Antigua & Barbuda Food & Drink Guide 2014 by Leeward Consultants

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150

ILLUSTRATED RECIPES

CELEBRATING THE WONDERFUL CUISINE AND HOSPITALITY INDUSTRY IN ANTIGUA & BARBUDA.

“BEST COOKBOOK DESIGN IN THE ”

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GUIDE

THE BIG CHEESE

Gulliver Johnson

ART & DESIGN, PHOTOGRAPHY DIRECTOR Janie Conley-Johnson

EDITOR

Madeleine Jardim McComas

CREATIVE DESIGNER Takumi Media

WEBMASTER

Chris Maisey

CONTRIBUTORS & PHOTOGRAPHERS

Glentis Goodwin, Donna Francis, John Mussington, Jean François Bellanger, Mark Smith, Lisa Farara, Jennifer Maynard, Christopher Terry, Roberta Williams, Lana Williams, Alex Nikolic, Karol Stewart, Susan Tonge Johnson Southwell and Danielle “Danz” George-John

TEAM

ACKNOWLEDGEMENTS

Special thanks to: Nigel Francis and Cecilia Nord and everyone else who gave their time, input and support.

CREATED & PUBLISHED BY

Leeward Consultants P. O. Box W1795, Woods Centre, Antigua. Tel: (1) 268 725 4663 info@foodanddrink-caribbean.com www.foodanddrink-caribbean.com www.facebook.com/FoodandDrink.Antigua The contents of this publication are protected by copyright, owned by the publishers Leeward Consultants No reproduction of this publication or its contents is possible in whole or part without prior written consent. All Rights Reserved.

ISSN 1818-345X

46 INFORMATION 4-5 6-7

Antigua & Barbuda Map Pages. Directory of Establishments.

FOOD & DRINK PROFILES 37-53 62-77 84-95 104-117 122-123

North Coast. St. John’s Centre. Southwest Coast. South & East Coasts. Barbuda.

THE MOTHER OF FOOD - AGRITOURISM

12-13 The Mother of Food Introduction to Agritourism. 14-16 Rosmac’s Herb Garden. 18-19 Valley Ventures Flower Farm. 20-22 Hampson Farm Orange Valley. 24-27 Gilbert Agricultural & Rural Development Center. 28-31 Wadadli Animal Nature Park. 32-34 The Southwell Farm Orange Valley.

120

EDITORIAL FEATURES 8-9 54-55 58-61 78-79 80-83 92-93 96-99 120-121

Look Out For. Angostura Global Cocktail Challenge 2013 - with Quin Farara & Co. Ltd. Smokin’ Grillers BBQ Competition in Puerto Rico. Chef Profile: Lana Williams at the Institute of Culinary Education. Antigua’s Best Breakfast Spots. Chef Profile: Executive Sous Chef Mark Smith. Champagne Styles and Food Pairing. The Cake Lady - Danielle “Danz” George-John.

RECIPES & COCKTAILS

17 Garlic-Herb Seared Grouper with Sweet Potato Custard and a Seafood Foam. 40 Pan-seared Baby Snapper with Spinach Yellow Squash & Tomato Salsa. 44 Beachside Sunset Cocktail. 44 C.G. Real Deal Cocktail. 46-47 Bless Crab Cakes with Fresh Corn & Black Bean Salad served with Roasted Red Pepper Aioli.

128 48 Grilled Wahoo with Mango Pineapple Sauce. 52 Apple & Ginger Mojito Cocktail. 56 Juicy Susie’s Mozzarella-Pineapple Burger with Eggplant Caponata. 88 Antigua Black Pineapple Gazpacho. 100 Krug Brut 1998 Vintage Champagne. 101 Frutta Spritz Cocktail. 102 Classic Champagne Cocktail. 103 Champagne Sangria. 106 Ondeck Antiguan Old Fashioned Rum Punch. 110 Salt Crusted Whole Baked Fish Seafood alla Siciliana. 116 Poinçon de l’Amour - Punch of Love Cocktail 116 Spring Cocktail 118 Braised Pork Belly with Orange-Carrot Purée & Caramelized Apple Balls 119 Lentil-Butternut Squash Risotto with Spiny Lobster Tail 125 Melon Lime & Lemon Ginger Drops Jello Shots 126 Pirate’s Passion Jello Shots 127 Dark & Creamy Surprise Jello Shots 128 Pineapple Piña Colada Jello Shots

CONTENTS

101

GUIDE

Antigua Wadadli

Barbuda Waâ&#x20AC;&#x2122;Omoni

Bacchus Wines is a specialist wine and a Nespresso coffee supplier based in Hodges Bay,

Antigua. They supply over 300 references of wines from across the globe including France, Italy, Spain, Australia and many more. For special occasions or to celebrate, they have exquisite Champagne including Laurent-Perrier, Gosset Brut and Royer Pere. Also available are selections of French and Italian sparkling wines such as Grandin Brut and Prosecco. For more detailed information or for a copy of their wine list please do not hesitate to contact Bacchus Wines. Brought to you by

Bacchus Divine Wines

t/f : (268) 461-0440 | c: (268) 464-4589 | e: polon99@yahoo.com

NORTHCOAST&ENVIRONS

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GUIDE DIRECTORY

A&B Hospitality Training Inst. Dutchman’s Bay

ST.JOHN’SCENTRECONTINUED... 462-3066

Café Shattoo Bar & Grill

Old Parham Road

734-8977

Cheers Antigua

Heritage Quay

725-9797

Chef’s World

Friars Hill Road

560-2433

Delightful Chinese

Old Parham Road

460-1688

E Bang Good

Old Parham Road

734-3858

Fish R Us

Off Old Parham Road

785-3474

Flamingo

Marble Hill Road, McKinnons

732-3353

Francisco’s Indian Rest.

Upper St. Mary’s Street

789-4066

Frank B. Armstrong

Factory Road

462-5788

Harbour View Bar & Café

Redcliffe Quay, Waterfront

462-2972

In The Backyard

Sir Vivian Richards Street

723 9440

Island B-Hive

Heritage Quay

481-1322

Ilan Chefs Restaurant

Lower Redcliffe Street

725-4874

5&65 Bacchus Wines

Hodges Bay

461-0440

Bay House Restaurant

Trade Winds Hotel

462-1223

BeachLimerZ

Fort James Beach

789-8726

Bless Restaurant

Dickenson Bay

481-7701

Blue Waters Resort

Blue Waters

462-0290

Cecilia’s High Point Café

Dutchmans Bay

562-7070

Chippy Antigua

Dickenson Bay

724-1166

Coconut Grove

Dickenson Bay

462-1538

La Bussola

Runaway Bay

562-1545

Le Bistro French Rest.

Hodges Bay

462-3881

Pepperz ‘n’ Lime

Dickenson Bay

562-8235

Russell’s Seafood Rest.

Fort James Beach

462-5479

Sottovento

Hodge’s Bay

562-8330

Sweet Relish Café

Airport Road

728-6815

Jacky’s Fruit & Veg

St. John’s Market

562-0153

Joe Mike’s Hotel

Nevis Street

462-1142

Table D’Hôte

Friars Hill Development

560-3534

The Blu Pineapple

Tradewinds, Halcyon Heights

462-1501

The Tides Restaurant

Dutchman’s Bay

462-8433

Kennedy’s Club Ltd.

Cassada Gardens

481-1300

Vitality Kitchen & Bar

Antigua Athletic Club, Coolidge 460-2582

Lion Pavilion

East Bus Station

734-5466

124 Mega Distributors Ltd.

American Road

562-6353

New Thriving Restaurant

Airport Road Upper Long Street

562-0046 462-4611

Ola’s Catering Service

Freeman’s Village

774-2656

One Stone Ital Shack

Independence Dr. 785-6065 Cobbs Cross, Falmouth Harbour

Oriental Choice Supermarket All Saints Road

562-6968

Quin Farara Company Ltd.

Nugent Avenue

462-3197

Paradise Café

17 Piggot’s Mall

562-1232

Liberta

720-9021

ST.JOHN’SCENTRE 66

Alligators

Lower High Street

562-6289

Antigua Black Fruit Cake

St. John’s

461-8359

Antigua Distillery Ltd.

Friars Hill Road

480-3200

Best Cellars Wines & Spirits Sir George H. Walter Highway

480-5180

Big Banana 17º 61º Pizza

V.C. Bird Int’l Airport

480-6979

Café Bella

Village Walk, Friars Hill Road

462-3552

114 Philton’s Cakes

SOUTH&EASTCOAST

ST.JOHN’SCENTRECONTINUED...

562-2522

Dockyard Drive, English Harbour

460-1194

113 Catherine’s Café Plage

Pigeon Beach

460-5050

111 Copper & Lumber

English Harbour

460-1160

108 Cambusa

Catamaran Marina

562-2226

107 Cloggy’s

Antigua Yacht Club

460-6910

106 Crab Hole Liquors

Cobbs Cross & Nelson’s Dockyard 460-1212

789-2174

108 Galley Bar

Nelson’s Dockyard

462-1538

778-9733

113 Hamilton’s Wine Bar Bistro

Nelson’s Dockyard

562-7151

115 Harmony Hall

Brown’s Bay

460-4120

115 La Tartaruga

Long Bay Beach

460-9384

111 Life on the Corner

English Harbour

723-3502

562-4446

112 Mad Mongoose

Falmouth Harbour

463-7900

562-7700

117 Nonsuch Bay Resort

Nonsuch Bay

562-8000

104 Pillars Restaurant

Admiral’s Inn, Nelson’s Dockyard

460 1153

108 Pirates Pizza

Antigua Yacht Club Marina

726-2757

Antigua Yacht Club Marina

562-3739

104 Seafood Fridays

Nelson’s Dockyard

460-1160

Dockyard Drive, English Harbour

562-6581

114 Sweet T’s

Falmouth Main Road

460-1854

105 The Captain’s Quarters

Falmouth Harbour

460-1036

105 The Custard Apple

Antigua Slipway, English Harbour

562 8519

107 Trappas Bar & Restaurant

Dockyard Drive, English Harbour

562-3534

122 AJ’s Restaurant

Barbuda

728-4334

122 Pink Sands Beach Bar

Barbuda

783-8624

123 Uncle Roddy’s

Barbuda

785-3268

123 Wa’Omoni Bee Honey

Barbuda

460-0171

Redcliffe Quay

480-6967

Roti King

St. Mary’s Street

462-2328

Slice Pizza Shack

Lower Redcliffe Street

562-5012

Susie’s Hot Sauce

Upper North Street

461-0365

The Captain’s Table

Point Fishery Wharf

779-7207

The Larder

Royal Palm Place

562-7880

Wake & Bake

Friar’s Hill Road

Yum Yums Grill

Village Walk Mall

SOUTHWESTCOAST 86

Castaways Beach Bar

Jolly Harbour

Carmichael’s

Jolly Harbour

Curtain Bluff -Tamarind Tree Old Road Village

462-8400

Darkwood Beach Bar

Darkwood Beach

462-8240

Dennis Bar & Restaurant

Little Ffryes & Ffryes Bay

728-5086

Jacqui O’s

Southwest Gold Coast

562-2218

OJ’s Bar & Restaurant

Crabbe Hill

460-0184

Sea Grape-Curtain Bluff

Old Road Village

462-8400

Sugar Club

Jolly Harbour

562-7700

The Crow’s Nest

Jolly Harbour Sports Centre

562-2637

The Nest Beach Bar

Valley Church Beach

562-7958

Turners Beach Restaurant

Johnson’s Point

462-9133

Westpoint Bar

Jolly Harbour Marina

726-4226

Seabreeze Sun Ra

BARBUDA

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Pigeon Beach

109 Cap Horn

Pizzas in Paradise

GUIDE DIRECTORY

109 Bumpkins

GUIDE

Look out for...

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Haile Selassie Stall

Roadside stall selling fruit juices and fruit & vegetables. Also souvenirs and natural products. Cobbs Cross, Falmouth Harbour

Serving Jamaican Food Airport Road, by West Indies Oil Gas Station C: (268) 728 6815

Sweet Relish Café & Catering

Melée an’ Tings Ltd.

Puss ‘n Boots Bar, Gril & Lounge

St. John’s Public Market

Local Coal Making

Open 7 nights a week Cnr. Redcliffe & Independence Ave. St. John’s C: (268) 464 4417 | C: (268) 724 9999

Fresh Local Produce Market Street, St. John’s Open daily all year round. The main market days are Saturday mornings.

Antigua black fruit cake & gourmet cupcakes Denise Stamers Doherty, St. John’s T: (268) 461 8359 | C: (268) 720 5789 E: meleeantingsltd@gmail.com

Locally made charcoal for BBQ’s Coal can be purchased from the St. John’s Public Market on Market Street.

GUIDE

Westpoint Bar

Original Jerk Master

IB Home Restaurant

Hezzy’s Homegrown Farm

It’s A Bit Fishy

Carvella’s Cook Shop

Cool and stylish waterfront patio bar. Open daily. Jolly Harbour Marina, St. Mary’s T: (268) 726 4226 or 779 0800

Restaurant, Bar and Lounge River Road, Codrington, Barbuda T: (268) 721 2960 or 722 0262 www.itsabitfishy.com

Authentic Trini Snacks, Lunches & Dinners Home Restaurant, Gambles Terrace, St. John’s T: (268) 725 3666

Local style lunches & amazing seafood dishes Crabbe Hill, Opp. Jacqui O’s, St. Mary’s Open lunchtimes Monday-Saturday T: (268) 783 0384

www.foodanddrink-caribbean.com

Fruit & Vegetable Stall Jennings Main Road, Near Christian Valley turn off. T: (268) 784 9171

Jerk Chicken & Pork, BBQ Pigtail and Burgers Old Parham Rd, next to Grammar School 100 yards from ARG C: (268) 728 0819

QuinFarara’s Wine • Cigars • Spirits • Specialty Items

Established in 1924, Quin Farara’s is the island’s longest serving, family owned and operated, wine, spirit and tobacco merchant. With over 80 years of trading, we have built great relationships both locally and internationally to bring you what we consider to be the finest selections of Wines, Spirits, and Tobaccos available. Our four retail locations are in some great spots. Village Walk is on Friar’s Hilll Road and is the best place to see our entire collection. In Jolly Harbour we are conveniently located in the Marina’s shopping

Antigua & Barbuda’s purveyor of fine wines, champagne, spirits, cigars & specialty items from the Caribbean & around the Globe

Plaza, orders for delivery may also be placed here. In St. John’s you will find our original storefront at the corner of Long St. & Corn Alley. Our Duty Free Store at Heritage Quay is on the main walk of the cruise ship dock. Cathy is our dedicated team member serving the English Harbour area, and specializing in Yacht Provisioning. If you would like, our WSET certified consulting team is also more than happy to help and is available for private consults and tastings. We are also happy to use our extensive network of partners and friends to source special requests, so don’t be afraid to ask!

Free delivery available island-wide. Open Monday-Saturday. Village Walk, Friar’s Hill Road: (268) 562-7552 • Jolly Harbour Marina: (268) 462-6245 Long Street, St. John’s: (268) 462-3869 • Heritage Quay, St. John’s: (268) 462-1737 Head Quarters & Warehouse: Nugent Avenue, St. John’s • quinfarara@hotmail.com • t. (268) 462-3198/7 • f.(268) 462-2704

For the cigar connoisseur; we carry an extensive range of styles; from Cuba and the Dominican Republic, to Honduras and Nicaragua. As well as wines and spirits we can assist with all your beverage needs. We also are proud partners of Perrier, Vittel and Fiji waters. Our full bar catering service takes the worry out of your private events. Orders can be placed via email, phone, fax, or in person through our English Harbour team members. We do hope that you will get a chance while in Antigua to meet our team.

THE MOTHER OF FOOD INTRODUCTION

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The Mother of Food

Food for some Foodies is seen in the context of the kitchen and the preparation of good food. Other Foodies are nature lovers, or health conscious where nutrition comes first. Yet others see food in the context of the atmosphere and ambiance of the place where they enjoy a fine meal. There are many approaches to the enjoyment of food, but one interesting and rewarding experience is to visit the places where food is grown or produced, and to see, touch and taste the natural products that find their way to your table. You will find a number of these attractions in Antigua, where agricultural tourism now adds a stimulating new dimension to the visitor experience.

Introduction by Jennifer Maynard Agri-tourism Specialist, Ministry of Tourism INDIES GREENS AQUAPONICS FARM

For further information on agritourism developments in Antigua & Barbuda visit http://padlet.com/wall/ agritourism_Antigua or Tweet @agritourantigua

CLAREMONT FARMS PINEAPPLE

HELICONIAS

Claremont Farms lies in a valley at the end of a bumpy road lined with mangroves, off the main road from Old Road to John Hughes. The beauty of the valley is breathtaking, with its natural palette of colours and its gently moving shapes and shadows. A family member will greet you and take you on a walkabout, which ends with a sample of fruit in season. It could be mango; it could be papaya; it could be Antigua Black pineapple. Claremont Farms is your sensory hors d’oeuvre, or your dessert course, depending on the time of day. You will find your entrée and salad courses at Indies Greens in the village of Sea View Farm, where tilapia are raised organically on an aquaponic farm, together with aromatic herbs and salad leaves and greens. You might fish for your supper and choose apposite leafy greens and culinary herbs to enhance the dish. And for a postprandial touch, you could pluck a sprig of fragrant basil for a heavenly hot beverage to end your fine meal. There are more places in Antigua and Barbuda where you can find similar agricultural experiences. In the following Mother of Food series of articles we take an in depth look at several agritourism and nature sites. Places where entertainment, an education in the ways of producing and enjoying food, aesthetic pleasure in your surroundings, and escaping into the experiences of others will reward you for your efforts.

Green Gold Tropical Gardens, Collins intersection, near Devils Bridge • T: (268) 773-8090 or 463-3024 Claremont Farm, Old Road, St. Mary’s, Antigua • info@claremontfarms.com • www.claremontfarms.com Indies Greens Aquaponics, Upper Renfrew, St. John’s, Antigua • T: (268) 463-9384 • E: sales@indiesgreens.com

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SURINAME CHERRIES

Agricultural tourism, or agritourism as it is more familiarly known, is the experience of visiting a working farm or agricultural or horticultural operation to enjoy and learn about their products and the way they are produced. The four major elements of such an experience are entertainment, education, aesthetic appreciation and escapism, or being immersed in the experience as a participant. To introduce you to this concept we propose to take you on a virtual tour of some agritourism and nature tourism sites where you can indulge in the pleasure of selecting a sumptuous imaginary meal. You will meet a wide universe of people whose way of life, experiences and personal growth are different from our own. The food you eat on the island is intertwined with these places and these people. Though one of the sites is not involved in the direct production of food, it has the distinction of being horticulturally significant. We will call our tour ‘The Mother of Food’ tour. Green Gold Tropical Gardens is an international plant jungle on the main road to Devils Bridge. It is an informal arboretum housing over 100 trees, some of which are indigenous, and others that have been introduced and naturalized. They are trees of ornamental, food, fibre and soil conservation significance. With its strong visual and olfactory stimuli, Green Gold may well be your amuse-bouche, or appetizer on the tour.

THE MOTHER OF FOOD SERIES

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Rosmac’s Herb Garden

Rosalyn Simon is a retired Home Economics graduate and teacher who cultivates a remarkable garden in the village of Johnson’s Point. The garden is about a quarter acre in size, and is planted with trees, shrubs and plants that yield leaves, seeds, flowers, bark or berries for medicinal and culinary herbal preparations. The garden is an example of an established agritourism enterprise that preserves the tradition of growing and preparing home remedies. Rosalyn calls it Rosemac’s Herb Garden.

by Madeleine Jardim McComas and Jennifer Maynard

ALOE VERA ROSMAC’S GARDEN

PERRIWINKLE

arrowroot, and ginger. Many smaller plants and shrubs crowd the planting beds: Eye-bright, good for glaucoma and astigmatism; coralita, which quickly grows wild but is useful for the throat; stinging nettle, which can help with prostate problems. Perrywinkle, good for malaria, sore throat, rheumatism, laryngitis, and as an eyewash. And French thyme, curry plant, St. John’s bush, rosemary, several varieties of sage and turmeric, which can be used to treat high blood pressure, jaundice and liver problems. Aloe vera for cooling the skin; dandelion, a tonic herb sometimes called poor man’s lettuce; comfrey, which relieves sinus problems when steeped in hot water so that the steam can be inhaled. The widdy widdy bush, which was reportedly eaten as a staple during the 1951 sugar workers strike when food and money were scarce, and is full of vitamin A and other nutrients. And there is old man’s beard, a parasitic air plant that grows on the branches of tall

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POOR MAN’S LETTUCE

Planting areas in the garden are separated by narrow gravel walks, and lightly shaded by a high canopy of useful trees. A ginep tree, whose roasted seeds were more prized in the old days than the pale pink fruit pulp, a mango and a tropical gooseberry (also called raspberry), laden with pale green fruit clustered along its branches, compete for space with several varieties of palm, smaller bay and lemon bay trees and the moringa, or tree of life, whose fruit yields an oil that does not go rancid. There is a neem tree, whose leaves, flowers and fruit can all be used for medicinal purposes, and a yellow balsam, a valuable plant with many medicinal uses, also known as the nail polish tree because a broken stem oozes a viscous liquid that can be smeared on the nails and dries to a high gloss. There is also a white willow, and several varieties of hibiscus, whose flowers are used to improve circulation, relieve menstrual cramps and stop bleeding. Other plants include Bird of Paradise,

ROSALYN SIMON

www.foodanddrink-caribbean.com 16

trees and was used to stuff mattresses long ago. From this wealth of plant material Rosalyn creates oils, salves, powders and syrups that she believes can treat medical and cosmetic problems. She makes a hair treatment that is good for the scalp and thickens and grows hair, a powerfully antibiotic culinary syrup of garlic, a cold and flu oil for external use, and a cough syrup to be ingested. There is also a red pepper (Cayenne) ointment for use topically for joint pain before going to bed, an excellent lip balm in several flavours, a mosquito repellent that soothes and stops the itch, an aloe vera gel for healing burns, cuts and bruises, and a carrot and avocado oil lotion for smoothing the skin. She makes a foot powder for curing athlete’s foot, and bath salts for relaxation. There are three types of honey; hibiscus, cinnamon, and garlic/ginger honey, good for the skin and for circulation of the blood. And there is a fine selection of herbal teas. Visitors to Rosemac’s Herb Garden include tourists off cruise ships and from hotels, children from local schools, and interested botanists, who come to see an unusual garden cultivated with love and intelligence, and as Rosalyn says, with God’s divine guidance. Rosmac’s Herb Garden, Johnson’s Point, St. Mary’s. Please contact Rosalyn in advance at (268) 462-8216 or (268) 729-0242 or rosmacsherb@live.com to book your tour. Each tour lasts approx. one hour and costs US$15 per person, payable on arrival.

FRENCH THYME

ST. JOHN’S BUSH

GOOSEBERRY TREE

CURRY LEAVES

OLD MAN’S BEARD

ROSMAC’S HONEY

Recipe Garlic-Herb Seared Grouper with Sweet Potato Custard and a Seafood Foam Chef Christopher Terry, Jumby Bay Rosewood Resort Serves 4 INGREDIENTS: SWEET POTATO CUSTARD 1 cup sweet potatoes, peeled, boiled & mashed 1 cup of milk 2 tbsp. brown sugar 2 egg yolks, beaten ½ tsp. salt 1 tsp. cinnamon 1 ⁄4 tsp. nutmeg

INGREDIENTS: GROUPER 4x 6 oz. of grouper fillets 200g butter ½ onion, roughly chopped 4 cloves garlic, crushed Sprig of rosemary and thyme Salt and Pepper INGREDIENTS: SEAFOOD FOAM 1 cup fish stock 1 ½ cup olive oil Salt and pepper to taste

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Method for Sweet Potato Custard: Preheat oven to 325º degrees. In a medium bowl combine sweet potato and milk, blending well. Add sugar, egg yolks, cinnamon and nutmeg and mix thoroughly. Pour mixture into ramekins and bake for 20-30mins., or until inserted knife comes out clean. Method for Grouper: Season grouper fillets. In a large skillet, heat butter until hot, place fish in pan and sear until golden brown. Remove from pan. Add the remaining ingredients to the pan and sauté. Turn fish and return to pan. Place into oven for 5-7 mins., or until fish has reached required doneness. Method for Foam: Heat stock, while whisking or using a hand blender slowly add oil. This action will create foam to form on top of the liquid. Scoop off the foam and garnish dish

THE MOTHER OF FOOD SERIES

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Valley Ventures Flower Farm

Bernard Nichols is the owner-operator of Valley Ventures Flower Farm, a name that at one time was associated with horseback riding and hiking on the South facing hills approaching Christian Valley Agricultural Station. Today, Valley Ventures produces an assortment of tropical blooms for the cut flower market. Bernard grows the familiar Strelitzia reginae, commonly known as Bird of Paradise, as well as a variety of heliconias, anthuriums, sunflowers and gladioli, and sells them by the stem to his primary clients, who are florists and event planners. The most important flower crop is heliconia, which is of the same family of large-leaved plants grown from rhizomes as the banana and tropical ginger. He cultivates his flower farm with the help of Elijah, who maintains the fields and helps with other jobs.

by Madeleine Jardim McComas and Jennifer Maynard HELICONIA

Contact Bernard Nichols for farm tour details or to book for a private event on (268) 723-5858 or 781-2259

BERNARD NICHOLS

ORNAMENTAL BANANA

only local birds, but interesting migratory birds on their way to feeding grounds north or south of Antigua. An avid apiarist, Bernard is a founding member of the Antigua Beekeepers Cooperative. He still maintains a small apiary at the Valley Ventures farm, and at one time distributed honey with a Nichols Apiary label. Bee colonies in this part of the island find nectar in mango blossoms, logwood and wild tamarind, as well as in the many cultivated blooms grown on the farm. The flower farm is a happy place for children’s birthday parties and other special events. Nestled in the foothills of the mountains Valley Ventures Flower Farm is an idyllic venue for picnics and barbecues. There is a sense of peace that invites meditation, and it is an exceptional location for just getting away for an hour or two. There are visitor facilities in the small wooden garden cottage on site. The colourful cottage has a pretty wrap-around verandah and is built in the traditional style of the vernacular architecture of Antigua. It creates a comfortable “Lookout Point” on the Christian Valley Trail where one can view the lush vegetation on the surrounding hills and farms in the distance. The lawns are spacious, allowing lots of room for outdoor games, and the encircling flower fields lend their colour and beauty to any celebration. Valley Ventures is the creation of a man with a passion for nature who has crafted a good living from the land. As he develops his ideas to increase the agritourism attractions he offers, the farm will become a place where Bernard can share with visitors his love of nature and his broad knowledge of the natural world.

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RED CASHEW

Bernard has worked his acres for more than 20 years, and at one time farmed mangos and other fruit before developing his heliconia flowerbeds. His orchard is now mature, but is no longer commercially productive. However, the fruit trees add a scenic and fragrant backdrop to the flower farm. He calls one of his older mango trees “One Bite”, because the first bite tastes enjoyable, but it seems to taint the palate and after successive bites you will decide that, “you don’t want no more.” There are Julie mangoes, Imperials, the local kidney mango, and Hacketts growing almost in the wild. Other fruit trees include the yellow cashew, the fruit of which he says is much sweeter than the more common red cashew. There are also unusual ornamental banana plants, which grow from seed and bear their inedible fruit on a vertical stalk. He cultivates edible bananas, plantains and sorrel for sale. After taking a course in ornithology at American University of Antigua, Bernard began to organize bird watching tours for visitors. The flower farm and orchard are surrounded by lush vegetation, and trails have been cut through the bush to encourage this activity as an agritourism attraction. One of the trails leads to waterfalls that form in the rainy season as water from the heights of Mount Obama finds its way down through the Shekerley mountains and Christian Valley to the sea. Among the more common birds that can be seen every day he has spotted the rare Scaly Breasted Pigeon, Manikin Finch or Spice Finch, several thrashers, and three types of humming bird, which are important natural pollinators of heliconias. Bird watching is a seasonal activity, as it includes not

THE MOTHER OF FOOD SERIES

HIKING TRAILS TO ESTATE RUINS

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Hampson Farm Orange Valley

Carlton and Juliana Hampson work a five acre farm in Orange Valley, which they have farmed for over 30 years. Their valley farm is a tranquil place, lying in the south of Antigua where the rich soil is volcanic and slightly acidic. Antiguans refer to the villages and farms in this area as “round south”. There are old, mature mango trees on the farm which are still productive. The Hampsons also grow three types of pineapples, and a variety of vegetables. They sell their farm produce locally from a stall in St. John’s market on Tuesdays and Fridays.

by Madeleine Jardim McComas and Jennifer Maynard

ANTIGUA BLACK PINEAPPLE

SMOOTH CAYENNE PLANT

ANTIGUA BLACK PLANT

only about soil preference and the type of fertilizer to be used, but also on methods of propagation, control of fruiting, and proper field conditions for a successful crop. It is a labour-intensive crop, where planting out a field manually can take up to two weeks. Weed control is a major problem and requires constant labour. Fruiting of pineapple plants can be induced by the use of ethylene, a plant growth regulator, once the plants have 30 to 40 leaves at the base. Judicious use of ethylene can cause the entire field to fruit simultaneously. Fruiting produces vigorous new plants or slips, which grow in the leaf axils of the main stem. Removing the slips for planting is one method of propagation. Other methods include leaving the plant to continue to grow after fruiting, when it will develop buds from every basal leaf. When fully developed these buds can be harvested as new planting material, called side suckers. Suckers can also be taken from the underground stem that grows after fruiting, and this can be done in two ways: the underground stem can be cut in half lengthwise, placed on the surface of the soil and covered lightly with peat moss, where it will produce what are known as basal suckers. The stem can also be cut into coins, and each coin will produce a sucker. A third method of propagation is to harvest and plant the crowns, which are the stiff leaf cluster at the top of the fruit. Crowns are taken from the best of the fruit, and planted in an acid to neutral soil with a Ph of 5 – 6, to grow into new plants. The drawback of using crowns for propagation is that without its crown the fruit is no longer marketable for the table, and must be used for canning.

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TOMATOES

Mr. Hampson, known to his colleagues as Hampson or Hampy, is a retired Ministry of Agriculture field officer. He explained that the soil in Antigua falls into one of three categories; volcanic in the south, coral/marl in the north, and mixed, or a blend of these two types, in other parts of the island. Volcanic soil produces excellent mangoes and pineapples. The Hampsons’ mango trees include a number of “local” varieties cross-pollinated from old varieties that were originally introduced from India and the Far East. Some local mangoes peculiar to Antigua which are grown on the Hampson farm are Choice, Antive, Sourlocks, Big, Public, Peach and Hackett. The Hampson farm was part of an original settlement in Orange Valley formed when estate owners gave parcels of land to their workers many years ago. A number of estate ruins are still visible in the valley, and the scenic trails through the hills are well worth a visit. The land was used for a time by the Ministry of Agriculture as a station for propagating pineapples, but the station was closed when the original goals for the initiative were met. The area reverted to a settlement, and plots were leased to farmers. Hampson cultivates the local Antigua Black pineapple, as well as Smooth Cayenne, Red Spanish, and Crab Pine, a local cultivar. In a neat division of labour, Mrs. Hampson, affectionately known as Jule, looks after the mango trees, and Hampy grows the pineapples and vegetables, including tomatoes, corn, cabbage, sweet peppers and hot peppers. The cultivation of pineapples is fairly complex, and a serious pineapple farmer must be informed not

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After pineapples, tomatoes are Hampson’s next most important crop. They are grown from seeds of warm season varieties developed in Israel and the southern United States, that he has found to be most successful in the dry climate of Antigua. The seeds are planted in November, so that the plants grow in the cooler months, and are harvested in March and April the following year. In Hampson’s experience, tomatoes planted for growth in the hot months of the year tend to bolt quickly, and the flowers often fall off. Hampson insists that tomato seeds must be planted in uniform rows and well tended, as plants that grow from carelessly scattered seed will be inferior, and will lead to a bad harvest. The other vegetables grown on the farm are produced with the same knowledge, experience and care. The Hampson farm at Orange Valley is a testament to a couple who have spent their lives cultivating the land. Hampson gazes out across his fields to the distant foothills of the Shekerley mountains, where the light turns golden in the evening and floods the valley, and the name “Orange Valley” is suddenly clear and understandable. He says “this is the most beautiful place on God’s earth.” And so it is.

PINEAPPLE SUCKERS

BASAL LEAF BUDS

MR HAMPSON PROPAGATING PINEAPPLE PLANTS

SUCKER CLOSE-UP

THE MOTHER OF FOOD SERIES

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Gilbert Agricultural & Rural Development Center

The Gilbert Agricultural Development Center is a place founded on hope. It is a place where young men and women with limited choices in education and difficult household circumstances can learn to take control of their lives and become strong productive people. GARD Center has a long history of giving people the tools to hope. It is located on land that was once part of a large sugar estate belonging to the Gilbert family. In 1760, according to the Methodist writings, the owner Nathaniel Gilbert travelled to England with “two female slaves and a mulatto freed woman” to meet John Wesley. Gilbert and his travelling companions were baptised by Wesley. On their return to Antigua, Gilbert began to preach Wesley’s teachings to his slaves from the back steps of his plantation house. During the early days on an Antiguan plantation, with the commitment and perseverance of slaves and freedmen and Wesleyoriented Christians across the British West Indian Colonies the Methodist Church of the Caribbean and the Americas (MCCA) was formed.

by Madeleine Jardim McComas and Jennifer Maynard PEPPER FIELD

For details of current and future programmes contact The GARD Center at GARD Center, P.O. Box W1675, Mercers Creek, Antigua www.gardc.org • (268) 463-4121 or (268) 562-0084

ROBERTA WILLIAMS HIKING NATURE TRAIL

BACK STEPS OF GILBERT ESTATE

GARD Center are: to develop the entrepreneurial skills of young people between the ages of 17 and 30, enabling them to start self-supporting business ventures or to find good jobs; to encourage GARD Center graduates to network with other local and regional groups and organizations for the betterment of all; and to teach young people that agriculture and its related occupations offer worthy and viable livelihoods. The young people who take courses at GARD Center often come from difficult and demanding home environments, and lack self-confidence. Many are unable to commit to a full course of training, so they attend courses when they can. Those who are determined to better their lives often succeed beyond their dreams. The success of the GARD Centerâ&#x20AC;&#x2122;s educational programmes can be measured by the lifechanging stories of its graduates. Here are some of their stories. Recently, a young male trainee who participated in a GARD Center agricultural training course was

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COOL DOWN NATURAL PRODUCTS

The MCCA assumed the responsibility for 63.5 acres of Gilbert estate lands and the old plantation house in 1967. In 1989, as part of its development outreach, the MCCA in partnership with the Government of Antigua and Barbuda and the Canadian Government, established the Young Farmers Training Scheme, following an earlier Young Farmers Scheme implemented in St. Lucia. Its goal was to increase the number of young persons who would choose farming as a way of life. The Young Farmers Training Scheme was the start of what is today a full time rural development training facility with a focus on youth, entrepreneurship and agriculture. Over the years the management of GARD Center, led by Roberta Williams, its visionary Executive Director, has built strategic alliances and partnerships that range from local government and commercial entities to regional and international government and non-government partners. These linkages provide advice and funding for the various initiatives undertaken by the Center. The three major goals of

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sent to Agrifest 2013 held in Barbados. His natural products of fruit and vegetable smoothies and natural ice cream were a hit and a number of important contacts were made for future sales. A young woman came to GARD Center seeking ideas for creating her own business. She gained skills in production and business management, and spent her evenings developing products she thought might be marketable. She brought every product into the Center for review and criticism by her peers. By the end of the course she had developed a product line of pepper sauces. She was described by a GARD Center teacher as someone who could, â&#x20AC;&#x153;find a way to bottle you if you stood in front of her long enough.â&#x20AC;? She now produces an excellent line of hot pepper products, and operates her own farm. One very remarkable student came to GARD Center while on probation as a young delinquent. A talented woodworker by trade, he enrolled in the Entrepreneurship for Artisans course. He now works at GARD Center in charge of maintenance services, and manages the demonstration plots and the nature trail. In his home workshop he crafts exquisite pieces, including jewellery, from many different kinds of wood. He has purchased a vehicle with his savings, and uses it to show his crafted wood pieces to a wider market. During a period when funding allowed the operation of regional programmes, six young men from Anguilla came to GARD Center to study poultry and egg production. The Permanent Secretary of the Ministry of Agriculture for Anguilla attended a regional conference for training facilities where he announced that these young men were the catalysts for developing the poultry industry in Anguilla. Many young men and women graduates of the GARD Center agriculture programmes choose to become farmers, and they look to the hotels and restaurants around the island as a market for

TRAINEE TOUR GUIDES AT THE MUSEUM OF ANTIGUA & BARBUDA

MARKET DAY - SELLING PRODUCE

TOUR GUIDE TRAINEES AT BIRD ISLAND

YOUNG NATURE LOVER

AGRICULTURE ENTERPRISE

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RIGGING SAILING COURSE

their products. Antigua is a busy tourist island with a large number of international visitors. Hotels and restaurants, wholesalers and retailers of food products have begun to insist that the foodstuff they buy from local producers is raised or produced using the international standard for good agricultural practices, or GAP. In order to meet this standard, farmers must learn a method of record keeping that documents the farming of produce, livestock, eggs, and any other products used for human consumption, for review by independent inspectors. They can now learn the GAP method or record keeping at GARD Center. The GARD Centerâ&#x20AC;&#x2122;s programme of courses is a broad one, designed to improve the lives of as many young people as possible. The 2013 curriculum includes Information & Communication Technology, Enterprise Development, Multimedia Presentation for Professionals, Agricultural Enterprise, Product Pricing & Packaging, GAP Farming Practices, Computerized Record Keeping, Post Harvest Product Handling, Beekeeping, Solar Drying, Business Management for Handicraft Artisans, Packaging & Labelling for Handicraft Artisans, and Advanced Agro-Processing. It is an ambitious and far-reaching programme, and it brings hope to many young people who might otherwise lead unfulfilled lives. Plans for the future expansion of GARD Center income generating activities include the development of a rambling nature trail, leading the visitor through a shady dry forest, and past such historic structures as a wattle and daub house, an old sugar mill, and the restored Gilbert family house with the stone stairs from which Nathaniel Gilbert preached to his slaves. Along the trail a variety of trees and plants showing the diversity of flora in the wild will be marked for identification on a printed guide. It is hoped that this informative walk through the woodland will attract many visitors to GARD Center, the place where hope transforms lives.

THE MOTHER OF FOOD SERIES

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Wadadli Animal Nature Park

When is a zoo more than a zoo? When it is designed and built into the natural countryside so tastefully, so cleverly, that you walk eagerly from one area to the next, to view a collection of animals and birds that live happily in harmony with nature. The Wadadli Animal Nature Park is just such an experience. It is set in a forested area near Potworks Dam, the largest open water reservoir in Antigua and Barbuda. The park contains some rare and unusual trees with informative signs nearby giving the geographical origin and botanical value for each tree. The focus in this unusual park, however, is definitely on the animals. There are more than two dozen different types of animals and birds in the collection, and they live in rustic open pens or roomy cages built into the surrounding woodland, with plenty of shade, and comfortable resting and feeding areas.

by Madeleine Jardim McComas and Jennifer Maynard SULPHUR-CRESTED COCKATOO

The Wadadli Animal Nature Park is located at Lyons Estate, St. Phillips Antigua. Call or email to book your tour (268) 732-2895 or (268) 779-2895 E: wadadli_parks@hotmail.com

CHILDREN’S SUMMER CAMP

LAND TURTLES

The animal nature park is the inspiration of former West Indies cricketer Dave Joseph. Presently, he is assisted in animal care by O’Neal Green who is an experienced and knowledgeable tour guide. It is a fascinating place for children, who come on school trips to see the animals. The viewing trail is laid out so that the walk from one pen or cage to the next takes a circular route, starting at the reception area and passing all the pens and cages in a relaxed 2 hour stroll, before returning to the starting place. The trees of interest in the reception area include Black Willow, Wild Cinnamon, at least two types of Loblolly, Box Wood, White Wood, Bread and Cheese, and Logwood. Along the trail we pass Yellow Balsam bushes, Flamboyant trees, and the Turpentine tree which is sometimes called the tourist sunburn tree. Among the two dozen or more different animals to be seen, including local goats and sheep, horses, donkeys and a small mule, a variety of chickens and a cage of shy, nervous rabbits, there are some real standouts. Three goats, two Boers, a South African breed,

and one Nubian crossed with the local breed live together in a pen set back a little from the trail. The Nubian is small, with a black coat smudged with grey. There is a quiz for the children at this point: what are the differences between sheep and goats? Sheep have wool and goats have hair, sheep have long drooping tails and goats have short erect tails, and a sheep’s ears flop close to the head, while a goat’s ears stand out from the head. Iguanas, shy and secretive, hide in the foliage of a small tree around which their cage is built. There are three of them, about 15 to 18 inches long. They change colour to camouflage themselves and melt into the leaves, so that you have to look hard to see them. They are cold blooded reptiles, and venture out sometimes to sun themselves for warmth. Two pairs of Vervet or African Green monkeys live in separate side-by-side cages. The species was introduced to St. Kitts/Nevis and Barbados 350 years ago. Quick and friendly, the monkeys play on the swings and ladders in their cages, and stick their

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CHILDREN’S SUMMER CAMP

LOCAL HEIFER - NAMED “BETSY”

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small hands through the bars to grab at anything they can reach. If you are a man, be careful how you look at the women around you. The African Green male has a jealous disposition, and may glare menacingly at you. How do they know you are a male? Pheromones! Next there is a low fenced pen teaming with Redfoot and Yellowfoot land turtles, which can be found wild on the island. These cold blooded animals need shade to control their body temperatures. The pen has a concrete floor and a shallow pool, with rough shelters made of rocks and logs. It is shaded by a local cherry tree, which provides food in season, as turtles eat fruit and local vegetation. They are shy and generally retract quickly into their domed shells if touched, although one might venture to the front of the pen to take a look at the visitors. O’Neal picks one up to show the slightly concave underbelly of the male. The female has a perfectly flat underbelly. A cage of parakeets comes next, dressed in gorgeous colours. They chatter and scream in sharp, loud voices, and tilt their heads to look down at the children. Their cage is high and spacious, with perching branches and a nesting box for each pair. Suddenly grazing by the side of the trail there are several magnificent peacocks and one curious peahen which started life dressed in female garb and seems to be growing a male type tail. However, its shimmering blue feathers are paler than those of the male, and perhaps it is simply the characteristics of her species. The males forage and strut, eyeing the visitors from a distance, and displaying their astonishing tail feathers in a great fan. They are allowed to run free every day, and will return to their cage in the evening. As the children walk along the trail at this point a friendly white Muscovy duck waddles along beside them, heading confidently for the next cage. He is totally unafraid and looks up at O’Neal, who lets him in. There are other ducks and geese in the shady cage, which has a shallow pond and a grassy patch in the sun. You can near the next birds before you see them. A pair of sulphur-crested cockatoos, very pretty small pale yellow birds with pink cheeks, large sad eyes, small fruit-eating beaks, and a strong raucous call. We walk past a heifer in its trailside pen. The first animal to join the collection, she was rescued by Dave Joseph as a baby from the muddy banks of Potworks

O’NEAL GREEN - TOUR GUIDE

FALLOW DEER

LOVE BIRDS

BOER GOAT

DAVE JOSEPH

SNAPPING TURTLES

MYSTIC SHARK (CATFISH)

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PEACOCK & ANCIENT GRAVE STONES

dam. She looks slightly strange, as both her horns point downward. Beyond the cow pen Oâ&#x20AC;&#x2122;Neal points out an old grave with some lettering still decipherable: Rebecca Lavington, 1811. This part of the park lies in an area that may once have been the Lavington cotton estate. The pigeons swirl above their cage, with their feathers iridescent in the sun. Some have brown and white feathers, others are white with black, or purple with black. They forage for wild cherries and other fruit, and return to the safety of their cage in the evening. There is a solitary European fallow deer from Barbuda, where these animals have run wild since the 18th century. His home is large, with rocky outcrops and grass, shaded by a number of trees. He uses the rocks to rub his antlers on, and strips the bark off saplings as part of his diet. He waits patiently for a mate from Barbuda. Oâ&#x20AC;&#x2122;Neal says he may get one soon. And here are more birds. First, a cage of helmeted or common guinea fowl; seven slim, elegant charcoal grey birds with soft white dots on their feathers, slender necks, white cheeks and bright orange wattles. Their zoological name is Numida, which is an ancient Roman name for North Africa, their place of origin. Unlike their peafowl relatives, male and female guinea fowl look alike. A little further down the trail we find a cage of small Love Birds of the parrot family, only about 5 inches from head to tail. They sit in pairs on the perches in their cage, each pair snuggled close. They mate for life, and when one dies, the other will pine away and die as well. We are now back at the start of the trail, and discover a collection of small snapping turtles swimming in a pool The children are warned to keep their hands away from them, as they will attack careless fingers ferociously if they feel threatened. The Shark! This is a long slim fish swimming lazily in a large fish tank in a hut near the trail. It is certainly not a shark; it is a juvenile freshwater fish known as a Mystic shark, and is actually a type of catfish. The children are intrigued by it, and crowd around the tank. There are mature trees in the grassy reception area, with benches well placed for picnics in the shade. Here we rest, sipping a cool, refreshing glass of local fruit juice at the end of our walk. As the children leave in their bus with happy memories of Wadadli Animal Nature Park, we reflect on the many beauties of nature that we have just seen.

THE MOTHER OF FOOD SERIES

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The Southwell Farm Orange Valley

Johnson Southwell grows mangoes in a big way. He has mango orchards at Old Road and at Orange Valley. He has travelled widely in the Caribbean region in search of different varieties to improve his collection, bringing back scion material for grafting onto healthy local rootstock. He also cultivates ackee and two types of avocado, both originating in Jamaica, but mangoes are his passion. Johnson manages his farms with the help of his wife, Miriam, son, Johnson Jr., and his daughter, whose name is Mijohn. It is a family enterprise, and has been so since his father’s day. The Old Road farm has very mature trees, and is the farm of Johnson’s boyhood. It was on this farm that he gained his early experience in mango cultivation before going to Canada to study information sciences. Returning to Antigua when

by Madeleine Jardim McComas and Jennifer Maynard TOMMY ATKINS MANGOES

still a young man, he continued his education at the Teachers Training College at Golden Grove. He taught for the greater part of his adult life, and eventually rose to become headmaster of the Princess Margaret School in St. John’s. Mango farming is in his blood, however, and his large plantation at Orange Valley is his own creation. The mango trees at the Orange Valley farm are younger than those at Old Road, and there is a wider selection, up to 36 varieties at last count. The collection includes one of the most popular mangoes eaten in Antigua, the Julie, a Trinidadian variety also referred to as St. Julien. There are Keitt and Piñero, both late season varieties. There is Haden, which must be picked full, but before it is ripe, and also before the birds get to it, and the Edward variety, which should be picked when ripe but still firm. For mango orders Mr Southwell may be contacted on (268) 462-8250 or by email on southwellfamilyfarm@gmail.com The family mango stall is located by the Deanery grounds just before the stop lights at the beginning of the Friars Hill Road, St. John’s.

JULIE MANGOES

EDWARD MANGO

The mango plant is not indigenous to the Caribbean. The parent material from which most well known varieties were grown locally came originally from India and south Asia. Some of the well known varieties available in Antigua are Florida varieties such as Haden, Zill, Palmer, Tommy Atkins, Kent, Keitt, Irwin and Sensation. Julie, Long and Turpentine are known as West Indian varieties, as are John Peter Kidney and Dominica Kidney, and Rosy Cheek and Graham from Trinidad. Local varieties have developed as sports, either as a result of regression to parental material or through cross-pollination of recognized varieties. A cross-pollinated mango flower may develop a fruit which has the potential to develop a new type of mango. Once this fruit falls from the tree, and if the seed survives and germinates, a plant of a new variety is formed. When this happens in the field it is sometimes difficult to determine the parent plants of the new variety. It is possible to speculate based on the characteristics of the new fruit, the location

of the new plant and its proximity to other mango varieties. Johnson keeps an eye on these sports, and once they have fruited he selects those with desirable characteristics. He suspects that a recently discovered sport is a cross between a Julie and a Keitt. Generally, he waits patiently for three or four years for the new plant to bear and tastes the first fruit. If the new mango is a good sport, he will identify it with a name and record it as an Antiguan or “local” mango. If the fruit is mediocre he will destroy the tree. He considers several attributes in judging the quality of a mango, the most important being flavour, texture, fibre content and degree of sweetness. Some local sports that have become known as Antiguan mangoes are Hackett, Turpentine, and Jimmy Youge. Grafting is an essential part of the propagation of desirable mangoes. Johnson uses Kidney or Jimmy Youge as rootstock, both of which are strong healthy varieties. He may graft a stem cutting, or scion of the desired variety onto rootstock seedlings in bags in the nursery, or he may graft it directly on to established

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POND (PAW) MANGOES

YOUNG PIÑERO MANGO

GRAFTED STEM CUTTING

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ESTABLISHED GRAFTING

SCION

GRAFT SCAR

ROOTSTOCK

TOP GRAFTING MANGO TREE

rootstock in the field. His other option is top grafting, when the entire top of the young rootstock tree is removed, and the scion is grafted on to the trunk that is left. This last operation requires experience and judgement, to avoid having the graft outgrow the host trunk. The mango orchards at the Orange Valley farm have been planted in plots of similar varieties to facilitate harvesting. Some mangoes may be grouped by the time of year in which they bear fruit, that is, early, midseason or late bearing varieties. Many varieties respond to stress, however, and a couple of months of drought followed by a two or three weeks of heavy rain can cause blossoms to appear out of cycle. Johnson has some trees that he harvests two, three, and even four times a year, depending on weather conditions. Pests are a problem in fruit orchards the world over. Birds are the most troublesome pests in a mango orchard, and they can destroy a significant percentage of the crop. The second greatest loss of fruit is caused by human trespassers who steal the fruit with impunity. Weeds are not a serious problem, except for an epiphytic or air

ACKEE & AVOCADO TREE NURSERY

plant called Whist, which can become established in the branches of a tree, and then will drop long tendrils down to root in the ground. Unless controlled Whist will cover the trees and deprive them of sunlight. Johnson subscribes to the natural method of pruning, and relies on wind to remove the weakest branches. He says hurricanes are the best way to prune mango trees, although that seems like a slightly reckless way to maintain an orchard. In spite of this declared philosophy, there is nothing reckless about the management of his mango orchards. The Southwell mango crop is sold locally to vendors, householders and fruit lovers at roadside locations and to hotels across the island. Johnson believes that he is the largest mango grower in Antigua and says that over 90% of his annual crop is the much demanded Julie mango. The Southwell family has built a heritage of which they can be justly proud. Johnson Southwell remembers his father growing mangoes, and now his son and daughter are working with him to carry on the tradition. They will learn, as he learned as a boy, by working with their elders. The best of luck to them.

Ranges, Fryers & Ovens

Tableware & Picnic Sets

for everything kitchen We have the perfect recipe for making life easier in the kitchen. We’re Antigua’s first and only one-stop store for the professional hotelier, restaurateur and home cook. We’re available 24/7 for those unavoidable emergencies,

Juicers, Blenders & Food Processors

Commercial Kitchen Equipment

breakages or unexpected dinner guests. From kitchen design to slicing the steak on your plate. If you love cooking, you’ll love Chef’s World.

Gambles Medical Centre Friar’s Hill Rd, St. John’s Tel: +1-268-560-CHEF (2433) Cell: +1-268-726-3233 julian@candw.ag Uniforms & Shoes

Professional Knives & Chef’s Tools

Kitchen Gadgets & Bakeware

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ENGLISH HARBOUR

10YR OLD

AWARDED 96 OF 100 POINTS AND RATED AS EXCEPTIONAL by Wine Enthusiast Magazine in 2009

FEATURED IN THE BROADWAY PLAY ‘GOD OF CARNAGE’ IN 2009 GOLD MEDAL 2010 AT THE INT’L REVIEW OF SPIRITS by The Beverage Testing Institute scoring 93 out of 100 points

ENGLISH HARBOUR

1981 VINTAGE AWARDED 96 OF 100 POINTS AND RATED AS EXCEPTIONAL by Wine Enthusiast Magazine in 2009

GOLD AWARD WINNER 2010 RUM MASTER COMPETITION in the Design and Packaging category

PLATINUM MEDAL 2010 AT THE INT’L REVIEW OF SPIRITS

by The Beverage Testing Institute scoring 98 out of 100 points

MASTER AWARD 2013 RUM MASTERS COMPETITION

ENGLISH HARBOUR

5 YR OLD

NAMED AS ONE OF THE WORLD’S MOST REMARKABLE RUMS IN 2006 BY FORBES MAGAZINE (N.B. English Harbour 5 year was the youngest rum on the list; all the other rums were aged at least 8 years or longer.)

GOLD MEDAL AND RATED AS EXCEPTIONAL AT THE INT’L REVIEW OF SPIRITS

by The Beverage Testing Institute scoring 92 & 91 points in 2005 & 2010 respectively

GOLD AWARD WINNER 2010 & 2013 RUM MASTER COMPETITION in the Aged Rums 5-7 year category

GOLD MEDAL – BEST RUM Manufactured by Antigua Distillery Ltd. • Phone: 1 268 480 3200 • Fax: 1 268 480 3215 • Email: info@antiguadistillery.com

at the 2011 New York World Spirits Competition

The Tides Restaurant Dutchman’s Bay

Coolidge, St. George’s T: (268) 462 TIDE (8433) | F: (268) 460 8433 E: thetides@apuainet.ag | www.thetidesantigua.com

$$$

along with a daily Fish-catch and Chicken-of-the-day. The evening menu is varied and starters range from Local Fish Cakes to Chicken en Croûte. Main courses include Barbuda Lobster, Seafood Fettuccini and Black Angus sirloin. The newly added Grill Menu offers kebabs, steak, fish, lobster, ribs, chicken, burgers, hot dogs and wings. Indulgent desserts such as Rum & Raisin cheesecake are available on every menu. A sumptuous Buffet Lunch is available every Sunday. There is no better place to come and enjoy a family or friends reunion. Come for the poolside party every Friday at The Tides Wine Night with half-price house wines from 6:00pm. Discover new and wonderful wines and zingy cocktails. Purely and simply, a great restaurant that will make your taste buds take notice. Small vessel moorings available at the beach. Open year round for lunch only Sunday-Tuesday. Lunch, afternoon snacks & dinner Wednesday-Saturday.

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Enjoy a tremendous special-occasion vibe at The Tides Restaurant, which offers Caribbean dining at its best. Set on its own beachfront, The Tides was built in the style of a traditional Caribbean estate house with a great hall for indoor dining and spacious verandahs cooled by easterly trade winds for alfresco dining. Poolside ‘dining and liming’ has added another dimension to a venue that combines a lasting ‘wow’ factor with ‘warm, unpretentious’ service. By day, the ocean facing verandahs offer breathtaking views across the bay and the garden verandah overlooks the stylish pool deck. By night, the great hall emits a warm inviting glow, welcoming guests inside. For casual gatherings, sit poolside and take a dip. The Tides offers several enticing menus offering international cuisine specializing in seafood. The signature Tides Bouillabaisse (a French seafood stew) is offered for lunch and dinner. A selection of salads, wraps and sandwiches is available on the lunchtime menu

Bay House Restaurant & Bar

Cecilia’s Highpoint Café

Trade Winds, Dickenson Bay, St. John’s T: (268) 462 1223 | info@twhantigua.com www.twhantigua.com

Coolidge, Nr. V.C. Bird Intl. Airport, St. John’s T: (268) 562 7070 | E: cecilias@highpointantigua.com www.highpointantigua.com

Trade Winds Hotel

serving all day menus from 7:00am-11:00pm. Reservations requested.

With echoes of a time gone past, Cecilia’s exudes island sophistication. The dainty Caribbean chattel house entertains guests on an antique furnished verandah with front row ocean views beyond a gorgeous white sandy beach. The much-loved bistro menu showcases a vibrant selection. The kitchen’s hallmark dishes include the delicate Chicken Liver Mousse or the Beef Carpaccio to start. Signature mains include Homemade Mushroom Ravioli, Warm Smoked Salmon Fillet with a Dill Sauce and Swedish Hash with Beef Tenderloin. Homemade desserts are a must to complete your meal. An imaginative drinks list boasts local Lemon Grass tea, Absolut Pear Cider, an excellent Old-fashioned Rum Punch, plus a quality selection of wines, premium spirits and champagnes. This sexy restaurant is the ultimate in ‘barefoot chic’; stop by for a refined lunch or lingering candlelit supper. Only 2 mins. from the airport, check-in here before you take off. Free WiFi internet, beach loungers and a shower to freshen up. Open Thursday-Monday from 12:00pm for Lunch. Dinner Monday & Thursday evenings. Closed Tuesday & Wednesday.

$$$

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Framed by dramatic bougainvillea blooms the Bay House Restaurant is a treasured discovery fondly known as Antigua’s little secret. From its impressive hilltop perch that overlooks palms trees towards Dickenson Bay and beyond, you are invited from sun-up through sunset and stars to dine in style. Bay House is equally as pleasing for a motivating breakfast meeting as it is for an unhurried Sunday brunch. The lunch menu is neatly balanced to fit all tastes and appetites. As the sun starts to dip below the ocean, order sundowner cocktails or a fine wine and relax into the evening. Dinner will be tantalizing. Chef Leroy Hodge and his team have unveiled a new menu of revived favourites with unexpected twists and newly created dishes incorporating local foods. If seafood is your preference, try the grilled swordfish with roasted dasheen, wilted rocket, plantain salsa and a ginger-coconut sauce or the lemon-lime garlic shrimp. For meat lovers, the individual Shepherd’s pie or stuffed pork tenderloin are first-rate. Quality runs through the entire operation and passion is reflected in every mouthful. Open daily continuously

Dutchman’s Bay

Recipe Pan-seared Baby Snapper with Spinach Yellow Squash & Tomato Salsa Chef Jamie Joseph Serves 2

www.foodanddrink-caribbean.com

INGREDIENTS 2 whole baby snapper cleaned and filleted (Subsitute with Tilapia, Chub, or Hine fish fillets) 1 yellow squash, cut into thick slices 1 small onion, diced, divided use 2 cloves garlic, diced, divided use 2 cups chopped spinach 1 fresh tomato, diced 4 tbs. olive oil, divided use Salt & pepper to taste 1 tbs. chopped cilantro

Method: Season fish fillets with salt, pepper and olive oil. Set aside. Season the squash slices, sautĂŠ for 1 minute on each side, keep warm. In a hot pan sautĂŠ half the onion and garlic with the spinach. Set aside and keep warm. For the salsa, mix together remaining uncooked onion and garlic. Add the diced tomato and cilantro add remaining olive oil and adjust seasoning. Over medium heat sear fish fillets for 2-3 minutes on each side Assemble: Assemble the dish by layering the spinach, topped with the squash slices and then the fish. Finish by spooning over the salsa. Sprinkle on cilantro. Serve with lime slices.

Le Bistro French Restaurant

Experience a real sense of occasion... Le Bistro, Antigua’s �irst authentic French restaurant, was opened in 1981. Since then, their popularity, with both visitors and locals, has never waned. Today, Le Bistro is, and remains one of Antigua’s most frequented restaurants. Dining here is close to luxurious perfection.

Open Tuesday - Sunday from 6:30pm with last orders at 10:30pm. Closed on Mondays.

Hodges Bay, St. John’s, Antigua • T: (268) 462 3881 • F: (268) 461 5543 • E: pgbistro@candw.ag

www.antigualebistro.com

Chippy Antigua

Pepperz ‘n’ Lime

Between Buccaneer Beach Club & Marina Bay Apartments, St. John’s T: (268) 724 1166 or 721 2343 or 734-8945 E: chippyantigua@msn.com

Dickenson Bay Beach, Antigua Village, St. John’s T: (268) 562 8235 | E: office@pepperznlime.com www.pepperznlime.com

www.foodanddrink-caribbean.com

Dickenson Bay

Chippy Antigua features traditional English fish and chips. David and Jane offer a delightful dining experience from their colourful chippy van. Dine under the stars seated in a Caribbean setting by the lagoon, yards from the sea or enjoy your food to take-away. Voted absolutely the best fish and chips, thanks to David’s secret batter. Bet you can’t resist the sinfully delicious lobster bites!! Scampi (shrimp), sausages and homemade meat pies with gravy all served with chips. You can also pick up excellent, authentic Indian curries and add sides of mushy peas and gooey chocolate brownies to any meal. The Chippy bar also serves a full range of beverages. Look out for new additions to the Chippy menu! You WILL keep coming back for more!!! Informal and kid friendly. Have Fish Will Travel!!! Chippy Antigua van can be hired for private functions. Open all year round. Wednesday and Friday evenings between 4:00pm-9:00pm.

Beach Bar & Restaurant

Welcome to Pepperz ‘n’ Lime, a fusion of flavours and fun where we like to keep the energy levels high. Here at our beach bar and restaurant, we cater to all who are young at heart and wish to spend a stimulating day or night enjoying the vibes. Eat, drink and relax, spend the entire day with us, recline on our beach sun lounge chairs in front of the awe-inspiring Caribbean Sea. Choose from a menu filled with Hispanic and Caribbean variations of seafood, wraps, finger foods, salad, Mexican sandwiches, sizzling fajitas and enchiladas. All salsas, dips and dressings are made from scratch each day, keeping things fresh and flavourful. Look out for our ‘Caribbean Specials’, tender steaks and juicy burgers. Listen out for the bell; we serve surprise specials every day. So why not come and enjoy the freshest food, the best cocktails and the biggest smiles. Join us for our popular open-air DJ nights, Beach parties on Sundays, Tequila games, and our new air-conditioned Mini Casino. Enjoy the Vibe... Open Tuesday-Sunday from 11:00am, serving drinks, lunch and dinner.

La Bussola

Italian Restaurant • Pizzeria • Bar

T: (268) 562 1545 | C: (268) 785 5436 or 722 7709 E: labussolantigua@hotmail.com www.labussolarestaurant.net

$$-$$$ CC

menu is designed to inspire your taste buds. The wine list is a cosmopolitan mix of over 100 wines, covering a full range of Italian and French classics, New World, Champagne and sparkling wines. The amazing range of authentic stone-baked Italian pizzas and calzones are proving to be a great hit. On Wednesday evenings enjoy pizza specials and this season La Bussola introduces some new event evenings. With their friendly and attentive staff the brothers ensure patrons have a pleasurable dining experience in elegant surroundings. Open for Dinner year round, 6 days a week Monday to Saturday. Reservations are recommended. Lunch service available - advanced booking is required.

www.foodanddrink-caribbean.com

La Bussola possesses all the elements of a great Italian restaurant with choices to fit all budgets. From their attractively crafted food and keen attention to detail, to the stunning surrounds and the staff’s perfect manners, these add up to a most charming dining experience. The restaurant has a beachfront garden that leads onto Runaway Bay, with a shaded gazebo for dining and relaxing sun loungers. The elegant covered garden dining-terrace has intimate lighting. Inside or out this is the perfect setting for entertaining for any occasion, from casual alfresco lunches to quiet and cozy dinners for two. Seating arrangements can accommodate large parties and private events. The family owned and operated restaurant is run by two brothers Chef Omar and Host Cristian Tagliaventi who grew up in the Umbrian countryside of central Italy. Omar’s à la carte Italian

Cocktail

Bartender Jermain Dyett Coconut Grove Restaurant & Beach Bar

Beachside Sunset Serves 1

INGREDIENTS Dash grenadine 1½ oz. English Harbour Rum (Light) 1 oz. peach liqueur ½ oz. fresh lime Juice 4 oz mango purée Method: Add a dash of grenadine into the bottom of a cocktail glass. Blend the remaining ingredients with ice. Pour slowly over grenadine. Garnish with a pineapple leaf.

C.G. Real Deal

www.foodanddrink-caribbean.com

Serves 1

INGREDIENTS 1½ oz. English Harbour Rum (Light) ½ oz. Kokocaribe Coconut Rum 7 oz. pineapple juice ½ oz. melon liqueur Splash grapefruit juice Method: Add both rums and pineapple juice to an ice filled shaker. Shake vigorously, and strain into a hurricane glass. Top with a floater of melon liqueur for the ‘greenflash effect’. Add a splash of grapefruit juice and garnish with a pineapple wedge.

Coconut Grove Antigua Beachfront Restaurant & bar

Dickenson Bay, St. John’s T: (268) 462 1538 | F: (268) 462 2162 | E: coconut@candw.ag www.coconutgroveantigua.com

$$$

flavours with you, using the freshest and finest ingredients – sourced locally wherever possible. His well-balanced and varied menu offers children’s and vegetarian options like the Ital Rasta Sandwich with Vegetables. Specialty dishes include the Caramelized Shrimps & Pineapple with toasted Sesame Seed & roasted Pumpkin, Jerk Pork with Tamarind sauce, or the unmissable grilled Antigua Rock Lobster. Try also the eponymous Coconut Grove Coconut Shrimp and the Caribbean Seafood Chowder. The restaurant pays great attention to detail, recognising that fine linen, good tableware and quality service elevates a good meal to one of memorable proportions. Opening Hours: Open for Breakfast, Lunch & Dinner seven days a week. Coconut Grove is open all year round, they never close.

www.foodanddrink-caribbean.com

It has been said that Coconut Grove is, “Every visitor’s dream of what a Caribbean restaurant should be...” With its enviable position, this time-honoured beach bar and restaurant is a must on your agenda. Visitors from around the globe continue to be seduced by Coconut Grove’s picture perfect beachfront setting. Visit at any time of the day or evening, as they never close. Daytime at Coconut Grove is very casual, bikinis are welcome, so you can fully enjoy the aquamarine sea and powdery white coastline. By night you’ll marvel at the spectacular sunset across the bay. Dining in a cool, friendly atmosphere makes for a relaxed experience. The laid-back Coconut Grove Bar is one of Antigua’s friendliest, and it bursts into lively conversation during happy hour. The bar is a great place to meet new friends or catch up with old ones. Executive Chef Jean François Bellanger shares his poetic

Recipe Bless Crab Cakes with Fresh Corn & Black Bean Salad served with Roasted Red Pepper Aioli Chef Karen Montz, Bless Restaurant at Majestic Isle Casino

www.foodanddrink-caribbean.com

Serves 4

INGREDIENTS: CRAB CAKES 1 pound lump crab meat, picked over for shells 1 ½ cups panko breadcrumbs 2 celery ribs, chopped ½ cup onion, chopped 1 garlic clove, peeled and smashed 1 tbsp. unsalted butter 4 oz. shrimp, peeled, deveined, tails removed ¼ cup heavy cream 2 tsp. Dijon Mustard ½ tsp. hot pepper sauce 1 tsp. lemon juice ½ tsp. Old Bay Seasoning 4 tbsp. vegetable oil Salt and pepper

INGREDIENTS: CORN & BLACK BEAN SALAD 4 ears fresh corn, cut from cob 1 can black beans, drained 1 green bell pepper, chopped 1 red bell pepper, chopped 1 jalapeno, chopped 1 red onion, chopped 2 cloves garlic, minced 2 tbsp. fresh cilantro, chopped 2 tbsp. fresh squeezed lime juice ¼ cup red wine vinegar ¼ cup olive oil Salt and pepper to taste INGREDIENTS: AIOLI 2 garlic cloves ½ cup roasted red bell peppers, drained and patted dry 1 ⁄3 cup mayonnaise 2 tbsp. olive oil Salt and freshly ground black pepper

Method for Crab Cakes: Place half panko breadcrumbs in zip-lock bag and crush with rolling pin. Transfer to a nonstick skillet, add remaining breadcrumbs and toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes. Transfer to shallow dish and add salt and pepper to taste. Pulse celery, onion, and garlic in food processor until finely chopped. Transfer to large bowl. Melt butter in skillet over medium heat; add chopped vegetables and season. Cook, stirring frequently, until vegetables are softened and all moisture has evaporated. Return to bowl and cool to room temperature. Strain crabmeat through fine-mesh strainer, pressing firmly to remove milk, but not to break up lumps of the crabmeat. Pulse shrimp in food processor until finely ground, add cream and pulse to combine. Transfer shrimp to cooled vegetables; add mustard, hot pepper sauce, lemon juice, and Old Bay seasoning; stir until combined. Add crabmeat and gently fold in, being careful not to over mix and break up lumps of the crabmeat. Divide mixture into 8 balls and press into ½ inch thick patties. Cover tightly with plastic wrap and refrigerate 30 minutes. Coat each cake in panko, firmly pressing to adhere crumbs to exterior. Heat 1 tbsp. oil in non-stick skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving until golden brown (3-4 minutes) carefully flip patties, add 1 tbsp. oil and cook until second side is golden brown. Transfer cakes to platter and repeat process with remaining 4 cakes and 2 tbsp. oil. Method for Salad: Combine all ingredients and rest in refrigerator at least 1 hour; better overnight. Method for Aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl.

Bless Restaurant

at the Majestic Isle Casino Dickenson Bay, St. Johnâ&#x20AC;&#x2122;s T: (268) 481 7701 | C: (268) 734 4777 www.themic.com

Restaurant open daily from 4:00pm-11:00pm.

www.foodanddrink-caribbean.com

Bless restaurant is a welcome new addition to the culinary landscape in the Dickenson Bay area. Located within the Majestic Isle Casino, as you walk through the doors, you feel a sense of elation as the restaurant and casino bask in their new grandeur. Bless serves good casual food created by Le Cordon Bleu trained Chef Karen Montz, of French descent from south-west Louisiana. She injects Cajun influence into the menu with delights such as gumbo, crab chowder, jambalaya and a roast beef sandwich dripping with a delectable au jus. Customizable burgers which guests create themselves are a specialty and most proteins are grilled, accompanied by fresh salad sides, corn, black beans, and a healthy serving of local produce. Outside there is a patio garden bar with a separate entrance. Service is prompt with rock star status and prices so reasonable, you will have plenty change left to have a flutter. Inside, the casino is air-conditioned with sports TV, live acts and a great cocktail/beverage bar. This is a high energy entertainment palace.

Recipe Grilled Wahoo with Mango Pineapple Sauce Chef Nigel Joseph The Blu Pineapple Restaurant & Bar Serves 2

www.foodanddrink-caribbean.com

INGREDIENTS: FISH & MARINADE 12 oz. filleted Wahoo steaks ½ cup of olive oil 2 tbsp. lime juice 2 tbsp. fresh parsley, chopped 2 tbsp. fresh thyme leaves 2 cloves of garlic, minced 2 tsp. black pepper 1 tsp. sea salt

MANGO PINEAPPLE SAUCE 1 cheek of a Piñero mango ½ small Antigua Black Pineapple 2oz. olive oil 1oz. lime juice

Method: Trim, wash and dry the Wahoo steaks. Set aside. Add all marinade ingredients to a Zip-lock bag and carefully add the Wahoo steaks. Secure lock and shake to combine ingredients. Refrigerate for up to 2 hours. Preheat grill to medium-high. Remove Wahoo steaks from marinade and grill for 2-3 minutes each side, baste continuously with marinade. Method Sauce: Add all ingredients to a blender and blend to a smooth sauce. Strain if needed. To Serve: Serve Wahoo and sauce with jasmine rice, lime wedges and a medley of garlic butter infused seasonal vegetables.

The Blu Pineapple Restaurant & Bar “Taste, experience, vibe - we live life”

Tradewinds, Halcyon Heights above Dickenson Bay, St. John’s T: (268) 462 1501 | E: info@theblupineapple.com www.theblupineapple.com

$$-$$$

Hernandez has been the pizza chef at this location for over 15 years. You can choose from classics such as the Super All American and Steak & Cheese or go for something off the cuff like the Seafood Delight or The Black Pineapple Pizza or why not try a Calzone. You’ll need a drink or two to go with your meal so ask at the bar for a beverage that can enhance the subtle flavours within your meal. The venue provides a relaxed dining atmosphere with the convenience of eat-in or take out service. It’s perfect for family nights out, special occasions, birthday celebrations or just a night out with the ones you love. There’s also a kids menu and Starbucks coffee. Be sure to check out the weekly specials. Wednesdays is happy hour all evening. Sundays order a large pizza and pay for a medium. Fridays receive a free appetizer or desert with the purchase of two entrées. Open Tuesday – Sunday 5.00-11pm. Weekend brunch from 10am-2pm. Deliveries available.

www.foodanddrink-caribbean.com

Even with an artful, modern makeover and a recent change in ownership The Blu Pineapple (formerly Opus and Pari’s Pizza) still retains a large measure of nostalgia. New owner Shauna has a spirited personality and brings a happy new lease of life to a venue that has been a restaurant since 1977. This is just one of those places where locals meet, where visitors come back to, where everyone laughs, where you can catch a game, where you go for a taste of home, and where everybody knows your name! Blending a superb choice with great affordability the new North American Bistro menu is a hit. Chef Nigel Joseph’s funky appetizers and light bites include Cajun Spiced Calamari and Mini Burger Sliders. Entrées are made with fresh, premium ingredients so you can enjoy the Prime Cut USDA Steaks, Pork with Jack Daniels au jus, Seafood platter and Shrimp Dijonnaise to name a few favourites. Pizzas still remain a staple on the menu and Chef Gina

BeachLimerZ Beach Bar & Restaurant

Table D’Hôte

Fort James Beach, St. John’s T: (268) 789 8706 | E: info@beachlimerz.com www.beachlimerz.com

Friar’s Hill Development, St. John’s T: (268) 560 3534 | C: (268) 764 3534 E: tabledhoteantigua@gmail.com | www.tabledhoteantigua.com

www.foodanddrink-caribbean.com

“Where Food & Drink Make Waves!”

BeachLimerZ is a new beach bar and restaurant located footsteps from the water at Antigua’s historic Fort James. Here, in this stylishly rustic building you will experience a celebration of Antiguan culture and Caribbean cuisine, décor and music. A place where good food, good company, and good music come together within a perfect setting. The menu celebrates the best of traditional cuisine, yet recognizes regional and international street-foods. The combination makes for a unique fusion of flavours for foodies. Bar staff are competent and wear an easy smile whilst serving your favourite tipple. BeachLimerZ is also about music, and live entertainment is a priority. In addition to local artistes, co-owner Barry ‘Scorpion’ Edwards, well known Antiguan entertainer, will showcase his talents singing Reggae, Jazz, R&B and Calypso. Steelband music will be featured regularly. Food, ambiance, music and location – a recognition of the history, talent and beauty of this island. BeachLimerZ welcomes everyone and looks forward to having you Sip, Sup and Sap up our cocktail of culture against the beautiful, beachside backdrop of Antigua. Open 6 days a week from 11:00am (closed Wednesdays).

Garden Restaurant

Tranquil, Exquisite and Affordable dining. Be prepared for a genuinely different culinary experience. Join your hosts Nichola and Jacques for a delicious lunch or dinner in the exquisite surroundings with delicately screened private dining booths set in a lush tropical garden. Literally translated Table D’Hôte means “host’s table”, a French term derived from a meal served to guests at a homely gathering. This dining event allows for a serene, charming and inexpensive meal that doesn’t compromise on quality or service. Expect to be offered a concise 3-course seasonal menu, along with weekly year-round surprise specials. Wednesday is Caribbean curry night which can be served with a bottle of wine. Come for a romantic meal just for two or an informal dinner with friends. The restaurant is ideal for intimate private events, weddings and functions. The Table D’Hôte also produces a range of homemade conserves available to order from the restaurant. The restaurant is intimate so advance bookings are requested. Open Monday-Saturday for dinner from 6:30pm.

Welcome to The Dining Experience at Blue Waters Blue Waters Resort is the idyllic tropical paradise. Open to the public, and for all to enjoy. The Cove at Blue Waters takes Caribbean dining with a luxurious twist to an entirely new level. Uniquely situated overlooking a panoramic cliff top view of the Northern part of the Island, The Cove offers delightful French fusion cuisine. The newly refurbished and re-positioned "all day dining" Palm Restaurant grants guests a spectacular ocean view dining experience. The modernised Bartley's Restaurant features an eclectic mix of rotational menus, showcasing Caribbean Fusion or Italian cuisine, all captured in an air-conditioned atmosphere. To make your reservation or for more information please contact us. T: (268) 462 0290 • E: frontoﬃce@bluewaters.net • P.O. Box 256, Soldier's Bay, St. John's, Antigua, W.I.

www.bluewaters.net

IT’S NO COINCIDENCE THE WORLD’S BEST BARS ALL SERVE ANGOSTURA ®

World’s Best Rum

SERVING THE BEST SINCE 1824. Distributed exclusively in Antigua & Barbuda by Quin Farara Company Ltd. • +1-268-462-3197

APPLE GINGER MOJITO 1 oz Angostura® 5 Year Old Rum 10 Mint Leaves ½ oz Fresh Lime Juice

½ oz Simple Syrup ¾ oz Apple Juice Ginger Beer

3 dashes Angostura® aromatic bitters Garnish: Mint Sprig and Apple Fan Glass: Highball Method: Place all ingredients (except for the ginger beer and apple juice) in a highball glass. Muddle mint gently to extract flavour. Add the apple juice and some crushed ice. Gently stir the drink and top up with ginger beer and Angostura® aromatic bitters.

Vitality Kitchen & Bar

Sottovento Bar & Italian Restaurant Russell’s Bar & Seafood Restaurant

Pavilion Drive, Coolidge T: (268) 734 1822 | T: (268) 460 2582 E: antiguaathleticclub1@gmail.com

T: (268) 562 8330 | C: (268) 720 0134 www.oceanpointantigua.com

Antigua Athletic Club

Open Mon-Fri 5:00am-9:00pm. Sat 9:00am-5:00pm

Fort James Beach, St. John’s

Sottovento is a new and enchanting restaurant located on Antigua’s dramatic north coast within the Ocean Point Residence complex at Hodges Bay. The alfresco restaurant is beachfront and just a few steps away from the sea. The menu is an Italian medley with Mediterranean influences, simple, but well created. The dishes have a seasonal flavour prepared using local products, fish, seafood, vegetables and fresh picked salads. At the bar enjoy cocktails, fresh fruit juices, soft drinks and good selection of wines and beers. Sottovento is a romantic place to sip drinks and eat delicious food whilst listening to the waves of the sea. The restaurant may be reached by boat with dock mooring available to guests. Open from Tues-Sun

Steeped in history, Fort James is home to the sympathetically renovated Russell’s Bar & Seafood Restaurant. Russell Hodge, whose untimely passing rocked the nation, founded the restaurant, but his charming daughter Danielle continues to run this legendary establishment. Relaxed live music sessions, weekly and special events continue throughout the year including live reggae bands. Indulge yourself daily in the Caribbean-inspired seafood menu. On Saturdays enjoy traditional local dishes. Sample their cockles, fritters and black pudding. By day or night, this is a most stunning venue. Russell’s can be booked for weddings and private events.

breakfast & lunch. Dinner by reservation only.

T: (268) 462 5479 | C: (268) 726 5242 E: russellsfortjames@gmail.com www.russellsfortjames.com

Mon closed. Tues-Thurs12:00-7:00pm, Fri-Sat 12:00-until and Sun 12:00-8:00pm.

www.foodanddrink-caribbean.com

“Your favourite food made naturally” is Vitality Kitchen & Bar’s pledge to you. They believe that a genuine sense of ‘Vitality’ can truly be achieved through exercise and eating right. Be inspired at Vitality where they serve only the best, naturally made dishes, with a sophisticated twist. Everything is made from scratch, and to order, using fresh, all natural ingredients; there is no compromise. Vitality also caters to special dietary requirements, and will be happy to assist with recommendations. Conveniently located near the entrance to V.C. Bird Intl. Airport, it’s the perfect stop before your flight. Not only can you enjoy great food, but for an extra US$20 you can spend the day at this world class gym, pool and spa facility. Cheers to good health!

Ocean Point Residence, Hodges Bay St. John’s

An all male line up of 10 Antiguan based bartenders took up the challenge to enter the 3rd Annual Antiguan leg of the Angostura® Global Cocktail Challenge. Hosted by Quin Farara Co. Ltd., this year’s competition included a full rum tasting and cocktail skills training day held at the Antigua Barbuda Hospitality Training Institute (ABHTI). The trainees tasted the full range of Angostura rums and learnt to mix 4 new cocktails. For a second year running Daniel “Timmy” Thomas of Nonsuch Bay Resort walked away with the top prize of $1,000USD and the chance to compete in the Caribbean regional finals to be held in Barbados. His winning cocktails made with Angostura® Aromatic Bitters were named Spring and Oh My Gosh! In 2nd place came marketing guru, Eugene Rodgers and Winston Hazzard of Curtain Bluff Resort won the 3rd place prize. Extending their training commitment in Antigua over the next year, Angostura Ltd. will be partnering with the ABHTI to enhance their bartending and culinary course curricula.

MANGO & PEACH RUM JULEP, CARIBBEAN CULINARY COCKTAIL 2 oz Angostura® 1919 Rum 1 mango glazed with honey Sprig of rosemary ½ a red and yellow sweet pepper, sliced Peel of an orange 2 oz Angostura® 1919 Rum 1 ¼ oz peach nectar 12 mint leaves 1 oz simple syrup Orange Angostura® Aromatic Bitters

Competitors also learnt to make a culinary cocktail inspired by Caribbean flavours from a food menu and more associated with cooking than bartending. This trendy new technique is taking global mixologists to a whole new level.

Method: In a sauté pan, flambé mango glazed in honey, rosemary, peppers and orange peel in rum until mango is infused with the flavours. Take infused mango and muddle with rum, peach nectar, mint and syrup. Shake in an ice filled shaker. Strain into a frappe ice filled glass and stir mixture. Finish with a few dashes of orange bitters. Garnish: Mango and Red Pepper Sticks

Quin Farara & Co. Ltd. Tel: (268) 462 3197

Recipe Juicy Susie’s Mozzarella-Pineapple Burger with Eggplant Caponata Chef Rochelle Anthony, Sandals Grande Antigua & Chef Christopher Terry, Jumby Bay Resort Serves 4

www.foodanddrink-caribbean.com

INGREDIENTS: EGGPLANT CAPONATA ½ cup white vinegar ¼ cup white sugar 3 tbsp. raisins 1 small onion, diced ½ a red, yellow and green sweet pepper, diced 1 stalk of celery, diced 2 cloves of garlic, chopped 2 tsp. capers 2 small local eggplants, diced ½ cup tomato sauce Olive oil for frying

INGREDIENTS: BURGERS 1½ lb. quality ground beef 1 medium onion, grated 4 cloves garlic, crushed 6 local season peppers, finely diced 2 tsp. Susie’s Calypso Hot Sauce Dash of Angostura Aromatic Bitters 8 oz. fresh Mozzarella, cubed 4 cored slices of Antigua Black Pineapple, grilled 4 burger buns, lightly toasted Chipotle BBQ sauce Salt & pepper to taste

Method for Caponata: In a small saucepan over medium heat, add vinegar, sugar and raisins and allow to reduce by half. Heat a large sauté pan with olive oil over medium heat. Add onions, peppers, celery garlic and capers sauté until softened. Add eggplant and cook for 5 mins. Add tomato sauce and vinegar reduction then allow mixture to simmer for a further 5 mins., before removing from heat. Set aside to cool. Method for Burgers: In a bowl combine all beef patty ingredients except mozzarella. Divide the mixture into 4 balls. Scoop out a tablespoon of meat from the centre of each burger ball and reserve. Fill the hole with small cubes of mozzarella. Replace the reserved meat over the cheese. Gently flatten balls into patties and refrigerate for at least 30 mins. Pre-heat grill to medium-high, baste burgers with chipotle bbq sauce while grilling to your required doneness. Place grilled patty on a toasted burger bun. Top with grilled pineapple and caponata. Serve with an extra dash of Susie’s Calypso Hot Sauce for that unique Antiguan flavour.

“ Mix in with your

juices ”

favourite

any time of day

Juices: Recommended: 3−4 dashes for citrus or sparkling beverages. 2−3 dashes for dairy or milk based beverages.

Distributed exclusively in Antigua & Barbuda by Quin Farara Company Ltd. • +1-268-462-3197

Smokin’ Grillers www.foodanddrink-caribbean.com

This year’s Cattleman’s BBQ competition held in San Juan, Puerto Rico was the most successful BBQ competition that I have been a part of. Choosing a young vibrant team was one of my recipes for the team’s success, in fact our team was the youngest competing professional team.

By Christopher Terry – Line Chef, Jumby Bay Rosewood Resort

www.foodanddrink-caribbean.com

After participating in two Cattleman’s BBQ competitions in Puerto Rico, and one organized by the Caribbean BBQ Association in Antigua, I was fired up for another mega grill off. This time would be different. I would be leading the team. This year’s Cattleman’s BBQ competition was held again in San Juan, Puerto Rico, and it was a huge success for my team. Choosing young, vibrant professionals was one of the reasons for our team’s success. We were the youngest competing professional team. With 4 weeks to pull the team together and find sponsors to fund our trip I had a lot to do. Once the chefs were selected we dubbed ourselves the “Smokin’ Grillers”. We added a public relations person, a media person and a pan master/entertainer, who organized a series of TV and radio interviews to promote the team and their participation in the regional competition. The result was generous sponsorship from local businesses and the public, and we were on our way. The theme for the competition was “Caribbean Flavour”, and planning began as soon as we arrived in San Juan. Grilling day was Saturday, and Slow-Smoking day was Sunday. We worked out the seasonings, rubs and basting methods we felt would impress the judges. We had to source produce, prepare the meats, organize our tent and dress it up with Antiguan flags and promotional materials, and make room for our steel pan musician, whose sweet Caribbean sound we hoped would draw many of the 6,000 visitors to our tent. And like the “pied piper”, our pan man brought them in.

www.foodanddrink-caribbean.com 60

Even though we worked 14 hour days, there was still time for fun. We visited Marmalade restaurant and wine bar in Old San Juan, one of the most famous fine dining venues in Puerto Rico, where we were treated to a special meal prepared by the executive chef/owner Peter Schintler. In competition team Antigua was up against some of the world’s best BBQ teams, but we had the drive, the courage, discipline and passion to compete. Our grilling and smoking flavours, textures and presentations were vivid. Queues of patrons waited patiently to taste our unique offerings – they just could not get enough of our food. We used as many Antiguan flavours as possible, including local seasoning peppers, Antigua Black pineapple, English Harbour rum, and Susie’s Hot Sauce, to name a few, in all our grilling and slow-smoked meats and seafood. Saturday’s big hit was “Percy”, our whole roasted pig, presented drinking a bottle of English Harbour 5 Year Old rum. They devoured Percy in a moment. They also loved our Fruity Barbuda Lobster & Seafood kebabs, and our famous Juicy Susie’s Burger. Sunday was the slow-smoking day, which turned out to be the most exciting and competitive day of the competition. We had our smokers blazing from 3 o’clock in the morning, to get the sweet aromatic flavours to start penetrating the meats. After 8 to 10 hours of smoking, Team Antigua had lines of patrons clamouring for Tamarind-Seasoned Pepper Beef Brisket, SpiceRubbed Pork Butt, Caribbean-Asian Flavoured Pork Ribs, and our award-winning 4th place dish, Soursop and Mango Chicken. The Smokin’ Grillers - Team Antigua placed 4th in the chicken category and 9th place overall out of a whopping 47 regional teams. As team leader I salute my extraordinary team: Rochelle Anthony, chef de partie, Sandals Grande; Tiara Amrose, student chef at the Antigua and Barbuda Hotel Training Institute; Wasnah Barnarde, pan master and entertainer; Samari Georges, public relations professional; and Janie Conley-Johnson, our media specialist with Food & Drink Guide, for a fantastic performance. Here’s to next year.

Office of the Prime Minister & Hon. Prime Minister Baldwin Spencer, Tourism Authority, Department of Culture, Neil Cochrane, Premier Beverages, S. J. Intricate Innovations, AJ’s Smoke House, Susie’s Hot Sauce, Lolita’s Dream Home, Women Who Care Charity, Caribbean BBQ Association & Mike Compton.

www.foodanddrink-caribbean.com

Thank you to our sponsors & members of the public

Café Bella

Flamingo

Friar’s Hill Road, St. John’s T: (268) 46-BELLA (462 3552)

Next to Extreme Gym, Marble Hill Road, McKinnons, St. John’s T: (268) 732 3353 | E: flamingoantigua@gmail.com

www.foodanddrink-caribbean.com

Village Walk Centre

Café Bella is a bright modern café, with instant visual charm. Whether you are in conversation on the outdoor terrace or reclining in the air-conditioned dining lounge you’re never more than a few feet from tasteful island artwork. It’s a hive of perpetual activity from morning till early evening. Great value lunches are a big draw, especially during weekdays when business owners, office workers, tourists and students converge for daily soup specials, crisp healthy salads and home-baked baguette sandwiches. Not forgetting hearty lasagna and shepherd’s pie amongst other daily specials. The all-day availability of omelettes, pancakes and a full Bella breakfast is fantastic, especially for a lazy Saturday afternoon. Sandwiches, meals, cakes, muffins and pastries are all prepared on the premises, which ensure they are fresh and made to order. There is a large selection of coffee beverages, herbal teas, ice cold drinks, beer and wine. Enjoy easy parking, WiFi internet and ‘Izza Bella Style’. Open Monday–Friday 8:00am–5:30pm. Saturday until 4:00pm.

Comfort Food, Bar and Lounge

Welcome to Flamingo, a new culinary and lounge experience in Antigua. This comfortable eatery transforms throughout the day from a convenient breakfast spot to a casual lunch venue with an intimate courtyard. As the sun sets Flamingo becomes perfect for cozy dinners or for a chilledout moment shared with friends. Family owned and operated by a friendly team of staff happy to share with you their wide variety of freshly prepared, healthy foods. All selections are at a keen price point. Breakfast ‘on-the-go’ is now a pleasure, with wraps, croissants and coffee all served hot, at lightening speed. Each day savour a special such as pan-fried red snapper with stir-fry vegetables, crostini bread with zucchini, mozzarella and black olive pâté or select one of the delicatessen items which are prepared daily. If you have a moment, sit down and soak up the ambiance while you plan your day, stop for lunch or unwind here in the evening. Seating can accommodate large parties and private events. Comfort food really is this good at any time of the day. Open daily from 7:00am to 10:00pm.

ANTIGUA WEST INDIES

the larder

pizzas in paradise

pizzas in paradise - Redcliffe Quay, St. John’s | T: (268) 480 6967 / 70 E: info@bigbanana-antigua.com | www.bigbanana-antigua.com

pizzas in paradise, located in Antigua’s downtown historical Redcliffe Quay, caters to a regular flow of holiday makers, business people and locals. Our establishment is renowned for its great service, varied menu and inviting atmosphere. Satellite TV and free WIFI are an added feature. Open Monday to Saturday, 11:30am - closing.

big banana’s 17°61°

big banana’s 17°61° restaurant - V.C. Bird Int’l Airport, St. John’s T: (268) 480 6979 / 82

Gourmet Deli, Café & Sushi Bar

Royal Palm Place, Friars Hill Road, St. John’s T: (268) 562 7880 | E: info@thelarderantigua.com www.thelarderantigua.com

The larder is a unique deli, café & sushi bar, and the first of its kind in Antigua. The larder focuses on epicurean prepared meals to eat-in, and upscale gourmet takeaways and catering. The daily menu features the finest fresh produce, fish, meats, and chicken available. The sushi bar is the best in Antigua and is renowned for its superb quality. The changing daily menu and fully stocked deli are very popular. At the larder store we offer a perfect range of gourmet products including homemade jams, pickles, herbs, and snack mixes for entertaining or the perfect special gift items. Our ever expanding popular location includes gourmet pizza and gelato. The larder also caters for parties, yacht services, private aircraft, picnics and any special event. Open Monday to Friday 7:00am-9:30pm and Saturday 7:00am-4:00pm.

$$$

www.foodanddrink-caribbean.com

Big Banana’s 17°61° - Twinned with our downtown location, 17°61°‘s modern and air-conditioned interior offers much that will surprise you. It’s worth a visit for our innovative breakfast, lunch and dinner menus. At the airport location you will also find our departure bar, located airside on the lower floor and kiosk station located on the upper floor of the departure area. In addition to our à la carte restaurant, for the discerning traveller, Club 17° 61°’s Executive Lounge provides a relaxing atmosphere before your flight. It comes complete with computers, printers and WIFI connection. Allow our team to serve you in comfort before your flight. Delivery available everyday from our airport location. Open daily from 7.00am - 9.00pm.

the larder

Wake & Bake

Yum Yums Grill

Ken’s Club Ltd.

Gambles Medical Centre, by Chef’s World, Friars Hill Road, St. John’s T: (268) 789 2174

Friars Hill Road, St. John’s T: (268) 778 9733 E: yumyumsgrill@gmail.com

Cassada Gardens, St. John’s T: (268) 481 1324 | E: sales@kennedysclub.com www.kennedysclub.com

www.foodanddrink-caribbean.com

Coffee Shop & Café

Wake & Bake café is a popular roadside eatery with a difference. Just opposite St. John’s cemetery, the emphasis here is on good quality home cooked dishes with flair. From the Caribbean try Trini rotis and doubles, mango and cucumber chow or flavourful curry lunches. For a more European experience there are stuffed crepes with steak, chicken, shrimp or fish and fresh salad fillings. The homemade “deliciousness” in their burgers makes these a favourite choice. There are also full salads with homemade vinaigrette and check out the blackboard for daily specials such as pasta, stir fry and more! Also pop in for quiche Wednesdays and lasagna Thursdays. Local juices, coffee, tea and other refreshments are available. Open Monday to Saturday 9:00am-3:00pm.

Village Walk Mall

Eat Local with Chef Anthia “Mums” Henry who brings high quality Antigua fare to your taste buds. Returning home from a culinary career in Canada, Anthia worked at the Mill Reef Club for 6 years before Yum Yums. Her healthy dishes are cooked to order, usually grilled or baked using minimal oil and her seasonings are made from scratch. The excellent results are evident, and beautifully presented. Breakfast includes grab & go wraps of red herring, liver, and salt fish, traditional oats and porridge are available. Lunch could be pepperpot, curry conch, goat water or ducana and salt fish. Finger foods like shrimp, burgers and calamari are served from 4-8pm; delivery is available anywhere in St John’s. Taste it to believe it! Open from 10.00am Monday-Saturday.

Retail & Wholesale Superstore

Ken’s Club is Antigua’s major members only wholesale and retail outlet. They trade in wholesale goods which are available to both retail companies and the general public. The wholesale warehouse is operated on a self-service basis and sells the following bulk goods: non-alcoholic beverages, liquors, wines, and spirits; nonperishable items, cleaning detergents, kitchen equipment, Häagen-Dazs ice cream, outdoor products, pet foods and much more. Ken’s Club has a dedication and desire to source better quality wholesale products for less than the competition. Enjoy a meal in their on-site restaurant. Join Ken’s Club today (membership for over 18’s). Open Monday-Thursday, 8am-6pm, Friday & Saturday 8am-7pm.

Southern France RosĂŠs in Antigua & Barbuda

Brought to you by

Bacchus Divine Wines tel/fax: (268) 461-0440 | c: (268) 464-4589 | e: polon99@yahoo.com

In The Backyard

Lion Pavilion

Alligators

Sir Vivian Richards Street, St. John’s T: (268) 723 9440

East Bus Station, St. John’s, Antigua T: (268) 734 5466 or 725 0838 or 720 1035 E: lion_pavillionanu@hotmail.com

Lower High Street, (Next to RBTT Bank), St. John’s T: (268) 562 6289 www.alligatorsbarandrestaurant.com

www.foodanddrink-caribbean.com

Bar & Restaurant

Fun, laughter, excellent company and cheerful service are just a few of the key ingredients that make In the Backyard such a unique establishment. It is truly ‘Caribbean Backyard Stylie’ with tropical plants, a lively bar, friendly guests, scrumptious, freshly made local food and pungent drinks - all in a totally laid back island atmosphere. Come inside, take a seat and relax with faces old and new. Both visitors and locals drop in each week to cheers glasses of rum and beer, and feast on affordable fried fish, seafood water, chicken wings, saltfish or conch fritters and burgers over spirited conversation. This hidden treasure offers a real flavour of the Caribbean in pleasant surroundings.

Open year round, weekends only. Friday from 5:00pm. Saturday from 1:00pm.

Ital Restaurant

Situated centrally within beautiful Antigua you will find the gracious ital delights of the Lion Pavilion, a family run vegetarian restaurant which serves fabulous dishes created from okras, pumpkin, butternut squash, tomatoes, plantain and spinach all grown locally. Dishes are cooked in traditional jabba clay pots and seasonal drinks are mixed with homegrown fruits all infused with the organic goodness of the produce grown on their family farm. Tasty tofu kebabs and ital pizza and crisp salads are heavenly. The brightly painted wooden eatery serves modern-creative and traditional styles of vegan cooking. Food is available to takeaway or eat-in on the shaded wooden decking. From preparation to plate all is great! Open MonWed 9:00am-5:00pm. Thu-Sat until 5:30pm.

Bar & Restaurant

In the beautiful courtyard garden, formerly Café Bambula a new Caribbean hideaway restaurant has emerged. Alligators is where you can enjoy peaceful, tropical surroundings whilst dining on fabulous food. Chef Dasworth Samuel the new owner has achieved the dream of running his own restaurant after studying international, European and French regional cuisine and working at top hotels and restaurants on island and in the USA. Over the years he has enhanced his culinary expertise and now he promises to spoil you with his divine service. Come and enjoy Alligators signature ‘Surf and Turf’ dishes at their Saturday evening steak and seafood night or catch up with friends at their cocktail evenings on Fridays. Mon-Thurs 11:00am-11:00pm and Fri & Sat 10:00am-11:00pm.

www.island-provision.com Opening Times Mon-Fri 8am-4pm Sat 8am-12pm T: (268) 480 5151 Opening Times Mon-Fri 8am-4pm Sat 8am-12pm T: (268) 480 5180 Opening Times Mon-Sat 8am-8pm Sun 8am-3pm Open Holidays T: (268) 480 5174

ISLAND PROVISION LTD. GROUP OF COMPANIES

ISLAND PROVISION FOOD DISTRIBUTION was founded in 1981, and proudly continues to supply the island with a full range of imported, local, fresh, frozen produce, meat, poultry, dairy and beverages. We are the only licensed Certified Angus Beef® distributor in Antigua, and the exclusive importer for Pepsi Cola, Tropicana and Pine Hill Juices. BEST CELLARS WINES & SPIRITS is the quintessential fine wine and champagne purveyor in Antigua. We import over 650 different wines from around the world, and take pride in being the supplier to the best Hotels, Restaurants and Yachts on island. We are also the key supplier islandwide, to Supermarkets and Catering Services. In our on-site Wine Shop our expert and passionate team will assist you with your selection. Come in and join our celebrated Best Cellars Wine Club. Best Cellars Wines &

Spirits is also the exclusive importer of a wide selection of mineral waters including: Evian, Volvic, Aqua Panna, Capes, San Pellegrino and Badoit. GOURMET BASKET SUPERMARKET offers a tantalizing array of the finest quality fruits, vegetables, Black Angus beef, seafood, local meats and produce. We also carry a great range of speciality items like gourmet sauces, condiments and spices. We stock premium products from around the world and have become a favourite with delicatessen shoppers. Gourmet Basket provides lovely Gift Baskets, custom made, and filled with your favourite wine, or sparkling cider, chocolates, fresh fruits and more… VISIT THE ISLAND PROVISION COMPLEX LOCATED ON THE SIR GEORGE H. WALTER HIGHWAY, ST. JOHN’S, ANTIGUA.

New Thriving Chinese Restaurant

Welcome to a new experience in Chinese Cuisine

www.foodanddrink-caribbean.com

Main Restaurant: Sir George H. Walter Highway, St. John’s - T: (268) 562 0046 City Branch: Upper Long Street, St. John’s - T: (268) 462 4611

When you enter through the doors of the New Thriving restaurant, you are entering into the enchanting kingdom of dining styles known as Szechuan and Cantonese cuisine. New Thriving has offered a new experience in Chinese cuisine since 1998. Proprietor Raymond Yhap and his wife Anna have deep culinary roots which are evident from their mouthwatering menu. The chefs at New Thriving certainly bring their broad cooking talents to the table, and they exhibit this in the substantial, but ‘easy-to-follow’ menu. It offers everything from Steamed whole red snapper fish to Honey garlic chicken and Lemon chicken. You’ll also find Cantonese-style specialties like the Spare ribs and Sweet and sour pork. There’s also a full complement of Szechuan favourites like the Spicy pork and Mapo tofu. The traditional specials are served with fried rice, white rice, chow mein or French fries.

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All foods are cooked in 100% vegetable oil. Hot and Spicy dishes can be altered according to your requirements. Important to note is the Weight Watchers Menu, which uses all natural sauces and steamed rice, which has no cholesterol. On this menu the Tofu is cooked with No Oil! Instead food is cooked with a mix of steamed vegetables and a natural garlic sauce (a secret Chinese skill). New Thriving offers both an eat-in and takeaway service. Parties and banquets are catered for as well as VIP reservations. The main restaurant is located 2 minutes from the Airport where you can expect a lively atmosphere. A second restaurant is situated in the heart of downtown St. John’s. Open all year round Monday-Saturday from 10:30am10:30pm. Closed Sundays.

Harbour View Bar & Café

Cheers Antigua Seafood & Rum Capital

Downtown, St. John’s T: (268) 462 2972 E: exoticantigua@gmail.com

Heritage Quay, St. John’s T: (268) 725 9797

Waterfront at Redcliffe Quay

Open daily from 9:00am until...

Cheers Antigua may not be the Cheers bar from the hit American TV sitcom, but it is equally as friendly, inviting and fun. And what’s more it is in beautiful Antigua. A stroll through Heritage Quay, the vibrant duty free shopping zone in St. John’s is a fun way to spend time in the city, and more often than not you’ll be drawn to Cheers to ‘chillax’ for a while. The bar and sidewalk restaurant are a great hit with cruise ship passengers who gravitate here to drink, relax, eat and socialize. Breakfast and lunch are big draws for diners. Scrambled eggs and steak, Spanish omelettes, Steak, eggs and sautéed potatoes are hearty options for a superb breakfast. For lunch expect to be impressed by the Cheers specialty – fresh Antiguan lobster. You can also enjoy a wellpriced menu of house steak, fried local fish, grilled shrimp Caesar salad, a jumbo homemade burger, toasted sandwiches, a selection of salads and chicken from the grill. Amazing cocktails and ice cold drinks keep the crowds lubricated and the venue offers plenty of seating to people-watch. All this makes a winning combination with free wifi thrown in for good measure. What more could you want? Open daily during high-season 8:00am-6:00pm.

www.foodanddrink-caribbean.com

Bringing fun dining to St. John’s harbour with a splendid bay view is the Harbour View Bar & Café. From its vantage point above the Caribbean’s #1 shop ‘Exotic Antigua’, Harbour has a location which is pretty hard to beat. It’s the only waterfront bar and café downtown and its elevated position allows patrons to spend time in the lounge area enjoying the cooling trade breezes, while watching the world go by. Primarily open for breakfast and lunch, on the menu is a selection of fresh salads, including Venetian Caprese and the Captain’s Chicken Caesar, along with a range of sandwiches and Paninis. The famous Exotic Antiguan Banana Split is proving to be a firm favourite. Priding themselves on excellent customer service and boasting some unique drinks like the Vivy Rum Bat - a cricket bat served with a shot of dark Antiguan Cavalier rum, English Harbour 5 year old rum, old fashioned rum punch and a coke or fruit punch chaser. “Enjoy a taste of Exotic Antigua!”

“Where people find happiness”

FRANK B.

ARMSTRONG LTD.

Café Shattoo The science of a happy mouth

Bar and Grill

www.foodanddrink-caribbean.com

Old Parham Road, St. John’s T: (268) 734 8977 or 724 42782

Opening Hours: Monday-Friday 8:00am – 4:00pm Sir Sydney Walling Highway, St. John’s, Antigua Tel: 1 (268) 462-5788/9/462-0181 | Fax: 1 (268) 462-2211 Email: armstrongt@candw.ag

Café Shattoo is a very popular hangout along the main gateway road in and out of the city, opposite Antigua Grammar School and close to the Antigua Recreation Ground. The alfresco venue with stone clad walls is a real Caribbean liming spot where friendly owners Cimone and Kenny treat everyone like family. All are welcomed, at anytime with a warm smile every time they visit. Café Shattoo serves a diverse clientele from corporate workers enjoying after work drinks with colleagues, to Thursday night dominoes sessions and drinks specials like their weeknight specials on Mondays. Tourists, students and locals from all walks of life pop by for a drink or a bite to eat and during carnival this is an essential meeting and ‘jump-up spot’. Home of the coldest beer and ‘wickedest wickedest fries’ the menu is simple, consistent and tasty. Chicken wings, fish fingers, salads, and burgers can all be served with Cimone’s homemade HOT sauce. Try it! At Café Shattoo the vibes are always nice, there is no happy hour, we share ‘only happy moments’. Stop by and quench your thirst in good company. Monday-Saturday 12:00pm-until: Sundays 6:00pm-10:00pm.

Island B-Hive

Sports Bar & Restaurant

Heritage Quay, St. John’s T: (268) 481 1322 E: beehivesportsbar@kennedysclub.com

The bar is a major draw for sports enthusiasts who can catch all the latest action live on large plasma TV screens. From premier league football to grand prix racing to NBA and NFL matches and tennis, you’ll find your favourite international sporting events showing on the big screens. During the evenings enjoy the cool ambiance with a wide range of themed events and regular party nights throughout the year. Look out for our activity schedule. Stay tuned for all carnival activities. Friday night is TGIF, Thank Guinness it’s Friday with live music and 20ecd buckets. Island B-Hive is a lively meeting spot, and a great location for people-watching. It is an excellent venue for celebrations, groups, friends and parties. Free WiFi is available to customers. Daily happy hours: 12:00pm-2:00pm and 5:00pm-9:00pm. Open 8.00am-until Mon-Sat. Open cruise ship Sundays.

www.foodanddrink-caribbean.com

Sip the honey, Bite the comb, Feel the buzz and Bee at home! The Island B-Hive is a lively venue where you can relax in bright and airy, open-plan seated areas and soak up a fantastic island atmosphere. In the heart of downtown St. John’s duty free retail area, Island B-Hive is only moments from the Heritage Quay cruise ship dock and is the place for dining, drinking and watching sport. Friendly staff are happy to tell you all about Antigua, give directions, suggest things to do and of course serve ice cold beverages and great food. See the B-Hive’s daily cocktail specials. Freshly prepared daily lunch specials including seafood, stewed chicken, goat water and traditional Antiguan pepperpot to name but a few. Also served are the famous B-Hive and Guinness burgers, chicken wings, quesadillas, salads, wraps and kebabs, alongside a good selection of pastas and sandwiches. You can also indulge in luscious HäaganDazs ice creams, after a sizzling day’s shopping.

The Twinings

300 year COMMiTMenT

“With over 300 years of experience blending the finest quality teas, our master blenders are as passionate as I am about ensuring each cup of Twinings tea is as perfect as the last. It’s no surprise then, that you can taste the quality in every cup.”

Stephen Twining, The 10th generation of the Twining family

Classic Teas

Green Teas

Flavoured Teas

Fruit and Herb Infusions

Distributed in Antigua & Barbuda by: Frank B. Armstrong Ltd. Sir Sydney Walling Highway, St. John’s • Tel: 1 (268) 462-5788/9 or 462-0181 • Email: armstrongt@candw.ag

100% ANTIGUAN

Francisco’s Indian Restaurant & Bar

Slice Pizza Shack by Johnny Coconat

40 Upper St. Mary’s Street, Opposite Roti King, St. John’s T: (268) 789 4066 or 721 6226

Vendor’s Mall, Opp. Redcliffe Quay, Lower Redcliffe Street, St. John’s T: (268) 562 5012 | E: n.talmo@googlemail.com www.johnnycoconat.com

Chef Raju and his wife Rita have cooked their way all around Africa from Kenya to Tanzania and Uganda. Raju also spent 17 years in Punjab, Northern India. Now he is cooking for you right here in Antigua, using halal meat. Fransico’s Indian Restaurant & Bar has been fast to gain a good reputation for great tasting, authentic Indian fare and flavourful Chinese food. Since opening over a year ago students, tourists and locals have all been pleased to discover an affordable and down to earth Indian restaurant with free wifi connection. Starters such as the crispy eggplant, vegetable bhajiyas and the lollypop chicken wings are scrumptious. For main course perhaps try a chana masala (chick peas, onions, tomatoes & Indian spices) or the tawa chicken, which is cooked in a cashew nut sauce. Add some biryani rice and garlic naan bread baked in a clay oven for a deliciously satisfying meal. For a different flavour try Raju’s Chinese style sweet & sour chicken. Eat-in or take-away or for a small fee your meal can be delivered. The restaurant also caters for outdoor events such as birthdays, weddings and gatherings. Try it, you’ll like it. Open Mon-Sat from 11:00am until.

If you are tired of regular fast food joints, but crave quick and delicious food – then we have the answer. Rising above the ordinary and bringing something new to the table is Slice by Johnny CoconAt. Bursting with flavour and sheer ingenuity, Johnny has revamped the pizza market on island by offering a menu that surpasses those of his rivals. Slice has a wide selection of readymade pizzas, from classics to the more adventurous flavours. Turkey, spinach & sweet chilli sauce for example, and most of the products are locally sourced. A full take-out menu where each type of pizza is named after a famous beach in Antigua!! Pasta, Focaccia sandwiches, Soup, Wraps and 100% Natural Smoothies are also available. Slice is a great place with a striking atmosphere to grab a bite to eat in downtown St. John’s. The distinctive originality of this artistic, bamboo clad, street-café is awesome. Grab a coconut tree trunk seat on the island- styled verandah and check out the vibrant Rastafarian colors while listening to some nice reggae music… The prices are affordable and the ambiance is fun, so what are you waiting for? Open Monday to Saturday 9:30am to 9:30pm.

Authentic Indian & Chinese Food

www.foodanddrink-caribbean.com

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It’s not just about a Slice of pizza!

The Captain’s Table

Ilan Chefs

Paradise Café

Point Fishery Wharf, Harmonites Steel Pan Yard, St. John’s T: (268) 779 7207 or 562 3474

Lower Redcliffe Street, above House of Vitamins, St. John’s. | T: (268) 725 4874 or 720 4701 E: Ilanchefsanu@gmail.com

Cnr. Market & Amercian Streets, Opp. Antigua Jewellery, St. John’s F: (268) 562 1232 | E: simone_sinclair@hotmail.com

www.foodanddrink-caribbean.com

Seafood Restaurant

“Fish to die for”, is what the patrons of The Captain’s Table told me when I first visited. And I have to agree they were right! This delicious eatery is one of only a couple indigenous lunchtime seafood specialists. They are located in the Harmonites Steel Orchestra pan yard, next to the Point Fishery Wharf. From the grill try salmon, swordfish, wahoo and other choice fish. In the kettles delicious vegetable, Clam Chowder or Conch Soup. Wednesday is Buss-up-Shot (Roti) day, with curried chicken, shrimp, conch, lobster or goat meat. Come Fridays, it’s a total seafood menu including The Captain’s special Seafood Rice. Stuffed Shellfish come out of the oven at 4pm on Saturdays and disappear quickly! Open Mon-Sat from 11:00am-4:00pm.

Restaurant & Eventz Catering

Conveniently located opposite the British American Mall in the heart of St. John’s, Ilan Chefs is a great place to stop off for a quality local Antiguan breakfast or lunch with a little international influence. Chicken, snapper fish, pepperpot, ducana & salt fish, jerk pork, served with rice, steamed veg. and salad – all for between $15-20ecd! Also try their traditional conch or goat water. The Ilan Chefs catering service is used by some major clients which testifies to the level of their standards. Private weddings, functions and finger foods are provided effortlessly from this very experienced and professional chef and his team. For top quality local food, taste here. Open Mon-Sat from 8:30am – 5:00pm. .

17 Piggot’s Mall

This husband and wife operation offers great customer service in the heart of town. Chef/Owner Simone smiles when she proudly states, “Paradise Cafe does not serve international cuisine, we serve Good Local Cuisine”. It’s affordable, honest food cooked with passion. Breakfast costs just 5ECD! At lunchtime, baked chicken, ducana, fungee, curries, bakes, salt fish & dumpling are staples. You can walk with everything in your hand, or sit down and enjoy the open-air courtyard with local flavour. Friday is Karaoke beginning at 8pm with local drinks, beers and spirits and the delicious fish and plantain. To find this culinary gem, visitors are encouraged to ask for Piggots Mall, in the same building as Lions Jewellery. Open 7am-5pm, Mon-Thurs. 7am Until…Fri & Sat.

Jacky’s

The Best of

Fruit & Veg

Roti King

Trinidadian Restaurant

Cnr. Upper St. Mary’s Street and Corn Alley St. John’s T: (268) 462 2328

Open Monday-Thursday 9:30am-12:30am and until 2:30am Friday and Saturday.

Supplying the leading Hotels, Yachts, and those in the know... Jacky’s is where some of the best chefs on island gather to replenish their stocks. Once you shop with Jacky you will never shop in a supermarket again. MON-TUE 6AM - 6PM • SAT 6AM - 8PM SUN 6AM -1PM ORDER BY EMAIL • jackyfruitandveg@cw.blackberry.net

Shop #7 (1st Floor) Heritage Market, St John’s, Antigua Tel/Fax: (268) 562-0153 Cell: (268) 728-1952

www.foodanddrink-caribbean.com

Roti King is a very popular local eatery that serves consistently delicious Trinidadian fare. Their specialty dish is the traditional Roti - made with a curried filling of either beef, chicken, shrimp, conch or vegetables, mixed with spiced potatoes and wrapped in a floured chapatti, called a Roti skin. You can choose from plain white or whole-wheat Roti skins. Other famous Trini bites include ‘Doubles’ made with a curried chickpea filling, fried bakes (Caribbean style dumplings), fried pholourie, and the lightly seasoned potato pie (aloo pie) - add to this a little tamarind sauce for a sweet and tangy snack. All these nourishing snacks and their new tofu burger is suitable for vegetarians. Daily local lunches, burgers and fries add to the choice. Quench your thirst with a glass of local juice homemade with seasonal fruits and roots. The spicy ginger beer is potent, but a refreshing favourite. “Savour da flavour!” Excite your taste buds with the full Trini experience here in Antigua!

One Stone Ital Shack

E Bang Good

Fish ‘R’ Us

Opp. Country Pond Independence Drive Falmouth Branch- Cobbs Cross, English Harbour T: (268) 785 6065/ 770 3786/722 8661

Nxt to Antigua Home & Office Depot, Old Parham Road, St. John’s T: (268) 734 3858 | C: (268) 725 1393

Behind Home & Office Depot & First Caribbean Bank, Off Old Parham Road, St. John’s T: (268) 785 3474 (FISH)

Devotees of the former Grab & Go grill will know what to expect, now renamed E Bang Good this lively eatery is now an even greater spot. Improved indoor and outdoor seating, easy parking and a renovated terrace make this a fab day or evening stop off. From the grill feast on fiery jerk seasoned pork & chicken or for a sweet and mild flavour go for the bbq wings, chicken or pigtail. If you like fish, you’ll love it either jerked, steamed or grilled. Also on the grill menu are shrimps, steak, pork chops lobster and lots more to discover. They also have a great selection of side orders and burgers. E Bang Good also serves delicious daily lunch specials. The friendly bar serves everything to quench your thirst, from cold beers to strong spirits and light juices. Open Monday-Saturday 11:00am - until.

If you look out for the brightly painted blue Fish ‘R’ Us snackette building tucked in next door to the ACT Service Centre you will find a cool fish stop to satisfy your taste buds. Pick your fish size/ variety from a selection caught only hours before. Place your order at the booth and join in amusing conversation with the excitable patrons while you wait for your fish to be grilled, steamed or fried. Listen for your name to be called from the kitchen, and go claim your meal served with sides of rice, fries, coleslaw and potato salad. Also on the menu is fresh grilled lobster and seafood pasta. Fried shark, tilapia and fish burgers can also be ordered served with a crisp portion of fries.

www.foodanddrink-caribbean.com

Ital Food Eatery

One Stone Ital Shack is Antigua’s veteran ital eatery. Shoy Southwell, better known as One Stone, is the owner. “We began by doing Ital food which is food prepared with coconut milk. People would come from all over the island just for a taste of our food. Tourists to the island literally track down the restaurant” says Shoy. It is easy to see how this can happen, one taste of their food and any misconceptions go out the door. One Stone’s menu includes daily lunchtime Ital specials, also vegetarian lasagne, pizza, peas balls, fritters, egg-less cakes and puddings and lots more. The food is delicious, good for you and will be an instant hit if you’re trying it for the first time. Open Mon-Sat, 11:00am – 4:00pm.

Grill Centre & Bar

Open Tuesday-Saturday from midday until de fish done (late evening).

H OTE L , CA SI N O & R ESTAU R AN T I C OME OUT TO P LAY

Oriental Choice Supermarket Lower All Saints Road, St. John’s T: (268) 562 6968 / 6918 F: (268) 561 3988

Open 7 days a week, all year round including public holidays from 7:30am-9:00pm.

Joe Mike’s Hotel Plaza is convenien ties as well as beaches and sites of the easy access to commercial and visitor facili s & cable TV at very reasonable rates. The Island. Offering 12 air-conditioned room cuisine as well as buffet style and á la restaurant serves up Antigua’s finest local tly located within Joe Mike’s, hosts the carte dining. The Casino, which is convenien g. es and sports book with live horse racin widest variety of slot machines, table gam

Street, St. John’s, Antigua, W.I. JOE MIKE’S HOTEL & CASINO Nevis (268) 462-6056 T: (268) 462-1142/3244/3477 | F: ike s.co m ww w.j oem E: joe mikes@ can dw.ag |

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Oriental Choice Supermarket is a great local convenience store with customer parking and fantastic everyday products. We carry an extensive range of quality brand non-alcoholic beverages, liquors, wines, beers and alcoholic-stouts. In our grocery store we provide a Top-up service for all cellular phone networks and supply fresh fruits, vegetables and provisions. There is a good range of dairy products, meats and seafood. We also carry a wide variety of Chinese products such as, oyster sauce, Chee Hou sauce, char siu sauce, black bean and sweet and sour sauces. You will also find sesame oil, tofu, Chinese dried mushrooms, rice noodles and too much more to mention. Oriental Choice can supply all goods on a wholesale basis, contact us with your requests. We are situated opposite the ZDK Radio building, below Diamond Ice Nightclub, check us out today – we have what you need.

K • CAS INO • SPO RTS ’s.BOO HOT EL • RES TAU RANtlyT locat iding Prov John St. of t hear the ed in

Lana Williams

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AT THE INSTITUTE OF CULINARY EDUCATION

It is absolutely astounding how much there is to learn if you set your heart on becoming a pastry chef.

In Techniques of Chocolate 1, she was taught the correct temperatures for tempering dark, milk and white chocolate, and to make a variety of chocolate confections. In that class she was surrounded by chocolate, and the only negative of the course was that she was tempted to eat far too much of it. Earlier this year Lana was lucky enough to return to the Institute of Culinary Education, and this time she was even more ambitious. Her class signup was for Brioche & Croissant, Cupcakes Unlimited, Oneweek Wedding Cake Workshop, and Pulled and Blown Sugar. There is no end in sight for this enterprising young lady. Our only question is, what will she do next year? Lana acknowledges that she has been helped greatly in her career as a pastry chef by the two scholarships from CHTAEF and Starwood Hotels & Resorts Worldwide, and by her association with Rob Sherman, Mark Smith, Christopher Eastmond, Chelle Hulford and the pastry team at Curtain Bluff, whose support and encouragement, she says, made all the difference.

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his is the story of Lana Williams, who decided, during a one year diploma course as a student at the Antigua & Barbuda Hospitality Training Institute (ABHTI), that she wanted to do just that. After her graduation from ABHTI, Lana became an apprentice pastry chef at Curtain Bluff Hotel under master pastry chef Mark Smith, and began working with a talented pastry team. Four years later, in 2012, she was awarded a scholarship from the Caribbean Hotel & Tourism Association Education Foundation (CHTAEF) and Starwood Hotels & Resorts Worldwide to attend the Institute of Culinary Education (ICE) in New York City. There she enrolled in two cake decoration classes, Cake Decoration 1 & 2, Cake Pops (miniature cake forms styled as a lollipop), and Techniques of Chocolate 1. She learned to make meringue butter cream, to do piping string work on a faux cake, and to make and colour marzipan fruits, among many other delectable things. She says the cake pops were delicious, and very simple to make â&#x20AC;&#x201C; cake crumbs mixed with a binder of her choice such as chocolate ganache or lemon curd, and formed onto a lollipop stick.

Best

Breakfast

ANTIGUA’S

tart your day on a happy note with a nutritious and flavourful breakfast in paradise. Get off on the right foot, whether you are in a rush to get to work, or need sustenance after a heavy night out on the rum punches. Antigua has a breakfast location and meal to fulfil every need. From brightly painted plywood shacks by the roadside selling local fare on the run to gourmet beachfront resorts you’ll find some breakfast food designed to fuel you up until the next food stop. Every aweinspiring morning meal is designed to give you a taste of daily island life and bring you closer to our hometown’s cultural fabric. Weekday local breakfasts have over many years evolved from traditional “heavy” breakfast foods designed to fuel a

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Breakfast dishes prepared by Executive Chef Jean François Bellanger from Coconut Grove Restaurant

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long strenuous day of farm work to more manageable urbanised variations. Salt-fish sandwiches, patties, sausage rolls, peas balls, banana fritters, oats porridge, bush tea and fruit smoothies are now the norm. On weekends the defined time between Breakfast and Lunch is blurred, depending on how late your preceding night out was. And so, Brunch takes both meals into consideration. On Saturdays look out for traditional dishes affectionately termed “hangover meals”, such as conch and cockle (clam) Water, light soups flavoured with thyme, seasoning peppers and garlic, and goat water with stewed goat, spiced with hot peppers, cloves and cinnamon. Bullfoot Soup made from the hoofs of cows, which sounds unappetising, but the sticky flesh, starchy ground provisions and flavoursome peas and seasonings all make for a very nourishing, hearty broth. black pudding or “blood sausage”, made with pig’s blood and rice is a late Saturday morning delicacy. Keep your eyes peeled for the vegetarian version called white pudding made with rice and coconut milk. You will also find more common items such as bbq chicken and ribs, seasoned rice and Johnny cakes – no true island breakfast is ever complete without these. Sunday brunch in Antigua has many styles. You can opt for the “full monty”, a traditional Antiguan Sunday morning breakfast – consisting of salt fish, chop-up (seasoned eggplant, spinach and okra) avocado (locally known as “pear”), fried plantain, boiled eggs and salad. There are also many places that serve a mixture of European and American favourites like eggs benedict, corned beef hash, Full English, omelettes, grilled seafood and meats and fresh fruit salad.

Beach Breakfasts One of Antigua’s most spectacular beachfront breakfast locations has to be Coconut Grove Restaurant on Dickenson Bay. On Saturdays enjoy traditional local dishes like cockles, black pudding and fritters overlooking St. John’s harbour and Fort beach at Russell’s Bar & Seafood Restaurant. Not quite the beach, but The Crow’s Nest marina location also has a swimming pool to cool off in after your hearty breakfast. On the south coast Cloggy’s at the Yacht Club has long reigned as the Sunday brunch location for yacht spotting. Whereas The Tides Restaurant, ocean front at Dutchman’s Bay, have a famous Sunday all-inclusive buffet and a new swimming pool to lounge around after your meal.

All Day Breakfasts

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Café Bella is a modern air-conditioned café serving a full

complement of classic breakfast treats like muffins, omelettes, wraps, bagels and fresh ground coffee. Famous for its beautiful hillside location is the Bay House Restaurant at Trade Winds hotel where you can enjoy breakfast at any time of the day or night at this ultimate all day breakfast venue. Seabreeze is a social Italian style café, bar and gelateria serving freshly baked pastries, croissants and quiches.

Resort Breakfasts Overlook the resort swimming pools and cool mountain landscapes while you feast at the Sugar Club in Sugar Ridge Resort. The Admiral’s Inn restaurant is full of nostalgia and a beautiful breakfast setting with the dockyard marina as a backdrop. A fabulous location for weekend brunch is The Bay @ Nonsuch Bay Resort – arrive by boat or road.

Executive Chef Leroy Hodge The Bay House Restaurant at Trade Winds Hotel

Breakfast on the Run

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Start your morning the healthy way with a bush tea and porridge at Yum Yums Grill in the Village Walk Mall. Set within historic Nelson’s Dockyard, The Galley Bar serves sandwiches and light bites to grab and go. Wake ‘n’ Bake serves ‘on-the-go-breakfasts’ opposite the St. John’s cemetery on Friars Hill Road where Anna has a Trini theme to her dishes. In the centre of downtown St. John’s you will find a wide range of breakfast eateries where you can grab a tasty bite. Local Antiguan breakfasts with traditional ingredients are served at Ilan Chef on Lower Redcliffe Quay. Try sandwiches at Subway on Redcliffe Street or mini quiches and patties at the City Pharmacy on Thames Street. If you have more time on your hands and you would like to sit down in comfort for your breakfast, try Big Banana or Café Napoleon, these two locations within the shaded retreat of Redcliffe Quay are great places for a business breakfast or just a pleasant way to start the day in town. These are all just a few suggestions to get your day off to a wonderful start, but we are sure that you will find many more venues. Don’t be afraid to ask for recommendations or experiment on your own.

Sugar Club

Sugar Ridge Hotel, St. Mary’s

www.foodanddrink-caribbean.com

T: (268) 562 7700 or 484 3702 | F: (268) 562 7701 E: reservations@sugarridgeantigua.com www.sugarclubantigua.com

Sugar Club is the social heartbeat of Sugar Ridge Hotel. The chic restaurant and bar overlooks two of the resort’s swimming pools and dining is available both indoors and outdoors under covered verandahs. From early morning until late evening, patrons can expect to enjoy a variety of dining options. The contemporary bar with piano lounge serves a vast range of premium spirits, wines and cocktails. The enticing food selection offered by the Head Chef who keeps it flowing all day long - from breakfast, through lunch and dinner. In addition to modern Caribbean specialties, there are lots of choices from burgers, pastas, salads and wraps to fish. There is also a deliciously tempting selection of Asian inspired Sushi and Tapas bites available for visitors to sample at the bar. Enjoy Caribbean Night on Monday evenings, Steak Night on Wednesdays and Seafood Night on Fridays Sugar Club is informal and has a buzzy atmosphere in contrast

to Carmichael’s fine dining restaurant. At least three times a week there is a great blend of live entertainment, which you are sure to enjoy. Sugar Club has a lively local following, so you’ll get to meet some of the great island characters who come to mingle and enjoy the ambiance. The Sugar Club features Antigua’s only Aveda Concept Spa with 4 treatment rooms, a hair salon, manicure and pedicure stations. In addition there’s a well-equipped Cybex fitness centre and a yoga and pilates studio. Situated within walking distance of many of Antigua’s most unspoilt and uncrowded beaches, this is a fabulous location with scenic surroundings. Sugar Club is the place to be seen. Open seven days a week from breakfast which starts at 7:00am - until late most nights.

Carmichael’s

Sugar Ridge Hotel, St. Mary’s

T: (268) 562 7700 | F: (268) 562 7701 E: reservations@sugarridgeantigua.com www.sugarridgeantigua.com

$$$

by local fishermen. Service is unbeatable under the watchful and attentive eye of Restaurant Manager Clifford Haynes. His charming welcome is only the beginning of your memorable experience. With his excellent bar and wine knowledge, Clifford will perfectly match your drinks to complement your meal. Adjacent to the restaurant’s bar, guests may take time out to linger in or around the shimmering infinity pool. It is the perfect pre-dinner setting to sip an authentic cocktail whilst taking in the amazing views. Sipping your cocktail you will begin to realize just what the Caribbean really is all about. Announce your arrival at the Sugar Ridge Hotel reception and you will be escorted by shuttle to Carmichael’s. Table reservations are recommended.

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To say that the sunset scenes from Carmichael’s restaurant are sensational would be an understatement. The commanding ridge-top position is second to no other restaurant in Antigua and there are views literally everywhere you look. Carmichael’s offers fine dining with a magnificent view that overlooks the entire resort, Jolly Harbour Marina and as far out to sea as Antigua’s neighbouring islands. The alfresco restaurant was designed to ensure diners fully appreciate the landscape from every angle. Adding to these stunning surroundings is the equally beautiful food served by the Executive Chef. The delicate presentations served intensify the anticipation to sample each dish. The taste will not disappoint. Carmichael’s offers fusion dishes where the Caribbean meets and greets different continents. Cleverly devised menus take full advantage of the changing seasonal produce and the fresh catch delivered

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BONFIRE, RUM & PORK BEACH LYME FRIDAY EVENINGS CARIBBEAN NIGHT & LIVE MUSIC EVERY MONDAY EVENING SUNSET HAPPY HOUR EVERYDAY 4.30PM-6.30PM GREAT FAMILY LOCATION WITH A CHILDREN’S PLAY AREA Castaways brings it all to the beach... lapping turquoise sea, powdery white sand, delectable Caribbean and international cuisne and thirst quenching cocktails. Enjoy free sun loungers, volleyball and showers. Available for party bookings and events.

Open for Breakfast, Lunch & Dinner • South Beach, Jolly Harbour •

(268)-562-4446/45 •

Castaways Antigua •

castaways.antigua@gmail.com

ANTIGUA & BARBUDA’S FAVOURITE

HOT SAUCE... WWW.SUSIESHOTSAUCE.COM Dennis’ Cocktail Bar & Restaurant & Beach Bar

Little Ffryes & Ffryes Bay Beaches, St. Mary’s T: (268) 462 6740 | C: (268) 728 5086 E: dennis_thomas1@hotmail.com | www.denniscocktailbar.webs.com

Upper North St, St. John’s, Antigua. T: (268) 461-0365 or 461-4052 Intl. Sales & Distribution: T: 1 (954) 447-7569 | F: 1 (954) 337-2826 info@susieshotsauce.com

Open all year round 6 days a week. Closed Mondays (Open Bank Holidays).

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THE FLAMING CARIBBEAN FLAVOUR ... IGNITING FEVER

Keeping the Wadadli spirit alive, Dennis’ traditional Caribbean beach bar and restaurant has one of the most spectacular 360º views in Antigua. The man from Bolans village is always making improvements and his fantastic beach bar has been upgraded with a covered beachfront deck and the renovated main restaurant is more beautiful than ever. Three covered dining terraces allow guests to absorb the mesmerising sea and hill views. Feast on great Caribbean food with locally grown vegetables and provisions picked fresh from Dennis’ garden farm. The Ffryes Bay shrimp, shrimp and chicken medley and Dennis’ tender bbq ribs are just the best. Also try locally reared suckling pig roasts on Sundays and the Friday BBQ & Fish Fry with bonfire is a great night out. Dennis celebrates international and local events, including St Patrick’s Day, Thanksgiving, Christmas and Carnival. Dennis’ is also available to hire for private functions including weddings, parties and BBQ’s. Whether you come for lunch, dinner or drinks, you’ll always find good company, a warm welcome and polite service. Happy Hour 4:00-6:30pm.

Recipe Antigua Black Pineapple Gazpacho Chef Kersley Vencatachellum Jacqui Oâ&#x20AC;&#x2122;s Beach, Bar & Restaurant Serves 2

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INGREDIENTS 3.5 oz. white sugar 25 ml. water 1 fresh vanilla pod Juice from Â˝ lime 1 Antigua Black Pineapple, washed, peeled & diced

Method: In a saucepan over low heat dissolve the sugar in water. Split the vanilla pod and scrape seeds into the saucepan, cook until the mixture forms syrup and the aromatic flavour of the vanilla has dispersed. Set aside. Add the lime juice and diced pineapple to a blender. Blend slowly, adding a little syrup until the mixture becomes smooth and shiny. Chill in the refrigerator for at least 2 hours before serving cold.

Jacqui O’s

Beach • Bar • Restaurant

Southwest Gold Coast, St. Mary’s T: (268) 562 2218 | E: lovebeachantigua@gmail.com Facebook: Jacqui O’s BeachHouse

highlight of the day...cocktails at sunset. The Restaurant In Jacqui O’s restaurant, Mauritian born Chef Kersley, plucked from his waterfront restaurant kitchen in Monaco, has developed an exciting new menu based on modern French cuisine fused with his inherent knowledge of tropical island produce. Highlights are the Pineapple Gazpacho and the Rock Fish Bouillabaisse with Purple Mashed Potato. Both dishes are built around core Antiguan ingredients, doing their best to support local farmers and fishermen. To finish, Jacqui O’s bespoke desserts using fresh tropical fruits are impossible to resist. Jacqui O’s is the perfect place to relax with a marvelous ambiance, and with a view to die for. Open for lunch - Tuesday to Sunday (reservations recommended) Dinner by reservation only.

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Heading into Season 2 on a high, the Jacqui O’s team has made some upgrades which are going to indulge guests at this stylish venue on the southwest coast. The restaurant has fresh Caribbean beach-house décor, surrounded by exotic tropical flowers providing a stunning backdrop to the awe-inspiring sea views that cannot fail to impress. The pristine beach looks out across the turquoise sea towards Montserrat. Five mooring buoys provide safe docking for guest yachts and powerboats. After lunch have a nap in a hammock or stroll on the beach – memories are made of this. The Beach Enjoy food and drinks from the Love Beach bar menu, without having to move a muscle. Friendly, efficient staff will provide attentive service at your lounger, whilst the laid-back music vibe gets you in the mood. You definitely won’t want to leave before the

Darkwood Beach Bar

The Nest

St. Mary’s T: (268) 462 8240 or 728 4301 E: shelmore0414@hotmail.com

Valley Church Beach, St. Mary’s T: (268) 562 7958

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Darkwood Beach

Darkwood Beach is an exceptionally beautiful bay with pristine clear blue sea. At the southern end of the beach you’ll find Darkwood Beach & Bar, an institution in its own right. Antiguan owners Clyde and Coralita George have served cruise ship visitors, tourists and locals for many years. Several hurricanes have destroyed both beach and bar, yet the George family always reerect and tidy up to maintain this amazing setting. Settle in for the day, rent a sun lounger, beach umbrella and snorkeling gear. Just offshore is a shallow reef that makes an ideal snorkelers playground. Get an ice cold drink; follow this with a lunch of lobster salad or burgers and fries. Showers and changing facilities are on-site. Open daily from 10:00am.

TER

Olas IN

G S ERV

Beach Bar & Restaurant

The Nest Beach Bar & Restaurant is situated at the pristine, half-mile long Valley Church beach. Put your feet up on a sun lounger and make a wish and like magic, at your side you’ll find a frosted rum cocktail and a fabulous serving of freshly grilled lobster or the restaurant’s signature Chef’s special, coconut shrimp. Their motto says it all, “It’s always a pleasure serving you”, and when you have friendly, happy workers it’s easy to understand why. The varied menu serves everything, from light bites to pizza, sandwiches, burgers and pasta. Also local seafood dishes and BBQ chicken. Come for a swim, stay for lunch, but absolutely come for the view. Open

daily high-season 11:00am until sunset. Summerseason Monday-Saturday 12:00pm until sunset.

OLA’S cater to any occasion; private parties, weddings, special events and private chef services. Colleen Simpson is one of Antigua’s most renowned native chefs. She creates international and local cuisines to suit all tastes.

Freeman’s Village, Antigua

T: (268) 774 2656 | E: cr_simpson@hotmail.com

Turners Beach Restaurant

OJ’s Bar & Restaurant

Johnson’s Point, St. Mary’s T: (268) 462 9133 | F: (268) 560 8114

St. Mary’s T: (268) 460 0184 | T/F: (268) 462 8651 E: ojsbeachbar1@hotmail.com

Turners Beach

Open daily for lunch and dinner all year round. Closed public holidays.

Grab yourself a huge bite of the authentic taste of Antigua at OJ’s Bar & Restaurant. For many years this family-run venue has been a cornerstone beach restaurant. Each year it receives a decorative, organic makeover with items washed up on the beach or retrieved from the sea. Work up an appetite with an energizing swim or walk along the deserted sandy beach. Then again, why not just relax and marvel at the vibrant sunsets with breathtaking views out towards five neighbouring islands. You can’t go wrong trying one of OJ’s outstanding meals for lunch or dinner. The Lobster Salad, Sautéed Garlic Shrimps and Seafood Pasta are beloved island favourites. It’s hard to imagine their legendary Grilled Red Snapper could get any better, but I’m sure my last one was. There’s also a good wine list, and the island rum cocktails are not for the faint hearted! You can also experience the taste of OJ’s for private parties or weddings of up to 125 guests seated in-house, or catering for 200 plus guests when delivered to a venue of your choice. Open daily year round. Jazz extravaganza on Fridays evenings, live entertainment on Sundays.

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Turner’s Beach Restaurant is located on one of the most stunning white sand beaches on Antigua’s southwest coast. The restaurant has a classy new raised deck and stylish furnishings to match. The beach is simply breathtaking, ideal for beach sports like volleyball, but for those too relaxed to do anything other than swim, the shallow turquoise waters are perfect for snorkelling. Equipment for both activities can be rented at the bar. The authentic menu includes some great Antiguan classics. Start with the fish cakes or conch fritters for an appetizer. Follow this with whole red snapper, curried chicken, babyback ribs or Roti, an Antiguan favourite. Turners is also an idyllic location for a beachfront wedding, party or special occasion events. Rose Turner and her dedicated staff can professionally cater for any other event. With added extras like a convenient gift and Birkenstock shoe shop it’s hardly surprising that this venue is much-loved by all. One visit is never enough!

Crabbe Hill Beach

Chef Profile Executive Sous Chef Mark Smith

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Antigua & Barbuda Chef of the Year 2013

Curtain Bluff Resort, Antigua

ith a wholehearted passion for teaching that equals his passion for the culinary arts, pastry chef Mark Smith is absolutely dedicated to the advancement of young chefs in Antigua & Barbuda. He says that since he started working in Antigua over 14 years ago his main goal has always been the same, “to teach young Antiguans as much about pastry and working in a busy kitchen as I can.” But Mark has reached far beyond his initial goal. He has influenced the lives of many Caribbean chefs, not just those from Antigua & Barbuda, by helping them to achieve their own professional goals and putting them on the path to success and a more fulfilling life. Among the local chefs that Mark has trained are Sonet Fenton, Olvanah Richardson-Burdette, Leroy Hodge (Executive Chef - Trade Winds Hotel), Marika Anthony (Executive Chef - The Tides Restaurant), Maureen Bowers (Caribbean Chef of the Year 2011 & Antigua Chef of the Year 2012), Lana Williams (Young Chef of the Year 2012). His latest prodigy is Shana Murraine. He was also instrumental in bringing other Caribbean chefs to Antigua – these include Verman ‘Dezi’ Banhan (Antigua Chef of the Year 2011) and Desroy Spence. Mark explains, “I am so proud to see those chefs I have guided moving forward and progressing. I have watched their confidence build, and seen them getting promotions and winning scholarships and awards, and even learning to drive and buying homes.” Last year Mark was inspired by the plight of

culinary professionals and students displaced by the devastating 2010 earthquake in Haiti. He became involved with the Caribbean Hotel & Tourism Association Education Foundation, and through Louise John, the foundation’s trustee, he helped prepare the Team Haiti chefs for the prestigious Taste of the Caribbean culinary competition. Mark, assisted by Maureen Bowers, devised a pastry master class to train and prepare Haitian Pastry Chef Valery Abraham for the competition. Together they helped Valery to win the Pastry Chef Silver medal for Team Haiti at Taste of the Caribbean. The project continues and there are now 10 Haitian hospitality students studying for their diplomas at the Antigua & Barbuda Hospitality Training Institute. This year Mark achieved one of his own personal aspirations and won the Antigua Hotel & Tourism Association - Antigua Chef of the Year 2013. “It feels good to be Antiguan Chef of the Year. I am very proud to have won; it’s an honour”, said Mark modestly. Next year he would like to go on to represent the Antigua team as their pastry chef at Taste of the Caribbean. “I want Antigua to win,” he proclaims. “The proudest moment in my career so far was when Maureen Bowers won Caribbean Pastry Chef of the Year. She won something I have yet to achieve.” Mark has many qualities which make him a great all-round culinary professional. For seven years he has dedicated his creative skills to Curtain Bluff Resort, patiently training, motivating and sharing his talents with anyone who wants

to learn. He is not only a versatile chef, but also one who is gifted at guiding and bonding his kitchen staff. “I wouldn’t have been so successful without the dedication of my long-term pastry team. June Harrigan and Anderson Charles are the ‘rocks’ of the pastry department. They have each worked over 25 years at Curtain Bluff.” “In fact,” Mark recalls, “I don’t think I have ever seen June look in a recipe book for anything I’ve ever asked him to make. Amazing! I have a lot of respect for the support of Rob Sherman (Curtain Bluff Managing Director) and Chelle Hulford (Curtain Bluff Founder). Working with Wendy Eardley (Resident Manager) and Christopher Eastmond (General Manager) is an amazing experience.” Mark leads by example even outside the kitchen. On hearing that the local school at Old Road, to which many of the hotel staff send their children, needed a kitchen and dining area to allow the National School Meals programme to offer meals there, Mark and the hotel staff raised funds, involving the hotel and other contributors, to build a fully furnished kitchen and pupil dining area for the start of the new term. This is Mark Smith: inspired teacher, generous contributor to his community, and gifted chef.

Mark Smith pictured with his Curtain Bluff pastry team; (left to right) Lana Williams, Anderson Charles, Shana Murraine and June Harrigan www.foodanddrink-caribbean.com

Available at the Wine Division, Kennedy's Club Limited P.O. Box 364, Cassada Gardens, St. John's, Antigua Tel: (268) 481-1300

C U R T A I N

B L U F F

“Curtain Bluff ranked the top resort in Antigua and one of the top 10 resorts in the Caribbean” Travel + Leisure magazine, 2011

Antigua . West Indies

For 50 years, Curtain Bluff’s extraordinary level of amenities and service has set the standard for excellence throughout the Caribbean, and the resort has been consistently ranked among the finest in the world. Laid-back luxury for an all-inclusive price

www.curtainbluff.com P.O. Box 288, Antigua, West Indies | T: (888) 289 9898 Toll Free | T: (268) 462 8400/1/2 | F: (268) 462 8409 | E: curtainbluff@curtainbluff.com

The Sea Grape & The Tamarind Tree Restaurants, Curtain Bluff Resort

Old Road, St. Mary’s T: (268) 462 8400/1/2 | F: (268) 462 8409 E: curtainbluff@curtainbluff.com | www.curtainbluff.com

$$$

pair them with authentic Italian dishes that are fashioned to thrill. The Tamarind Tree is Curtain Bluff’s main restaurant. Openwalled, in traditional plantation style, by night the dining tables flicker with candlelight and the terrace sparkles with decorative lights. Changing nightly, the superb five-course menu always includes salads, locally caught fish, outstanding meats, healthy options and so many desserts they have their own menu. Each evening there is a different live band and, as diners filter out of the restaurant to sit at the terrace tables, the tempo builds and couples dance in the moonlight. These distinctive dining experiences have a charm that is classically Curtain Bluff; where faultless service, well executed dishes and luxurious surroundings are standard. Guests arriving by yacht may dock at Bay Beach. Advance reservations required. Dinner served from 7:00pm.

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Rarely will you find a hotel restaurant that has been named by the resort’s staff. But the beauty of Curtain Bluff is that it is exceptional at setting trends and not following them. Receptionist Lucette Erskini submitted the winning name for The Sea Grape restaurant, which won by staff vote. The Sea Grape restaurant is open to the public for dinner. Sitting at the far end of the Bay Beach, open to the sea breezes, it is right on the sand and just footsteps from the sea. The understated elegance of crisp white table linens and well-heeled guests are teamed with flickering tiki torches, which line the water’s edge, setting an enchanting mood in lush surroundings. Arrive in time to relish the evening bay views with a sundowner cocktail or glass of Prosecco, before perusing the à la carte menu. The Italian/Antiguan influenced cuisine is centered on the resort’s unwavering ability to acquire great fresh ingredients locally, and

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CHAMPAGNE STYLES & FOOD PAIRING

by Lisa Farara, from Quin Farara Co. Ltd.

parkling wine is any wine that bubbles when poured into a glass. The main difference between the different styles of sparkling wine is the method by which it is made to sparkle. It is at the bottling point that the process of making champagne becomes different. After the 1st fermentation is complete, the wine is bottled. A liqueur de tirage is added; a mixture of wine, sugar and yeast, causing a second fermentation in the bottle. Pressure builds up and will dissolve the carbon dioxide and create the most delicate sparkling wine in the world. The wines of the Champagne area have been singled out for their quality since the 9th century. In the 17th century many improvements were made, most notably by Dom Pierre Perignon at the Abbey of Haut Villiers. These wines were bottled under a state of arrested fermentation because of the cold temperatures. With the arrival of spring, the wines would start to re-ferment in the bottle. Many bottles would break at this time, but champagne had already become a desirable product. British glassmakers would later produce glass strong enough to withstand the pressure of the fermentation, and a young pharmacist named Andre Francois determined exactly how much sugar was needed to induce a second fermentation without explosive force.

In the following centuries, Champagne became the home of the first wine industry, dominated by a number of grande marques (big brands). Many of these first entrepreneurs were from the Rhineland (Germany) hence we recognize the names Krug, Bollinger & Roederer. Of the French houses that remained, two enduring names are those of Madame Clicquot and M. MoĂŤt. Important contributions were made by Madame (Veuve) Clicquot; she and her employees developed riddling tables to help with the process of clarifying the wine by getting the lees to settle on the cork for removal upside down, leaving the wine clear and sparkling. Champagne is the archetypal sparkling wine. The grape types and the style of production have led the way for aspiring wine makers the world over. This small area of beautiful rolling hills and mountains in the north east of France has given its name since 1927 to the only wines that can be labelled champagne. There has been much imitation throughout the world, and although imitation is the finest form of flattery, it has created much confusion. In the 1980s this led to the further tightening of regulations and improvements in wine quality. The history of champagne has been one of many small steps taken over a very long time, to create the wines we know and love today.

STYLE The vineyards of Champagne are exposed to very harsh northern winters, and as such, grape growing is a precarious business, resulting in varying qualities each year. For this reason champagne is usually a blended wine; often using several hundred base wines of different villages and vintages. Blending allows the larger houses to maintain and recreate their house style every year. This ensures that every time you pick up a Non-vintage champagne it always displays the same quality. Another characteristic of style is the dosage, the sweetening dose that is added at the time that the sediment is removed, and the final cork placed. This is when it is decided whether the wine will be a Brut (extra-dry), Sec (dry â&#x20AC;&#x201C; rarely made) or Demi-Sec (semi-dry), usually the sweetest style. During the ageing on the lees (yeasts) in the bottle the wine picks up its autolytic flavours, those brioche, nutty notes, characteristic of champagne. Non-vintage champagnes must be allowed to rest on the lees for at least 15 months; most houses will rest at least 18 months. Vintage champagnes will need to rest for at least 36 months. Again, many houses will rest their vintage champagnes for at least 5 years, and their prestige cuvĂŠes for at least 7 -10 years.

Because of the harsh weather conditions in the Champagne region, producing a wine of a single yearâ&#x20AC;&#x2122;s vintage happens only 3-4 times per decade. These wines will show a vintage year on the label and can vary slightly from vintage to vintage, as the point in creating them is to express not just the style of the house, but also a special quality in the wine produced that year.

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VINTAGES

ROSÉ

Rosé champagnes have become very popular. These wines are usually made by including in the blend a small amount of red wine from the Pinot Noir grapes of the region. These wines tend to show more fresh red fruit character with slight raspberry or strawberry notes to complement the other apple, citrus and nutty notes typical of champagne.

PAIRING

Successful wine pairing is the art of selecting a particular wine to complement the food with which it is to be enjoyed. With champagne pairing we must consider both the typical characteristics of the wine and its style. Let us first consider the grapes used, as they contribute very much to the profile of the wines: Chardonnay brings austere elegance and bright citrus notes to the younger wines. When allowed more time to develop on the lees this grape offers more complex notes of brioche and nuttiness.

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Pinot Noir brings a structure and depth of body to the wine. The more mature wines can develop slight truffle mushroom characteristics.

Pinot Meunier offers early maturity, richness and fruitiness.

CHAMPAGNE & FOOD PAIRING When pairing a non-vintage brut, consider the fresh citrus quality of

the wine. It will pair well with fresh foods like king crab, sushi, or tomato and feta cheese. Even slightly waxy foods like coconut shrimp or lemon chicken will benefit from the palate cleansing acidity of the wine. Examples of Non-Vintage Brut Champagne: Moët & Chandon Imperial NV, Veuve Clicquot Brut Yellow Label, Taittinger Brut Reserve

Vintage champagnes, while still possessing fresh lime, lemon

and green apple notes, will also show more pronounced brioche notes. They offer the sparkle and palate cleansing properties of younger wines, but will be a better pairing for more deeply flavoured foods like aged Parmesan cheese or truffle toast, classic salmon dishes and caviar. Examples of Vintage Brut Champagne: Dom Pérignon Blanc, Krug Vintage, Taittinger Comtes de Champagne Blanc de Blancs

Demi-Sec champagne benefits from an extra dose of sweetness

before the final cork is put in place, producing a sweeter wine. Demisec can be served as a dessert wine, and will pair well with savoury/ sweet combinations like blue cheese with figs, dates and organic honey, or savoury seared foie gras on toast. For a more modern twist pair this style of wine with Asian foods such as spring rolls with a sweet chilli sauce. Examples of Demi-Sec Champagne: Veuve Clicquot demi-sec, Moët & Chandon Nectar Imperial Rosé, Taittinger Nocturne

Rosé champagne offers more red fruit and depth of body. It pairs

Most importantly, try to think of pairing champagne with food as an experience rather than a menu. A successful pairing is achieved when the whole becomes greater than the sum of its parts. All Champagnes in this feature are available from Quin Farara & Co. Ltd. Main article source: Oxford Companion to Wine, 3rd Ed., Jancis Robinson 2006

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well with tuna sashimi, and with the richer flavours of some pork dishes, or the gamy taste of quail. Rosé can also be paired with a simple dessert of berries and cream. Examples of Rosé Champagne: Veuve Clicquot Rosé, Dom Pérignon Rosé, Moët Rosé Imperial, Taittinger Nocturne Rosé

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Krug Brut 1998 Vintage

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Krug 1998 offers astonishing purity, precision, elegance and a very long finish. For the House of Krug, a focus on Chardonnay for Krug’s 1998 vintage was an obvious choice due to the outstanding personality of Chardonnay grapes of that year.

Serves 1-4 INGREDIENTS 1 bottle Krug Vintage 1998

Shot on location at Cecilia’s High Point Café, Dutchman’s Bay.

Method: Chill champagne for at least 4 hours. The ideal drinking temperature is between 45ºF and 48ºF (7ºC-9ºC)Serve in chilled traditional champagne flutes. Krug can be savoured and shared in an infinite variety of ways, depending on individual tastes and personalities or the mood of the moment.

Frutta Spritz Cocktail

FRUTTA Winespirit is the first alcoholic drink of its kind to fuse fruits, wines and spirits into an all natural, incredibly fruity, aperitif!

INGREDIENTS 4 oz. FRUTTA Winespirit (1 oz. each flavour) 1 bottle sparkling wine, chilled GARNISH 10 each fresh blueberries, raspberries, strawberries Pulp from 1 passion fruit 1 orange, sliced thinly Shot on location at Cecilia’s High Point Café, Dutchman’s Bay.

Method: Add 1 oz. of each flavour of FRUTTA Winespirit to each chilled wine glass. Add matching fruits to each glass. Then fill glass with ice. Top with sparkling wine. Garnish glasses with extra fruit.

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Serves 4

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Classic Champagne Cocktail

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Moët Impérial is the House’s iconic champagne. Created in 1869, it embodies Moët & Chandon’s unique style, a style distinguished by its bright fruitiness, its seductive palate and its elegant maturity.

Serves 4 INGREDIENTS 4 cubes white sugar 12 dashes Angostura Aromatic Bitters 4 stemmed cherries 1 oz. Hennessy VSOP 1 bottle Moët & Chandon Brut Imperial, chilled Shot on location at Cecilia’s High Point Café, Dutchman’s Bay.

Method: Place a sugar cube in the bottom of each champagne flute. Soak each cube with 4 dashes of bitters. Add a cherry to each glass. Cover with ¼ oz. Hennessy VSOP and top each glass slowly with Moët & Chandon Champagne.

Champagne Sangria

The strength of this golden-yellow Champagne is immediately pleasing to the nose while its complexity explodes on the palate.

INGREDIENTS 1 bottle Veuve Clicquot Brut, chilled ½ cup orange juice 2 cups mint simple syrup 1 lemon, zested & thinly sliced 1 lime, zested & thinly sliced

½ cup sliced strawberries & raspberries 1 kiwi fruit, thinly sliced 5 fresh mint sprigs Crushed ice

Shot on location at Cecilia’s High Point Café, Dutchman’s Bay.

Method: In a large pitcher, combine the Veuve Clicquot, orange juice, mint simple syrup, lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs. Fill glasses with crushed ice and pour the sangria over the top. Serve immediately.

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Serves 4

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Pillars Restaurant at The Admiral’s Inn Nelson’s Dockyard National Park,English Harbour, St. Paul’s T: (268) 460 1153 / 1027 | E: pillars@admiralsinnantigua.com www.pillarsantigua.com

$$-$$$ CC

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Thank goodness it’s...

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SEAFOOD FRIDAYS

Set within the timeworn walls of the 18th century Nelson’s Dockyard at the lovingly restored Admiral’s Inn, the Pillars Restaurant is not to be missed. The historic charm of weathered bricks and handhewn beams, set against the backdrop of elegant yachts at anchor, and the lush tropical gardens surrounding the alfresco terrace set a unique and unforgettable scene. Executive Chef Juan Gil’s delectable dishes emphasize the use of local ingredients, freshly picked or caught that day. Seafood specialties include Tuna Tartar, Grilled Lobster in Creole Sauce and Pan-seared Wahoo in Coconut Curry. Other favourites include Cream of Pumpkin Soup and Beef Duo of Braised Short Ribs and Roasted Tenderloin. Whether you want to enjoy a convivial lunch with friends gazing out at the historic harbour or a romantic dinner for two at a candle-lit table by the water’s edge, you will savour the beauty of a bygone era while relishing first-rate food. Open daily in season for Breakfast, Lunch and Dinner from 7:00am-11:00pm. Also available for private events.

A table is always set for you!

Come and enjoy delectable culinary delights and some of the best seafood meals on the island. Dine in a beautiful, historic location under the stars. Grilled Lobster, Seafood Pasta, Grilled & Fried Fish, Shrimp Kebabs and much more... Drinks $5 & $10ecd Tel: (268) 460 1160 / 59 • Email: clhotel@candw.ag Friday evenings from 5:00 pm - 11:00 pm

On the lawn harbour side at the Copper & Lumber Store Hotel in Nelson's Dockyard National Park, English Harbour.

The Captain’s Quarters Sports Bar and Breakfast Club

Next to the Catamaran Hotel, Falmouth Harbour, St. Paul’s T: (268) 460 1036 E: catclub@candw.ag | www.catamaran-antigua.com

$-$$ CC

Antigua Slipway, English Harbour T: (268) 562 8519 | Nautical Coordinates: N 17 0 25 W 61 45 30 E: info@thecustardapple.com

The Custard Apple Deck Bar & Restaurant is a brand-new addition to the lively English Harbour dining scene. Dropping anchor for the first time in December 2013, this venue located alongside the edge of the Antigua Slipway has a perfect view of the spectacular harbour. This truly is the perfect spot to while away a relaxed afternoon or fun-filled evening gazing across the water towards the stunning Nelson’s Dockyard. A beautifully designed, fresh, simple and inventive menu is well matched with an interesting and concise wine list. Also thrown into the mix for good measure are some fantastic cocktails for you to sample. Car parking is located at the Slipway or you may catch a ride across the harbour on the restaurant’s tender from Nelson’s Dockyard. However you arrive a genuinely warm welcome awaits you at the Custard Apple. Open all day from brunch at 11:00am through lunch and dinner.

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Come hungry, leave happy! If you are a visitor to our island, vegetarian, a yachting crewmember, a businessperson, a student, or a sportsman, as long as you are hungry The Captain’s Quarters can make you happy. Even if you are in a rush, you may probably never want to leave. After all, it’s no easy task trying to find a great breakfast at a reasonable price within English Harbour. So we have solved this dilemma with our reasonably priced “Allday-long” breakfast menu served daily from 6:30am to 11:00pm. You can relax and unwind in the comfort of our beachfront restaurant, while sipping one of our signature coffees specially roasted locally by the Carib Bean Coffee Co. Surf the web on your IPad or laptop with our complementary high speedy internet or just simply kick back and watch your favourite sports in our fully-stocked sports bar. Who knows, you may even meet one of our famous Antiguan cricketers, golfers, boxers or warri players when they also pop in to enjoy our fine cuisine. We specialize in weddings and private catering. See you soon! Open daily from 6:30am-11:00pm.

Deck Bar & Restaurant

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Cocktail

Ondeck Antiguan Old Fashioned Rum Punch Susan Tonge - Ondeck Antigua 3-5 Gallons - serves an entire party!

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INGREDIENTS 3x, 1 ¾ ltr. bottles Cavalier Antigua Gold Rum 1 ½ ltr. concentrated lime or lemon juice 2lb. fresh limes, squeezed 1 pack cinnamon sticks 2 tsp. each ground clove and nutmeg 2 tsp. Angostura Aromatic Bitters Approx. 2 lbs. sugar (sweeten to taste) Fresh lime, lemon and orange slices for garnish.

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Method: Add first 6 ingredients to a large beverage cooler or big water fountain bottle. Slowly add sugar and water alternating each until the desired strength is obtained. Keep tasting as you adjust flavourings. Stir or shake punch whilst wiggling to get into the party mood. This is the secret ingredient that adds the special touch. The more you taste, the less difference it makes! It is best to make this rum punch at least 1 day ahead of your party to imbue the aromatic cinnamon and spices. Enjoy the party.

Crab Hole Liquors & Crab Hole Too

Cobbs Cross & Nelson’s Dockyard National Park T: (268) 460 1212 or 460 8930 | VHF: 68 E: crabholeliquors@candw.ag

Win, lose, or draw, there’s no debate. Managing Director Leslie Roberts has confirmed Crab Hole Liquor stores as the undisputed best choice for replenishing your homes, stores or yachts. With 20 years of success under their belts you can be sure to find all that you want at your convenience. Come in and see for yourself, the lowest prices and the best service are guaranteed. Champagnes, wines, gins, rums, vodkas, sodas and a large selection of beers can be packed and boxed as you wish. The stores have a great selection of snacks and party favorites, alongside fine cigars and tobacco. Visit one of their two branches. Where convenience is your friend.

Call or radio (VHF68) to place your order, free delivery service!

Trappas

Cloggy’s

Dockyard Drive, English Harbour, St. Paul’s T: (268) 562 3534 | C: (268) 728 2880 E: trappasantigua@hotmail.com

Falmouth Harbour, St. Paul’s T: (268) 460 6910 | C: (268) 764 8083 E: cloggyscafe@yahoo.com | facebook.com/cloggysantigua

Trappas in English Harbour greets their guests with a sexy open-front bar that creates a dynamic atmosphere for people-watching at the heart of their street-side terrace. Guests gather at the bar for drinks, conversation and tasty snacks. The sleek bar area peeks through to the bustling kitchen where Simon and his energetic team can be seen hard at work. Caroline runs the lively front-of-house with grace and efficiency, and together their winning formula of friendly service and dependably enjoyable food works with yachties, locals, expats and families alike. Their famous set price menu has a fantastic global range of starters and main courses to satisfy every appetite. Start with their popular breaded calamari or homemade hummus served with pita bread. Main course gems include local Cajun spiced grouper, traditional West Indian curry and their epic blue cheese burger. In addition the specials menu changes weekly and there is a kids menu. You won’t break the bank to find a good bottle of wine and the bar is well stocked. The restaurant is open almost all year round. During busy times arrive early or reserve. Monday-

Cloggy’s will certainly exceed your expectations. Enjoy front row views of the mega yachts that grace the harbour as you are entertained with firstclass bistro style food by Dutch hosts Ton and Vanessa Smit. The light, uncomplicated Mediterranean inspired menu has delectable offerings, from sandwiches to fresh fish, lobster, salads, grilled meats and vegetarian dishes. There is also a cool kids menu. Sunday is a great day to be pampered with fabulous brunch food and mellow music. Tuesday curry night features a new curry each week alongside the regular dinner menu. Wednesday join in the famous bbq buffet and party night. Fresh sushi is served every day in season and a $10ecd Tapas menu from 4pm in the bar and lounge. There is a special yacht lunch delivery service. The excellent service is prompt and unobtrusive so you can take your meal at whatever pace you want. It’s ideal for lunch or dinner with chilled rosé, or suitable for business meetings with free Internet access.

Bar & Restaurant

Open for lunch & dinner Tuesday-Saturday. Brunch & dinner on Sundays.

$$$

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Saturday 6:00pm-10:00pm, open all year long.

Antigua Yacht Club

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Cambusa Italian Restaurant The Galley Bar

Pirate’s Pizza

Catamaran Marina, Falmouth Harbour Waterfront T: (268) 562 2226 | E: cambusa@cambusantigua.com VHF: 68 | www.cambusantigua.com

Dockyard Drive, English Harbour, St. Paul’s T: (268) 788 3496 F: (268) 726 2757

Bar & Yacht Catering

& Restaurant

Situated in the quiet atmosphere of the Catamaran Marina, the oceanfront Cambusa Italian Restaurant is special for its show kitchen. With great Italian flair, this restaurant offers delicious “comfort food” from ancient Italian tradition. They offer a sampler selection of dishes that are great fun and nice to share. Try tantalizing, Mediterranean flavoured fish and vegetables locally sourced, traveling ‘Zero Food Miles’. Cambusa’s two Italian chefs will prepare fine food for you, from appetizers to dinner, right in front of you. Cambusa offers an excellent Italian yacht catering service & a bar-lounge in which you can relax with a drink. Open daily for breakfast, lunch

“Ahoy me hearties”, join all the crew for breakfast, lunch or an evening bite at the Galley Bar. This historic bar was once the site of Nelson’s kitchen in the dockyard. Now it’s a hive of entertainment for captains, crew, backpackers, locals, tourists and professionals from all corners of the globe. For over 20 years they have met and conversed here, taken full advantage of the harbour views and marvelled at the impressive yachts and hillside landscape. Sandwiches, burgers, light meals and a full array of drinks are served throughout the day and evening. Gather one and all; everyone is welcome at any time of the day, but it is especially magical as the sun goes down. Open daily year round from 7:00am in High

& dinner.

$$$

Nelson’s Dockyard National Park, St. Paul’s T: (268) 460 1533 | E: afmarsh@hotmail.com

Season (8:00am Low Season) until 7:00pm.

Formally Road Runners

A new location, a new name, but the same top quality pizzas served to you by Stefano. Come down to the new Pirate’s Pizza restaurant (formally Road Runners) which has a lovely alfresco dining deck, so you can enjoy your pizza under the stars. Stone-oven baked thin crust pizzas, the Italian way with fresh quality toppings are made to perfection. The range of handcrafted pizzas has extended since last season with new additions like the Stesil – with tomatoes, spinach, ricotta, sausage & mushroom. Also hitting the new menu are fabulous pasta like penne Arrabbiate and fresh salad dishes. Still available are two delicious Calzones and a good assortment of beverages. In fact everything needed for a relaxing evening in the harbour. Open Mon-Sat from 6:00pm-11:00pm.

Bumpkins Beach Bar & Resturant Pigeon Point Beach

Falmouth Harbour, St. Paul’s T: (268) 562 2522

week, all season long.

CAP HORN

Island Bistro Pizzeria Grill

Bistro 7:00-10:00pm Pizzeria 6:00-11:00pm Closed Thursdays

Reservations: +1 (268) 460-1194 Email: lecaphornantigua@hotmail.com Dockyard Drive, English Harbour, St. Paul’s

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Bumpkins has been English Harbour’s iconic beach bar for over 20 years. The brightly painted venue is an essential stop for anyone visiting the Harbour, especially those in search of a beach. Leisurely afternoons can be spent lounging on the verandah gazing out across the harbour or bathing in the sea. As one would expect from a traditional Caribbean beach bar, the beers are ice-cold and the rum is strong. Their blended rum-based cocktails like the Banana Piña Colada are made with real fruit and are a longstanding favourite. The lunch menu is uncomplicated with a great selection of crisp salads and juicy burgers. Try Bumpkins Famous BBQ or Jerk Chicken or their awesome Baby Back Ribs with home fries. If you’re a seafood fan, then the grilled or deep-fried Calamari is great. Kids have their own menu. In the evening the restaurant serves a simple Caribbean/Mediterranean menu and good wine. Most weekends a live band will entertain you in the late afternoon and Bumpkins throws frequent evening and full moon parties on the beach. The evening menu is served 6-10pm Thurs-Sun. Open 7 days a

The longest standing team in the harbour

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Recipe

Salt Crusted Whole Baked Fish Seafood alla Siciliana

Chefs Alessandro Moncada & Riccardo Giuli Cambusa Italian Restaurant and Bar Serves 4-6

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INGREDIENTS 1 red snapper or other suitable whole fish, about 11⁄2 pounds, cleaned and scaled 1 lemon, sliced Several sprigs of flat leaf parsley

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3 bay leaves 1 tbsp. small capers 4 cups natural Barbuda sea salt or kosher salt ¼ cup water Extra virgin olive oil Lemon wedges to serve

Method: Pre-heat oven to 375º degrees. Tuck the lemon slices, parsley, bay leaves and capers into the cavity of the fish. Set aside. Combine the salt and water in a bowl, mixing well until the salt has the consistency of damp sand. (If the mixture feels too wet, add more salt; if too dry, add a little water). Line a large rimmed baking sheet or baking dish with foil or parchment paper. Using half of the damp salt, form a bed for the fish. Place the fish on top, and pack the remaining salt over the top of it to form a covering. Bake the fish to an internal temperature of 135º-140º degrees, about 25 minutes. Use an instant read thermometer to check temperature. Remove from the oven and let stand for 10 minutes. When your fish is done, crack-open the salt crust and brush off the excess salt from the flesh. Fillet the fish and serve with lemon wedges and a drizzle of extra-virgin olive oil and enjoy!

t the heart of all Sicilian cooking lies a handful of essential ingredients - olive oil, sea salt, capers, anchovies and tomatoes. Following these simple principles, I propose to offer you a recipe for whole fish baked in a crust of salt. In Italy’s coastal areas, fresh whole fish is often baked in a salt crust, a cooking method developed by the Etruscans, a civilization of ancient Italy. The method, common in Sicily, is remarkable simple, and produces an exceptionally moist, perfectly seasoned fish with little effort. Fish is usually stuffed with aromatics herbs, and baked covered with a salt crust. Once cooked, the crust is then broken open revealing the plump flesh. The fish is taken apart and served with a drizzle of fragrant extra virgin olive oil and a wedge of lemon, both showcasing the essence of the fish. Served in typical family dining style, this fish is dazzling, especially when “whacked open” with a hammer! Most Americans do not cook boned whole fish, but if you love fish, this is a technique you must try. This recipe calls for a small whole fish, about 11⁄2 pounds. I used a large, 5-pound red snapper and simply tripled the amount of salt and doubled the cooking time. Because of the simplicity of this dish, use of the best quality ingredients is a must!

Life on the Corner

Copper & Lumber Store

English Harbour, St. Paul’s T: (268) 562 8073 | C: (268) 723 3502 or 722 0020 E: lifebarantigua@aol.com

Nelson’s Dockyard National Park, English Harbour, St. Paul’s T: (268) 460 1160 / 59 or 562 5614 | F: (268) 460 1529 E: clhotel@candw.ag | www.copperandlumberhotel.com

Dockyard Drive

Open Mon-Sun from 11:00am. Closed Wednesdays. Food served MonFri midday to midnight (lunch & dinner). Saturday & Sundays food 5:0012:00pm. Free WI-FI.

Fascinating historical splendour awaits you on the discovery of the Copper and Lumber Store Hotel, Restaurant and Pub. This is one of only two hotels situated within Nelson’s Dockyard, and is a unique blend of gracious living and intriguing historical value. Hotel rooms are available all year round. Discovering modern comfort amidst a lovingly restored landmark is a priceless experience. The dockyard was built from 1725 onwards and the Copper and Lumber Store was noted to have been constructed in 1783. The Wardroom Restaurant is a charming English dining room opening out to a tropical courtyard filled with bougainvillea. It serves International cuisine mixed with the flavours of the Caribbean. In contrast to the more formal dining experience of the Wardroom, there is also an English Pub. It has a succulent Caribbean flavour, serving traditional food daily. The refurbishment of the intimate lounge area provides a shaded outdoor patio for evening drinks with friends. Make sure that you visit for the extremely popular Friday evening Seafood Festival. It’s just too mouthwatering for words. Opening daily with Seafood Fridays from 5:00pm-11:00pm.

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Life on the Corner is a casual, laidback spot styled on a British Pub & Grub restaurant. It has everything for a great night out; a massive friendly bar and a big deck with handmade benches and colourful umbrellas. The well-stocked bar offers a huge variety of spirits, beers, cocktails, shots and wine. Inexpensive, tasty and fresh, home cooked pub food is served up promptly. Enjoy daily specials and a selection of local fish, lobster, steak, homemade burgers, and kebabs from the outside barbecues. Also their fabulous curries are a must. In season make sure you enjoy Life’s highly recommended Sunday Roast. You’re advised to book in advance. Evenings kick off with happy hour from 5pm until 7pm with their second chance happy hour from 10pm-11pm. Keep track of life on facebook: ‘life on the corner’.

Hotel, Restaurant & Pub

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Mad Mongoose Bar & Restaurant

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Yacht Club Road, Falmouth Harbour, St. Paul’s T: (268) 463 7900 | C: (268) 728 2897 E: palmtree2256@aol.com | www.madmongooseantigua.com

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The hugely popular Mad Mongoose Bar & Restaurant was officially rated as one of the top 10 favourite bars in the world by ‘Crew Magazine’ 2011. Kudos to Connie and Bill’s commitment, their hard work is paying off as word spreads far and wide that this is definitely one of Antigua’s hottest spots. During Antigua’s Charter Yacht Show and Sailing Week events the Mad Mongoose comes into its own and takes over the scene. Drinks flow hard and fast as the crowd enjoys the festive mood. Throughout the year you are assured of the same great surroundings, service and atmosphere. The 3 table pool room and live sporting events in the sports bar provide constant entertainment. This area is also available for private parties and special events. Party down with your favourite DJs on Saturdays and be entertained by live music bands on Tuesdays, Fridays and on Sundays after Shirley Heights. Party goers need no excuse to get

down and rock the house until the wee hours of the morning. At the end of the night it’s hard to get patrons to go home. Chef Bazil Meade serves up a scrumptious fixed price menu with a fusion of English and West Indian fare. All meals are big on portions, but small on prices. Lunch is a casual affair with soups, salads, and burgers. The dinner menu offers something for everyone; from seafood to steak, to pasta and fresh fish. The signature dish is the Mad Mongoose Steak & Guinness pie. During high-season, Mad Mongoose occasionally hosts a popular Sunday Roast Pork and Chicken, which is a must. Happy Hour is 4:00-7:00pm. Free WIFI internet is 24/7 and there is a live Web Cam at the bar. The lively atmosphere at the Mad Mongoose offers something for everyone. Opening Hours: Everyday during High Season. Daily Lunch 11:30am-5:00pm, Dinner 6.30-10:00pm. Low Season: Friday-Monday 4:00pm-Late.

Hamilton’s Wine Bar & Bistro Officer’s Quarters

Nelson’s Dockyard National Park, English Harbour, St. Paul’s T: (268) 562 7151 | C: (268) 720 7511 E: hamiltons-antigua@hotmail.com

Where the beach is just the beginning... Open 6 days a week. Wednesday to Monday for lunch and tapas until sunset. Wednesday and Friday also open for dinner. For Reservations. t: +1 (268) 460 5050 | c: +1 (268) 772 5579 e: catherinescafe@hotmail.com

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Bold, rich decor accentuates this stylish harbour-side wine bar and bistro located within Nelson’s Dockyard National Park at English Harbour. Lunch and dinner are served on the cool dining terrace with uninterrupted views of the visiting yachts and beyond towards Galleon Beach. Hamilton’s exciting bistro menu features simple, fresh dishes all with modern allure. To start, sample the deliciously light prawn tempura or maybe try a taste of Asian and go for the Thai beef salad. For mains opt for posh comfort cooking like the beer battered mahi mahi with hand-cut fries or why not choose the fresh, line-caught yellow fin tuna, served on rice noodles. To finish, follow your main course with an elegant dessert like the pear frangipane tart. Complement your meal with an exciting selection of quality wines from around the world. You may simply wish to enjoy a drink in the comfortable wine bar lounge where mellow tunes and entertaining conversation flow freely. Hamilton’s also hosts live music nights and regular wine and champagne promotions. Open Monday-Saturday for Lunch & Dinner

Relocated to Pigeon Beach, one of Antigua’s most fabulous beaches at the entrance to Falmouth Harbour, Catherine’s Café has evolved into Catherine’s Café Plage.

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Sweet T’s

Ice Cream Parlour & Snackette

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Falmouth Main Road, Next to Bailey’s Supermarket T: (268) 460 1854

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For many years Sweet T’s brightly coloured roadside eatery has tempted us and our children with a zillion flavour combinations of delicious ice creams. It is also the perfect place to grab lunch or a light evening meal. Everything is reasonably priced from the Caribbean lunches of curry goat or creole fish to the must try chicken or fish salads and the huge variety of burgers with sides of potato wedges, plantain chips and curly fries. There is something for everyone from veggie lovers to kids meal specials. Also try local drinks like tamarind, sour sop and sorrel flavours. The food is always fresh, and we love that you can see through to the kitchen, which always looks immaculate. A strong local customer base uses the venue for small gatherings and fantastic children’s parties. For those who need a something long and cool, the milkshakes, especially the alcoholic versions, which come with a bit of a kick are off the hook. A friend is determined to work their way through the entire adult milkshake menu so I guess they’re going to need to book a room nearby. Great food, great location, great fun! Open Tuesday-Sunday from11:00am-until.

$-$$ CC

PHILTON’S CAKES The taste and quality are legendary. Exclusive wedding, birthday and occasion cakes made special with personalised service.

Order today: 1 (268) 720 9021

La Tartaruga

Harmony Hall Antigua

Long Bay Beach, East Coast T: (268) 460 9384 or (268) 785 5194

Brown’s Bay, Antigua T: (268) 460 4120 | F: (268) 460 4406 E: harmony.antigua@gmail.com | www.harmonyhallantigua.com

La Tartaruga brings Italian glamour to Long Bay with their chic beachfront restaurant. The striking building originates from the 1960’s, but has been renovated to its former glory with a terrace and gazebo. They offer a casual, alfresco dining experience, where you can enjoy good food in total relaxation, or you can unwind with a cocktail on luxury beach chaise longues under the shade of your umbrella, (these can be rented for the day). Take full advantage of the sheltered bay with snorkeling and swimming. Stay until evening, as the romantic setting is well known for its dramatic sunsets. The Italian chef brings a fabulous Mediterranean flavour to the new menu with great ingredients and vibrant cuisine. Fresh fish, a live lobster tank, an onsite BBQ and homemade pasta form the basis. This season there will be some new pasta and fish dishes on the menu made with homemade ingredients. Also try the freshly sliced tuna salad with mixed greens, citrus fruits and avocado. La Tartaruga is an excellent venue for special events and parties.

...an escape from the ordinary for extraordinary people... Harmony Hall is a picturesque and secluded retreat near Green Island and Half Moon Bay. It soothes the soul and charms the eyes with stunning vistas over Nonsuch Bay. Let our expert chef surprise you, transforming fresh ingredients into a gourmet delight. You can savour eclectic Italian cuisine and excellent homemade pasta on one of our beautiful decks by the Bay. New this season, we will introduce lunchtime and evening events, art & craft exhibitions and live music on Sundays. Enjoy the spectacular views with a perfect piña colada during our happy hour evenings. Our Art Gallery with Craft Shop which showcases Antiguan, Regional and International artists and is renowned as a regional centre of excellence. We have a dinghy dock with a boat for guests who wish to go on trips to nearby secluded beaches or go snorkeling. Relax, soak up the view and plan to do very little with your day... The solitude we offer is unique.

Italian Restaurant & Beach Bar

Open daily from November - May. Call for dining times.

$$$

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Open daily for lunch 12:00-5:00pm. Special occasion dinners by reservation only. Sundays are a glorious all day lime!

The Best Italian Restaurant in Brown’s Bay

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Cocktail

Bartender Daniel “Timmy” Thomas The Bay @ Nonsuch Bay Resort

Poinçon de l’Amour - Punch of Love Serves 1

INGREDIENTS 1 oz. red wine 2 oz. white wine ½ oz. cognac ½ oz. cranberry juice

½ oz. strawberry pureé ½ oz. peach schnapps GARNISH Wedge of Antigua Black Pineapple Yellow bell flower

Method: Add all ingredients to a cocktail shaker and stir gently to combine. Strain into a martini glas and garnish with pineapple wedge and flower.

Spring

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Serves 1

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INGREDIENTS 1½ oz. apple vodka ½ oz. freshly squezzed lemon juice 2 oz. apple juice ½ oz. sugar syrup 1 oz ginger beer

6 dashes Angostura Aromatic Bitters GARNISH ½ an apple, thinly sliced 2 cherries cut in quarters 2 mint leaves

Method: Shake all ingredients except ginger beer and bitters over ice in a Boston shaker. Strain into an ice filled Collins glass. Top with ginger beer and dashes of Angostura Aromatic Bitters. Garnish with apple slices and chopped cherries and mint leaves.

Tel: 562 8000 www.nonsuchbayresort.com reservations@nonsuchbayresort.com

Recipe

Executive Chef Mitchell Husbands, The Bay @ Nonsuch Bay Resort

Braised Pork Belly with Orange-Carrot Purée & Caramelized Apple Balls Serves 4

www.foodanddrink-caribbean.com

INGREDIENTS: PORK BELLY 1 tsp. olive oil 1 med yellow onion 1 lrg. carrot 2 ribs celery 3 cloves garlic 2 cups dry white wine 1 cinnamon stick 1 whole star anise 5 cloves

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1 tsp. whole peppercorns 1 tsp. fennel seeds 1 quart water 4lbs pork belly, seasoned INGREDIENTS: PURÉE 2 medium carrots ½ an orange peel 1 cup orange juice 1 cup water salt

INGREDIENTS: APPLE BALLS 2 Granny Smith apples 2 oz. butter ¼ cup brown sugar ½ cinnamon stick 1 tsp. orange zest

Method Pork: Preheat oven to 325º degrees. In a large saucepan sauté onion, carrots, celery in olive oil, add garlic and cook for 5 mins., add wine, cinnamon stick, star anise, peppercorns and cloves. Let wine evaporate, add water and bring to a boil. Set aside. Place pork belly in a roasting pan, pour over hot liquid, cover tightly with foil and place in oven for 2½-3 hours, until completely tender when pierced with a fork. Remove belly from braise liquids, cool and cut into cubes. Sear in hot skillet fat side down to caramelize. Method Purée: In a small pot add all ingredients and cook until very tender, strain and blend into smooth purée. Method Apple Balls: Using a melon baller, scoop out balls from apples. Caramelize the butter and sugar in a small saucepan. Add apple balls and cinnamon stick. Cook for 2 mins., add zest. Stir, remove from pan and plate. Serve with pork and carrot-orange purée

Recipe

Executive Chef Mitchell Husbands

Lentil-Butternut Squash Risotto with Spiny Lobster Tail Serves 4 INGREDIENTS 4 pre-cooked lobster tails 3 tsp olive oil 2 cups Arborio rice 1 cup pre-cooked lentils ½ cup onions, finely diced 1 ½ cups butternut squash, cubed

1 cup dry white wine 4 cups vegetable stock 1 cup Parmesan cheese, finely grated ¼ cup heavy cream 2 tsp. chives, chopped Salt & pepper to taste

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Method: Remove flesh from lobster tails, being careful to keep shells intact. Slice flesh into medallions. Reserve shells and set lobster aside. Pre-cook lentils for 10 minutes in 2-3 cups of boiling water. Set aside. Heat olive oil over medium heat; add onions and sauté gently for 1 to 2 minutes, until translucent and not browned. Add rice stirring constantly for another 2 minutes. Pour in the wine, add the butternut squash and lentils, continue to stir. Add 1 cup of stock, lower the heat and cook stirring occasionally for about 15-20 minutes adding stock as needed until rice is tender and creamy. Season with salt and pepper, finish with parmesan cheese, heavy cream and fresh herbs. Top risotto with lobster medallions and decorate each plate with a shell.

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CA KE

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By Danielle “Danz” George-John

THE

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Cakes have a magical way of transforming special occasions into unforgettable memories.

LADY

y first memory of having a cake made just for me was for my 5th birthday. I remember my mum making it from scratch the morning of the party. I remember it being white with pink flowers and green leaves. I was totally blown away. It made me feel very special, and I felt the day belonged to me. That is the way I feel about the cakes I make for other people today. I want them to feel special! I was always in the kitchen from a very early age. My dad cooked well and my mum was always baking. I was nearby asking questions and watching with a keen eye. I also stuck around when my mum was in the kitchen to get the spoon in the end! There was a TV program years ago called “Death by Chocolate”. I was fascinated by all the Sweet Dreams, Custom Designed Cakes • (268) 464-7981 • daniellegeorgejohn@gmail.com • twitter.com/SweetDreamsANU

different things the baker used to do, including a demo on pulled sugar ribbons. I decided that this was exactly what I wanted to do. It looked like magic! After I graduated from Christ the King High School, I spoke with a lady my mother knew about her cake decorating. Her response was, “Oh, you will never make it. The work is just not appreciated here”. Years later, after finishing college in Miami, and working in a different field for several years, I made up my mind to just do it! Go for what I wanted to do! I signed up for Le Cordon Bleu baking and patisserie programme where I learned a lot about baking, but not much about the cake decoration specialty that had mesmerized me on TV. I then entered into an internship at Elegant Temptations in Hialeah, Florida where I definitely learned how to crumb coat cakes! I asked Rosie, my boss, if I would ever get to learn anything else, and she told me “If you can’t do a basic crumb coat, you will never be able to pull off a beautiful cake!” She was so right. Just watching the cake artists at work was amazing, and then, of course, I had to go right back to crumb coating and covering the cakes with fondant. Those hours and hours of practice paid off! Coming home to Antigua, I felt like I was jumping into business headfirst. How was I going to make a business out of decorating cakes with barely any experience in actually decorating fancy cakes? The most I had done was simple cut out flowers.

RE L I G I O U S C A KE S

THE ME C A KE S

WE DDING C A KE S

C HA R A C TER CAK ES

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C ORPOR AT E DE S IGNS

So … I bought an airbrush, which I had never used it my life, and a few more essentials I knew I needed and just came home, set myself up, and began looking for customers. They came, and the orders just kept on coming. With all the different orders I was getting, I had to figure out a lot of things on my own, and fast! Making sugar flowers, carving cakes, you name it. Gradually it became a lot easier to figure out several other techniques. I create so many ‘one of a kind,’ cakes that it is difficult to categorize them all but I do anything from destination wedding cakes to corporate cakes, birthdays, anniversaries and every special occasion in between. I offer a wide variety of cake flavours that are always baked fresh from scratch. Regardless of how busy I was I still second-guessed my work. “What could I have done to make that one better?” Then one day I was standing in the bank, and a lady approached me and said “Oh my God! You’re the Cake Lady!” Her smile was so amazing it warmed my heart and I thought to myself “well Danz, you have arrived!” I felt so accomplished, to know that I was “The Cake Lady”. There is nothing more satisfying than the reactions from people as I hand them their cakes. It’s as though I have made their Sweet Dreams come true by making their special occasions become unforgettable memories just like my mum made mine.

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B A R B U DA IN D A O R E ON TH

URANT A. J’S RESTA ison Sq. North of Mad Buffalo Road, 34 (268) 728-43 ’S BAR N EXTRA MA age odrington Vill C d, River Roa y evenings da ur at S iday & Thursday, Fr ORTS BAR KELCINA SP ily from 6pm l.com are. Open da mas@hotmai Madison Squ yahoo.com E: freestontho a@ & GRILL in lc TE ke ET : E CK 50 UTH SNA O SM (268) 722-30 RT od PO Y FR Breakfast, fo RTON FISH lagoon wharf. e LILROSE BU ag ill V e. ar adison Squ Mon-Sat. Saturdays, M & drink served 93 03 43 or 734-18 (268) 460-01 (268) 783-72 Webber & of & Saturday r ay ne id or Fr C B PAT’S GRILL BLOCK CLU E TH e. e ar ison Squ rington Villag Hokins, Mad evenings, Cod GRILL Q 36 UZA’S BB (268) 772-13 ANDA DESO W 70 R 72 BA 472 CH S BEA e. (268) PINK SAND adison Squar 783-8624 M ) 68 (2 . er iv er, R Martello Tow

Wa’Omoni BeeHoney

Uncle Roddy’s Beach Bar & Grill

Coral Group Bay, Barbuda T: (268) 785 3268 E: info@uncleroddys.com | www.uncleroddys.com

Only Available in Barbuda Mr. John Mussington +1 (268) 460 0171 | jrmuss@candw.ag

Reservations for lunch and dinner are required 24hrs. in advance to ensure product availability. Open Monday-Saturday 11:00am-10:00pm. Sunday lunch by reservation only.

www.foodanddrink-caribbean.com

LOGWOOD HONEY WILD FLOWER HONEY

Uncle Roddy’s is Barbuda’s first and only fully solar powered beach bar and grill. Situated on a wide pristine stretch of white powdery sand, this is definitely one of the best spots to enjoy a beach day and a delightful lunch by the ocean. Uncle Roddy’s is open every day and specialises in lobster and local catch of the day dishes. The fully stocked bar includes ice cold local and imported beers, wines and spirits. So whether you want to just chill on the beach with a few drinks or enjoy his famous grilled Barbuda lobster, Uncle Roddy’s has you covered. If you are arriving by yacht, you can use the mooring buoys at Uncle Roddy’s or anchor at Coco Point and he will arrange a ride to pick you up. There is also a fantastic three bedroom ocean view villa right next door to the bar available for anyone looking to stay for a few days in Barbuda. This is the perfect venue to host an intimate beach wedding or occasion party.

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American Road, St. John’s, Antigua • Tel: (268) 562 6353/6354 • Fax: (268) 562 7664

Our brands keep your shelves...

FULLY STOCKED

Wholesale products for your supermarket, restaurant, bar, catering service & snackette Blue Mountain Water • Tropical Delight Juice • Solo Sodas • Xtra Malt • Mini Malt • Trix Drink Mix • Kiss Mabel Caribbean Products • Kissan Products • Royal Soybean Oil • Ozon Laundry & Cleaning Detergents

Cocktail

Melon Lime & Lemon Ginger Drops Jello Shots 20 shots each INGREDIENTS - MELON LIME SHOTS 5 limes, halved, squeezed (reserve juice) & flesh removed, being careful not to pierce the skin ¾ cup boiling water  2 tbsp. lime juice, strained ½ cup Cavalier Antigua White Rum ½ cup melon liqueur 1 box jello (melon flavour) Poppy seeds to garnish

Method: Dissolve jello in ¾ cup of boiling water. Remove from heat. Add the lime juice, rum and liqueur. Stir to combine. Pour jello to the top of the lime halves and refrigerate overnight or until firm. Using a sharp knife, carefully cut each lime half in half again, making wedges. Garnish with a sprinkling of poppy seeds on the Melon Lime shots.

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INGREDIENTS - LEMON GINGER SHOTS 5 lemons, halved, squeezed (reserve juice) & flesh removed, being careful not to pierce the skin ¾ cup boiling water  4 tbsp. lemon juice, strained ½ cup Cavalier Antigua White Rum ½ cup ginger liqueur 1 box jello (lemon flavour)

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Cocktail Pirate’s Passion Jello Shots 20 shots

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INGREDIENTS Pulp (flesh) from 2 fresh passion fruits ¾ cup boiling water  ½ cup English Harbour 5 yr Old Rum ½ cup passion fruit liqueur 1 box jello (pineapple or passion fruit flavour)

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Method: Grease silicone moulds with spray oil. Spread a thin layer of fresh passion fruit pulp at the bottom of the moulds. Set aside. Dissolve jello in ¾ cup of boiling water. Remove from heat. Add the rum and liqueur. Stir to combine and allow to cool for a while. Pour slowly into the moulds and refrigerate for at least 2 hours or overnight to set.

Cocktail

Dark & Creamy Surprise Jello Shots 20 shots each INGREDIENTS 2 cups stout beer, divided use 3 packages unflavored gelatin 2 tsp. brown sugar ½ to 1 tsp. cocoa powder ½ cup English Harbour 5 yr Old Rum ½ cup Rum cream liqueur 1 packet 100% Antigua Dried Fruit Mix

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Method: Put half the stout, sugar and cocoa powder in a small saucepan. Sprinkle with 2 packets of gelatin and allow to soak in for a minute. Heat and stir until everything is dissolved. Remove saucepan from heat and add the remaining cup of stout. Twothirds fill shot glasses with the stout mixture and allow to set for at least 30 minutes. Pour rum into a saucepan and sprinkle with one packet of gelatin. Allow to soak in for a minute. Heat and stir until gelatin is dissolved. Stir in the rum cream liqueur and allow mixture to cool. Pour over the top of the slightly set stout mixture. Allow shots to set overnight in the fridge. Garnish with 100% Antiguan Dried Fruit Mix.

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Cocktail

Pineapple Piña Colada Jello Shots 20 shots

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COCONUT LAYER 1 large Antigua Black Pineapple, washed 2 packets gelatin ½ cup Thai coconut milk ½ cup water 4 tbsp. brown sugar 1 cup Kokocaribe Coconut Rum Liqueur 12 maraschino cherries with stems 8 x 8 inch baking pan Small cookie cutters with shape of choice PINEAPPLE LAYER 1 box pineapple Jello ¾ cup water ¾ cup Kokocaribe Coconut Rum Liqueur ¼ cup Antigua Black Pineapple juice

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Method: Pour coconut milk and water into a saucepan. Sprinkle with two packets of gelatin and allow to bloom for 2 minutes. Heat through, add sugar to sweeten, and stir to dissolve and combine. Remove from heat and add rum. Pour into baking tray and set in refrigerator for a few hours. Slice the bottoms off the cherries so they will stand upright in pan. Arrange them evenly in 3 rows, with enough space to cut around each cherry. Dissolve jello in ¾ cup of boiling water. Remove from heat. Add rum and stir to combine. Let mixture cool before pouring over the coconut layer. Allow jello to set in refrigerator overnight. Use a cookie cutter to carefully cut out your jello shots around the cherries.