Last on our list, situated just before the entrance to Sam Lord’s Castle is Dis Ole House, an outdoor garden dining experience. Complete with lush greenery and tasteful live edge tables. This venue hosts weekend-based artists and musicians while you dine under the stars. Enjoy inventive cocktails and rustic food. We would recommend the pork belly for the main with truffle mac and cheese (served in a cast iron skillet of course). To die for!

Genuine Creole Rum Punch

A homemade creole rum punch inspired by two strong Caribbean women; stylish, complex, modest and sweet, yet packs an unexpected punch with every sip. Golden in colour with hints of cinnamon. Shake well and enjoy poured over lots of ice.

Available for purchase directly by ordering via IG @elixirrumpunch, all Wine World stores and various other retailers around the island.

Dis Ole House

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

Open daily, 9:00 am - 5:00 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

Vegan Pumpkin Soup

Take Away Dinners

Order 24 hours ahead. Serves 4 adults.

Fre sh Catch, Jasmine Rice, Cucumber Salad.

Roast Pork, Risotto, Grilled Vegetables.

Baked Chicken, Mashed Potatoes, Green Salad.

Sirloin Steak, Baked Potato, Steamed Vegetables.

Lasagne, Garden Salad, Garlic Brea d.

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.

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.

Serial Mixologist

To mix with care our thyme and pork Our garlic bread and butter Parsley notwithstanding

The kids may even try Best to keep nuggets and ketchup at the ready

And sprinkle-top the ice cream! Now Mum & Dad deserve a treat It’s tarragon & lobster

The ham and mashed potatoes can follow with a sip of Burgundy delight How special every meal can be for those who treat it well

To blend our food and friends with care Taste life, how good, how sweet.

A Poem By Roger Goddard, Cutters Deli

GrowIt!

Grow It! is a health food company that specializes in producing fresh Sprouts, Microgreens, and Healthy products. We love bringing a range of healthy options to the people of Barbados. We have been in business since 2016.

Sprouts and Microgreens are highly nutritious and are loaded with living enzymes! They boast as much as 100 times the enzymes of raw fruits and vegetables. They are the younger version of the mature plants as such they are dense in nutrients and medicinal compounds. Some benefits of sprouts include: promotes digestion, boosts blood circulation, builds the immune system, fights diseases and many more. Did you know that eating 1oz. of broccoli sprouts is equivalent in nutrition to eating approx 2lbs. of mature broccoli! These are definitely superfoods that you want to incorporate in your diet.

Do you have a green thumb? We also sell a range of seeds to encourage everybody to grow their own produce!

Besides being online at www.growitstore.com, you can find Grow It! products in Massy Stores, Popular Discounts-Kendal and Clifton Market.

Microgreens are very versatile and can be added to any dish but this one is worth a try!

Brining

The Simple Secret To A Truly Juicy Roast Turkey (or Chicken)

Recipe by: Farzana Juman-Goodman

When I think of turkey, three words come to mind - succulent, juicy, and flavourful! However, how many times have you set yourself up to cook a delectable roast turkey (or chicken) only to be disappointed with the dryness and lack of flavour? Simply put, if you don’t brine, your turkey won’t be as moist.

What is brining exactly?

Brining is a process that infuses proteins with salt, sugar, and additional flavours. This method enhances the meat’s (turkey in this case) ability to retain moisture and tenderness. Brining anything type of meat will bring on a tremendous amount of flavour.

Here are two easy-to-follow brining recipes that you may like to try this holiday season.

Savoury Citrus Brine – Great for smaller poultry such as chicken.

½ cup salt (preferably Kosher salt)

¼ cup brown sugar

2 lemons cut into wedges

Peel of 3 oranges

Juice of 3 large oranges

1 large onion

5 cloves garlic smashed

2 bay leaves

2 tbsp fresh thyme

5 cups water

Instructions:

Combine all the ingredients in a large pot over low heat and stir until the salt and sugar dissolve. Turn off the heat and allow the brine to cool. Once the brine has cooled completely, add your cleaned whole chicken to a brining bag or any large container then pour the brine over the chicken. Refrigerate for at least 15-18 hours.

Before roasting your chicken, discard the brine and place the chicken in a pot of cold water for about 5 minutes to remove any excess salt. Pat your chicken dry then sprinkle with a little smoked paprika, black pepper, and kosher salt and drizzle with olive oil. Cook according to your normal roasting method. Remember to allow the chicken to rest for approximately 10 minutes before slicing it.

Spicy Smokey Turkey Brine

2 cups salt (preferably Kosher salt) ¾ cup brown sugar 4 tbsp chili powder 2 tbsp red pepper flakes 2 tsp cayenne pepper 10 cloves smashed garlic 2 tbsp crushed pink peppercorns

Smokey Spicy Rub:

¼ cup brown sugar 3 tbsp Smoked paprika 2 tbsp Kosher salt 1 tbsp red pepper flakes 2 tbsp garlic powder 1 tbsp black pepper 1 cup Butter

Instructions: Combine all rub ingredients together and store in the fridge until needed.

Combine all the brining ingredients into a large pot over low heat and stir until the salt and sugar dissolve. Turn off the heat and allow the brine to cool. Once the brine has cooled completely, add your cleaned whole turkey to a large brining bag or any large container then pour the brine over the turkey. Refrigerate for at least 24 hours.

Before roasting Turkey, take the butter mixture out of the refrigerator and allow it to come to room temperature. Discard the brine and place the turkey in a pot of cold water for about 15 minutes to remove any excess salt. Pat the turkey dry.

Rub the butter mixture all over the turkey and under the skin. Reserve about ¼ cup of butter mixture to baste the turkey. Drizzle with extra virgin olive oil and cook according to your normal roasting method. Baste the turkey every 25 minutes with the reserved butter mixture. Allow the turkey to sit for about 20 minutes min before carving.

Holiday Trifle

Blueberry Loaf Recipe

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/3 cup unsalted butter melted

1 cup granulated sugar

2 eggs

1/2 teaspoon vanilla.

2 teaspoons fresh grated lemon zest

2 tablespoons fresh lemon juice

1/2 cup milk

1 cup fresh or frozen blueberries (I used fresh)

1 tablespoon all-purpose flour

Instructions

1. Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).

2. In a medium bowl, whisk the flour, baking powder, and salt, and set aside.

3. In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice. Mix until well combined.

4. While slowly mixing, add the flour mixture and milk in two batches (some flour, then some milk, then the rest of

the flour, and the rest of the milk). Stop mixing as soon as it's just combined.

5. Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour. This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.

6. Add the flour-coated berries to the batter and gently but quickly stir, by hand, to combine.

7. Immediately pour batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below.

Berry Compote

• Any recipe should do, it shouldn’t be very sweet.

• Traditional trifles are layered with jelly ( gelatine), in more modern trifles, they're less appealing hence using a compote. You could add a bit of gelatine, agaragar, etc. to the compote so it firms up a bit. It all depends on your preference.

This surprisingly easy-to-make classic dessert is guaranteed to impress your guests this holiday season. All you need to do is layer cake with fruit compote or jelly, custard, and whipped cream to create this crowd-pleasing treat.

Recipe by: Carmen Vlahakis

Vanilla Custard

If the egg yolks are super orange, I will use 1 whole egg and one egg yolk. I prefer the custard to be less yellow in appearance. However, If we mix up the trifle and go for a key lime-flavored trifle or lemon, the yellow custard looks good.

I prefer to use full-cream milk and not heavy cream. I prefer to top the trifle with whipped cream and fresh fruit instead. However, if you opt-out of using whipped creme on top, heavy cream is fine to make a rich creamy custard.

Ingredients

11/2 cup thickened (heavy cream)/ full cream fresh milk

1/3 cup caster sugar

3 large egg yolks

2 teaspoons vanilla extract

30 grams of corn flour ( all-purpose works as well)

Instructions

1. Heat milk in a saucepan, and turn it off before boiling.

2. combine sugar, vanilla, and egg yolks in a separate small heavy-based saucepan.

3. Whilst mixing the ingredients together, pour the hot milk into the mixture slowly, mixing continuously.

4. Place this saucepan on medium heat and whisk until it begins to thicken. If it becomes too thick, thin using milk.

5. immediately remove from heat and pour into a container and allow to cool

6. place a piece of cling film over the surface of the custard (this stops a 'skin' forming)

7. Refrigerate till ready to use. Whisk again before use.

Whipped Cream & Fruit Topping

Ingredients

1 cup of whipping cream/ fresh cream

1 vanilla bean ( the seeds)

½ cup of icing sugar

Fresh Blueberries, rasberries, strawberries

Instructions

1. Whip cream till thick enough for piping

2. Add vanilla and icing sugar, and fold till combined

3. Put into piping bags and refrigerate until ready for use.

4. Wash and dry fresh fruit.

Laying Instructions

Trifles are traditionally served in a footed glass bowl however, you can assemble individual portions in smaller glassware such as shown on on the previous page. It’s all about seeing the layers.

From the bottom up:

1. Cake

2. Compote / Jelly

3. Custard

4. Cream

5. Fruit

Deluxe Ham & ‘ Slaw Cutter

Recipe by: Erica Boyce

Brioche Bun

500g Flour

2 Eggs

50g Sugar

8g/1 tsp Salt

1 Packet Yeast

100g Butter (cubed)

200g Milk (warmed)

Egg Wash

1 Egg

2 tbsp Milk (whisk with the above)

Method

1. In a small bowl, bloom your yeast in half of the warm milk with 1 tsp of your sugar. You will know your yeast is fresh and active when it begins to puff.

2. To the bowl of a stand mixer add your flour, remaining sugar and salt. Mix thoroughly.

3. To the puffy yeast, add your remaining milk and eggs. Whisk until combined.

4. With your mixer running on low, slowly stream in your yeast mixture until fully incorporated. Your dough may look a little shaggy and dry, that's fine. Knead for 3-5 minutes.

5. To your dough, add your cold but soft butter 1 cube at a time. After you've added all of your butter, your dough will begin to look alot more smooth. Continue to knead for 8-10 minutes.

6. Now that your dough is finished kneading, place it into a greased bowl, cover with plastic wrap and allow it to proof in a warm place for 1 hr 30 mins or until doubled in size. You can put this bowl in your oven with the oven turned off.

7. After your dough has finished proofing, punch the dough down to remove all of the gas. Divide the dough into 10 - 95g pieces. Roll them into the shape of balls and allow them to proof, covered with plastic wrap on a parchment lined baking sheet for 20-25 minutes or until doubled in size.

8. Preheat your oven to 385°F.

9. After that final proof, brush your buns with your egg wash. This gives your buns their beautiful colour.

10. Bake in your preheated oven for 20-25 minutes. Remove from the oven when finished and allow them to fully cool.

Cole Slaw

1/4 head Purple Cabbage (shredded)

1/4 head White Cabbage (shredded)

2 tsp Lime Juice

2 tbsp White Sugar

3 tbsp Mustard

2 tbsp Oil 3 tbsp Mayonnaise 1 tsp Garlic Powder 1 tsp Onion Powder Salt and Pepper to Taste

Method

1. To a bowl add all of your ingredients except for your cabbage(s). Whisk everything thoroughly to combine.

2. To your dressing add your shredded cabbage. Mix to combine. Adjust seasonings to taste.

3. Store covered in the refrigerator until you're ready to use it.

Caramelized Onion Mayo

200g / 7 ozs Mayonnaise

2 small onions (diced) 1 tbsp Butter Salt and Pepper to taste

Method

1. Place your pan on a medium to low flame and add your butter. Allow it to melt gently.

2. To your melted butter, add your diced onions and stir constantly.

3. As you slowly cook your onions they will begin to turn soft and take on some colour. If your onions begin to stick to your pan, add a little more butter or a splash of water.

4. After approximately 30 minutes, your onions will be a nice golden brown colour. Set them aside to cool.

5. To your mayonnaise, add your cooled onions and your seasoning to taste. Stir to combine.

To assemble your Ham Cutter:

Slice your bun in half, to the bottom half add some of your mayo, then top with some of your sliced ham, add your coleslaw and cap it all off with your top half of the bun.

Notable Mentions

Written by: Sam Ramsey

delve

hidden foodie gems our beautiful Barbados has to offer. From fresh Bajan lobster to vegan doughnuts, to pastries and fishcakes. There’s something for everyone…

Bomba’s - Fresh lobster, unique host, great vibe.

Mon-Sun. 10.30-10.30. Call +1 246-432-5664.

Bomba’s is the epitome of Bajan rum shop meets laid back restaurant. Painted in rasta colours of red, green, and yellow, this place stands out from the road just north of Mullins Beach. Here you’ll find an eclectic mix of homemade decor, music, and personalities, and that’s not to mention great food and drink!

On select nights, host Wayne cooks fresh Bajan lobster that comes in straight off the boat. For those who have never tried it, this is the way to do lobster; fresh, authentic, and unpretentious. For lobster lovers, you won’t want to turn a blind eye here either!

GroundUp - Plant-based Vegan Food & Desserts!

Weds-Sun from 8.30 AM. Whatsapp +1 246233-8548 or DM on IG @groundup.bb

Ground Up has been conceptualised by Sabrina King. Located in Worthing Square, but also available to order from directly. Sabrina saw a gap in the market for vegans looking for a tasty treat, and my did she find it! Always vegan and made fresh daily, her doughnuts and Bim Bits (doughnut

pieces) come in an array of mouth-watering flavours and glazes, including Cini Sugar, Oreo, Coconut, Limeonade, and Maple Bacon. Our personal favourite is the OG glaze though!

However, that’s not all! Other sweet treats include cinnamon rolls, oatmeal raisin cakes, and brownies. Be sure to also check out the savoury bagels with homemade vegan cream cheese. Simply put, to die for (in vegan heaven!).

Mahogany Bakery - Family owned. Exquisite pastries

IG @mahogany.bakery to order online (or find at Brighton Farmer’s Market on Sunday mornings)

‘A scrumptious selection of gourmet bakedgoods’

Join us as we

into some of the

Mahogany Bakery's Chocolate, Cherry and vanilla doughnuts

Mahogany Bakery is a family-owned business that you can not only order online from but find at select markets across the island, including Brighton Farmer’s Market on Saturday mornings. They encourage you to place your order before you arrive to avoid disappointment, however, you can usually find a couple of tasty treats that haven’t already been snapped up. Choose from croissants, bagels, pain au chocolate, fruit danishes, scones, and tarts. If savoury is more your thing, they also stock quiche and sourdough bread.

These guys are a pleasure to buy from, with big smiles and a team effort, it feels good to support a family who deserves it!

Crouching Tiger Catina - A Modern Pan-Asian Cantina (Opening 12/15/22)

Call +1 246 285 0591

Now, this is a foodie collaboration between VK Nagrani of Firebyrd and Matteo Legnaro of Bacco Pizzeria.

They are opening a modern Pan-Asian Cantina, featuring a taste of Asia. Be sure to check them out when they open in Worthing Square. Think signature dishes that span various Asian flavours, from Korean to Chinese to Thai, including chicken fried rice, Wuhan chicken with black pepper and black bean sauce, korean spicy pork, beef noodles, and orange chicken. We can’t wait to sample what these guys come up with!

Apple Crate - “Healing the nation thru Vegetation!” A vegan & vegetarian one-stop!

Call +1 246 832 0352. IG @the_apple_crate

Located at the turn-off for Trents, just north of Holetown, you simply can’t miss the giant red apple crate and a steady queue of food lovers. This vegan and vegetarian juice bar has a lot to offer! Firstly, because it’s not just a juice bar!

Known for its speciality juices and shakes, from which you can pick from the menu or

Golden Anchor

Apple Crate

Photos: Sam Ramsey

design your own, it’s the perfect place for a morning pick-me-up. However, that’s not all. They also serve a selection of snacks and bread, right up to a rotating special lunch menu, consisting of scrumptious dishes such as soups and ground provisions served with dumplings, sweet potato pudding, steamed breadfruit, and vegetarian pickle to name a few. All vegan and or vegetarian of course.

Golden Anchor - The best fishcakes on the West Coast

Some may recognise the name from when they used to be located opposite St James church, however Golden Anchor has moved, and it may or may not have something to do with the construction work near the Cliff restaurant. Set back just South of QP Bistro, make no mistake, Iwayne serves some of the best fishcakes on the island.

This is the perfect place to stop off if you’re feeling peckish and fancy an ice-cold deputy or two while you wait for the fishcakes to be fried. He also serves a selection of pot fish and other combinations, as well as a ‘bread n two’ which if you’ve never had, now’s the time. Two fishcakes served in a salt bread. Does it get more Bajan than that? Be sure to try his accompanying special sauce, served from the bottle. It’s to die for!

Rum Cocktails

Photo courtesy Local & Co. located on Queen Street, Speightstown, St. Peter

Brighton Market Photo by: Carla Bellot

Farmers Markets

Written By: Carla Bellot

Barbadians are becoming aware of where their food comes from and choosing to support local, buying directly from farmers and markets is the obvious solution – it’s affordable, sustainable, and will reduce our island’s food import bill.

Foodie has compiled a list of the most popular and accessible Farmers Markets in Barbados. Saturday mornings are traditionally best for shopping, but most markets are also open during the week. These markets carry a wide range of fresh produce, herbs, spices, eggs and interesting items like juices, jams, seasonings, and seedlings. Ask the vendors for cooking or gardening tips – they’re usually happy to share.Of course, don’t forget to bring your reusable shopping bags!

Cheapside Market (Mon to Sat 7:00 am - 5:00 pm. Best on Saturday)

Being the largest public market in Barbados, this can be found next to the General Post Office in Cheapside, Bridgetown. While the market generally runs all day, the early bird truly catches the worm in terms of getting the best produce and deals.

Barven Outdoor Market (Fri-Sat, 5:30 am-5:00 pm)

Opened in May 2020 along the Mighty Grynner Highway, this outdoor marketplace is run by the Barbados Association of Retailers, Vendors and Entrepreneurs. The colourful kiosks are easy to spot and you’ll find fresh produce, herbs, breads, pastries and even homemade ice cream! For those with a green thumb, seedlings are also available at affordable prices.

Brighton Farmers Market (Saturdays, 6:30 am – 10:00 am)

Held at Brighton Plantation in St. George, this market doubles as a source of fresh produce and a great breakfast spot to meet with family and friends, as seating is available. Breakfast items are available on sale, plus there are many stalls that offer other delicious options ranging from sausages to donuts, and everything in

between. Takeaway options are available. You can also purchase gourmet foods, handicrafts, jewellery and artisanal products.

Holders Farmers Market (Sundays, 9:00 am - 2:00 pm)

This market is the perfect Sunday morning outing held on the grounds of Holders House in St. James. Besides fresh seasonal produce, this market also offers stalls with baked goods, crafts, antiques, and many other interesting finds.

Hastings Farmers Market (Wed, Sat, and Sun 8:00 am – 2:00 pm)

Hastings Farmers Market is held at the Art Splash complex, across from the Hastings Rocks Esplanade. You’ll find seasonal produce, homemade jams, jellies, hot sauces, baked goods, and even hummus as well as handmade jewellery and artwork for sale.

…or roadside!

There are many vendors, also known as ‘hawkers’ that sell their produce along the highways and byways of Barbados! Be on the lookout for these stalls, especially close to roundabouts, junctions, bus terminals, or along the streets in commercial areas. They can be found every day of the week.

Other notable mentions are:

• Codrington College Farmers Market –Codrington College, Sargeant Street, St. John (call for more info Tel: 416-8054)

• Eagle Hall Public Market – Eagle Hall, St. Michael; Tel: 535-6231

• Fairchild Street Public Market – Fairchild Street, St. Michael Tel: 535-6232 or 5356233

• Glebe Public Market – The Glebe, St. George; Tel: 535-6234

• Marhill Street Market – Marhill Street, Bridgetown, St. Michael; Tel: 535-6235

• Palmetto Mall and Market – High Street, Bridgetown, St. Michael; Tel: 535-6237

• PEG Farm – Easy Hall Plantation, St. Joseph; Tel: 433-9806

• Redland Estates – Redland Plantation, St. George; Tel: 433-5541

• Six Roads Public Market – Six Roads, St. Philip Tel: 535-6239 or 535-6240

If you have a favourite market that wasn’t mentioned, please share it on our social networks!

Cheapside Market

Photos by: Carla Bellot

Hastings Farmers Market

THE DIRECTORY

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 micro-greens and sprouts. Available at Massy Stores, Popular Discounts, and for delivery to restaurants.

T: (246) 230-1333

E: growitcaribbean@gmail.com W: growitstore.com

Marshall Farms

A small Urban Family Farm producing fresh, organic, locally grown Microgreens, free range eggs, and an Aquaponic system to grow fresh variety lettuces. Marshall Farms products can be found at Brighton Farmers Market, select 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

Dooflicky Goat Farm

A family owned and operated goat farm, producing fresh goat's milk, goat cheese & rich "garden gold" manure.

Located at Woodbourne, St. Philip, Barbados.

T: (246) 230-9263

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

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 and turkey. Available at leading supermarkets or directly from their plant located at Lowlands, Christ Church.

T: (246) 428-2647

W: facebook.com/amirschicken

Bajon Chicken

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

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 T: (246) 427-0065

W: Facebook.com/www. carmetasfoodcomesfirst

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

Facebook.com/TheSmokerybds

Seafood

Lobster Alive

Regionally caught live lobster. Bay Street, St. Michael 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

THE DIRECTORY

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

Speightstown Fish Market Open Monday to Sunday, 7 am-5 pm T: (246) 422-2912

Bakeries & Confectioneries

Bajan Cakes

Authentic Barbados Rum Cake made with Mount Gay Rum.

T: (246) 234-9193

W: barbadosrumcakes.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

GroundUp

Plant-based vegan food and desserts made fresh daily. T: (246) 233-8548 or DM on IG @groundup.bb

La Baguette Fresh French Breads and Pastry. T: (246) 850-2460

W: labaguettebarbados.com

Mahogany Bakery

‘A scrumptious selection of gourmet baked-goods’.Family owned. Exquisite pastries. Find them at Brighton Farmer’s Market on Sunday mornings or order online through IG.

Instagram: @mahogany.bakery

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

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

Elixir Genuine Creole Rum Punch

A homemade creole rum punch inspired by two strong Caribbean women; stylish, complex, modest and sweet, yet packs an unexpected punch with every sip. Golden in colour with hints of cinnamon. Shake well and enjoy poured over lots of ice. Available for purchase directly by ordering via IG @ elixirrumpunch, all Wine World stores and various other retailers around the island.

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. Monthly mix 6 and save sprecials.

T: (246) 629-4525 or 629-4517

E: celeste_pontifex@rlseale.com.bb

W: platinumwinesbarbados.com

The Grapevine

Offering a range of premium wines, spirits, cigars and accessories. Located in Sunset Crest, Holetown, St. James.

T: (246) 417-8711 or 231-6785

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. Now offering coffee tasting tours.

T: (246) 538-1000

E: info@wyndhams.bb W: wyndhams.bb

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

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

Mindful Market

Find over 3,000 products to cater to dietary preferences such as Gluten Free, Dairy Free, Vegan, Organic, Vegetarian, Keto, Paleo, Low FODMAP, and more. From groceries to organic wines, prepped meals, natural and herbal supplements, clean beauty, and household products, Mindful Market is a true one-stop shop for wellness seekers. Located at Millhouse & Home Canewood, St Michael

T: (246) 629-4249

E: sales@mindfulmarketbb.com W: mindfulmarketbb.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

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

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

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/bentobox

Caribbean Villa Chefs

Personal Chefs, Butlers and waiters for homes and businesses.

T: (246) 233-5102

W: caribbeanvillachefs.com

Cutters Of Barbados

Deli treats all day, catering services, pre-ordered meat and cheese platters, award winning rum punch. Delivery available. Located at Crane, St. Philip 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

Creative canapés, quality meals, decadent desserts and of course Carsten’s famous celebration cakes are made to order, with delivery or pickup options. Flindt Gourmet also offers catering services in your own home, office or rental villa.

T: (246) 266-9094

E: orders@flindtgourmet.com

W: flindtgourmet.com

Le Shack Restaurant & Bar

Le Shack is a fun, vibrant place happily serving quality food with personality, located on Crane Road, close to one of the most beautiful beaches of the island! You will experience an eclectic menu, shaped by the chef partners

Ashned Felix and Jean Jacques Carquillat.

T: (246) 271-3008

E: info@leshackrestaurant.com W: leshackrestaurant.com

THE DIRECTORY

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 soupplant based whole food, cooked and raw, DELICIOUS.

WhatsApp: (246) 820-4690

E: stefania.bim@gmail.com W: stefaniaolivares.com (launching soon)

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

The Cliff Restaurant Indulge in a luxurious fine dining experience on the water’s edge. Enjoy a full A La Carte or sushi menu created by Michelin Star Chef Matt Worswick as you listen to the gentle sound of the Caribbean Sea wash ashore. The Cliff Restaurant is located at Derricks, St. James.

T: (246) 432-1922

E: reservations@thecliffbarbados.com

W: thecliffbarbados.com

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

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

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

Tours & Experiences

Cutters Mixology Masterclass

Learn to make the perfect Barbados Rum Punch. Mondays from 3:00 pm to 5:00 pm. Gather your friends… make your very own 1 litre bottle of Very Special Rum Punch (VSRP)™. BB$150 per person. Includes Cutters select menu with starter and dessert, mixology secrets, and your personalized bottle of joy. Located at Cutters of Barbados, Crane, St. Philip E: service@cutters.bb

T: (246) 423-0611

W: cutters.bb

Lickrish Food Tours

The most exciting, informative and belly-filling cultural tours in Barbados. T: (246) 622-1886

W: lickrishfoodtours.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

Seedburst Nurseries

Seedlings, Fertiliser and Growing Media

T: (246) 428-1938

W: facebook.com/seedburst

Sustainable Barbados Recycling Centre (SBRC) Soil, Mulch and Other Soil Amendments T: (246) 425-2255

Rhino Rentals Inc.

Equipment Rentals, Land Clearing Services, Soil, Mulch and Other Materials. T: (246) 427-4466 / 247-4466

E: info@rhinorentalsbarbados.com W: rhinorentalsbarbados.com

Caribbean Label Crafts Ltd. Providing customers with top of the line packaging solutions. Wildey Industrial Estate, St.Michael. T: (246) 436-7877

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