Barbados Foodie - Issue 2

ISSUE 2 • SUMMER 2018

THE CLIFF BAKERY, CLIFTON MEATS, PEG FARMS, ARCHERS ORGANICS

CONTENTS 6 Publisher’s Note 8 The Cliff Bakery

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10 Microgreens 12 Proper Pork 16 Clifton Meats 22 Archers Organics 28 Caribbean Craft

8 SPECIAL FEATURES

18 Olitalia Oils

30 Beer & Food Pairing 20 Vedge Out 38 Creative Kitchen

26 The Fresh Press

44 Food for Thought

32 Whitley Neill Gin

48 Noteable Mentions

46 Peg Farm

54 The Directory 4

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Crafted in Barbados

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

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

FEEL THE WARMTH m.cutters.bb

423 0611

cutters.barbados

PUBLISHER’S NOTE

veggie/fruit blends; our very own Cutters VSRP rum punch is being distributed through Trident wines and the Runway’s Duty-Free store; get tips on pairing Brew House ales; and get your kitchen stocked with Continental Foods specialty Olive Oils and Blades & Willliams’ wares and cooking equipment.

Dear Friends, Thank you for taking up our inaugural winter 2017 edition of Foodie so well. It is no accident that many of the products and personalities you read about here have greatly enhanced our deli offerings at Cutters of Barbados. Kim and I are truly grateful for the business and social contributions we have received; it makes heading out to Brighton early Saturday mornings a true joy. This summer we wish you every merriment at the dining table as we share some new and healthy offerings from our island home.

Great new food concepts are growing across the island - featuring PEG’s boidynamic and Archer’s Organics’ aquaponic farming, exotic microgreens from Marshall Farms; superb locally produced meat cures and preparations from Proper Pork and Clifton Meats brands; boutique readyto-cook cuts from the Boulevard Butcher; the secret perfect burger recipe is finally out - compliments Carsten Flindt; free range turkeys from Golden Ridge; artisnal breads a plenty are coming from Cliff Bakery - and you can always try your hand at the Bajan salt bread recipe; our beverage industry is on the move with fresh pressed fruit juices and nutritional For advertising rates and to offer contributions on future editions please visit www.foodie.bb or contact beseen@foodie.bb or (246) 820-0592.

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To complement the range of featured businesses we are launching the site www.Foodie.bb and look forward to welcoming you to our social media community. We hope this summer edition inspires a new tour of our island - and when you see the Bico truck in the countryside indulge in a little ice cream and fall in love with Barbados again. Islandwide, Bajans should be congratulated for choosing a new path of government - we are happy to put our efforts toward a healthy future.

Enjoy,

FOODIESPOTLIGHT

BRINGING HOME THE BREAD

BY JEREMY DUPIRE

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ringing the best of artisanal, fresh baked organic bread to Barbados, Jeremy Dupire, Executive chef at The Cliff Beach Club in St. James, has moved this start up from strength to strength. Originally from Nice, France and trained at Ecole Hôtelière de Marseille, he left his restaurant in Avignon and came to Barbados where his passion for food and surfing has connected him with many locals in the industry.

Artisan bread is best described by thinking about the person who makes the bread. An artisan baker is a craftsperson who is trained to the highest ability to mix, ferment, shape and bake a hand crafted loaf of bread. The Cliff Bakery offers fresh baguettes, rye and multigrain loaves, Ciabatta, olive bread, focaccia, almond flour croissants, Pain au chocolat and and much more; their newest addition is a warm butter brushed cinnamon bun!

The Cliff Bakery has been operating for over two years now, and has been supplying various farmers markets around the 8

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island with the help of its iconic 2CV Citroën Van. When not at a local market the incredibly cute van can be found parked by the entrance of the The Cliff Beach Club. Customers in the know can also collect bread they have ordered the day before from The Cliff Beach Club, with available pickup times as early as 7am.

Additionally, Jeremy wants to help the independent and environmentally responsible small businesses of Barbados by offering flexible wholesale options. He balances all this hard work with surfing each morning!

Using only UK certified organic flour and hand making each loaf the breads are minimally processed and use clean ingredients with no preservatives or chemicals, the artisanal breads are believed to be healthier and occupy a smaller carbon footprint than mass produced breads. It is truly a treat to find this wonderful resource. Jeremy’s favorite bread for Barbados is the Ciabatta; give it a try and see why!

FOODIESPOTLIGHT

MICROGREENS ARCHERS ORGANICS, GROW IT & MARSHALL FARMS

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arbados is seeing a rapid expansion in the variety and availability of delicious and nutritious Microgreens.

At Archers Organics we enjoyed a tour of the aquaponic growing beds, tasting a variety of salad greens - a favourite being the White Scallion - a flavour packed experience to surprise your taste buds and delight your eyes.

Archers Organics sells to the best restaurants on island and will happily sell directly to a single customer. Marshall Farms, whose brand you will see in Massy supermarkets, has also been promoting their microgreens at the Brighton Farmers Market every Saturday: Steven enjoys educating customers and giving out samples to get you hooked. Grow-It has been in the retail side of Microgreens for many years with a slightly different take - they sell their delicious greens with a small layer of soil to extend the freshness; also available through Massy and many other retail outlets on island - if you do not see them just hop on Facebook.

Microgreens are young seedlings of edible vegetables and herbs that are harvested within 14 days of germination. They 10

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are usually 1-3 inches long and come in a rainbow of colors.

Smaller than “baby greens,” and harvested later than sprouts, microgreens can provide a variety of leaf flavors, such as very sweet to very spicy. They are also known for their various colors and textures. They are now considered a specialty genre of greens that are perfect for garnishing salads, soups, plates, and sandwiches adding a splash of color, texture and a host of nutrients. Microgreens began showing up on chefs’ menus as early as the 1980s, originally in California, USA. There were initially very few varieties offered. Those originally available were arugula, basil, beets, kale, cilantro and a mixture called Rainbow Mix. Now there is an endless variety being offered to tempt the palate.

Studies have shown that microgreens are loaded with nutrients, such vitamins C, E, and K, lutein, and beta-carotene These levels are 40 fold more than the mature leaves of the same plants. In general, microgreens contain considerably higher levels of vitamins and carotenoids—about five times greater—than their mature plant counterparts. This made

us understand why microgreens may be worth the trouble of sourcing and delivering them fresh during their short lives to make our lives longer and healthier!

The main distinction of microgreens from their sprouts: • Sprouts are the primary stage of a seedling - they germinate in water - and their stems and seeds are edible.

• Microgreens are the second stage of a plant’s growth the stems and leaves of these plants are eaten - and this type of product is grown in soil.

• Where sprouts give you dish moistness and a great crunch, the microgreen is the truly flavourful garnish.

Microgreens will have a stronger flavour than their younger selves (sprouts) and older siblings (baby greens or full-grown vegetables.) Just as microgreens have concentrated nutrients, they’re also packed with intense flavours. This characteristic, and their fine textures contrast your traditional salads and allow you to create some refreshingly exotic dishes. Take the purple radish for example. These tiny microgreens are ready for harvest in as little as 6 days, and carry the zing of spicy radish!

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FOODIESPOTLIGHT

PROPER PORK

BY ANDREW BYNOE

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roper Pork is a trademark as synonymous with A-One Supermarkets as it is with the pork that is sold at its Carlton and Emerald city Supermarkets. Andrew Bynoe, the Managing Director is the architect of this very successful slogan to sell pork. The lives of pork farmers have been positively impacted by the great demand for local pork as a result of the Proper Pork campaign.

Here is Mr. Bynoe’s favourite recipe:

The mandate given to farmers operating under the Proper Pork program is that they must have well cemented pens that are well ventilated and are washed daily, they also follow a particular feeding program which is free from antibiotics.

Pigs are to be ready for slaughter at six months. The Proper Pork standard has helped to improve the pork industry throughout Barbados.

This is a Gruntly!

Favourite Bajan dishes are: baked pork, souse, pickled trotters and fried pork chops.

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Gruntly: Make a seasoned pork stew, (many use the traditional onion, garlic, chives and thyme.) Prepare a salt bread dough (see the recipe on page 40). Once all ingredients are ready, fold a portion of the stew into the dough and bake. Serve the “bread” with a healthy slice of “proper pork ham”

SAUSAGE BRAISED IN RED WINE

BY LISALOU AT BOULEVARD BUTCHERS

1 lb. Sausages of choice 2 Bay leaves 2 tsp. Oil 175 g mushrooms 225 g diced bacon 1 heaped tsp. plain flour 1 chopped onion 1 tsp. hot English mustard

2 tsp. juniper berries 26 g soft butter 257 ml red wine 1 rounded tbs. red currant jelly 1 tsp. chopped thyme salt and pepper

Heat oil in large flameproof casserole dish, brown sausages evenly all over, taking care not to split the skins (do not turn them too soon). Remove sausages when browned, and then add the bacon, garlic and onions to brown. Crush your

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juniper berries very slightly, just enough to release flavor.

Return sausages to the casserole, pour in the wine and add the berries, thyme and bay leaves. Season lightly, bring up to a gentle simmer, pop a lid on, turn down as low as possible and continue to simmer for 30 minutes. After that, add the mushrooms, stirring them in well, leave to cook for a further 20 minutes without a lid so liquid reduces slightly. Meanwhile mix the flour and mustard with the softened butter until you have a smooth paste. To finish off, remove the sausages and vegetables to a warm serving dish, and whisk together the butter mixture into the casserole slowly, followed by the red currant jelly, let it bubble for a minute and then place the sausages back into the casserole and it is ready to serve!

SLOW FISH

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low Fish is the official Slow Food® campaign for sustainable fisheries. With fishing, just like with agriculture, Slow Food® Barbados strongly believes that every individual can contribute in his or her own small way to changing the mechanisms of globalized food production - systems which have a reputation for extensive resource exploitation.

For small-island states like Barbados the oceans are a critical element to our survival. At the same time, we are disproportionately affected by issues such as rising sea levels, overfishing and intruding predatory species. Through local initiatives Slow Fish focuses on promoting sustainable fishing methods, supporting responsible artisanal fisherfolk and providing opportunities for public participation with cooking demos and competitions.

A most recent initiative seeks to address the increasingly invasive lionfish species. Slow Fish works to educate the public on the dangers of the lionfish to our ocean’s ecosystem and share what the public can do to reduce this invasive species’ impact. In partnership with the Lionfish Derby (held in January) they work with restaurants to include lionfish on the menu and educate the public on the importance of managing this readily available seafood… learn just how delicious it is! www.slowfood.com/slowfish

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FOODSPOTLIGHT

CLIFTON MEATS FARM TO TABLE!

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ocated in the lush St. Thomas hills, Clifton Meats overlooks the Clifton Polo grounds. This makes it one of the most peaceful destinations on our Saturday morning food shop. Clifton Meats came about from the vision that Barbados can produce high quality, sourceverified meats from local stock – and boasts cuts of grass-fed beef from a purebred Angus herd. The shop also offers pork and lamb cuts as well as a growing selection of kitchen musthaves – free range eggs, wines, rums, and sauces to keep the juices flowing.

A quotation on the wall summed up the character of Clifton Meats for us – “All our cows are vegetarian – so you do not have to be!”.

With bar-b-que season upon us, Clifton is a one-stop for meats. The local pork cuts feature chops, ribs, and tenderloin; specialty sausages in the old English right up to spicy Italian 16

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flavours; and don’t forget the bacon – streaky, back sliced for an eggs benedict and super thin for the pizza topping. Lamb is of the local Black Belly, and imported Suffolk and Poll Dorset Australian varieties with the classic legs, shanks, and racks of joy!! By no means last is the beef department – again, local and imported. You can find burgers, steaks, tenderloin for the grill; or get the stew moving with some ox-tail and end cuts. Imported USDA Angus beef provides a grain-fed flavour profile while the local Angus herd beef is grass-fed.

These prime cuts are dry-aged under controlled conditions to develop their intense flavour and tenderness.

Why does dry-aged beef taste so much better ? And cost more? All fresh beef is aged for at least a few days and up to several weeks to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in an improved texture and flavour. These days, most beef is aged in plastic shrink-wrap—a process known as wet-aging. Dry-aged beef,

on the other hand, is exposed to air so dehydration can further concentrate the meat’s flavor. After slaughtering, portions of the carcass are kept in carefully controlled conditions. Over a period of about 25 days, two things happen:the beef ’s natural enzymes break down the connective tissue in the muscle, which yields more tender beef; at the same time, moisture is evaporated from the muscle, creating a greater concentration of beef flavour.

Clifton’s attention to processing and seasonings extends to their sausage and bacons – aided greatly by the contribution of biodynamic farming in Barbados. Biodynamics has enriched organic farming, nurturing land and soil vitality, to yield a healthy livestock; and a sustainable provision of food security for our island. More on this as we visit PEG farms :).

Clifton Meats has complimentary delivery on orders over $200.

Much more fun in person – and always available online.  www.cliftonmeats.com  www.facebook.com/CliftonMeats  www.instagram.com/cliftonmeats

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FOODIESPOTLIGHT

OLITALIA OILS – A MAINSTAY IN BARBADOS

BY KIM GODDARD

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his spring, one of the principals of Continental Foods, Mr. Edward Juman, travelled to Forli & Modena, Italy to visit long-standing business partner – Olitalia. He toured both the Olitalia oil and balsamic vinegar factories where he broadened his knowledge about the range of their oils he has represented over the last 15 years. “I found the tasting laboratory very interesting. Did you know there are specialists for olive oil tasting much like those who taste wine? They are trained to identify the composition of each batch of olive oil and the flavour profile of the oil based on scent and taste. When an oil is not of a very good quality, you can tell just by scent. The oils are poured into blue glass so the taster is not influenced by the colour of the oil in their evaluation.”

Olitalia, the most used oil brand by chefs in Italy, procures oils from select farms contracted to create their consistently pure and flavourful oils. Massive storage vats signal the approach to Olitalia’s factory. Towards the plant entrance tanker trucks queue to have their cargo tested for chemical composition and flavour before being allowed to offload the precious oil.

Interestingly, all olive oils are not the same; Olive oils range in quality and taste and are classified based on their organoleptic properties. From the highest-quality Extra Virgin to the lesser Pomace - each manufactured with its place in the kitchen or at the dining table.

Extra Virgin olive oil is produced from the highest-grade olives and extracted in its simplest form – only washed, pressed and filtered. This full flavour oil is best for enjoying as a condiment, like dipping with a wedge of fresh Baguette.

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Virgin oil is produced from olives that may have some mild flavour defects a result of bruising or early stages of fermentation. Still, Virgin oil retains the healthy benefits of extra virgin olive oil and is of great value when using the oil as an ingredient. You are unlikely to see this oil labelled as ‘Virgin’ in store, most brands get creative with ‘Original’, ‘Pure’, ‘Light’. If it doesn’t say Extra Virgin, you can assume it is the next grade. Both, Extra Virgin and Virgin oils contain healthy fatty acids, Vitamins E & K and polyphenols, properties with many benefits for your body including: antioxidants, anti-inflammation, reducing the oxidization of cholesterol and heart health.

Pomace is the lightest olive oil in terms of flavor and colourit is labeled ‘Pomace’ in the store. The oil is refined using high temperatures and a great deal of manipulation to produce an odourless, colourless and flavourless oil. This is the best way to utilize olive oil which originally had flavour defects and high acidity. Unfortunately, during refining, volatile compounds and the healthy polyphenols in virgin olive oils are lost. Therefore pomace is best used for frying.

Olitalia also produces seed oils, one of the favourites being Grapeseed oil which is superior to vegetable oils and is often used as a substitute for virgin olive oil. Grapeseed oil has a clean, light taste that holds flavour quite well. It is a wise choice for deep frying because of its mild flavour and high-smoke point; it is often used as a base in salad dressings because of its neutral taste.

When considering which oil is the best fit for your needs, we recommend extra virgin olive oil for raw uses, virgin olive oil for cooking, and pomace or grapeseed oil for the special fried/stir-fried dishes.

FINE WINES & SPIRITS

The Grape Vine Fine Wines & Spirits store brings together the ďŹ nest collection of wines and spirits from around the world.

Holetown Monday to Friday: 9am to 6pm Saturday: 9am to 4pm Sunday: Closed

Lanterns Mall Monday to Thursday: 9am to 9pm Saturday: 9am to 10pm Sunday: 11am to 8pm

Holetown, Sunset Crest, St. James: (246) 417-8711 Lanterns Mall, Hastings, Christ Church: (246) 424-5045

Our friendly and knowledgeable team is there to help you choose from our exquisite portfolio of red, white and sparkling wines for any occasion.

Try the bottle service at our Lanterns Mall location! email: thegrapevine@massygroup.com Follow us for news, updates & specials:

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VEDGE OUT

BY NADINE BENN-GREAVES

Cassava

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arbadian food scientist Nadine Benn-Greaves is the founder of Vedge-Out Food Products. She has a Masters in Food Science and Technology and is qualified in Chemical Engineering. She started Vedge-Out in 2013 in response to growing demand for affordable and healthy food alternatives that are local, all natural, have no preservatives or artificial colours and yet are convenient to use while still being tasty and fresh. She offers a range of gluten free, whole grain, baking mixes for muffins, cookies and cassava pone (a traditional decadent dessert) under the brand Ligon’s Gluten Free baking Mixes. The brand is named after Richard Ligon, a Englishman who is best known for his writing of A True and Exact history of the Island of Barbados in 1657. Richard Ligon brought with him from England to Barbados many herbs and other plants, he succeeded in growing the imported plants in Barbados, and pioneered for Europeans and Africans alike the use of foodstuffs indigenous to the islands, bettering all who lived here by a more varied and healthier diet from local ingredients. He shared many new ways to use produce like cassava as a staple 20

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food item. Nadine says, “The centurions always talk about ‘we lived long because we had a lot of cassava, yams, sweet potatoes, and peas” so those are the things that I want to use in Ligon’s products to bring long life and health. All of her products can be ordered in a no sugar version as well. She will deliver for free orders over $100. Enjoy this very local very delicious resource!  www.facebook.com/Ligons-Gluten-FreeMixes-233555506794303  vedge-out@live.com

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ARCHERS ORGANICS

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e toured Archers Organics and were amazed at the 9 types of lettuce, 2 types of mustard greens, 2 types of kale, the rhubarb chard, fresh beets, range of micro greens and 7 types of edible flowers all grown in an aquaponic sustainable system.

Look, no soil! We’re so used to plants growing in fields and gardens that we find anything else completely extraordinary.

But it’s true. Not only will plants grow without soil, they often grow a lot better with their roots in water or very moist air instead. Growing plants without soil is known as hydroponics. Archers Organics has taken it all a step further with aquaponics, the most sustainable form of agricultural practice in the world. It just happens to also provide the freshest, most nutritious and long lasting produce on the market. Aquaponics is a combination of aquaculture, which is growing fish and hydroponics which is growing plants without soil.

This aquaponics farm founded by Richard Archer and Ian McNeel creates a symbiotic combination in which plants are fed by the Tilapia fish discharge. In return, the plants clean the water that goes back to the fish. Along with the fish and their waste, microbes play an important role to the nutrition of the plants. These beneficial bacteria gather in the spaces between the roots of the plant and convert the fish waste and the solids into substances the plants can use to grow. The result is a perfect collaboration between aquaculture and gardening.

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Aquaponics is the big hope for sustainable organic crop production, aquaculture and water consumption.

The fish waste is recycled and used for plant growth instead of throwing it in the sea. The water is recirculated in a closed system lowering the consumption of water. We get fantastic fresh, nutritious and delicious greens - Life is Good.

Archers Organics is passionate about sharing their information with other organic farmers, promoting EAT Eco Aquaponic Training making it easy for anyone to learn and operate an aquaponics system. They are also focused on creating awareness around the relationship between food and health, giving back to all of us in Barbados.

Contact Archers Organics for their varieties of exotic lettuces, microgreens, heirloom organic greens, herbs and edible flowers.

Joyful note: Archers’ Mesclun Mix has a higher nutritional value than regular lettuce and lasts 3 weeks in the refrigerator – that is what happens when the greens do not have to travel from overseas!  www.archersorganics.com  orders@archersorganics.com  (246) 622-1731/ (246) 252-1501

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FOODSPOTLIGHT

LION FISH CEVICHE

BY SCOTT AMES

Chef ’s notes…So, my ceviche is or was thought up from a souse point of view. Basically I make a pickle and then add my fish then the fresh herbs.

INGREDIENTS

METHOD

4lb Lion Fish Filleted, Skinned and Pin Boned ½ red onion ½ cup finely chopped chives ½ cup parsley ½ cup cilantro 1 to 2, teaspoon diced hot peppers…. This depends on you, I aint getting in that!

1 tablespoon salt….. may need more to taste 3 bajan cucumbers ½ cup freshly squeezed Lime Juice Feeds 5-7

Firstly, get all of the ingredients out in front of you so you can work smoothly. You will also need a chopping board and a large mixing bowl…Oh yes, a sharp knife too!

First you have to make a pickle. So take the cucumber, slice in half lengthways and de-seed it. Then cut into a small dice, please do not grate it as this bruises the cucumber and turns the pickle an off colour and taste. Add this to the bowl. Add your salt to this and stir.

Then finely dice your red onion, and add you hot pepper, chive and lime juice. Stir this again and allow to sit for at least 10 minutes.

Now the base of the pickle is done. Take your lionfish fillets and thinly slice and add to the pickle. Gently stir into the pickle and allow to sit for ten minutes to cook. Now add your parsley and cilantro and check for seasoning…. Does it need more salt, more hot pepper or lime?

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DRINKSPOTLIGHT

RENU: THE FRESH PRESS HONESTLY COLD PRESSED, NOTHING ELSE

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ay Chee-A-Tow, one of the founders of The Fresh Press and its flagship range RENU, comes from a strong background in beverage manufacturing and distribution. He worked with Banks Holdings Limited (BHL), Barbados’ largest beverage conglomerate, as CCO and in many other senior roles for over 25 years. As the founder of Ranjac Inc., a beverage manufacturing consulting business, he has devoted all of his energy this past year into launching RENU and Fresh Press juices. With their hard work over the past year he and his team have made these juices a success! All locally produced, using fresh ingredients with no preservatives, RENU’s products are meeting the growing market demand for artisanal beverages; focusing on Barbadian consumers’ desire for higher quality food and drink as part of a healthy lifestyle.

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Starting with Fresh Squeezed Orange Juice, Lemon and Lime Juice in May 2017 under The Fresh Press labels, RENU then expanded into Naturally flavoured Lemonades. Next came the launch of RENU offering a range of health-related Cold Pressed Juices featuring three flavours of vegetable based juices and three fruit based juices; all with no preservatives, no added sugar and no added water. The top three sellers being Let the Beet Rock– fresh beet juice which is especially good as a liver protective superfood (we can all use some of this!). The Green Machine an ideal morning cleanse drink followed by Oh Sweet Greens for a general health drink.

Also part of the RENU range are their two Wellness Shots – The Digestive and Immune Boost – people in the know order a case at a time and freeze these to have one a day at home. For those who want to stay healthy and keep on the

move, drinking Fresh Press and Renu products is an easy way for us all to consume our daily requirement of fruit and vegetables. Considering the time taken to select and process these nutritional foods, RENU ranks tops on the value list.

A tour of this amazing production facility pulls you into the world of savouring RENU’s delicious juices. The entire plant is carefully laid out with attention to detail and cleanliness at every step of the process. They receive fresh produce weekly which is inspected, weighed, sorted and stored in temperature controlled fridges until it is used in production.

The production process utilizes the very best food handling procedures by ensuring all raw materials are naturally sanitized and their juicing process is reproducible for product consistency. The cold pressed process allows the consumer to experience the maximum nutritional benefits as most of the fruits and vegetables used are pressed with the skin on.

In general, these juices are more expensive than other types of juices as they are made from 100% fruit and vegetables without anything added. Cold pressing the fruit and vegetables releases the juice with its vibrant colours and full nutritional value intact (in contrast to normal juicing which uses a blended centrifugal process - which generates heat and therefore destroys some of the nutrients.) The process for

RENU production does not end after the squeezing, much of the waste pulp and skins are collected daily by farmers and used to boost animal feed; and in composting.

Look for these juices in many retail outlets around the island or at Brighton and Archers Organics Saturday morning farmers markets. If you cannot wait to find the products, just contact them directly to place your order. Their business is growing from strength to strength, yet one of their main challenges in growing is the seasonality and ready supply of high quality fresh produce. They need first quality fresh produce and lots of it! They are working with suppliers to improve the consistency of supply and by all accounts will sort it perfectly to allow them to scale up production. With a shelf life of only 5 -7 selling days once pressed the produce used must be just right - not too ripe or too green, to ensure the maximum flavour, nutrients and shelf life. The processes and procedures in place to achieve the high quality and complete purity of these fresh beverages are an inspiration to be seen. This is a World Class fresh, local beverage manufacturer – Enjoy keeping healthy! ďˆ° www.facebook.com/thefreshpressbarbados

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DRINKSPOTLIGHT

CARIBBEAN CRAFT

BY JOE ANSTEY

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s the world brewing giants jostle for position to carve up the Caribbean beer market, independent craft brewers are popping up throughout the region.

They follow a trail blazed some 7 years ago by Bajan brewer 10Saints.

The multi nationals, through recent acquisitions dominate the scene: AB InBev purchased Dominican brewer Presidente; then added Banks Brewery in 2015 to add to their facility in St Vincent, Hairoun. Heineken through their long held base in St Lucia purchased Red Stripe last year from Diageo to add to their operations in Haiti. We place the regional Trinidad powerhouse, Caribe in this category as well. These players, attracted by the protection offered by CARICOM high tarrif barriers ( 100% import duty in Barbados,) have shown no desire to diversify from their highly profitable standard lager beers; thus, creating a void for craft.

10 Saints and The Brewhouse in Barbados, Antillia Brewing Co. in St Lucia, West Indies Brewery of Grenada are notable craft beer companies – owned by beer enthusiasts passionate 28

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about their products. These craft brewers constantly innovate through process, ingredients and styles to brew great flavours for those adventurous consumers interested in premium beers with flavour.

Morgan Montana of the newly formed Caribbean Craft Brewers Association notes, ‘we have lagged behind the global craft revolution but I forecast a wave of new brewery openings throughout the region and a dramatic increase in market share’. Whilst the majority of independent breweries are currently focused on their domestic markets we again look to 10 Saints as the pioneer; the iconic Barbados brand is now exported to over 20 markets recently establishing an office in America to spearhead introduction to North America. Indeed 10 Saints was the first brewery to win a Caribbean Exporters of The Year award in 2015. Montana says ‘ 10 Saints is the Nat King Cole of our industry and all players will forever be in their debt for their opening up the market for premium quality beer in the region’.

We look forward to tasting more genuine island beers in the months and years ahead.

DRINKSPOTLIGHT

BEER & FOOD PAIRING

BY CHARLES MACKENZIE

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ome chefs and sommeliers attempt to find commonalities, pairing, say, a spicy Thai dish with a spicy pale ale (could also be a fruit-fruit or chocolate-chocolate synchronization, etc.). The idea is that there is a pleasant echo. Notes in one sip evoke flavors in past or future bites. The opposite approach suggests that contrasting flavors are pleasing in a yin-yang sort of way: A dry, bitter stout classically pairs with oysters, perhaps “cutting through” the sweetness of the shellfish. Sweet and salty always work wonders.

Some people say lager is like white wine and ale is like red. A corollary of that concept: that beer hops (as in a nice bitter IPA) function like wine acids (found in, say, a Sauvignon Blanc or a Chianti) in food pairings. Both cut through fattiness and oiliness, and even saltiness. Imagine them both as providing the lemon in, or acid counterpoint to, a fish dish.

Ales tend to be fruity and robust, while lagers are crisp and comparatively delicate. In terms of body, there are three types of beer (like wine): light, medium, and heavy. Generally you can pair light dishes with light beer and heavy dishes with heavy beer.

Light Body Wines: Sauvignon Blanc, Pinot Noir, Barbera, Pinot Grigio Beers: Lager, Pilsner, Wheat Wines: Merlot, Zinfandel, Syrah Beers: Ale, IPA, Bock Heavy Body Drink

Beers: Stout, Porter If you love pale ale, you’ll probably like it with anything you eat. And you know what? There’s nothing wrong with that.

Experiment: There are no wrong answers in this activity!

Here are some suggestions from the Caribbean Brew House:

and grilled fish.

Southcoast Summer Ale - light malty sweetness, floral notes pairs well with pasta

Silver Sands Pale Ale - slightly herbal, earthy flavor pairs well with Spice foods and sharp cheese.

Ragged Point Ale - carmel sweetness pairs well with roast meats and soft goat cheese.

Sam Lord’s Smoked Porter - smokey, chocolate notes pairs well with BBq meats and Stilton/blue cheese.

Mahogany Bay Stout - hints of pineapple, grapefruit and passion fruit with coffee and chocolate flavors pairs well with any a big juicy rib eye steak and Camembert cheese.

Long Beach White Ale - orange and coriander flavor pairs well with fish and Gouda cheese.

Round house Rock IPA - tropical citrus pairs well with all spicy foods especially Indian food or a slice of carrot cake.

Medium Body

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Wines: Cabernet Sauvignon, Malbec, Oaky Chardonnay

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Culpepper IPA - grapefruit, peach, melon and tangerine notes pairs with shrimp and English Cheddar.

DRINKSPOTLIGHT

A WORD TO THE WISE

BY CELESTE PONTIFEX

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n wine trends Beaujolais is making a huge comeback! This coupled with the fact that this style of red wine is perfect for our climate is really something to get excited about. Within the theme of French gastronomy something called Beajonomie has been launched to assist in the marketing of the region of Beaujolais. It’s a simple concept, ”Traditional dishes revisited, to enjoy with characterful Beaujolais wines in a ‘bistronomic’, elegant, relaxed atmosphere.” It’s all about sharing wine, sharing a table and sharing a dish. Just what we like to do! If you would like to learn more visit www.beaujonomie.com.

Beaujolais is a little area just south of Burgundy near the gastronomic capital of France, Lyon. It’s where, per capita, they sell the most of this style of wine.

The primary grape varietal in Beaujolais is Gamay, whose fruit flavours are Raspberry, Tart Cherry and Cranberry.

There are other characteristics of Mushroom, Forest Floor, Smoke, Violet, Banana and Bubblegum that are found in the more concentrated ‘Cru’ wines while the Banana and Bubblegum can be found in the Beaujolais Nouveau wines which are the first wines to be released in any given year. Its acidity is high and tannins low which makes it perfect for food pairings of charcuterie plates,

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cheeses and other fatty foods that the acidity can cut through. Even fried foods including fish.

The best Beaujolais are the ‘Cru’, and there are 10 of them. Beaujolais Villages are second best quality wise, and while the crus will be fuller in style, the Village wines will have a little more mineral quality. There are, however, great wines to be found in the regular Beaujolais appellation especially if it’s an ‘old vine’ wine where vines are 20 years plus in age. Due to their low tannins and fruity nature, the wines of Beaujolais and Beaujolais Villages are best served slightly chilled (another good reason why the Caribbean is a perfect spot for them!)

It’s important to note that the soil types hold the key to the Beaujolais flavour. There’s mostly granite and schist to the North and clay based soils to the south. All of the Cru Vineyards are on the North side.

Also to note is that Beaujolais is available in white “Beaujolais Blanc” which is 100% Chardonnay. The style is delicious with notes of pear, tropical fruits and blanched almonds. A little oak in there as well and half the price of Chablis! In fact, Beaujolais wines, in general, are quite easy on the pocket Here is one you can get through Platinum Wines for just $ 30.55!  www.platinumwinesbarbados.com

WNG_BarbadosFoodieAdvert.indd 1

6/06/2018 10:48 AM

BE VICTORIOUS WITH DIABETES There is a common myth that once a person is diagnosed with diabetes, he/she has signed a death warrant. Some persons even begin to plan for their funeral. At the Diabetes Association of Barbados (DAB), we recognise that this myth needs to be debunked. We believe that persons diagnosed with diabetes can live healthy, normal and victorious lives, once they are educated on how to manage the condition effectively.

nutritional management and guidelines for physical activity.

These components are vital to the control of diabetes and the avoidance of complications. Additionally, persons will learn how diabetes medications work, the importance of monitoring blood glucose and how to use the results as well as recognise and respond to complications. We also include strategies to address psychosocial issues and how to promote health and behaviour change.

All persons living with diabetes should be educated so that they understand the condition and learn what it takes to remain healthy and live a long life. This is exactly why the DAB created the Diabetes Conversation Map Programme, an 8-week programme of practical sessions on diabetes in a group setting.

This Diabetes Conversation Map Programme has been running for years and persons who completed it comment on how empowered they feel to manage their condition. But it’s not only for persons with diabetes. If you have a relative or care for someone living with diabetes, this is the programme for you too! Let us help you in your journey with diabetes so that you too can have victory.

Throughout the programme, persons will learn about what causes diabetes and how to treat it. Then we will incorporate

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CREATIVE KITCHEN

THE BEST BURGER EVER!

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atisserie Bistro Flindt in Holetown is more than just a great place to stop over and refresh yourself while shopping in the area. They offer the opportunity to work directly with Carsten Flindt, the Owner/Head Chef who is classically trained from the The Savoy in London.

We attended one of his cooking classes on Thai food where we met some great new friends, learned some cooking tricks and got a lovely dinner out of the deal! They also offer these Foodie classes in the comfort of your own villa. Carsten is a man of many talents - one we realised at a Christmas fair where Flindt was BBQing up one of the best beef burgers we have ever had – as an American by background that is saying a lot! Carsten has agreed to share this secret burger recipe with us, Enjoy!! And if you do not feel like cooking, invite Carsten to cater your next event and you will not be disappointed: just check them out on Trip Advisor to see what many are saying about Flindt’s fantastic food and service!

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RECIPE FOR FLINDT’S FAMOUS BURGERS 1 ½ lbs good quality Top Butt 1 medium Red Onion, Diced 2 tbsp Olive Oil ¼ tsp Truffle Oil 2 Free Range Eggs plus one more yolk only Salt and pepper to taste Mince Top Butt into very small cubes; add all ingredients; mix and form into patties, best cooked on an open grill with friends and drinks - Enjoy.  www.flindtbarbados.com  flindt@flindtbarbados.com  (246) 266-9091 / (246) 432-7884 / (246) 432-2626

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Living Water Community (LWC) is a Roman Catholic group founded in Trinidad in 1975. LWC established a mission in Barbados in 2003 and several Barbadian residents have joined the Community and serve in the various ministries.

SHADON BENI

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hadon beni is a leafy herb native to the West Indies and Central America. It is widely used in the cuisine of these regions, and also in many Asian foods. It is a tropical perennial herb in the family Apiaceae. This herb has a multitude of alternate names, which adds to the confusion for many cooks. Formally, shadon beni is known as Eryngium foetidum. This Latin name literally translates as “foulsmelling thistle”; it is also known as bhandhanya, fitweed, long coriander, culantro, sawtooth, Mexican coriander and spiritweed. As the name “culantro” suggests, shadon beni tastes very much like cilantro, with a somewhat stronger and more lingering flavor. If shadon beni is not available, use cilantro but double the amount.

Gail Maskell has shared her “Come Back Sauce” for over 14 years at the Brighton Farmers’ Market. This delicious shadon beni sauce is one of several condiments available for Living Water Community’s fresh Fish Cutters every Saturday, from 6 a.m. to 9 a.m.

On sale are meat/vegetable pies, a variety of quiche, and of course fresh-cooked Fish Cutters, typically made with Marlin and served on either Bajan salt bread rolls or ‘bakes’ (a Trinidadian styled fried bread) Proceeds go toward funding Living Water’s many charitable activities.

Here’s how to make that famous ‘Come Back Sauce’: 1. Place 20-25 leaves of shadon beni in a blender.

2. Add two 16oz cans of pineapple, liquid as well!

3. Toss in 4-5 small, peeled onions and top up the blender with a splash of white vinegar.

4. Pulse blend (you want it chunky) and decant into 4 mason jars – enjoy on everything!

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In St David’s, Christ Church, the Community has built the Living Water Community Centre for Evangelization and ministers to those in need in different ways. Among other things, it runs a ‘Food Bank’ distributing food hampers, and serves meals every Tuesday evening in Heroes Square, Bridgetown. There is an outreach to young people, as well as counselling and a prayer ministry.

At its St. David’s Centre, Living Water also operates a Coffee Shop which offers lunch for sale from Monday to Friday, the proceeds of which flow into its ministry to the needy.

The cuisine ranges from Indian to Chinese to Bajan, with barbequed chicken, grilled/fried fish, wraps, soup and salads in between. There’s a different menu each day!

However, if you’re set on Fish Cutters, head to Brighton on Saturday mornings and enjoy the Come Back Sauce!  www.lwctt.org  www.facebook.com/LWCBB  (246) 271-0555

METHOD

Sift half of the flour and mix with salt and yeast in a large mixing bowl. Slowly add warm water, mixing continually until the mixture forms a stiff dough. Keep adding more sifted flour reducing the stickiness, until you have a dough stiff enough to knead.

Lightly flour the work surface, and knead the dough for 10 minutes until it is smooth and elastic, then place in a greased bowl. Place the bowl in a warm ambient location for 40-50 minutes until it has doubled in size. The dough is ready when you poke a finger in it and the indentation remains.

BAJAN SALT BREAD Salt breads are to Barbados as baguette is to France. They are lovely large sized rolls, typically white flour, firm outside and doughy-elastic while light inside. When you see this bread sold in warm brown paper bags get some, even if not for yourself, the smell alone will make you smile. Our salt bread is the essential base for Barbados’ favourite sandwich, the cutter, to be found in any self-respecting rum-shop or eatery. Our recipe alone cannot yield your perfect bread – so make friends with your neighbourhood baker and work the ingredients to your taste. Funny enough, she’s not even salty!

Many traditional Barbados breads are sweet; like the coconut turnovers, lead-pipes, banana bread, and cassava pone. So, back in the day, in order to distinguish this category the term salt made it clear… Another name known to generations gone is penny bread indicating price – (now a good bread will cost 53 pennies.) Thankfully, salt bread is everywhere :) Bakeries are scattered across the island, and the commercial boys have done a good job as well. We list some below – so try them all until you find your favourite.

RECIPE ~ MAKES 12 SALT BREADS INGREDIENTS

6 ½ cups white flour 2 teaspoons white granulated sugar 1 teaspoon salt 2 tablespoons of vegetable oil 2 packs of yeast 2 ¼ cups warm water Preheat oven to 425 degrees F or 220 degrees C.

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Divide the dough into 12 equal portions and roll each one into a fist sized ball placed on a greased baking sheet. Allow the buns to rise again for a further 40 minutes or until the dough has doubled in size.

For a traditional touch, place a piece of coconut frond on the rising dough to score it and allow the bread to bake evenly (not unlike the lame scoring of baguette.) Carters bakery in Foster’s Lodge, St. George, has been baking Salt Breads for over 60 years using the coconut frond method.

Place the baking sheet in the center of the oven and bake for 25-30 minutes until the rolls are golden brown. When tapped they should sound hollow.

Serve immediately with: • Butter & children playing (Sunday School Church special) • Cheddar & pepper sauce (rum shop classic) • Baked ham & emmental (Cutters of Barbados) • Flying fish & fried egg (al la Cuz) • Plain with a glass of wine (communion) Try these great Salt Bread Brands: Neighbourhood: Sonia’s Breads, Belair, St. Philip; Browne’s Bakery & Deli (6Roads, St Philip); Roy’s Bakery & Variety (Bank Hall X Road, St Michael) .

Boutique: Chattel House (St. Martins); Carter’s Bakery (Foster’s Lodge); P R C Bakery (Orange Street, Speightstown).

Commercial: Purity Bakeries; Nicholls; Zephirin’s.

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THINGSTODO

FARMERS MARKETS

BRIGHTON FARMERS MARKET Brighton Farmers Market was started by the Pile family in 2001 to sell extra produce from their farm. It has become the iconic farmers market in Barbados. It is the Saturday morning hangout to meet and greet old and new friends, it is for people who want the freshest produce, locally made treats and a great breakfast featuring as a highlight "Pilebuck's Coffee". Set on the grounds of an old sugar plantation, the market comes with open-air seating – picnic tables with umbrellas looking down the rolling green hills and over the well supplied kiddie playground. Those in the know arrive before 6:30am with eco-conscious shopping bags in hand to get the best of the market goods, a prime seat under the umbrellas and some of the freshly made foods and drinks on sale. Fresh juices are available from Fresh Press and Renu, 44

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Microgreens from Marshall Farms, Tiki Pies is there every week and just in case an emergency need for Cutters Very Special Rum Punch and Rum Punch Mix arises you can grab a few bottles to keep the crowds happy. The Cliff Bakery offers fresh bread and The Living Water Community boasts the best fish cutter with ‘Comeback Sauce’ and you can find Roger Dean representing his catering with signature sweet treats. This market is definitely not for late risers, as by 9am the crowds and the food is pretty well gone.

Every Saturday from 6:30 to 9 am.  https://www.facebook.com/brightonfarmersmarket

HASTINGS FARMERS MARKET

HOLDERS FARMERS MARKET

In the heart of the south coast just across from the beautiful Boardwalk with lovely sea views is the Hastings Farmers Market. Everything being sold at this market is ‘Homemade, Homegrown or Home Created’ in Barbados! There is a wide selection of local fruits, organic vegetables and eggs; freshly baked breads and culinary treats including gluten free options. You’ll also find a lovely selection of prepared meals including Trinidadian and Bajan dishes, Tiki Pies, sushi and freshly squeezed juices. While you’re shopping, enjoy a latte or an iced coffee from the Coffee Dock. Relax and grab a seat on the front veranda and take in the sea views and salty breeze. Enjoy a freshly made gluten free breakfasts of waffles, eggs and bacon. If you’re feeling something lighter, the ArtSplash Centre Cafe offers fresh smoothies and juices made to order. And as always, Arty’s Play Park is the best place for the kids to play while you shop around and it’s free entry on Market day!

Holders Farmers' Market brings the organic farmers to you.

They offer breakfast with delicious coffee, tea and fresh juices under the shady trees or their special “British Banger” it’s totally homemade and a favorite of many. There is local honey, coconut chips in a variety of flavours, arts and crafts that show the diversity of the island’s artisans and many more treats to enjoy or to take back to share with friends and family. They make every effort to ensure that the food and the vendors are as organic and local as possible.

Bring the whole family…the kids can romp on the beautiful grounds of Holders Polo Field and play on the Holders Great House lawns while the parents can enjoy icy cold beers and chats with people from all over the world!

Every Sunday from 9am to 1pm.  www.holdersfarmersmarket.com

Every Wednesday, Saturday & Sunday morning from 8am to 2pm year-round!  www.artsplashbarbados.com

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FOODFORTHOUGHT BAJAN RISOTTO BY CHEF GRANT Chef Grant’s passion for food started early on when he cooked the family BBQs at the age of 4. From there he had a succession of jobs each one progressing his skill set. This continual push for improvement culminated in him working closely with Michel roux junior at Le Gavroche, Mayfair. This was the first London restaurant to receive three Michelin stars. With Michels encouragement Chef Grant ventured into private dining Enabling him to take full control and responsibility to cater for a more discerning client base.

METHOD 1. Put the coconut water on the stove to moderate heat.

With ladle to hand.

2. Cube breadfruit and add 1 tsp of Bajan seasoning, salt and 250 mls of coconut water. Add to a pot with a lid and gently simmer until tender. Then drain and keep warm in the pot.

3. Cut the fish into 1cm by 4cm strips (approx) add a little grape seed oil and the tropical/blackened seasoning to marinade.

4. Finely great the Parmesan leaving a small amount to shave for the garnish.

5. Sweat shallots off with olive oil and 1/2 the butter until translucent.

6. Add rice and gently toast in the pan for 2 min (med heat) 7. Add 2 ladles of the hot coconut water to the rice and subsequently 1 more at a time once the rice has absorbed all the liquid.

8. Do this until the rice is tender with just enough bite to give a little texture.

9. Meanwhile in a frying pan heat until it almost begins to smoke add a little oil and start to fry your fish.

INGREDIENTS 1 shallot (30g) finely diced Goats butter 30g Risotto rice (50g pp) 100g Coconut water 1ltr Alpro coconut yoghurt 1 tbsp Parmesan cheese 30g Bread fruit 150g (raw weight) cubed Barracuda or Mahi mahi 170g 1 tsp of Bajan seasoning 1 tsp of tropical seasoning or blacken seasoning TIPS

• Have your plates hot or warming before you start to cook.

• To understand when your fish is perfectly cooked you should gently press on the flesh and if it begins to break or flake then it’s perfect. Not enough give in the flesh then it’s over or under cooked. If it’s too hard it’s over and if it’s too soft but not flaking it’s under.

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10. Once all coconut water has been absorbed by the rice, add your coconut, yoghurt, and grated Parmesan stirring continuously - then at the last minute add butter to emulsify.

11. Taste for seasoning (salt and pepper) 12. Spoon out onto the hot plate about 160g, then lift the plate and gently tap the underneath so the grains of rice fall into place and cover the whole surface of your plate.

13. Then be creative by sporadically placing your fish and breadfruit on top of your rice. The more random you are the better it can look.

14. Add a couple of rocket leaves or any delicate salad leaves with a few shavings of your left over Parmesan.

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FOODIESPOTLIGHT

PEG FARM & NATURE RESERVE

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ocated in Easy Hall St Joseph, PEG Farm and Nature Reserve is an amazing foodie destination. Its main mission is to create a sustainable environment focused on People, the Environment and Growth.

Paul Bourne and his passionately committed team operate around their four Farm Principles that takes the concept of organic farming to all new heights.

Biodynamics is at the heart of their approach - a holistic and sustainable method to farming. It is rooted in the work of philosopher and scientist Dr Rudolf Steiner who integrated scientific understanding with a recognition of spirit in nature.

This intriguing approach to food and nutrition involves a more cosmic side of farming, one example being the FullNew-Moon rhythm. Planting is done with the full moon, 46

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because of the increased moisture in the air, which leads to higher germination rates and enhanced plant growth.

The biodynamic farm is an integrated, whole, living organism, and animals are an important part of that. PEG’s second principle, Free Range Animal Husbandry assists in the natural addition of nutrients on to the land. An example we loved of this principle are the egg-mobiles! Movable chicken hutches that are transported to a new pasture every day, following behind the cows. This allows the chickens to constantly have fresh grass while regenerating the field with their manure. Pigs are also used in this disturbance/ regeneration process as they move every week to a different pasture.

The third principle, Permaculture is the conscious design and maintenance of an ecosystem which has no waste and works with the land. These three systems are combined in the fourth principle, Holistic Management, where they work to integrate land, resources, people and the environment.

All four principles are ways of developing sustainable patterns of raising food and living. Think of organic farming as the foundation upon which permaculture and biodynamic principles are developed. Then additional layers are added when it comes to philosophy, astrology, community, and farming practices. All practice growing clean food from healthy soil and the natural environment. The science and efforts of this warm and genuinely passionate team is making PEG farm a truly natural oasis.

There are many ways to experience the essence of PEG. Grab a day pass for $25 (kids $12) and explore the 108 acres of the farm, or ask for a guided tour. A portion of your entry fee can be applied to the purchase of PEG’s delicious produce: free range eggs, pork cuts, and lovely freshly cut-to-order herbs (rosemary…).

through the gardens featuring both culinary and medicinal herbs. Our reward? A delicious picnic lunch overlooking Hackleton’s Cliff and the beautiful East coast - bring bubbles and blanket for the cosy St. Joseph air.

We recently enjoyed a hiking tour of the grounds – scampering through a manicured gully, camp sites, and up

 www.facebook.com/pegfarms

 www.pegbarbados.com

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NOTABLEMENTIONS FOOD

RTIC MELT HOMEMADE GOURMET ICECREAM

BENTO BOX

Whether it is the popular soursop, nutmeg, ginger, coconut or pineapple, serving gourmet ice cream with indigenous flavours and “real fruit” was a deliberate decision.

Sushi for the people, sold throughout Barbados. Bento Box uses the freshest ingredients from local farmers and fisherman to produce a daily made sushi. www.scottscateringbarbados.com/bento-box

www.facebook.com/R-tic-Melt-IcecreamParlor-851889941523083

BRAIDY’S GARDEN

SCOTT’S CATERING

Braidynn Grogan has her home aquaponic farm letting the Tilapia fish fertilize her organic lettuce and Swiss chard. She is at Brighton Farmers market or contact her at 836 2345.

A well known premium catering company in Barbados.

Specialise in weddings, dinner parties, corporate functions and one-off designer parties. All of the chefs are trained by owner chef Scott Ames who has a Michelin Star background from England. Scott has been in Barb0ados for nearly 20 years and loves the local foods and seasonal flavours which he incorporates into his menus. Keep a look out for Scott’s Catering Gourmet Line - a fresh organic line of artisanal ‘grab and go’ foods soon to be available in retail outlets.

Braidysgarden@gmail.com GROW IT Grows non GMO, pesticide free, nutrient packed microgreens and sprouts. Offering a wide variety of products such as Micromixes, Salad Boosters, Smoothie Boost, Snack mixes as well as Living Greens. The wide range of offerings allows everyone to find what they like and boost their nutritional intake everyday. Theses products are available at Massy Stores, Popular Discounts, and for delivery in freshly grown full-trays wholesale.

www.scottscateringbarbados.com SPLURGE Summer studied french patisserie specializing in L’art du gateau. Her fun and whimsical style and extraordinarily creative packaging makes the cookie, cakes and treats a special occasion no matter when you have them.

www.growitcaribbean.com (246) 230-1333

splurgecakestudio@gmail.com (246) 424-1240

MARSHALL FARMS - MICROGREENS

SWEET BITES

Steve discovered Microgreens during his quest to find fresh organic greens which he could bring to the local market.

These powerful supergreens have been a staple of Chefs over the last few years and Steve recognized the need to have them more accessible to everyone. Steve’s entrepreneurial spirit along with his passion for Microgreens led to the birth of Marshall Farms, a small Urban Family Farm. Their Micros are hand harvested and packaged in small batches weekly.

Started in 2011 Susie Ray bakes the most delicious sweet breads, muffins, cookies and cakes. She started her business selling to a single coffee shop and has grown this into a thriving wholesale business that welcomes retail clients to order from her. She has grown her business through word of mouth alone and after trying her breads we can see why. Her best seller is her Banana Bread classic or with walnuts and cranberries. All are handmade and use yogurt for added fluffiness. Other big sellers are the Apple Cinnamon bread with crumble and Carrot Cake with Cream Cheese Icing. These breads are not for the health nuts but are perfect for an indulgent tea time!

You can find Marshall Farms Micros at Brighton Farmers Market, select Restaurants and retail supermarkets Island wide. marshallfarms3@gmail.com (246) 548-3004 48

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(246) 266-0714

VILLA CHEF Camilla Andrews is creating daily fresh baked salt bread both whole wheat and white, English muffins and bagels in the New York style. Based in Atlantic Shores she is a true find.

(246) 251-2861 camillagibson@gmail.com

DRINK PLATINUM WINES Platinum Wines, wholesaler of wines, has complimentary deliveries on orders over $150. They feature a Wine Circle club - an exclusive and comprehensive club for all those who enjoy the “good life” and love their wine. The Wine Circle offers a newsletter featuring critiques, trends and of course money saving specials and activities. celeste_pontifex@rlseale.com.bb www.platinumwinesbarbados.com (246) 629-4500 TRIDENT WINES Known for the highest level of service in the Barbados wine trade they deliver to your door mixed cases from their extensive premium wine offering and wholesale Pellegrino sparkling and Panna still water. Best of all they distribute Cutters Very Special Rum Punch! Check out their catalog http://www.tridentwines.com or visit their retail store the Wine Cave at the Walkers World complex in Canewood, St. Thomas where you can grab a bottle and enjoy the delicious food at Open Kitchen.

THINGS TO DO AGAPEY CHOCOLATE - CHOCOLATE MAKER Located in downtown Bridgetown, on Hincks Street, is Barbados’s only chocolate factory, offering an amazing variety of chocolate bars and supplies. There is a shop and a mini museum with large wall exhibits showing the origins and history of cocoa, along with artifacts such as an authentic vintage Mesoamerican chocolate “metate y mano” (cocoa stone grinding tool). They offer a delicious tour with their chocolate maker who guides you through chocolate tastes, history and the chocolate creations. www.agapey.com

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COCOHILL FOREST Coco Hill Forest, located in St. Joseph, is a 53 acre rain forest overlooking the East Coast of Barbados, Growing coconuts, 8 types of bananas, local coffee, cocoa, 2 types of pineapples including the famous Barbados Black Pineapple and numerous other tropical fruit trees, herbs, spices and medicinals. Their mission is both heritage - to be a repository for fruit and vegetables that used to grow in Barbados but have been lost over time - and for food security through permaculture, vertical farming, organic and terrace farming.

A guided tour and hike is offered to explore the spectacular rainforest, learn about Barbados tropical flora and ‘bush medicine’, you need to book your tour either at 10am or 2pm, $40.00 per person. Mood Patel, the owner and visionary behind this agritourism destination used all of these fresh grown products to supply his restaurant Mamu’s Cafe located in the Ocean Spray Apartments at Surfers Point, Inch Marlow, Christ Church. cocohillforest@gmail.com (246) 235-4926

SHOP AQUA PHARMACY At Aqua Pharmacy you can find a wide range of specialty natural health products. In addition to filling prescriptions they offer a one stop for all your health needs and advice plus a wide range of products entirely available online for browsing and ordering.

At AQUA Pharmacy you can find the locally produced Himalayan Peaks Organic Teas, artfully blended for specific health benefits and with a great taste. For those who are looking for a delicious & healthy lunch option, AQUA Pharmacy offers a unique service for ordering sushi: order online and collect your freshly made Island Sushi rolls the next morning. www.aqua-pharmacy.com HARROW’S ORGANIC PRODUCE Certified Organic produce delivered to your door step, bi weekly year round delivery, boxes start at $40. Offering zucchini, spinach, rocket, kale, turnips, carrots, Scorpion Peppers (very hot!), and egg plant to just name a few. Call 834-7949 for Yosia Harrow from her farm to your table with love!

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FLINT HALL FARMS We produce and supply the freshest pasture raised eggs, lamb, goat, pork, broilers and even fresh fish delivered right to you. For example Fresh Yellowfin Tuna steaks taken straight from the boat, processed(no bones or dark meat) and then vacuumed sealed in generous 1.5lb packs then frozen to preserve the quality. Order yours today delivery is free. $20.00 per pack. flinthallfarms@gmail.com www.facebook.com/flinthallfarms (246) 254-5175 FOOD 4 CHANGE -CHARITY According to the Food and Agriculture Organization of the United Nations, “Barbados is a food-deficit island state with a high food import bill, Barbados faces the challenge of ensuring its population has adequate access to stable food supplies – a challenge that has been aggravated by a steady rise in food prices in recent years. Charity Chicks Barbados (registered charity 845) is taking on the challenge to do our part in making sure all Barbadians have access to stable nutritious food supplies. One of their sponsors is Carters Hotel & Restaurant Supplies to help out and learn more contact them through their website. www.food4changebb.com.

LIMEGROVE The best shopping and Foodie experience on the island a true lifestyle. www.limegrove.com WALKERS RESERVE Converting an old sand quarry to a food forest, this is an amazing project. With fruit trees and ground provisions in excess they are working on expanding their bee keeping to produce honey as part of enhancing their tree pollination.

Ian McNeel is a social entrepreneur, impact investor, permaculturalist and responsible business leader. Ian is leveraging his 21 years as an entrepreneur and successful international business executive to lead the transition of Walker’s Sand Quarry into Walker’s Reserve. www.walkersreserve.com

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LICKRISH TOURS

The Caribbean is boastfully one of the world’s largest culinary melting pots. Therefore, it comes as no secret that Barbados has some of the finest cuisine to tantalize the most sophisticated of taste buds. Accompanied by the history drenched capital city of Bridgetown, it was a no brainer to combine these two aspects of Barbadian life to produce a cultural collision giveing the lucky few on a Lickrish Food Tour an amazing experience.

A Signature Tour starts at 11am for a mile and a half (2.4 km) walk through the city. You become immersed in the city’s storied past while delighting in signature Bajan dishes with their blend of African, Indian and British influences. There is also a Gourmet tour for those who want to see all four towns in Barbados and really delve into the culinary treats of the island. Lickrish Foods is the only Food tour company in Barbados - give them a try!

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THE DIRECTORY FOOD BAJON CHICKEN

Wholesale fresh chicken (246) 420-1004 BICO

Ice Cream, frozen desserts, par baked breads, pastries, and more www.bicofoodservices.com CARIBBEAN CONFECTION COMPANY

The original hard sweetie manufacturer in Barbados www.facebook.com/ CaribbeanConfectionCompany CONTINENTAL FOODS

For over 15 years, Continental Foods has been offering the best in food products from every corner of the globe to supermarkets, restaurants & hotels in Barbados. Whether you are looking for dry or wet aged meats, seafood, cheeses, pastas, grains, spices, condiments, oils or baking ingredients, we procure the finest products available. We also stock an array of canned Items.

Island-wide delivery service is also available. You may also purchase wholesale products directly from our warehouse in Grazettes, St Michael Barbados.

(246) 425-1800.

CUTTERS OF BARBADOS

Catering, meat and cheese platters, award winning rum punch www.cutters.bb (246) 423-0611 GOLDEN RIDGE FARMS

Fresh and frozen free range turkeys

(Barbados) are a wholesale organization that provides an extensive variety of top quality food, including frozen meats such as Certified Angus Beef, seafood, fresh produce, pastry items, dry goods, wines and champagne. We cater to Hotels, Restaurants and Villas, in addition to retail customers.

As well as being known for their wide range of products, Hotel Foods is also focused on ensuring consistent and outstanding customer service. www.hotelfoods.bb THE CLIFF BAKERY

Fresh gourmet bread to order orders@thecliffbakery.com VEDGE OUT

Gluten free, non traditional muffin/cookie mixes and bakery products www.facebook.com/Ligons-GlutenFree-Mixes-233555506794303

DRINK 10 SAINTS

Handcrafted beer aged in rum barrels http://www.10saints.com BREW HOUSE MICRO BREWERY

Artisanal microbrew beers and ales www.caribbeanbrewhouse.com FRESH PRESS

www.hjasonjones.com

WYNDHAMS COFFEE

MASSY DISTRIBUTION

TRIDENT WINES

Wholesale wines and FOODIE.BB

Wholesale supplier with free delivery of meats, seafood, cheeses, coffee and more

Local island coffee roaster, distributor of Lavazza coffee, Harneys and Son’s teas, and fine coffee equipment and accessories

Wholesale and bulk distribution of food supplies and drinks

www.wyndhams.bb

SHOP

The best - bar none- selection of BBQ’s on the island

A1-CARLTON SUPERMARKETS

www.mtlbb.com NIVEN DISTRIBUTION

Emerald City in St. Philip and A1 Carlton in St. Michael home of Proper Pork, distributors for Bob’s Mill line of health conscious foods offering a great selection of sundries.

Wholesale wines, mixers, beer, meats and more!

www.aonesupermarkets.com BODY RESTORATION

Supply a wide range of natural health products/whole food supplements to restore your body temple from within! www.facebook.com/pg/ bodyrestorationbarbados BLADES & WILLIAMS HOTEL AND RESTAURANT SUPPLIES

Professional quality kitchen appliances, table-wares, and supplies. www.facebook.com/ BWHotelRestaurantSupplies CONTINENTAL FOODS

Meats, cheeses and specialty foods wholesale - delivered

Holetown, Sunset Crest 417-8711 and HANSCHELL INNISS Lanterns Mall, Hastings 424-5045.

HOTEL FOOD SUPPLIES

The Directory

http://www.tridentwines.com

www.growitcaribbean.com

thegrapevine@massygroup.com

54

H JASON JONES

100% fresh nothing added Orange juice, Lemon and Lime Look for their new site in 2018 Juice. The Renu line offers 100% cold press range of fruit (246) 425-1800 GROW IT and vegetable juices.

A full range of gourmet sprouts www.facebook.com/ to grow on your window sill RenuColdPressedJuice and enjoy in your meals GRAPE VINE

(246) 266-8916

Hotel Food Supplies

distributor for Pellegrino and Acqua Panna waters, retail outlet at the Wine Cave in Canewood, St. Thomas

The place to get Farmers Choice the Bajan Ham choice www.hanschellinnissltd.com

www.massydistribution.com MARSHALL TRADING

www.nivendistribution.com SUNDALE TRADING

Wholesale foods available direct on their website or from their warehouse from healthy drinks to dried fruits, meats and seafood. www.sundalefoods.com THE GOURMET SHOP

Food gourmet store & upmarket delicatessen selling great food & wine branded products with great service. www.thegourmetshopbarbados.com

THINGS TO DO ARCHERS ORGANICS www.archersorganics.com PEG FARMS www.pegbarbados.com LICKRISH FOOD TOURS

The most exciting, informative and belly-filling cultural tours in Barbados. www.lickrishfoodtours.com MANUELA SCALINI

Plant based lifestyle consulting and events detoxbarbados@gmail.com FLINDT

The best cakes, amazing catering and truly enjoyable cooking classes www.flindtbarbados.com

m.cutters.bb

service@cutters.bb

crane beach deli

423 0611