Antigua & Barbuda Food & Drink Guide 2013 by Leeward Consultants

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

www.antigualebistro.com

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. Eating here is close to luxurious perfection. You’ll experience a real sense of occasion and a heartfelt welcome with every visit. Upon entering the restaurant, be prepared to enjoy the elegant, tropical surroundings of the dining room and bar. They are both irresistibly alluring and beautifully romantic. Relax and enjoy a seamless dinner, complete with a supremely polished and personalized service from your host Philippa and the rest of the staff. It will be hard to choose from the medley of outstanding cuisine, but the Antiguan lobster dishes come highly recommended. The handcrafted desserts are always to die for and genuine wine lovers will be impressed with the superb range of French vintages and Champagne.

The Owner and Chef Patrick Gauducheau, hails from Vendée, the heart of France’s �inest gastronomic regions. Chef Patrick worked at many �ine restaurants before coming to Le Bistro; including The Restaurant Le Rive Bleu, Golf Hotel Montreux and Hotel Conte Vevey in Switzerland, the Cable Beach Wyndham Hotel in the Bahamas, The French Quarter Restaurant and the Hodges Bay Club in Antigua and The Reading Room in Saratoga, New York. He’ll intrigue and captivate your senses!

Your evening will be �illed with French chic and Caribbean zest, as Le Bistro always puts luxury on a plate.

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

The Big Cheese

GUIDE

Gulliver Johnson

Art & Design, Photography Director Janie Conley-Johnson

Editor

Graphics Consultant

INFORMATION

Madeleine Jardim McComas Takumi Media

Webmaster

Chris Maisey

Contributors & Photographers

Philman George, Ngardy Conteh-George, Donna Francis, John Mussington, Jean François Bellanger, Leroy Hodge, Devon Davis, Clifford Haynes, Nigel Joseph, Mark Smith, Burdette ‘Eggs’ Martin, Christophe Blatz, Rodman George, Julius Ross, Wendy Tittle, Tommy Gilbert, Louise John

PUBLISHING TEAM

www.foodanddrink-caribbean.com

Acknowledgements

Special thanks to: Correne Samuel, Dion Francis, Glentis Goodwin, Selwyn James for inspiration on the cover, Leoster Cole from Coles Farm for the Butternut Squashes and everyone else who gave their time, input and support.

CREATED & PUBLISHED BY

Leeward Consultants & Associates Ltd. P. O. Box W1795, Woods Centre, Antigua. Tel: (1) 268 725 4663 • Tel: (1) 268 725 5433 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 & Associates Ltd. No reproduction of this publication or its contents is possible in whole or part without prior written consent. All Rights Reserved.

ISSN 1818-345X

4 6-7 8-10

Publishers Welcome. Antigua & Barbuda Map Pages. Directory of Establishments.

FOOD & DRINK PROFILES 18-32 34-60 66-82 86-103 106-107

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

EDITORIAL FEATURES 10-11 12-13 14-15 22 26-27 36 40-41 42-43 47

Tablemanners Wins at the 17th Gourmand World Cookbook Awards. Look Out For. Antigua Distillery Limited: The Magic of Rum Making. Chef Profile: Chef Leroy Hodge. Five Islands Farm Ltd. Chef Profile: Chef Chris Terry. Angostura Mixmaster Cocktail Challenge 2012 - Quin Farara Co Ltd. Grab ‘N’ Go Food Stall at the Sport Fishing Tournament. Kennedy’s 50th Anniversary.

48-49 Transforming Lives Through Education: Diageo & Kennedy’s Club Ltd. 62-65 Smokin’ Hot BBQ Challenge 2012. 78 Chef Profile: Chef Burdette “Eggs” Martin. 84-85 Independence Cuisine 86 Celebrating 25 Years of Life in the Harbour Gill Gallacher. 108-111 CHTAEF Haiti Project. 114 Agro-Processors Association. 115 Granma Aki – 100% All Natural.

11th Caribbean Week of Agriculture

152-153 Investment in Livestock Pays Off. 154-157 CWA Trade Exhibition Companies.

GUIDE

Recipes & Cocktails 23 Antiguan Breakfast. 24 Spinach Plantain Tart. 25 Supreme of Chicken with Sweetcorn Orzo. 28 Puff Pastry Crackers topped with Brie-Roquefort Cheeses. 30 Antigua Bread Pudding. 68-69 Carmichael’s Restaurant Cocktails. 76 Pineapple stuffed with Passion Fruit Sorbet. 79 Red Snapper & Green Fig Water. 80-81 Shrimp served with Peruvian Mash. 83 Ladyfingers Tiramisu. 90-93 Hamilton’s Wine Bar & Restaurant Cocktails. 100 Chicken Cordon Bleu. 101 Tuna with a Wasabi Tartar Sauce. 104 Land Crabs & Coconut Dumplings 106 Uncle Roddy’s Barbuda Smash Cocktail 123 Barbuda Deer Tenderloin with Sorrel Port Wine Sauce 136-137 Soursop Juice, Carrot Cleanser Juice, Sorrel Juice Drink. 143 Pink Guava & Antigua Black Pineapple Chutney.

www.foodanddrink-caribbean.com

116-119 Caribbean Week of Agriculture Through the Years & Summary. 120-122 Barbuda’s White Gold (Sea Salt). 124-125 Barbuda: A Hunters Paradise. 126-131 Government Agricultural Stations. 132-135 Aquaponics: Living with the Land. 138-139 The Fiery Harvest: Pepper Seed Production. 140-142 Cradle Of Innovation: Agriculture Science and Youth Programmes. 144-145 Invite a Lionfish for Dinner? 146-149 Revitalizing Antigua’s West Indian Sea Island Cotton. 150-151 The Power of ICT Systems for Agriculture.

123

CONTENTS

106

2013 FOOD & DRINK GUIDE

Benvenuto. Bienvenido. Bienvenue. Willkommen.

WELCOME.

PUBLISHERS

www.foodanddrink-caribbean.com

GUIDE

Welcome to the 2013 edition of the Antigua & Barbuda Food & Drink Guide. This year we bring to you our readers a new collection of culinary adventures to seek out and enjoy. With elation we have celebrated our first cookbook, “Tablemanners: A Culinary Review of Hospitality in Antigua & Barbuda”. Tablemanners was an ambitious collaborative project, and we were immensely proud that it won first prize in the Best Publisher category for Best Design at the 17th International Gourmand World Cookbook Awards held in Paris. The book was made possible through generous contributions from chefs, student chefs, bartenders, culinary and beverage professionals and creates a showcase exposé of Antigua and Barbuda’s culinary industry. Another first was Antigua & Barbuda’s hosting of the 11th Caribbean Week of Agriculture. The annual event provides the opportunity for policy-makers, farmers’ groups, agro-processors, academia and other agricultural Caribbean stakeholders to gather for a regional forum of dialogue and decision-making. In admiration of the accomplishments made by the men and women of agriculture the Food & Drink Team ventured out into the field to chronicle some fascinating agricultural stories from both Antigua & Barbuda to share with our readers. It’s important to know where your food comes from and the fewer miles it has to travel to your plate the better! The culinary scene this year has seen the tragic passing of two iconic groundbreakers. We say fond farewell to Dame Gwendolyn Tonge known affectionately to many as “Auntie Gwen”. She was a home economist, former senator, community educator and most famously the star of one of the world’s longest running cookery programme, Cooking Magic. Also ‘ciao’ to Raffaele Esposito who opened the first classic French restaurant in Antigua with his wife Philippa. Philippa and Chef Patrick Gauducheau continue to successfully run Le Bistro and his memory lives on. As we commemorate the loss of former culinary luminaries we also praise the achievements of young ambassador Chef Chris Terry and applaud the longevity of the indigenous Kennedy’s Group of Companies who celebrate their 50th anniversary. Alfresco dining is integral to life in the islands and there is no better way than to breakout the BBQ. As such we feature the highlights of a couple finger-licking BBQ events. On a more serious note, through the eyes of volunteer Chefs from Antigua & Barbuda, we also highlight the plight of our culinary partners in Haiti who are battling to rebuild their country and industry. We hope you will savour our generous offerings of new recipes, cocktails and features.

DISCOVERING THE SECRETS OF THE BEST CHEFS IS NOT SO DIFFICULT. JUST TAKE A SEAT AT THEIR TABLE.

Distributed by Best Cellars Wines & Spirits • Tel: 268-480-5180 • www.island-provision.com

THE FINE DINING WATERS

Antigua Wadadli

Prickly Pear Island Hodges Bay

Long Island

Dickenson Bay

Dutchman’s Bay

Runaway Bay

Coolidge V.C. Bird Int. Airport

Fort James Fort Barrington

Maiden Island Guiana Island

St. John’s City Parham

Seatons Devil’s Bridge

Five Islands Jennings

Jolly Harbour

Willikies

Betty’s Hope

NonSuch Bay

Bolans All Saints

Green Island

Valley Church Beach Ffryes Bay

Swetes Fig Tree Drive

Wallings Dam

Crabbe Hill

Half Moon Bay

Liberta Old Road

Johnson’s Point

Willoughby Bay Falmouth Harbour

Curtain Bluff

Mamora Bay

Rendezvous Bay

Nelson’s Dockyard National Park

English Harbour

Barbuda Waâ&#x20AC;&#x2122;Omoni

Goat Island

The Caves

Lagoon gton drin

Palm Beach

Frigate Bird Sanctuary

Codrington Village

Martello Tower

Palmetto Point Coral Bay Beach

Coco Point Spanish Point

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 GUIDE DIRECTORY

A&B Hospitality Training Inst. Dutchman’s Bay

462-3066

www.foodanddrink-caribbean.com

Diamond Ice Nightclub

All Saints Road

562-6828

Hodges Bay

461-0440

Farmers Market Antigua

Longfords

764-3630

Bay House Restaurant

Trade Winds Hotel

462-1223

Fish R Us

Off Old Parham Road

785-3474

Blue Waters Resort

Blue Waters

462-0290

Francisco’s Bar & Lounge

Upper St. Mary’s Street

562-8166

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

In The Backyard

Sir Vivian Richards Street

723 9440

Ocean Café

Above Waterfront, Hodges Bay

562-8218

Island B-Hive

Heritage Quay

481-1322

Pepperz ‘n’ Lime

Dickenson Bay

562-8235

Ilan Chefs Restaurant

Lower Redcliffe Street

720-4701

Russell’s Seafood Rest.

Fort James Beach

462-5479

Iton Henry’s Farm

Friar’s Hill Road

723-0916

Vitality Kitchen & Bar

Antigua Athletic Club, Coolidge 460-2582

Jacky’s Fruit & Veg

St. John’s Market

562-0153

ST.JOHN’SCENTRE

7&21 Bacchus Wines

AJ’s Smoke House

Popeshead Street

734-1797

Antigua Black Fruit Cake

St. John’s

461-8359

Antigua Distillery Ltd.

Friars Hill Road

480-3200

Best of Books

Village Walk, Friars Hill Road

562-7654

Francisco’s Restaurant

Upper St. Mary’s Street

789-4066

Frank B. Armstrong

Factory Road

462-5788

Harbour View Bar & Café

Redcliffe Quay, Waterfront

462-2972

Hutchinson’s

Factory Road

481-1550

Joe Mike’s Hotel

Nevis Street

462-1142

Kennedy’s Club Ltd.

Cassada Gardens

481-1300

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

Olly B’s Bakery Company

All Saints Village

725-0146

One Stone Ital Shack

Independence Dr. 785-6065 Cobbs Cross, Falmouth Harbour

113 Best Cellars Wines & Spirits Sir George H. Walter Highway

480-5180

Café Bambula

High Street

562-6289

Café Bella

Village Walk, Friars Hill Road

462-3552

Café Shattoo Bar & Grill

Old Parham Road

734-8977

Oriental Choice Supermarket All Saints Road

562-6968

Quin Farara Company Ltd.

Nugent Avenue

462-3197

Chef’s World

Friars Hill Road

560-2433

City View Hotel

Newgate Street

562-0259

Philton’s Cakes

Liberta

720-9021

D’Cups Sidewalk Café

St Mary’s Street

462-1538

Road Runners Pizza

Village Walk Mall

562-8075

SOUTH&EASTCOAST

ST.JOHN’SCENTREcontinued... 44

Roti King

St. Mary’s Street

Admiral’s Inn Restaurant

Nelson’s Dockyard

460-1027

Bumpkins

Pigeon Beach

562-2522

Susie’s Hot Sauce

Upper North Street

461-0365

S-Whole Foods & Deli

High Street

772-0116

Copper & Lumber

English Harbour

460-1160

Table D’Hôte

Friars Hill Development

560-3534

Cambusa

Catamaran Marina

562-2226

Taste of India

Independence Avenue

779 7581

Cloggy’s

Antigua Yacht Club

460-6910

The Captain’s Table

Point Fishery Wharf

779-7207

Galley Bar

Nelson’s Dockyard

462-1538

Hamilton’s Wine Bar Bistro

Nelson’s Dockyard

562-7151

102 La Tartaruga

Long Bay Beach

460-9384

Le Cap Horn

Dockyard Drive, English Harbour

460-1194

Life on the Corner

English Harbour

723-3502

Mad Mongoose

Falmouth Harbour

463-7900

103 Nonsuch Bay Resort

Nonsuch Bay

562-8000

Road Runners Pizza

Antigua Yacht Club Marina

726-2757

Seabreeze

Antigua Yacht Club Marina

562-3739

Sun Ra

Dockyard Drive, English Harbour

562-6581

Trappas Bar & Restaurant

Dockyard Drive, English Harbour

562-3534

SOUTHWESTCOAST 74

Akropolis Greek Tavern

Jolly Castle, Jolly Harbour

783-2098

Castaways Beach Bar

Jolly Harbour

562-4446

Carmichael’s

Jolly Harbour

562-7700

Darkwood Beach Bar

Darkwood Beach

462-8240

Dennis Bar & Restaurant

Little Ffryes & Ffryes Bay

728-5086

IL Giardino

Jolly Harbour Golf Course

724-2508

Oceano’s Seafood Rest.

Valley Church

561-3894

OJ’s Bar & Restaurant

Crabbe Hill

460-0184

Rainbow’s End

Bolans Village

562-2789

Sea Grape-Curtain Bluff

Old Road Village

462-8400

107 AJ’s Restaurant

Barbuda

728-4334

Sugar Club

Jolly Harbour

562-7700

107 Pink Sands Beach Bar

Barbuda

783-8624

Sunset Horizon

Darkwood Beach

562-8066

107 Uncle Roddy’s

Barbuda

785-3268

Barbuda

460-0171

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

BARBUDA

Wa’Omoni Bee Honey

www.foodanddrink-caribbean.com

GUIDE DIRECTORY

462-2328

TABLEMANNERS: A Culinary Review of

Hospitality in Antigua & Barbuda, won the

W I N N E R S G O U R M A N D

WORLD COOKBOOK AWARDS

Design catergory at the 17th Gourmand World

Cookbook Awards. The awards are internationally recognised as the ‘Oscars’ of the food and wine publishing industry and a total of 162 countries participated in last year’s awards.

150 illustrated recipes celebrating the wonderful cuisine and hospitality industry in Antigua & Barbuda.

“Best Cookbook Design in the World” 17th Gourmand International Cookbook Awards Paris France, 2012.

ON SALE NOW

Available in Antigua from Best of Books (268) 562-3198 Lord Jim’s Locker (268) 460-1147 and Hotel Gift Shops. Delivery available worldwide by mail order. Contact us at: info@foodanddrink-caribbean.com www.fooddrinkcaribbean.bigcartel.com

e Hotel Stor mber Lu

Co pper

Look Out For

www.foodanddrink-caribbean.com 12

Seafood Friday’s at the Copper & Lumber Store Hotel, Nelson’s Dockyard, English Harbour

Elvie’s Pottery - Earthenware Coalpots, Seaview Farm Main Rd. (268) 463 1888

Wa’Omoni honey & honey wine naturally produced in Codrington Barbuda. (268) 460 0171

Bagged cockles (clams) from Bruce aka ‘Uli’. Opposite Woods Mall, Friar’s Hill Road.

Sweet Relish Café & Catering serving Jamaican food. Airport Road, by West Indies Oil Gas Station. (268) 728 6815

Fishermen making fishing pots Point Wharf, St. John’s

Freshly cut coconuts and bottled coconut water Outside Woods Mall, Friar’s Hill Road.

Gineps fresh from the tree. Opposite Woods Mall, Friar’s Hill Road.

Extra Man’s Bar, the weekend party spot! Located at River Road, Codrington, Barbuda

Haile Selassie Fruit & Veg Stall Cobbs Cross, Falmouth Harbour

Leo’s fresh sugar cane & coconut water. Old Parham Road, St. John’s

Higher Vibez local one stop shop, Urlings Village. (268) 723 1099

Fruit & Vegetable Stall Independence Avenue, St. John’s

Seafood Fiesta fresh seafood snackette. All Saints Road, St. John’s. Fridays & Saturdays

www.antiguadistillery.com

The Magic of Rum Making

www.foodanddrink-caribbean.com

Premium Distiller of the Fine Rums Since 1932

he process of making fine rum can be compared to the magical practice of alchemy, where the alchemist claims he can turn base metals into gold. While the alchemists of old were never successful in making gold, the rum-making process in the Caribbean has been an unqualified success for over three hundred years. In the case of rum, the base product is molasses, the magic is the action of yeast on the molasses, and the gold is the glorious amber spirit we know as rum. Making fine rum is an exacting process that combines good quality molasses, a special strain of yeast, a copper still for extracting and distilling alcohol, and the knowledge and art of an experienced master blender. There are four separate stages to the making of fine rum. The molasses must first be diluted with water and fermented with yeast to produce a mild alcoholic solution, known as â&#x20AC;&#x2DC;fermented washâ&#x20AC;&#x2122;. In the second stage this solution is run through a still, where the alcohol is separated from the rest of the liquid and cooled, causing it to condense into a strong spirit. The third stage is the maturation or aging period, where the spirit is stored in oak barrels and set to rest for a period of time. During this period the interaction of the spirit with the oak barrel brings special flavours to the fore, and the resulting aged spirit can at last be called rum. The fourth and final stage is the blending process. The success of this process depends on the genius of the master blender, who must select each barrel for the batch to be blended, always seeking to balance the trace elements detected by laboratory analysis in order to blend complementary flavours, while diluting the rum to the correct strength for bottling. At Antigua Distillery Ltd., each of the four stages of this process is dedicated to building fine flavour and mellowness in their rum. This is the goal and the promise of Antigua Distillery Ltd.

The People Who Make Antigua’s Rum Moya Lambert ADL Technical Manager Moya is responsible for overseeing the work done in the laboratory, and for the fermentation, distillation and blending processes, as well as bulking (preparing the rum for the aging process) and for quality and hazard analysis during the production cycle. Moya brings great dedication to her job, as well as a firm grasp of all the stages of the rum-making process.

When Kevin Semple joined Antigua Distillery Ltd. in 2004 he showed a great interest in the rum-making process. Kevin had the good fortune to serve his apprenticeship and develop his skills as a blender under the tutelage of two very fine master blenders, Laurent Lafuente and Christophe Etchebar, both from France. When these gentlemen returned to Europe, Kevin was ready to move into the role of Antigua Distillery’s blender of fine rum. The master blender selects the casks for

each batch of rum, using the chemical analysis of each cask to balance the different alcohols, acids and congeners detected by laboratory tests to achieve optimal flavour for the batch. He conducts the blending process, adding water gradually to the rum, testing and tasting, judging the right moment for the next addition of water, and adding caramel for colour, until the rum is ready for the final taste test by the tasting panel. Kevin’s responsibility ends when the rum is piped from the blending vat to the bottling line.

www.foodanddrink-caribbean.com

Kevin Semple ADL Master Blender

Moya Lambert joined the technical staff at Antigua Distillery Ltd. in 2010 after several years with Clarendon Distillers and Wray & Nephew (Appleton Rum) in Jamaica. Moya is an experienced laboratory analyst in rum production with a degree in biotechnology from the University of the West Indies. As Antigua Distillery’s Technical Manager,

The Caribbean Snowstorm

White White Fete Fete 11th Annual Pre-Carnival Party

ABSOLUT ®caused a blizzard at the 2012 White Fete Pre-carnival Party with their sponsored ice bar. Distributed by Antigua Distillery Ltd. Friar’s Hill Road, St. John’s. T: +1 (268) 480 3200

The Perfect Absolut Martini

ABSOLUT Mango Crustation Martini

ABSOLUT Cosmopolitan Martini

4 PARTS ABSOLUT MANGO 3 PARTS LEMON JUICE 2 PARTS SIMPLE SYRUP 1 WEDGE LEMON

2 PARTS ABSOLUT CITRON 1 PART CRANBERRY JUICE 1 PART ORANGE LIQUEUR 1 SPLASH LIME JUICE 1 TWIST ORANGE

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled cocktail glass. Garnish with lemon.

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled cocktail glass. Garnish with orange.

Blue Waters Resort comprises everything an island paradise should... 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 Palm Restaurant grants guests a spectacular dining experience. The modernised Bartleys Restaurant features Caribbean fusion cuisine in an air-conditioned atmosphere. Take advantage of The Cove Spa at Blue Waters, introducing the Elemis range of luxury spa and skincare treatments to rejuvenate your mind, body and soul. To make your reservation or for more information please contact us.

www.bluewaters.net

PO Box 256, Soldier's Bay, St. John's, Antigua, W.I. • T: 1 (268) 462 0290 • F: 1 (268) 462 0293 • E: frontoﬃce@bluewaters.net

La Bussola

NORTH COAST

Italian Restaurant and Pizzeria T: (268) 562 1545 | C: (268) 726 5559 E: labussolantigua@hotmail.com www.labussolarestaurant.net

$$-$

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 and rich fabric decor. 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 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. Look out for a new gastro-trend “Stappa” an Italian-style version of affordable tapas with small traditional Italian plates, perfect for picking at over a glass of wine with friends or family. They will also introduce new early evening happy hour events so you can relax after work with bar specials and snacks. 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. Reservations are recommended. Dinner is served every evening except Sundays when brunch is served from 11:30am to 5:30 pm. Lunch service, call in advance to book.

NORTH COAST

Cecilia’s Highpoint Café

Bay House Restaurant & Bar

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

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

www.foodanddrink-caribbean.com

Dutchman’s Bay

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.

$$$

Trade Winds Hotel

Antigua’s little secret is revealed at this impressive hilltop haven that overlooks the tops of the palms trees towards Dickenson Bay and beyond. Cradled in an enchanting tropical garden, framed by dramatic bougainvillea blooms the Bay House restaurant is a treasured discovery. Chef Leroy Hodge and his team serve freshly prepared dishes all day long from sun-up, through sunset and stars. Bay House is as equally 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. Expect well-presented classic salads, wraps and burgers, but also be impressed by homemade deep-dish pies and jacket potatoes. 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. The exciting seafood mixed grill is a major lure, while whole red snapper or Barbudan lobster are both prepared to your request. The dry-rub rib eye steak or stuffed pork tenderloin are first-rate. Quality runs through the entire operation and passion is reflected in every mouthful. Open daily breakfast, lunch & dinner from 7am-11pm. Reservations in advance.

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

Chef Profile

www.foodanddrink-caribbean.com

Head Chef Leroy Hodge Bay House Restaurant, Trade Winds Hotel He can teach your children and even design and build your dream home, but he is best known as the creative genius who tantalizes your taste buds at the island’s best kept secret.

ho are we talking about? Chef Leroy of the Bay House Restaurant at the Trade Winds Hotel always had the love and passion for food and cooking but never considered it as a career choice. His first love was teaching and he even taught his peers when given the opportunity. He then shifted his profession to architecture and when he left school worked with an architectural firm until the death of his boss. His road to head chef at the Bay House Restaurant was a humbling journey, though he has never looked back. He started as a night dishwasher in a restaurant whilst going to culinary school during the day. This career move was easy because he had always enjoyed cooking and simply because he loves to eat! He is quick to admit his favourite food is pork, although he loves preparing and working with seafood and always experiments and creates new dishes with seafood as the base. Leroy’s Memorable Moments: Once a pregnant guest was craving lobster and mangoes (she apparently

had a dish like that some time ago). With no mangoes in the pantry he went in search of mangoes and drove around the neighbouring village until he found a tree and picked the last two mangoes. He prepared for the guest Lobster Medallion with basil and mango dressing. The guest showered him with praises and left him a $50 tip and later sent him a photo of the baby. He revealed that he cried when he received the photo. Cooking a full vegan menu for the Israelite Committee and seeing how they enjoyed each course with requests for seconds. He said it was a proud moment to be trusted with such a task as well as to show his range of culinary talents. The menu at the Bay House Restaurant can be described as International with Caribbean influences. The restaurant is open daily from 7:00am – 11:00pm with a famous ALL DAY BREAKFAST option. A new carvery menu has been recently introduced on Sundays. Call the Bay House Restaurant today to make your reservation (268) 462-1223, or browse their menu online at: www.twhantigua.com

Recipe Antiguan Breakfast with Salt Fish, Chop-up, Plantain, Boiled Eggs & Johnny Cakes Head Chef Leroy Hodge, Bay House Restaurant Serves 4 Ingredients Salt Fish

JOHNNY CAKES

(soaked in water overnight and drained)

3 tsp baking powder

1½ lbs ling fish 1 onion, diced

2 cloves garlic, crushed

3 sprigs thyme, leaves only

5 seasoning peppers, fine diced 1 celery stalk, fine diced 2 fresh tomatoes, diced 2 tbsp tomato paste

Black pepper to taste Oil for frying

½ lb pumpkin, peeled, diced and boiled 2 small eggplants, diced and cooked ½ lb spinach, chopped and cooked ½ lb okra, chopped and cooked Salt & pepper to taste

½ tsp salt

3 tbsp sugar

½ cup butter

1½ cups full cream milk or water Oil for frying

1½ lbs plantain, sliced and fried 4 hardboiled eggs

Method for Salt Fish: Blot dry the ling fish with kitchen towel, then flake into a bowl. Heat the oil in a large frying pan over a high heat. Add the fish, coat with oil and fry over a high heat until all the water has evaporated. Add the onions, garlic and peppers stir to combine. Reduce to a low heat then add the remaining ingredients and stew for a few minutes. Set aside. Method for Chop-up: Ensure all ingredients are cooked until soft. Drain off any excess water. Add all ingredients to a bowl and mash to combine. Season with salt and pepper. Set aside. Method for Johnny Cakes: Combine all dry ingredients together in a bowl, then rub in the butter. Add milk a little at a time and knead dough. Dough should be soft, but not sticky. Pinch off 3 inch pieces of the dough and roll them into balls and flatten slightly. Heat oil in a frying pan over a medium to high heat. Add Johnny Cake balls and fry until golden brown on all sides. Assemble: On each serving plate add a boiled egg and divide the sliced plantain evenly. Add a serving of fish and a serving of chop-up to each plate, then add two Johnny Cakes per plate.

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Chop-up

3 cups flour

Recipe Creamed Spinach Plantain Tart with Cinnamon & Herbs Head Chef Leroy Hodge, Bay House Restaurant Serves 4 Ingredients TART SHELL

10 oz chopped frozen spinach

Pinch of salt

10 oz very ripe plantains, diced

9oz all purpose flour

5oz unsalted butter, chilled and diced 1 egg yolk

Approx. 3 tbsp cold water

CREAMED SPINACH PLANTAIN FILLING 4 tbsp vegetable oil

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2 tbsp onions, finely diced

(thawed & squeezed dry) ½ cup heavy cream

1 tsp cinnamon powder

Salt and black pepper to taste 1 tbsp freshly chopped herbs (parsley, mint and thyme)

½ cup shredded yellow cheddar cheese

Method for Tart: Combine the flour and salt. Rub in the butter by hand until the mixture resembles fine breadcrumbs. Add the egg yolk and enough cold water to form dough. Knead the dough gently, then cut in half. Allow the dough to chill for 1 hour in the fridge. Remove chilled dough from the fridge and divide into 4 equal pieces, and roll out thinly. Use pastry rounds to line four individual tart tins, letting the excess pastry hang over the edges. Chil for a further 15 minutes. Preheat the oven to 350ºF. Line the pastry with baking paper and a layer of dry beans. Blind bake for 10 minutes. Remove the paper liner with beans and return to the oven for 5 minutes, or until golden allowing the pastry to cool then carefully trim off the excess with a sharp knife. Method for Filling: Heat oil in a frying pan over a medium high heat. Add onions and spinach and cook for 2 minutes, season with salt and pepper. Reduce heat to medium. Add plantain, heavy cream and cinnamon powder and then cook until cream reduces. Adjust the seasoning, add herbs and stir to combine. Spoon filling into tart shell and top with cheddar cheese. Place into the pre-heated oven and bake at 350ºF for 5 minutes, or until top is golden brown. Remove from oven, garnish and serve hot.

Recipe Pan-roasted Supreme of Chicken with Sweetcorn Orzo, Asparagus & Fine Port Jus Head Chef Leroy Hodge, Bay House Restaurant Serves 4 Ingredients

SUPREME OF CHICKEN

8 (4oz) chicken breasts pounded to ½ cm thickness

½ cup vegetable oil 5 tsp brown sugar 1 cup Tawny port

4 cups demi-glace

Freshly ground black pepper Salt to taste

12 asparagus spears, blanched aldente

4 cups orzo cooked aldente and rinse in cold water 2 tbsp olive oil

1/3 cup red onion, finely chopped ¼ cup carrots, grated

1 tsp chef blend seasoning

(onion & garlic powder, salt,

celery seed, salt and pepper)

Method Supreme of Chicken: Preheat an oven to 350ºF. After pounding each chicken breast roll and secure with a cocktail stick. Heat the oil in a frying pan over high heat. Add the chicken and fry for 3 minutes turning until all sides are golden brown. Place pan in the oven and cook for 3 more minutes. Remove the pan from the oven, set the chicken aside and drain off excess oil. Return the pan to stovetop over medium heat. Add sugar and port and flambé until the alcohol is burnt off. Lower the heat, add demi-glace and season to taste. Let simmer until reduced to a rich thick consistency. Method Sweetcorn Orzo: Heat oil in a skillet over medium heat. Add red onion and carrots and cook until tender. Add orzo and sweetcorn, season with chef blend, stir well to combine and heat through. To Assemble: Lay three asparagus spears on each plate, top crosswise with 2 chicken rolls. Fill 4 glasses with sweetcorn orzo and place one on each plate. To finish, spoon some port jus over the chicken.

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Sweetcorn Orzo

Five Islands Farm Ltd.

Valerie Edwards www.foodanddrink-caribbean.com

Manager of Five Islands Farm Ltd.

‘By the sweat of your brow, you shall eat’. Genesis 3:19 Valerie Edwards states some simple truths, “there are 7 billion people on the earth and everyone has a mouth, so in farming good service and good prices should equal a healthy profit. Farming is indeed a good lucrative business.”

alerie Edwards is the manager of Five Islands Farms Ltd. (FIF Ltd.). She has been in business 16 years and works with two of her siblings and five fulltime employees. The current livestock count is 56 beef cattle, and a piggery with 25 breeding sows and 150 finishers, or pigs raised for slaughter. The farm also raises chickens for eggs, with a capacity for 8,000 layers. There are four aggressive geese, who act as noisy watchdogs to protect the farm from theft. Valerie is a university graduate with a BSc in Microbiology and Immunology. She also has an MBA. She believes that a successful farmer should be raised on a farm, and be well educated to cope with the demands of the business. She works from 6 in the morning to 6 at night, seven days a week, and there are no holidays. She says farming is immensely satisfying work, and can be lucrative if managed responsibly. The chicken side of farming is big. The chicks are flown in from either CARICOM countries, usually Barbados, or from the USA. Chicks mature at 6 months, and then begin to produce eggs. They lay once a day. The current count is 6,000 laying chickens producing 5,500 eggs per day. They eat one hundred 55lb bags of feed a week. The eggs are collected, cleaned, packed manually and delivered to the supermarkets, corner stores and hotels that are her clients. Valerie’s advice

for storing eggs safely is to keep them in the egg box and place them at the back, or coldest part of the fridge. She says eggs stored on door shelves of the fridge will spoil more quickly, as the temperature fluctuates when the door is opened, particularly in our warmer climate. The pig farm is another world. There are 25 sows for breeding, including virgins, which are known as “gilts”. The boars are each given 2 sows at a time. The sows have up to 14 nipples, and often have that many piglets. Gestation takes 3 months, 3 weeks and 3 days, and piglets are weaned at 5 weeks. The finishers, or pigs raised for slaughter, are ready for market at 6 to 8 months. Adult pigs will grow to 300-400lbs! Valerie explains that there are several types of pig on the farm. There are landrace varieties, Yorkshire Large White and “local” pigs. She says ‘We cross- breed to produce the characteristics needed for our different requirements. We produce ham, bacon and sausage on the farm. Local pigs tend to put on more fat, which is good for sausages, that is what gives the flavour.” Large white and landrace pigs are cross bred for better ribs and ham. Contrary to popular belief, pigs have small stomachs, and do not need large amounts of food. When a pig is slaughtered, if there are huge tracts of fat in the carcass it has been overfed, and that is a waste of money. FIF pigs have an

excellent feed to meat conversion rate, and are lean and healthy. Water is an important element in a piggery, as pigs do not sweat, and need water to keep them cool. The pigs are washed every day, and drinking water is piped to the pens and taken from nipples, so that it remains clean. Valerie’s motto for the piggery is, “a cleaner pig is a healthier pig is better meat.” In 2001 Valerie learnt the process of artificial insemination for cattle. The Bulls on the farm are now castrated to stop aggression and avoid inbreeding, which leads to a decline in size of animals, and to genetic deformities. She is selectively breeding out the Red Pole strain in favour of the Piedmontese variety from Italy. This new variety of cattle has a natural genetic modification that allows ‘double muscling’ which means more meat and less fat. In 2009 Valerie became certified in the process of embryo transfer from the University of Trinidad & Tobago. She says this skill, together with her knowledge of artificial insemination, are the most effective way to improve the herd and keep it healthy. Valerie Edwards looks back on her 16 years as a farmer and says, “It’s a tough road. You have to fight cheap subsidized imports and unfavourable trade agreements. That being said, if you are prepared to work hard you can make a good living from livestock farming.”

For further details contact Valerie at: edwardsvalerie74@gmail.com or (268) 464 2516

Piedmontese Cattle the Myostatin Beef Breed

This breed comes from the Piedmonte region in the Italian Alps. Their rich milk is used in Italy for making specialty cheeses. Piedmontese cattle originally came from India and interbred with the native Italian Aurochs. This breed produces 14% more meat, almost all in the better cuts. It is known for its consistent tenderness, and produces superior beef with low cholesterol, low fat and high protein levels. These cattle are extremely heat, cold and insect tolerant, and feed efficient. They have excellent temperaments and are very tolerant mothers. Being slow to mature, they produce calves for a longer period of their lives.

Recipe Puff Pastry Crackers topped with Brie-Roquefort Cheeses, caramelised Walnut-Almond Clusters & Drunken Grapes Executive Chef Jean François Bellanger, Coconut Grove Restaurant Serves 4 Ingredients

1 lb red globe grapes

1 cup Cavalier Gold Rum

4 sheets frozen puff pastry, defrosted 1 egg lightly beaten

1 tsp sesame seeds ½ cup of sugar 2 oz water

1 large pack almond-walnut mix 1 lb Brie cheese

1 lb of Roquefort cheese www.foodanddrink-caribbean.com

16 black olives

8 sundried tomatoes 4 sprigs basil leaves Drizzle of olive oil

Method: Soak grapes in rum for 4 hours in advance. Preheat oven to 375ºF (190ºC). Lightly grease a baking sheet. Cut 1 puff pastry sheet lengthways into 4 pieces. Brush each piece with egg wash. Stack the 4 pieces. Repeat with remaining 3 puff pastry sheets. Sprinkle the top of each puff pastry cracker with sesame seeds. Bake in oven for 15 minutes. In a saucepan over a high heat bring sugar and water to the boil until they caramelise. Add the walnut-almond mix, coat with caramelised sugar and then remove from the heat. Remove walnut-almond clusters from the saucepan and allow to cool fully on wax paper. Assembly: Cut cheeses into small cubes, arrange on top of the puff pastry crackers. Add black olives, sundried tomatoes and walnut-almond clusters. Garnish with basil leaves and drizzle with olive oil. Add the drunken grapes to the side.

Coconut Grove Antigua NORTH COAST

Dickenson Bay

St. John’s T: (268) 462 1538 | F: (268) 462 2162 | E: coconut@candw.ag info@coconutgroveantigua.com | www.coconutgrove-antigua.com

$$$

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Visitors from around the globe continue to be seduced by Coconut Grove’s picture perfect beachfront setting. With its enviable position, this time-honoured beach bar and restaurant is a must on your agenda. Visit at any time of the day or night, as they never close. By day you can 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 flavours with you, using the freshest and finest ingredients – sourced locally wherever possible. His well-balanced and varied menu offers children’s and “Spa Cuisine” vegetarian options. Speciality dishes include the pan-seared Arawak Red Snapper, 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.

Recipe Antigua Bread Pudding with Mango Coulis Executive Chef Jean François Bellanger, Coconut Grove Restaurant 8 servings Ingredients

1 lb sliced white bread 4oz raisins 4 eggs

2 cups sugar

2 cups whole milk

¼ cup heavy cream 1 tsp nutmeg

1 tsp cinnamon

1 tsp ginger powder

Zest of 1 lime & ½ an orange www.foodanddrink-caribbean.com

Mango Coulis

1 cup sugar

½ cup water

2 fresh mangoes, peeled & sliced Method for Bread Pudding: Break bread into small pieces. Soak raisins in warm water for a few minutes. Beat eggs and sugar until light and creamy. Whisk in the whole milk, cream, spices and zests. Add the soaked raisins. Pour mixture over the sliced bread, combine and leave to soak for 4 hours in the fridge. Preheat oven to 350ºF. Transfer the raisin and bread mixture onto a greased baking pan, bake in oven for 1 hour. Method for Mango Coulis: In a saucepan over a medium heat, add the water, sugar and mango slices. Increase the heat and bring to a boil for 10 minutes. Remove from the heat, cool slightly then blend the coulis. Allow to cool fully. Arrange a slice of bread pudding on each plate and serve with mango coulis on the side.

NORTH COAST

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

Dickenson Bay

Open all year round. Wednesdays and Fridays evenings between 4:00pm-9:00pm.

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 with us. Eat by the beach 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. Spend the day with us; eat, drink and relax on our sun lounge chairs. 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 DJ nights, Beach parties on Sundays, Tequila games and much more. Enjoy the Vibe... Open from 11:00am daily, serving drinks, lunch and dinner.

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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, chips 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.

Beach Bar & Restaurant

NORTH COAST

Russell’s Bar & Seafood Restaurant Ocean Café

Vitality

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

Above The Waterfront, Hodge’s Bay, St. John’s T: (268) 562 8218 or 725 1029

Antigua Athletic Club, Pavilion Drive, Coolidge T: (268) 460 2582 | www.anuathleticclub.com E: manager.antiguaathleticclub@gmail.com

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 Jazz and Spoken Word evenings. Indulge yourself daily in the Caribbean-inspired seafood menu. On Saturdays enjoy traditional local dishes. Indulge yourself in 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. Mon 12:00-11:00pm, Tues closed. Wed-Sat

Ocean Café is situated at one of the island’s premier oceanfront venues. The décor has lots of panache, the sea view is incredible and the ambience relaxing. Colin and Nigel, the charismatic faces behind Ocean Café, have created an excellent vibe where locals, students and tourists can mingle and experience superb service with a happy smile from all the staff. The international bistro-menu is the key to this success story, tapas portions or standard servings make it easy and enjoyable to sample new dishes. Flavours are modern and seasonal; try calamari, chicken satay and seared wahoo. On Sundays a traditional Sunday Roast is served. Happy time is 4:30-6:30pm. Experience something new. Opening 4:30pm-until Closed on

“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!

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Fort James Beach, St. John’s

12:00-11:00pm and Sun 5:00-11:00pm

Wednesday. Lunch served in high-season

Open to non-members

Kitchen & Bar

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

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

www.chefsworldantigua.com

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ST. JOHN’S CENTRE

Table D’Hôte

Garden Restaurant

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

The Table D’Hote is fast evolving as they move avidly into their second season. The delicately screened private dining booths are already proving to be a hit this season. Be prepared for a genuinely different culinary experience. Join your hosts Nichola and Jacques for a delicious lunch or dinner in the exquisite surrounds of 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 tranquil, charming and affordable meal that doesn’t compromise on quality or service. Expect to be offered a concise 3-course menu comprised of whatever is fresh and in season, along with weekly year-round specials. Mondays, enjoy succulent suckling pig served with a glass of Ti’ punch. Wednesdays, melt off the bone lamb shank is served with a mojito cocktail. Fridays is Caribbean curry night (fish, shrimp and beef), which can be served with a bottle of wine. The perfect wind-down and end to the week. Come out for a leisurely lunch, a romantic meal just for two or an informal dinner with friends. The restaurant is ideal for intimate private events, weddings and functions. An occasional, mellow live music performance adds to the fantastic aura. But, whenever you visit you’ll be impressed and be sure to return again. Because of the personal nature of this restaurant it is important that you reserve in advance. The Table D’Hote also produces a range of homemade conserves available to order from the restaurant. Open Monday for dinner only. Tuesday-Saturday for lunch and dinner.

ST. JOHN’S CENTRE

www.atscarrentals.com

Café Bella

Village Walk Centre

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

Open Monday–Friday 8:00am–5:30pm. Saturday until 4:00pm.

Turn your wedding limousine, chauffeur driven service, or car rental hire into an unforgettable travel experience with...

T: (268) 562-1709 | C: (268) 774-3680 | E: atslimousine@yahoo.com www.atscarrental.com

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Café Bella is a bright modern café, with instant visual charm. Whether you are in conversation on the outdoor terrace or reclining in the airconditioned 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’.

Chef Profile

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Chef Chris Terry Jumby Bay Resort

I discovered that I wanted to become a chef at the age of 17. In 2007 I enrolled for a one year Culinary Arts Diploma followed by an Associate Degree at the Antigua and Barbuda Hospitality Training Institute (ABHTI). I had a dream goal.

y dream goal is that one day I will be executive chef and owner of my own restaurant, where fine dining would be the order of the day. I have not yet realized my dream, but I have learned that the qualities that will help make it happen are hard work, dedication, good manners and respect for others. My first job after I received my diploma from ABHTI was at Trade Winds Hotel, where I was a commis cook at the Bay House Restaurant under Head Chef Leroy Hodge. During this time I also had part time training at Galley Bay Resort under Executive Chef Stan Baxter. In 2009 I moved to the newly opened Sugar Ridge Resort and took a huge leap forward in my culinary arts experience. 2010 was a very important year for me. I was named Young Chef of the Year by Antigua Hotel & Tourism Association, and attended my first Cattleman’s BBQ competition in Puerto Rico with Food & Drink Guide TV. In September I was selected for the national culinary team and competed in Taste of the Caribbean, where I won bronze in the individual Top Chef Competition. I began to see that competing with my peers was a valuable learning experience, and was eager for more competition opportunities. Since that time I have competed in every local competition, from the Mango Menu Competition, where I was awarded 3rd Place and Most

Innovative Pastry Chef in 2011, to Sailing Week Grill Off (2nd Place) and Wadadli Music Fest (3rd Place, 2010 and 2nd Place 2011). In 2012 I joined the Jumby Bay family to broaden my experience. I organized a team called Jumby Bay Smoking Grillers with myself as pitmaster, and we competed in the first Antigua Smokin’ Hot BBQ Challenge Competition. We won 1st Place Best Pork Ribs, 1st Place Showmanship and 3rd Place overall. This was one of the happiest days of my career. Jumby Bay management rewarded the team with a trip to Puerto Rico to compete in the Cattleman’s BBQ Competition. We came home with 2 golds, for “Showmanship” and “Crowd’s Favourite”. I made a new friend at the 2012 Cattleman’s BBQ; Executive Chef Dirk Troop from the Old San Juan Sheraton. I returned to Puerto Rico later in the year to work with him on a “WadadliRican” two night event, which was a five course dinner menu with wine pairings. It was a huge hit. I also made specialty burgers for the Chicago Burgers outlet, and prepared dinner specials for the hotel restaurant. This experience was one of the highlights of my career. When I look back over the past 5 years I am happy to see a pattern of learning and experience that will one day lead me to my dream goal; Executive Chef of Chris Terry’s Place.

Hutchinson (Antigua) Ltd “Choice Products, Quality Service!” Hutchinson (Antigua) Ltd has been a leading Sales and Distribution Company in Antigua and Barbuda since their operations began in 1964. They offer a wide range of food service products, alcoholic and non-alcoholic beverages, butters and cheeses, frozen chicken, meats and vegetables, household cleaning products and other general grocery items, all at top quality and affordable prices. An excellent island wide delivery service is provided to supermarkets, small shops, pharmacies, hotels, bars, restaurants and other institutions on the island. Bernadette David, Sales & Marketing Manager insists that, “We value our customers and are continually seeking ways to improve our relationship. Our trained and dedicated staff is willing to be of service to you.” Visit their premises on Factory Road, St. John’s between 8:00am-5:00pm Monday to Friday or call on Tel: (268) 481-1550/1570. Fax: (268) 481-1560

ST. JOHN’S CENTRE

Road Runners

Iton Henry’s Farm

Farmers Market Antigua

Village Walk Mall, Friar’s Hill Road, St. John’s T: (268) 562 8075 E: roadrunners.foodtogo@gmail.com

Friar’s Hill Road, Adjacent to Billy’s Supermarket T: (268) 723 0916

Longfords, St. John’s

Why is Road Runners the new buzz in St. John’s? For four reasons. First, the owners Stefano and Paolo insist on quality. They rock the city with their thin crust pizzas - introducing pizza the Italian way. Light, crisp crusts and fresh quality toppings packed with Mediterranean flavour. The real stuff. Second, the unbeatable prices for their 2 pizza sizes. Third, the location is so convenient with easy parking and close to lots of amenities. And finally, the fourth reason is the super convenient express delivery service from 5:00-9:00pm. Road Runners is not only pizzas: try their salads, meat or veggie lasagna, fried wings French fries and calzone with more to come.

If you have ever been intrigued by the 1-acre plot of agricultural land adjacent to Billy’s Supermarket on the Friar’s Hill Road, then we advise you to stop off and have a look. You are bound to leave with an arm full of lovely fresh salad vegetables. Iton Henry is the farmer of this plot, he’s a jeweller by trade, but farming is his passion and his family’s business. The plot that Iton cultivates here is where he grows and sells lettuces to the public, supermarkets and hotels. He also grows spinach, yellow squash and peppers, and his family has a larger farm with more produce in Cassada Gardens. The freshness of his harvest is self-evident.

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Food to go!

Open Mon-Sat from 11:00am-9:00pm

Lettuce & Salad Vegetables

Call ahead for harvest dates.

Oacis Plant Nursery

T: (268) 764 3630 or 464 4754 E: joanne@farmersmarketab.com

The Farmers Market encourages everyone to buy local goods and only fresh locally grown produce is sold there.The freshest and best fruits, vegetables, herbs, spices, tasty baked products, also sorbets, tomato sauce, pesto’s, eggplant parmesan are some of the items produced by the Farmers Market. Fresh eggs are straight from the farm. There’s also a selection of locally made jellies, jams, sauces, honey and other items. It is operated by Joanne and Owen. Joanne has been in the food business for a long time and owned a restaurant in Falmouth for 12 years. Owen operates Oacis Plant Nursery which also has an apiary and a rabbitry and works closely with local farmers. Call or email your order in advance. Open Tuesday & Friday 7:00am-1:00pm. Pick up orders until 3:30pm

Sip Responsibly Distributed exclusively in Antigua & Barbuda by Quin Farara & Company Ltd. â&#x20AC;˘ (268) 462 3197

2012

Quin Farara & Co. Ltd.

Quin Farara & Co. Ltd. Tel: (268) 462 3197 Kanto George Pepperz ‘n’ Lime Mad Mongoose

Daniel T. Thomas Nonsuch Bay Resort 1st Prize Winner

Dale Thomas Blue Waters Resort

Troy S. George Sugar Ridge

Pauline Williams Bumpkins Beach Bar & Restaurant

Jermain Dyett Coconut Grove

Entshar Richardson Conrad Joe Peters Codel Anthony Putters Bar Blue Waters Resort Sugar Ridge

www.angosturabitters.com Hannah Annerville St. Lucia

Kendie Browne St. Kitts & Nevis

Antigua’s top bartenders came out in force to show off their cocktail mixing skills at the 2nd Annual Angostura® Mixmaster Cocktail Challenge held in Antigua. The Antigua finals were hosted at Pepperz ‘n’ Lime restaurant & bar by Quin Farara Co. Ltd. The 1st Prize Winner of the Antigua Finals was Daniel ‘Timmy’ Thomas of Nonsuch Bay Resort. He won a prize of $1,000USD. This year Antigua also played host to the Regional Finals at Carmichael’s Restaurant, Sugar Ridge Resort and competitors from seven Caribbean countries took part. The triumphant winner was Ryan Mitoo from Jamaica who recieved a grand prize of $5,000USD and an all expenses paid trip to the Angostura® Aromatic Bitters Global Cocktail Challenge 2013 taking place in February in Trinidad & Tobago. Ryan’s winning cocktails were The West Indian and the Angos Cloud 19. Of course both cocktails used lashings of Angostura® Aromatic Bitters.

Ryan Mitoo Jamaica 1st Prize Winner

Karen Morris Grenada 2nd Prize Winner

Rohan Hackshaw Barbados 3rd Prize Winner

Daniel ‘Timmy’ Thomas Antigua

Vince Roban St. Vincent & The Grenadines

Grab 'N' Go

FOOD STALL

at the 46th Antigua Barbuda Sports Fishing Tournament The atmosphere at the 2012 Sports Fishing Tournament was one of ‘good natured family-orientated fun’ with lots of sporting action at sea and on land.

We weren’t just there taking pictures! We were part of the excitement with our groovy Caribbean-styled Grab ‘n’ Go Food Stall. The stall decorated with palm leaves and an exhibition of recipes from the ‘tablemanners’ cookbook and guide also had its own mascot boat painted with the Antgua Barbuda flag. Lead by expert local celebrity chefs [Julian, Colleen, Olvanah, Selwyn, Indy, Randolph, Christopher] all of whom have personal recipes 42

featured in ‘tablemanners’ and super friendly attendants [Nikki, Kevin, Bo], the mass got what they wanted – ‘deliciousness, with a bit of flair, at an affordable price, without a long wait.’ This being our first food stall, we didn’t know what to expect and were naturally anxious. Our anxiety however disappeared on the first day when we served our first few customers. That was it!!! Orders for Julian’s slow roasted pulled pork-in-a-bun had patrons in a frenzy.

CHEFS Olvanah Richardson-Burnette

Colleen Simpson, Julian Waterer Randolph Looby, Selwyn James Indy Little & Christopher Terry

Thanks to everyone who supported us we had an exciting time and hope to be back at Sport Fishing again next year.

www.foodanddrink-caribbean.com

Randolph’s steamed fish kebabs, Selwyn’s “Master-Blaster” seafood soup and Indy’s authentic Trini doubles kept the men fed and the women happy. The Grill Masters Colleen, Olvanah and Christopher proved why their homemade gourmet beef, chicken, tofu and fish burgers with all the trimmings were the best in town. Fresh from the farm to the grill, roasted sweet corn added to the munching action which was non-stop throughout the tournament. For two days, we prepped, cooked and served up a storm. Our goal was to keep patrons happy and coming back for more of the good stuff. Goal accomplished!!!

ST. JOHN’S CENTRE

Roti King

Cnr. St. Mary’s Street and Corn Alley

www.foodanddrink-caribbean.com

Upper St. Mary’s Street, St. John’s T: (268) 462 2328

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

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), 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 are 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! Open Mon-Thurs 9:30am-12:30am and until 2:30am Fri and Sat.

ST. JOHN’S CENTRE

D’Cups

Taste of India

Lower St. Mary’s Street, St. John’s T: (268) 462 1538 | F: (268) 462 2162 F: (268) 462 2162

Independence Drive, St. John’s T: (268) 779 7581 or 462-2138 | T: (268) 734 2138 merchantfaisal7@hotmail.com

Sidewalk Café

Check out D’Cups on Facebook. Patrons enjoy FREE Wi Fi.

Just by the stop light, near Mount St. John’s Medical Centre you will find a Taste of India. Within a short space of time the restaurant has established itself as a much-enjoyed restaurant in St. John’s. This busy Halal restaurant (and take-away) is popular with everyone who loves Indian food, from students to locals and tourists. The contemporary restaurant has a stylish air-conditioned dining room. The successful formula is simple. Authentic Indian cuisine is prepared from a mix of traditional spices and herbs to create contemporary dishes, each with their own distinctive flavours and all mouth lingering. The food is not just spicy hot or overpowered with curry, it is meticulously cooked, spiced to your taste and presented with a modern twist. North Indian delights include Tandoori chicken, vegetable makhanwala, mutton roghan josh, chicken biriyani, basmati rice dishes and naan bread just to name a few. A Taste of India, where contemporary meets traditional with a burst of flavour. Orders can be delivered to your home or work and you can order via Facebook. Opening Hours: Tues-Sun 5:00pm-10:00pm

www.foodanddrink-caribbean.com

D’Cups Sidewalk Café, Restaurant & Bar is the best spot in town for breakfast, lunch, dinner, drinks and relaxing with friends. With its laidback environment, comfortable seating and air-conditioned lounge, D’Cups is a refreshing venue where you can escape the city heat for a treat. They offer a wide range of local and classic North American dishes with exciting fresh soups served every day. Look out for Seafood Chowder, Cajun Gumbo and Red Bean Soup. Or try a classic local serving of Ducana Saltfish & Chop Up or Seasoned Rice. You’ll also find juicy burgers, lasagne and sensational BBQ Ribs. Gourmet breakfasts are served anytime of the day! The drinks menu is extensive and is a showcase of amazing local selections and smoothies guaranteed to quench the largest thirst. Need more? Check out their 5-9pm After Work Lime with Karaoke on Friday nights. It’s the perfect way to end your work week. Not too loud, not too late and lots of fun! Locals, visitors and business people mingle effortlessly and leave well satisfied.

Ocean Mart Inc. Gas Station

ST. JOHN’S CENTRE

One Stone Ital Shack

Ilan Chefs

Ken’s Club Ltd.

Opp. Country Pond Independence Drive Falmouth Branch- Cobbs Cross, English Harbour T: (268) 785 6065/ 770 3786/7228661

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

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

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, eggless 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

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, 8:30am – 5:00pm

Retail & Wholesale Superstore

Ken’s Club is Antigua’s major members only wholesale and retail company. They trade in wholesale goods which are available to both the public and retail companies. The wholesale warehouse is operated on a self-service basis and sells the following bulk goods: non-alcoholic beverages, liquor, 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 Mon-Thurs, 8am-6pm, Fri & Sat 8am-7pm

Kennedy’s Celebrates 50 Years

written by Donna Francis, Financial Controller

For almost half a century, Kennedy’s Club Ltd. has proven itself to be the epitome of corporate and social responsibility.

encouraged by family members. It is not unusual to see Director, Pauline “Mommy Gen” Francis hugging staff members. Medical professionals will tell you that a low stress environment is the best way to nurture emotional and mental wellbeing and general good health. For our 50th anniversary, it is therefore fitting to put into words a “hearty thanks” to our hardworking and dedicated staff, and to our valued customers and well-wishers, who have stood by us over the years and contributed significantly to our success. We could not have done it without their commitment and dedication. Their loyalty and unwavering support have played a major role in the company’s accomplishments. We thank God for these blessings, for bringing us thus far, as we record and celebrate this historical achievement. When our Founder, Glasford “Big Daddy” Francis, was asked “why alcohol?” by one of his young offspring, who had been heckled at school by peers, his answer was: “The first miracle Jesus performed was to turn water into wine.” His wife, Mommy Gen, often said, “As long as there is an Antigua, with God’s help, there must be a Kennedy’s.” With this rationale established for the nature of our business and its longevity, may we employ these encouraging words as the company continues to chart the way forward to the next 50 years!

www.foodanddrink-caribbean.com

Kennedy’s Club Ltd. 50TH ANNIVERSARY

family-owned and oriented indigenous business, Kennedy’s has grown from a small “rum shop” in Liberta Village to become the leading wholesaler and distributor of alcoholic and non-alcoholic beverages of internationally known signature brands in Antigua & Barbuda. Over the years our Kennedy’s Group of Companies has provided gainful employment to hundreds of citizens. We currently employ over 100 individuals, in spite of present dire economic conditions, and consider it our duty, as good corporate citizens, to give back to the community, and to Antigua & Barbuda as a whole. We are proud to be associated with, among others, the following worthwhile national annual events: Coca-Cola National Schools’ Athletic Championship, Wadadli Carnival Calypso Monarch Competition, Jaycees Caribbean Queen Show, Vita Malt National Sports Award, Antigua Sailing Week, National Basketball Championship, and Kennedy’s Liberta Sports Complex, as well as Diageo “Learning for Life™” 2012 programme currently in progress. What added ‘plus’ does Kennedy’s have that other corporate entities lack? It has a unique, charismatic family atmosphere! From top senior management to the line staff, everyone is treated like family by the owners and directors. We work in an environment of minimal stress, created and

transforming lives through

education

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The Learning for Life educational programme led by DIAGEO PLC.

in conjunction with Kennedy’s Club Ltd., is designed to inspire and transform the lives of young citizens of Antigua & Barbuda. The focus is on adult education, and it is aimed at improving the country’s tourism product. The tourist industry in Antigua and Barbuda was among the first to be developed within the Eastern Caribbean, and is presently ranked as one of the largest in the region. Our tourism product is geared towards the highend tourism market and it generates approximately 8,000 jobs directly, plus a further 3,000 jobs in related areas throughout the economy. The Learning for Life programme is therefore an essential educational element in preparing young people to take advantage of these opportunities. Dion Francis, Managing Director of Kennedy’s Club Ltd., explained that as part of the company’s 50th Anniversary they have decided to give

back to the community through education. “It gives us great pleasure to join with our partners Diageo, the world’s premier spirits company, to launch this auspicious programme, ‘Learning for Life’ in Antigua & Barbuda. I must let you in on a secret. Because of the current economic situation we have decided to scrap our plans for the usual party, celebrations and fanfare that would normally be associated with a 50th anniversary. Some of my staff were upset with me, but at the end of the day we had to allocate our funds to something more worthwhile; more beneficial to the people, their families, the government. We want to improve the lives of the young, the untrained and the unemployed. We are replacing the party with education.” Kudos to Kennedy’s and Diageo as this has shown us how to put people and country first. Seventy five students registered for the programme which was conducted by the Antigua & Barbuda Hospitality Training Institute (ABHTI). There

Each student was matched with a mentor who was charged with guiding them through the course, providing moral support, and in practical terms finding a job. We were matched with three students, Glenisha Warner, Joel Lewis and Danielle Marsh. All three proved to be astute and studious, with winning attitudes. Capitalizing on the positive outlook and high achievements of these students we are pleased to report that this is a Learning for Life programme success story. Diageo PLC., the world’s premier spirits company supply Kennedy’s Club Ltd., with brands such as Johnnie Walker, Smirnoff, Baileys Irish Cream and Guinness. Kennedy’s Club Ltd., is a successful beverage, wine and spirit wholesale and retail distributor located in Cassada Gardens, St. John’s, Antigua.

www.foodanddrink-caribbean.com

were 3 categories of training provided. Beverage Operations emphasized management and operational controls. Housekeeping Procedures gave students a foundation of knowledge and skills applicable to the Housekeeping functions within a variety of hotel and catering outlets. Retail Trade Services taught students the art of giving sound advice through professional courtesy and sound product knowledge, which leads to repeat customers and greater profitability. Calvin Ambrose, Director of ABHTI recalled, “When Dion gave me a call to ask how Kennedy’s could best give back to the community in a way to celebrate it’s 50th anniversary it was not long before he revealed the Diageo programme. I knew immediately that it was a good idea.” Students grasped the programme with enthusiasm, using it as a stepping-stone to building skill sets leading to gainful employment.

ST. JOHN’S CENTRE

www.foodanddrink-caribbean.com 50

Fish ‘R’ Us

S-Whole Foods

Antiguan Black Fruit Cakes

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

Lower High Street, Heritage Quay, St. John’s C: (268) 772 0116 | E: swholefoods@gmail.com www.swholefoods.blogspot.com

Melee an’ Tings Ltd.,P.O. Box 2778, St. John’s T: (268) 461 8359 | C: (268) 720 5789 E: meleeantingsltd@gmail.com

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. Open Tues-Sat from midday until de fish done (late evening).

Vegetarian Restaurant & Deli

Vegetarians and vegans sometimes struggle when eating out in Antigua, so it’s refreshing to see this café-style venue paying them respect and keeping us healthy. S-Whole Foods & Deli is 100% plant based whole foods for your soul. Expect a global mix of flavours, spices and textures in their dishes. Attention to detail is paid to the ingredients used, with live and raw food options. The selection changes daily, but you can expect seasoned couscous, beetroot salad, red bean soup, vegan cheesy potato bake, Creole tofu, sautéed vegetables and baked pumpkin. Also try health-kick juices made with local raw ingredients. Local delivery service available. Open Mon-Sat from 8:30am-5:00pm.

Occasion moist fruit cakes

Denise Stamers Doherty is by no means ‘new’ to the business of baking. She produces Antiguan Black (moist) Fruit Cakes in beautiful 4oz. gift packages, available at all fine supermarkets, hotel gift shops, liquor shops in Heritage Quay and at duty free outlets at the V.C. Bird Airport. Denise also makes elaborate wedding and special occasion cakes, using her Antiguan family recipe. Her cakes are made with dried fruits, spices, local rum and wine. Their shelf life is indefinite as the rum, wine and vacuum packaging helps preserve them. Denise’s fruit cakes make great gifts for your dinner hosts, loved ones, souvenirs for the traveller, or simply eaten as a sweet trea. So enjoy the taste of Denise’s secret family recipe!

Susie’s Manufacturing & Tourism Complex Agro Tours.

Eatery.

Coming Soon... "Susie's Makes Food Come Alive" Susie’s Hot Sauce has grown from a small cottage business from the tiny Caribbean nation of Antigua & Barbuda, to an internationally renowned product with a huge taste. It is almost impossible to visit our islands without becoming intimately acquainted with this fiery delicacy. Once you’ve been introduced… It is even harder to forget! Susie’s has been pleasing palates since 1960 when Susie’s Original Hot Sauce was first introduced. Susie’s now has a wide variety of hot, fruity, savoury sauces and condiments. Visitors to our friendly twin islands insist on returning home with bottles of Susie’s sauces for family and friends, sharing the warmth of the sun-drenched paradise, its people, and the joy of their tropical experience. Susie’s Hot Sauces are winners of 3 Golden Chili Awards and 3 Scovie Awards from the USA , Susies is made in Antigua & Barbuda the hottest Caribbean destination.

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

ST. JOHN’S CENTRE

Olas CA

TER

S E RV

Café BamBula

In The Backyard

Lower High Street, St. John’s T: (268) 562 6289 | E: cafebambula@yahoo.com www.cafebambula.com

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

www.foodanddrink-caribbean.com

Restaurant & Bar

Café BamBula is an enchanting restaurant set in a classic Caribbean garden atmosphere. An extensive wine list, delicious food and tropical surroundings all make for a wonderful experience. The menu is a French medley with Mediterranean influences. Sample a great combination of fresh fish, delicious seafood, enticing salads and succulent meat dishes. Daily specials include pâte, soups, and delicious roast lamb au jus with gratin dauphinoise potatoes. The homemade desserts are also too tempting to miss. The bar enhances the experience with fresh fruit juices or for something a little stronger, try a cocktail. Café BamBula is the perfect harmony between wine and food.

Opening Monday-Saturday for lunch, also Monday & Friday evenings for dinner.

$$$

Bar & Restaurant

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

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 laidback 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. Open all year round, this hidden treasure offers a real flavour of the Caribbean in pleasant surroundings. Open weekends only. Friday from 5:00pm. Saturday from 1:00pm

www.cityviewantigua.com ST. JOHN’S CENTRE

Harbour View Bar & Café Waterfront at Redcliffe Quay Downtown, St. John’s T: (268) 462 2972 E: exoticantigua@gmail.com

Open daily from 9:00am until...

The Sapodilla Restaurant is open to the public and serves breakfast, lunch and dinner, with bar snacks and drinks available throughout the day. Room service is also available for guests. The Hotel caters for weddings, parties and other special events; their conference facilities are second to none.

Enjoy the best meal in town...at the best hotel in town... t: 268. 562. 0259/60. reservations@cityviewantigua.com

www.foodanddrink-caribbean.com

Offering a new lease of life to St. John’s harbour with a splendid bay view is the 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 and enjoy 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 Captains Chicken Caesar, along with a range of sandwiches and Paninis. The famous Exotic Antiguan Banana Split is proving to be a firm favorite. 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 chaser coke or fruit punch. “Enjoy a taste of Exotic Antigua!”

ST. JOHN’S CENTRE

Francisco’s

Francisco’s Restaurant

The Captain’s Table

40 Upper St. Mary’s Street, St. John’s T: (268) 562 8166 or 783 3343 or 727 0147 E: francisrhshaka@live.com

40 Upper St. Mary’s Street, St. John’s T: (268) 789 4066 or 721 6226 E: rajmahaseth98@yahoo.com

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

www.foodanddrink-caribbean.com

Bar, Grill & Lounge

Feel the Antiguan rhythms at Francisco’s Bar just opposite Roti King. This loved lounge bar has everyone discovering it and ‘Irie’ people know this family-run business as the ‘Authentic Ital Lime’. Laid back, relaxed and a chilled haven in the bustle of the city. It’s perfect for a moment’s rest and easy conversation. At lunch, gain sustenance from fresh fish meals and hearty soups. Most food is vegetarian, but there is also a meat and seafood BBQ on weekends. You can join us for Karaoke or pulsating live band playing everything from reggae to jazz to calypso. Beers flow, ‘wine’ is poured in glasses and performed on the dance floor. When rum done, fun done, but dem never run out yet! Open Mon-Sat from 11:00am-until.

Authentic Indian Food

Chef Raj has cooked his way around Africa from Kenya to Tanzania to Uganda, and spent 17 years in Punjab, Northern India. This new restaurant is fast gaining a reputation for great tasting, authentic Indian and flavourful Chinese food. Popular with students, tourists and locals who are all pleased to discover this taste now exists in Antigua. Starters such as the Crispy Eggplant are scrumptious, and for mains perhaps try a Chana Masala (chick peas, onions, tomatoes and Indian spices) with Naan bread baked in a clay oven or go for the Chinese style Sweet & Sour Chicken. Eat-in, take-away or for a small fee they will deliver. They also cater for outdoor events such as birthdays, weddings and gatherings. Try it, you’ll like it. Open Mon-Sat from 11:00am-until.

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 soups. 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

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

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ST. JOHN’S CENTRE

New Thriving Chinese Restaurant

Welcome to a new experience in Chinese Cuisine

Main Restaurant: Sir George H. Walter Highway, St. John’s - T: (268) 562 0046 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 contingent 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. 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. New Thriving continues to expand its cuisine and have a grocery store at their All Saints Road branch. Open all year round Monday-Saturday from 10:30am-10:30pm. Closed Sundays.

we’re back Antigua’s Most Classy Adult

PARTY EXPERIENCE great Caribbean music & live karaoke

Reservations: (268) 562-6828 (268) 728-8883 or 732-2548 All Saints Road, St. John’s, Antigua, W.I.

Open 6 days a week, 8pm until...

www.diamondiceantigua.com

DIAMONDICE

ST. JOHN’S CENTRE

Book • Casino • Sports Prov Hotel • Restauranttly locat iding ’s. John St. of t hear the in ed

E: joemikes@candw.ag | www.joemikes.com

“ PLAY I come out to

“

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Joe Mike’s Hotel Plaza is convenien ties as well as beaches and sights 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

JOE MIKE’S HOTEL & CASINO Nevis Street, St. John’s, Antigua, W.I. T: (268) 462-1142/3244/3477 | F: (268) 462-6056

AJ’s Smokehouse Bar & Grill

Popeshead Street, St John’s T: (268) 734 1797 or 720 5505

Alex John (AJ) is a man of vision, on a mission to bring simple, wellcooked food to the people. Before returning home to Antigua he ran a successful smokehouse restaurant in Minneapolis, USA. It’s been a while since a market leading indigenous business has done this well. Open from early evening until the wee hours of the morning, the centrally located AJ’s Smokehouse brings a healthy serving of flavour to a vibrant hotspot where nighttime is the right time. This brilliant roadside grill has a staple menu of tender smoked Jerk or BBQ seasoned chicken and pork served straight from the industrial sized smoker oven, then finished on the traditional coal grill. Caribbean soups, tasty wraps, a selection of pizza and a full bar complement this sumptuous menu. The venue has enhanced the area and at one point even boasted a palm tree lined sidewalk. Sit down, watch and enjoy the lively atmosphere, or grab ‘n’ go. Cars literally pull their brakes when the irresistible aroma hits them. Look out for new satellite locations in 2013. “Dis local joint is finga lickin n bless fu yu.” Open from 6:00pm to 6:00am - Seven days a week

FRANK B.

LTD.

ST. JOHN’S CENTRE

ARMSTRONG Café Shattoo Bar and Grill

Old Parham Road, St. John’s T: (268) 734 8977 or 724 4278

Monday-Saturday 12:00pm-until: Sundays 6:00pm-10:00pm.

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

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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 al fresco 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 works 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.

ST. JOHN’S CENTRE

Oriental Choice Supermarket

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

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 also a good range of dairy products, meats and seafood produce. 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 dry 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.

Open 7 days a week, all year round including public holidays from 7:30am9:00pm

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

Smokin’HOT BBQ ANTIGUA BARBUDA

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CHALLENGE

For a 3rd time Antigua’s BBQ grillers are headed for Puerto Rico to the Annual Cattlemen’s Caribbean BBQ Competition in San Juan. 19 sizzling hot BBQ teams battled it out for first place at the first Antigua Barbuda Smokin’ Hot BBQ Challenge organized by Mike Compton and Alexis Garcia of the Caribbean BBQ Association. As a lover of BBQ, I considered myself lucky to be appointed one of the 18 judges at this monster meat-eating affair. Inside the judge’s room the tension built to a crescendo of debate after we’d turned in our judges score sheets to the head judge at the end of each round. We contemplated over each tasty morsel of meat, deliberating over what secret method, seasonings, rubs and sauces were used. The room was filled with the irresistible aroma of sweet-smelling seasoning and BBQ meats,

and the addictive food just kept flowing. Everyone has different taste buds, and their own idea of what constitutes good BBQ, but the judges all agreed that the standard of the BBQ turned in by the teams was terrific. Outside, hungry spectators gathered at BBQ stalls to interact with the friendly teams and of course sample ‘a whole load of’ meat from the grills. They just couldn’t get enough. After a full day of sweltering grilling wars were concluded, there was

only one team who clinched the ultimate reward of going forward to the 2012 Puerto Rico finals. That honor went to the Antigua & Barbuda Hospitality Training Institute’s (ABHTI’s) Soul Food BBQ team who triumphed as the overall winners. There were also 3 other competing teams entered by ABHTI namely the Culinary Smokers, Soul Food Elite and Grill Masters who participated in the grill-off hosted on the institute’s grounds. The competition was a combination of open coal or gas grilling and 63

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flavourful slow smoked meats. It was open to BBQ enthusiasts from all walks of life who were only required to bring a team of high-energy grillers and their grilling equipment. In return teams were provided with a complementary selection of meats from the US Meat Export Federation and Island Provision, which included chicken, steak, pork ribs, beef brisket, pork shoulders and pork butts; along with seasonings, barbeque sauce, and cleaning agents from sponsors Anjo Wholesale, Hutchinson’s and A.S. Bryden & Sons. Other teams competing in the event were Hermitage Bay, Navy Seals, Smokin’ Grillers, Rambo First Blood, Eastside Grillers, SJC Elite, Grill Hogs, Hawksbill Resort, Susie’s Hot Sauce, Jumby Bay Grill Masters, Darkwood Posse, De-Fri-Nite-Q-Boyz (sponsored by Ocean Potion), Chris-on-the-Grill, and Team Orande.

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SOUTHWEST COAST

Sugar Club

Sugar Ridge Hotel, St. Mary’s

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 Head Chef Marvis Brade keeps on flowing all day long - from breakfast, through lunch and dinner. In addition to modern Caribbean specialties, there are lots of choices from burgers, pizzas, 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 Sugar Club specials like seafood, sushi and steak nights throughout the week. 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

SOUTHWEST COAST

Sugar Ridge Hotel, St. Mary’s

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

Dinner is served Tuesday through Saturday evenings. Open for lunch several days each week during high season. A succulent roast lunch is served every Sunday. 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 al fresco 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 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.

Cocktail Seduction Cocktail Restaurant Manager Clifford Haynes Carmichael’s Restaurant, Sugar Ridge Hotel Serves 1 Cocktail This rich and sultry cocktail will put you in the mood for a long night of pleasure with a cornucopia of flavours and a deep seductive red hue. Ingredients

ADDITIONAL INGREDIENTS

2 small beetroots, thinly sliced

1 oz fresh lemon juice

CINNAMON BEET SAUCE 1 tsp cinnamon powder 2 cinnamon sticks 2 cups water

2 cups sugar

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Dash ground cloves

6 basil leaves

1½ oz English Harbour 5yr Old Rum 1½ oz Crème de Cassis

1½ oz beet cinnamon sauce 2 oz pineapple juice GARNISH

Extra basil leaves & a cocktail cherry on the side

Method for Cinnamon Beet Sauce: Combine all ingredients together in a saucepan over a high heat. Bring to a boil, and simmer at boiling point for 5 mins. Strain, cool and set aside Method for cocktail: Muddle basil leaves with lemon juice in a shaker. Add the remaining ingredients to the shaker with ice. Shake and serve in a basil-rimmed martini glass. Garnish with basil leaves and a cocktail cherry.

Photo shot on location at Carmichael’s, Sugar Ridge Resort

Cocktail Carmichael’s Sugar Stick Cocktail Bartender Cordel Anthony Carmichael’s Restaurant, Sugar Ridge Hotel Serves 1 Cocktail A refreshing, citrusy concoction with an unusual twist of mint leaves flambéed with Sambuca… Wow! Ingredients 6 mint leaves

1 oz Sambuca

2 oz Bombay Sapphire Gin ½ oz fresh lime juice

2 oz fresh sugar cane juice GARNISH

1 sugar cane stick

Photo shot on location at Carmichael’s, Sugar Ridge Resort

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Method: In a glass, steep mint leaves in Sambuca, then flambé. Strain off Sambuca, reserve 2 leaves and place remaining leaves in a shaker. Add the remaining ingredients to shaker with ice. Shake and strain into a chilled martini glass. Garnish with a sugar cane stick and the 2 reserved flambéed mint leaves.

SOUTHWEST COAST

KARAOKE BEACH PARTY FRIDAYS FROM 8:00PM CARIBBEAN NIGHT EVERY MONDAY EVENING SUNSET HAPPY HOUR EVERYDAY 4.30PM-6.30PM HAPPY 10TH BIRTHDAY TO CASTAWAYS. HELP US CELEBRATE, LOOK OUT FOR SPECIALS Castaways brings it all to the beach – lapping turquoise sea, powdery white sand, delectable food and thirst quenching cocktails. Enjoy a great family location with a children’s play area, free sun loungers, volleyball and showers. We are available for party bookings and events. Reviewed as “ the most fantastic beach bar in Antigua”.

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Open daily from 7:30am. South Beach, Jolly Harbour •

(268)-562-4446/45 •

Castaways Antigua •

castaways.antigua@gmail.com

Oceano’s Seafood Restaurant SOUTHWEST COAST

Bar & Lounge

Valley Church Road, Nr. Jolly Harbour Marina, St. Mary’s T: (268) 561 3894 E: creolecruises@candw.ag

$$$

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“Welcome aboard” the nautically-themed Oceano’s seafood restaurant, this foodie’s paradise is a sensational new additional to food scene. Fine cuisine, serenity and romantic ambience presents a perfect milieu of enjoyment. Distinctly Caribbean in character, the colonial-styled dining verandah blends seamlessly with the contemporary, turquoise ocean-inspired décor and furnishings. The lush garden setting follows the restaurant’s nautical theme with a vibrantly painted wooden boat planter and lily pond water feature. Inside the comfortable bar and lounge enjoy the colourful art-adorned walls, relaxed mood and the mesmerising glow of the live lobster tank. Fresh seafood influences the menu, and the simple yet inspired dishes are perfectly executed with Caribbean flavours. Start your meal with crisp conch fritters, a tomato cockle (clam) and fish broth or seafood crepes. The fish and seafood dishes are to be commended, such as the succulent pan-seared grouper and revel in a bowl of seafood pasta. There are great options equally as appetizing for non-seafood eating guests. The much admired signature dish is of course fresh lobster grabbed from the tank and delivered to your plate in all its glory, done to your preference. Seasonal homemade desserts will round off a fabulous meal. Try passion fruit crepes or yummy carrot cake. The wine list allows for perfect wine pairing by the glass, or choose your favourite bottle. Cocktails and other beverages are available from the bar. Katja and Glen, the creative owners, know a great deal about the importance of consistently good service. They have been running their successful Creole Cruises excursion business for 8 years and high on their priority list is quality service. Whether you come for an intimate dinner, a small meeting or are enjoying a major celebration in life, Oceano’s can cater for you with style and charm. Open for dinner from 6:30pm

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SOUTHWEST COAST

OJ’s Bar & Restaurant

Crabbe Hill Beach

St. Mary’s T: (268) 460 0184 | T/F: (268) 462 8651

If you want to grab yourself a huge bite of the authentic taste of Antigua, then get yourself down to OJ’s and have a feast. This quirky family-run establishment has been a cornerstone beach restaurant for many years and is a must visit location for anyone touring the southwest coastline. OJ’s Bar and Restaurant oozes character. Every year it receives a decorative, organic makeover with interesting items of driftwood, shells, fishing nets, buoys and anchors washed up on the beach or retrieved from the sea. The sandy beach location is a great place to work up an appetite. Have an energising swim, walk along the deserted beach or just relax with a rum punch and watch the waves crash to shore. From this picturesque setting marvel at the vibrant sunsets and breathtaking views out towards five neighbouring islands. You can’t go wrong trying one of OJ’s outstanding meals. The lobster salad, sautéed garlic shrimps and seafood pasta are beloved island favourites, or if you’re into meat then go for a juicy sirloin steak. There’s also a good wine list, but the island rum cocktails are not for the faint hearted! How is it that in tough times for the restaurant trade OJ’s is standing firm? OJ says the reason is simple, “Our standards are consistent, the food remains great, you know what you’ll get and you will return. Ask any local”. It’s hard to imagine their legendary grilled red snapper could get any better, but I’m sure my last one was. Perhaps the trick is, after a while you begin to doubt it could have been that good, so that when you return… it blows your taste buds all over again. 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 for any occasion. OJ’s jazz extravaganza takes place on Fridays, with live entertainment on Sundays.

SOUTHWEST COAST

The Nest

Turners Beach Restaurant

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

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

Beach Bar & Restaurant

11:00am until sunset. Summer-season open Monday-Saturday 12:00pm until sunset. A venue for special events and weddings

This is the fantastic new look Turner’s Beach Restaurant 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 snorkeling. 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 snapper fillet, curried chicken, baby-back ribs or Roti, an Antiguan favourite. Food is served buffet style on cruise ship days, not to be missed! Turners is also an idyllic location for a beachfront wedding, party or event. Rose Turner and her dedicated staff can professionally cater for any 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! Open daily for lunch all year round.

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The Nest Beach Bar & Restaurant is situated at the pristine Valley Church beach location, round South. The wide half mile long beach is totally unspoilt, showing off Antigua’s beach scene at its very best. Put your feet up on a sun lounger, take shade under an umbrella or coconut tree and make a wish. Slowly open your eyes, and your wish will have come true! At your side you’ll find a frosted rum cocktail (complete with umbrella), and a fabulous serving of freshly grilled lobster or the restaurant’s signature Chef’s special, coconut shrimp. The Nest’s motto says it all, “It’s always a pleasure serving you”, and when you have a friendly bunch of happy workers it’s easy to understand why. The varied menu serves everything, from light bites to pizza, sandwiches, burgers and pasta, but their local seafood dishes and BBQ chicken come highly recommended. Come for a swim, stay for lunch, then stay on for a few drinks at the bar, but absolutely come for the view. It will have you mesmerized for hours. Open daily during high-season from

Turners Beach

SOUTHWEST COAST

The Crow’s Nest

Akropolis

Sunset Horizon

Jolly Harbour Sports Centre, St Mary’s T: 562 2637 | E: crowsnestantigua@gmail.com www.crowsnest-antigua.com

2nd Floor, Jolly Castle near the entrance to Jolly Harbour, St. Mary’s T: (268) 783 2098

Darkwood Beach, St. Mary’s T: (268) 562 8066 or (268) 771 1406

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Restaurant & Pub

For people who love food & drink with family & friends – Ivo and the Fortin sisters, their team led by Chef Glenworth Prince and Gavin Philip, have created a lively venue to share with your nearest and dearest. The central setting is in the heart of the Jolly Harbour Marina Complex with great views of the yachts and harbour. The menu is truly international with the freshest ingredients...a lot of love... sprinkled with a smile. The typical week has fun nightly themes with ‘wings & things’ on Mondays, Tuesday is Seafood Night, Wednesday is Pasta with Karaoke, Thursday’s theme is Asian and Friday they serve Fish ‘n’ Chips. There is also live entertainment on Saturdays with a weekly rotation of steel pan music, local bands and DJs.

Open year round 7 days a week, 7:30am - Midnight

The Greek Taverna

Welcome to Akropolis, a place where you can experience traditional Greek cuisine. Relax in a comfortable location, buzzing with a lively crowd every night. Our chef prepares everything fresh and ensures each customer feels at home. Akropolis has successfully introduced our famous Greek Platters like the Akropolis lamb shank, Greek stuffed meatloaf, Moussaka and grilled Greek pork chops all of which are prepared to perfection. We also serve authentic sides such as Tzatziki, Hummus, Meze and Taramosalata Greek salad. Our fantastic, tender spit roast lamb and pork meats are served on Fridays and Saturdays. We are attentive, friendly and always willing to make you smile. Open for dinner nightly 5:00-10:00pm

Restaurant & Bar

Sunset Horizon is a dream come true for Mr & Mrs Williams. Their beach side bar and restaurant has brought a new lease of excitement to Darkwood Beach. This season will see the return of their successful all you can eat Pork & Wine festival. Also evening entertainment with a live reggae night, mix-up mood night, and jazz on Sundays with Cutting Edge Band. 3-Cylinder, Itchy Feet and more will provide the jump-up rhythms. Come and enjoy a drink and stay for delicious local dishes made with a tasty ‘home-style flavour’. The menu includes seafood chowder, lobster, chicken and more. Watch the most beautiful Sunsets on the Horizon with a smile. Open daily from midday

SOUTHWEST COAST

gs nis’ n i d Wed at Den Dennis’ 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.dennis.ipage.ag

Keeping the Wadadli spirit alive, Dennis’ traditional Caribbean beach bar and restaurant has one of the most spectacular views in Antigua. Three covered dining terraces allow guests to absorb the panoramic views overlooking the turquoise waters of Ffryes Bay and Little Ffryes Beach. The man from Bolans village happily greets guests with homely, polite service to his restaurant. New this season is Dennis’ cute beach bar with tepee tents and lush landscaping; it’s popular with everyone. Feast on great Caribbean food with locally grown vegetables and provisions picked fresh from Dennis’ garden farm; also locally reared suckling pig roasts on Sundays. Dennis celebrates international and local events, including St Patrick’s Day, Thanksgiving, Christmas and Carnival. His Friday BBQ & Fish Fry with bonfire is a great local night out and 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 and a warm welcome. Happy Hour 4:00-6:30pm. Open all year round 6 days a week. Closed Mondays (Open Bank Holidays)

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Antigua is the destination of choice for many romantic couples looking for that special place to tie the knot. Take your vows under a pretty gazebo atop the turquoise Caribbean Sea. With this stunning backdrop and especially warm island hospitality Dennis’ Restaurant & Beach Bar is the ultimate ‘barefoot chic’ location to host your ceremony in paradise.

Recipe Antigua Black Pineapple stuffed with Passion Fruit Sorbet Head Pastry Chef Mark Smith, Curtain Bluff Resort Serves 2 Ingredients Sorbet 6 local passion fruits Juice of 1 fresh lime 1 tsp lime zest 2 pints water 12 oz sugar

2 egg whites Pineapple Shells

1 medium Antigua Black Pineapple 2 fresh strawberries www.foodanddrink-caribbean.com

6 fresh raspberries

4 fl oz raspberry sauce Method: Remove the pulp from the passion fruits and strain. Set aside. Place water, sugar and lime zest into a heavy saucepan. Bring to the boil and simmer for 5 minutes. Allow to cool. Add the egg whites, lime juice and passion fruit pulp. Churn in an ice cream maker and then freeze in a container. Method Pineapple Shells: Wash the pineapple and cut in half lengthways. Remove the core and then scoop out the flesh. Dice the flesh and reserve. Fill the empty shell halves with sorbet. Garnish each half with diced pineapple, strawberries and raspberries. Drizzle raspberry sauce on serving plate.

The Sea Grape

SOUTHWEST COAST

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

Guests arriving by yacht may dock at Bay Beach. Advance reservations required. Dinner served from 7pm.

$$$

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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. The winning name for The Sea Grape restaurant, which won by staff vote, was submitted by Receptionist Lucette Erskini. The Sea Grape restaurant is now 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 sundowner cocktails or a glass of Prosecco at the bar, before perusing the à la carte menu. The Italian/Antiguan influenced cuisine is centered around the resort’s unwavering ability to acquire great fresh ingredients locally, and pair them with authentic Italian dishes that are fashioned to thrill. Lovingly rolled Gnocchi served with a Pancetta and Mushroom Sauce is a treat few can resist, whilst the handmade Ravioli stuffed with Local Lobster has resounding Caribbean flavours. Linecaught Tuna, Wahoo and Mahi Mahi fish feature heavily on the menu in the form of Ceviche, Carpaccio and Mediterranean style catch-of-the-day. You may also try prime imported Black Angus Steak and the herb-infused slow-roasted Suckling Pig; both cooked to perfection. Choice Italian desserts and homemade limoncello are personally served to guests by Head Chef Timo Barca. This is a distinctive dining experience that has a charm that is classically Curtain Bluff; where faultless service, well executed dishes and luxurious surroundings are standard.

Chef Profile

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Sous Chef Burdette ‘Eggs’ Martin Curtain Bluff Resort Originally from the village of All Saints, Burdette ‘Eggs’ Martin moved southwards to join the community of Old Road at the start of his epic culinary career at Curtain Bluff.

urtain Bluff has not only been Eggs’ place of work, but it has been a constant influence in his life for over 32 years. It is where he became a husband, father and grandfather. He has worked within a close community of friends and relatives in a tight knit resort famed as being one of the finest in the world. So how did Eggs come to work at Curtain Bluff for all these years? “Well, I started as a dishwasher at the age of 19; my brother-in-law who already worked at the Resort brought me to an interview for the job. Over the years I have worked my way steadily up through the ranks to Sous Chef and completed an advanced course at The Culinary Institute of America. I worked alongside Chef Ruedi Portmann - Curtain Bluff’s first executive chef and Neville Daniel, the first local Sous Chef who was from Freetown Village. Curtain Bluff is family orientated. I’m not just referring to our guests, but I’m also speaking about the staff. We have togetherness and work collectively as a team. I like that all the staff know each other. I love every aspect of my job! Cooking is my life. I even cook when I go home; my favourite local dish is Duccana and Saltfish. I’m a domesticated family man; I cook, wash and clean. I’ve been married to my wife Jean for 34 years and our family life is a Christian one. We attend the Old

Road Seventh Day Adventist Church and our faith keeps us smiling. We have 3 children (Burdette Jnr., Clinton, Phelixia) and 3 grandchildren. Burdette Jnr. works at Curtain Bluff, Clinton is in the USA and Phelixia is a teacher at Antigua Girls High School. Since being at Curtain Bluff there have been changes. The resort now has an expanded kitchen, new tennis courts, more rooms and a beauty spa. In the old days we had a weekly beach party for the guests. We’d carry trays of food down to the beach while the guests danced to a traditional string band. Now, every Tuesday, we run an excellent cookery class for our guests. The recipes change every season to take advantage of the seasonal local produce. The class is a couple of hours and I get to spend time with the guests introducing them to our country, its history, foods and culture. It’s an educational programme and once we’re finished cooking we sit together and lunch on the dishes that we prepared. It’s a great way to interact with the guests.” Eggs is approaching retirement, but for those up and coming chefs he has a few words of advice. “First of all you have to love this job, be dedicated and have a passion for it as you will have to make sacrifices. The hours are long and unsociable and money is not the motivation, but it brings the most satisfying rewards”

Recipe Red Snapper and Green Fig Water Sous Chef Burdette ‘Eggs’ Martin, Curtain Bluff Resort Serves 4

Ingredients Snapper & Seasonings

1 tsp baking powder

2 tbsp vegetable oil

Cold water to make dough

6 red snapper fillets

1 red and 1 green sweet pepper, sliced 1 onion, sliced

1 garlic glove crushed 2 bay leaves

1 tbsp fresh thyme leaves

Salt & black pepper to taste dumplings 1 cup flour

½ tbsp butter

Pinch salt

Green Bananas

6 green banana fingers 2 cups water

1 teaspoon salt 1 teaspoon oil TO Finish

1 ½ litres water

1 tbsp lime juice

Method Dumplings: Place all dry ingredients in a bowl and rub butter and flour together until mixture looks like small peas. Slowly add enough water to knead into a stiff dough. Pull off small 2 inch sections of dough and roll into balls. Set aside dumpling balls. Method Bananas: Bring salted water to boil in a pan. Add oil. Top and tail the bananas. Score the length of the skin to allow the flesh to expand whilst cooking. Add the bananas to the boiling water. Cook for 15 minutes. Remove and place in cold water. Peel off skin and slice bananas into 2 inch pieces. Set aside. To Finish: Bring 1½ litres salted water to boil in a stockpot. Add the dumplings and sautéed seasoning and reduce heat. Add the fish and simmer for 15 minutes. Add lime juice. Add the banana pieces and let cook for a further 5 minutes. Remove from heat and serve.

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Method Fish & Seasoning: Wash and season fish fillets. Heat a skillet with vegetable oil over high heat. Add fish and quickly brown each side. Remove from pan and set aside. Add more oil to the skillet if needed, and then over a medium heat add all remaining ingredients and sauté for approx. 1 minute. Stir continuously. Do not brown. Cover skillet tightly, and allow to sweat over a low heat for 3 minutes. Set aside.

Recipe Wok fried Shrimp served with Peruvian Mash, Mini Eddoes Rösti and a Red Pepper Coulis Executive Chef Christophe Blatz, Curtain Bluff Resort Serves 4 Ingredients Red Pepper Coulis

Wok Fried Shrimp

Eddoes Rösti

Peruvian Mash

1 tbsp extra virgin olive oil

2 tbsp olive oil

1 tbsp salt

quartered

2 large red peppers

½ tsp crushed garlic 1 cup basil leaves

16 large shrimp, tail on 1 clove garlic, chopped ½ glass white wine

2 tbsp cilantro, chopped Salt & pepper

2 medium eddoes, peeled  1 tbsp goose fat 1 tbsp butter

6 purple Peruvian potatoes, peeled & ¾ cup hot milk 4 tbsp butter

Salt & freshly milled pepper

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Method Red Pepper Coulis: Roast peppers over an open fire until blackened. Place them in an airtight container until cool. Remove skin, seeds and dice. Heat the olive oil in a sauté pan over medium-high heat and add garlic. Brown slightly, add basil, then peppers. Remove from heat and allow to cool. Puree in a blender. Seasoned to taste. Set aside.

Method Shrimp: Heat olive oil in a wok over a high heat. Sauté shrimp with garlic for 5 minutes. Season to taste. Set aside and keep warm. Deglaze wok with white wine and pour into the red pepper coulis. Add chopped cilantro, and combine. Set aside until service. Method Eddoes Rösti: Grate the eddos into fine strips using a Rösti grater. Squeeze out excess water. Using a frying pan heat the fat and butter over a high heat. Add the potatoes, sprinkle with salt and stir well to coat with fat. Cover and fry for 10 minutes. over medium heat, turning regularly. Remove the cover turn up heat and form the mixture into a flat cake shape, pressing down lightly. Fry for a further 20 minutes. turning half way through. Do not stir! Using a mini round cookie cutter, cut 12 circles from the rösti and set aside. Method Peruvian Mash: Place potatoes in a pan just covered with cold water. Bring to boil and cook for 15-20 minutes until tender. Drain well and return to very low heat. Add ½ cup hot milk and butter. Start mashing with a potato masher, smoothing out all the lumps. When lump free transfer to a warm bowl and whip with a fork or whisk until light and fluffy, adding the remaining milk, if necessary. Add salt and pepper to taste. To Serve: Pipe 4 mounds of purple Peruvian mash onto each plate. Top each mash mound with a shrimp, tail up. Add 4 mini eddoes röstis. Garnish each plate with red pepper coulis.

Jacky’s

The Best of

Fruit & Veg

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

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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.

Olly�

SOUTHWEST COAST

bakery company

All Saints Village • Antigua

Rainbow’s End

Darkwood Beach Bar

Bolans Main Road, St. Mary’s T: (268) 562 2789 or 724 3261 E: rainbowendrestaurant@hotmail.com

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

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Restaurant & Caterers

If you’re looking for a place to eat, which offers some tasty home-cooked, local meals, then Rainbow’s End invites you to stop by and sample their menu. This roadside restaurant is the perfect pit stop to fuel up – on food. The proprietor Debbie Airal Thompson offers a varied menu at affordable prices. Choose from fresh catch-of-the-day, hearty stewed pork or lamb meals, shrimp kebabs and Debbie’s famous seafood platter. She also serves, baked and curried chicken and burgers. There’s plenty of space to stay and enjoy your meal, you can even order a drink from the bar. If you’re in a rush then you can order your meal to take-away. Open for lunch and early evenings.

Darkwood Beach

Freshly made continental breakfast croissants & pastries Sold frozen & ready to bake in all sizes and flavours.

PERFECT FOR YOUR HOME, YACHT OR HOTEL

Olvanah Richardson-Burnette Tel: 268-725-0146 or 460-8600 olvanahrichardson@hotmail.com

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 re-erect 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

Recipe Ladyfingers Tiramisu Head Pastry Chef Mark Smith, Curtain Bluff Resort Serves 4 Ingredients

8 fl oz heavy cream

2 fl oz raspberry sauce

3 oz sugar

2 cups cold espresso coffee

2½ oz egg yolks

3 fl oz sweet Marsala wine 8 oz Mascarpone cheese 4 chilled martini glasses

2 fl oz mango sauce

16 sponge ladyfingers 8 fresh raspberries

Assembly: Remove chilled martini glasses from refrigerator. Layer ½

oz of raspberry, then ½ oz of mango sauce in the bottom of each glass. In a small bowl lightly soak the ladyfingers in the espresso coffee. Then arrange 4 fingers inside each glass. Immediately pipe the cream mixture to fill the glasses. Top with 2 fresh raspberries. Cover and refrigerate until completely set.

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Method: Whip the heavy cream until it forms soft peaks. Reserve in refrigerator. Combine egg yolks, sugar and Marsala wine in a bowl and whip together until blended. Place the bowl over a pot of simmering hot water. Continue whisking constantly until the mixture is thick and foamy. Remove bowl from heat and whisk using a mixer until cool. Carefully fold the egg yolk mixture into the Mascarpone cheese until blended. Remove reserved whipped heavy cream from refrigerator and gently blend in 1⁄3 of the cream. Fold in the remaining cream.

come and celebrate our

INDEPENDENCE

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cuisine

his year marks the 31st Independence of Antigua & Barbuda when the islands were granted independence from Britain. It is comemorated every year on the 1st November, and this yearâ&#x20AC;&#x2122;s Independence motto was, â&#x20AC;&#x153;Antigua & Barbuda One Family; Uniting for a Cleaner Greener and More Productive Nationâ&#x20AC;?. Annually Independence is celebrated with several cultural events taking place on both islands. The events range from church services to parades and banquets. Citizens also take time to participate in community beautification initiatives. Independence is a public holiday where families come out to salute their country wearing national costumes to show their pride for the nation.

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In Antigua, the highlight of the festivities is the National Food Fair, which is an essential ingredient to the Independence merriments. Churches, community groups, top chefs, family groups and associations set up colourful booths draped in flags and decorations to display their cooking skills. What sets this culinary event apart from many others is its revival of ‘ole time’ Antiguan & Barbudan delicacies. You will find on the menus, bambula, cha cha dumplings, ashum, pepperpot, cassava pudding, roast dumplings, shell fish and other fare. The sizzling sound and pungent aroma of fried fish, dumplings and roast corn fills the air. There is always great excitement at the Barbuda food booth as fresh grilled lobster, land crabs and stewed deer and conch are served to the hungry crowds. Hand-churned ice cream in a rainbow of flavours is also a fun spectacle to watch and even more enjoyable to eat. You will also find stalls selling traditional Caribbean sweets like peanut slice, coconut drops, guava cheese, fudge and black fruit cake. If you are able to attend next year make sure you sample as much as you can, and if you just can’t fit anymore in, then bring a bag and take something home for later. As we say here, “Better man belly bus’ dan good t’ings pwoil”.

Celebrating 25 yrs of Life in the Harbour

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Gillian Gallacher Owner of

Life on the Corner

Life in the harbour would be lifeless without Gill Gallacher, who is integral to the harbour’s vibrant yachting and culinary scenes. This year Gill celebrated her 25th year in Antigua’s English Harbour and in her own words here is her story of ‘Life’.

grew up in Scotland, in my parents’ hotel, The Queens Hotel in Gourock and went to Glasgow College of Food Technology. Then I opened a nightclub called ‘Giggles’. Later on I did commercial catering for The Sun Newspaper, British Gas, and an R.N.R Yacht Club. During this time I lost my twin sister Julie to cancer, and I wanted to make a new start. My brother-in-law and a couple of investors had bought the lease for the Copper and Lumber Store Hotel in English Harbour and I came to Antigua in May, 1987 to manage it. The hotel proved to be a really exciting and challenging project, with refurbished rooms, new kitchens, a new restaurant and a new English Pub. During my time at Copper and Lumber we had an amazing cross section of international visitors. Keith Richards and Ronnie Wood, Mick Jagger, Eric Clapton, Leo Sayer, Gryff Rees Jones, Karen Keating, Philip Scholfield, Ralph Macchio, Matt Dillon, Princess Caroline of Monaco and Elaine Page. We had some strange requests from guests, and once one asked us to, “turn down the piped background noise”. It took a few more questions before we discovered she was referring to the tree frogs! ‘Hype’ nightclub became available in December 2001 and I took over the lease. Six months later after a complete refurbishment I opened ‘Life Bar & Restaurant’ on April 1st 2002 – a fitting day, as I was the only fool to open at the end of the season!

I called my bar “Life” to represent the beginning of a new life for me in English Harbour. To build on the “Life” theme we had an array of colorful mottos on the walls, such as ‘Life is what happens when you are busy making plans’, ‘Life is not so bad when you consider the alternative’, and ‘Life is too short to drink bad wine’. A few years on, and a few moves later, I found a gifted partner in Carolyn Tidy, and we moved Life to its new home on the Corner. Now we both own and manage Life in its new location. Carolyn ensures that everyone is made to feel welcome, and oversees the bar and the restaurant. I am responsible for all the cooking and for running the kitchen. Between us we keep Life and our lives on the straight and narrow. After much practise here’s Gill’s Recipe for Life 4 Cups of Love 2 Cups of Loyalty 4 Quarts of Faith 2 Spoons of Tenderness 3 Cups of Forgiveness 1 Cup of Friendship 5 Spoons of Hope 1 Barrel of Laughter Take Love and Loyalty, mix it thoroughly with Faith. Blend it with Tenderness, Kindness and Understanding. Sprinkle abundantly with Laughter. Bake it with Sunshine. Serve daily with generous helpings.

SOUTH & EAST COASTS

Life on the Corner

Bumpkins Beach Bar & Resturant

English Harbour, St. Paul’s T: (268) 723 3502 E: lifebarantigua@aol.com

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

Dockyard Drive

Tues-Fri midday to midnight. Saturday food 5:00-12:00pm. Sundays food 4:00-11:00pm. Free WI-FI. Complex includes Zenergy Boutique, Jason Pickering’s Print & Photography and Nancy Nicholson’s Art Gallery.

Founded by a group of local friends 20 years ago, Bumpkins has been English Harbour’s iconic beach bar since the beginning. The brightly painted venue is an essential stop off on Pigeon Beach. Leisurely afternoons can be spent lounging on the wooden verandah gazing out across the harbour. As one would expect from a traditional Caribbean beach bar, the beers are ice-cold and the rum strong. Their blended rum-based cocktails like the Banana Piña Colada are made with real fruit. 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 week, all season long.

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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, a groovy dance floor, 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. In season make sure you enjoy Life’s highly recommended Sunday Roast. You’re advised to book in advance. New Takeaway Counter open till late. Evenings kick off with happy hour from 4pm until 7pm. Tuesday: T’Fers (yes bringing it back!) 6pm-8pm – 2 for 1 drinks. Thursdays: Live Band, Karaoke, Reggae Night (rotating). Fridays: Chicki Hi Fi from 10pm. Keep track of life on facebook: ‘life on the corner’. Open Tues-Sun from 11:00am. Food served

Pigeon Point Beach

SOUTH & EAST COASTS

The Galley Bar

Cambusa Italian Restaurant Road Runners

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

Catamaran Marina, Off Falmouth Main Rd, St Paul’s T: (268) 562 2226 | E: cambusa@cambusantigua.com www.cambusantigua.com

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Restaurant

“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 or 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 Season (8:00am Low Season) until 7:00pm

Bar & Yacht Catering

Food to go!

Situated in the quiet oceanfront atmosphere of the Catamaran Marina, Cambusa Italian Restaurant is special for its exciting show kitchen. Cambusa’s two Italian chefs will prepare fine food for you, from appetizers to dinner, right in front of you. 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 fish and vegetables locally sourced, traveling ‘Zero Food Miles’, seasoned with Mediterranean flavours. Cambusa offers an excellent Italian yacht catering service & a bar-lounge in which you can relax with a drink.

Why is Road Runners the buzz in English Harbour? For four reasons. First, the owners Stefano and Paolo insist on quality. They rock the harbour with their thin crust pizzas - introducing pizza the Italian way. Light, crisp crusts and fresh quality toppings packed with Mediterranean flavour. The real stuff. Second, the unbeatable prices for all 3 pizza sizes. Third, the location; walking distance from every hot spot in English Harbour. And finally, the fourth reason is still in the pipeline: an express delivery service to start this season. Road Runners is not only pizzas: try their salads, meat or veggie lasagna, fried wings French fries and calzone with more to come.

Open daily for breakfast, lunch & dinner.

$$$

Dockyard Drive, English Harbour T: (268) 726 2757 E: roadrunners.foodtogo@gmail.com

Open Mon-Sat from 5:00pm-10:30pm

SOUTH & EAST COASTS

Copper & Lumber Store

Hamilton’s Wine Bar & Bistro

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

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

Hotel, Restaurant & Pub

Opening daily with Seafood Fridays from 5:00pm-11:00pm

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

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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.

Officer’s Quarters

Cocktail Gingery Bison Grass Vodka with Fever Grass Syrup Bartender Devon Davis Hamilton’s Wine Bar & Bistro, Nelson’s Dockyard Serves 1 Cocktail Zingy fever grass and fiery ginger are excellent local extracts to add to the earthy tones of Zubrowka Bison Grass Vodka, sweetened with the distinctive flavour of Domaine De Canton Ginger Liqueur. This long cool cocktail will whet your appetite for fun. Ingredients

1 ½ oz Zubrowka Bison Grass Vodka

1 oz Domaine De Canton Ginger Liqueur 1 oz fever grass infused simple syrup 1 tsp freshly grated local ginger 2 lime wedges www.foodanddrink-caribbean.com

Soda water

Dash of Angostura Bitters Method: Place first 4 ingredients into a shaker and muddle to release the flavor of the ginger. Add some ice and shake vigorously. Pour through a fine strainer into an ice filled glass with squeezed lime wedges. Top with soda water, add a dash of bitters and stir. Available to buy from Quin Farara & Co. Ltd. +1 (268) 462 3198/97

Photo shot on location at Hamilton’s Wine Bar & Bistro

Cocktail Herbal Pineapple Cosmopolitan with fresh Thyme Bartender Devon Davis Hamilton’s Wine Bar & Bistro, Nelson’s Dockyard Serves 1 Cocktail Hot Caribbean evenings beg for this luscious alternative to a classic cosmopolitan with essence of thyme, juicy sweetness of pineapple and a blend of subtle citrus vodka. Perfectly balanced. Ingredients

1 oz freshly pressed pineapple juice 2 oz Belvedere Citrus Vodka ½ oz triple sec

½ oz lime juice

Dash simple syrup

Available to buy from Quin Farara & Co. Ltd. +1 (268) 462 3198/97

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Method: Place pineapple juice and 2 sprigs of thyme into a shaker and muddle to release aromas. Add Belvedere Citrus vodka, triple sec, lime juice and dash of simple syrup. Shake with ice. Fine strain into a chilled martini glass, and garnish with remaining sprig of thyme and a pineapple wedge.

Photo shot on location at Hamilton’s Wine Bar & Bistro

3 sprigs fresh thyme

Cocktail Rosemary Limoncello Fizz Bartender Devon Davis Hamilton’s Wine Bar & Bistro, Nelson’s Dockyard Serves 6 Cocktails Celebrate the good times with this impressive Limoncello champagne cocktail. Enjoy high spirits as you sip on the sparkly bubbles of this delicate and fragrant rosemary infused creation. Ingredients

Ingredients Cocktail

1 cup sugar

6 oz Limoncello

1 cup water

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4-5 sprigs fresh rosemary

6 oz rosemary simple syrup Champagne or Prosecco

6 sprigs rosemary to garnish

Method Rosemary Simple Syrup: In a saucepan, combine the sugar, water, and rosemary. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from the heat. Let syrup cool for half an hour, and then strain into a bottle. Allow to cool completely before closing lid and refrigerating. Method for Cocktail: Add the pre-prepared simple syrup and Limoncello to a shaker over ice. Shake vigorously, strain and pour in 6 champagne flutes. Top each glass with champagne. Add sprig of rosemary to each glass. Available to buy from Quin Farara & Co. Ltd. +1 (268) 462 3198/97

Photo shot on location at Hamilton’s Wine Bar & Bistro

Rosemary simple syrup

Cocktail Belvedere Pink Grapefruit and Fresh Mango Shooter Bartender Devon Davis Hamilton’s Wine Bar & Bistro, Nelson’s Dockyard Serves 3 Shots Rush to a bar and enjoy this great summer shooter with friends. Refreshing citrus tang, cool mint and sweet creamy mango in this bounty of tastes and textures. Ingredients

½ semi-ripe grafted mango, small diced

4½ oz Belevedere Pink Grapefruit Vodka 1½ oz triple sec

6 mint leaves, finely chopped

Available to buy from Quin Farara & Co. Ltd. +1 (268) 462 3198/97

Photo shot on location at Hamilton’s Wine Bar & Bistro

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Method: Evenly add the finely diced mango cubes to each shot glass. Pour the vodka and triple sec into a shaker, add ice and shake. Strain into the shot glasses and garnish with chopped mint leaves. Shot the drink then eat the mango cubes.

QuinFarara’s 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!

Wine • Cigars • Spirits • Specialty Items Free delivery available island-wide Open Monday-Saturday. • 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.

SOUTH & EAST COASTS

Seabreeze

CafĂŠ, Bar & Gelateria

www.foodanddrink-caribbean.com

Antigua Yacht Club Marina, Falmouth Harbour T: (268) 562 3739

Seabreeze remains an unpretentious all-day and all-evening cafĂŠ, bar and gelateria located at the Antigua Yacht Club Marina. Sit on the covered boardwalk and enjoy the upbeat sociable space loved by the yachties, a staple for locals and a favoured spot for tourists to lust over mega yachts in the marina. The concise menu means you can expect to enjoy a good, honest, freshly prepared range of foods. Warm freshly baked pastries, quiche and croissants are the perfect way to start your day. Pizzas, sandwiches and salads are the mainstay, served from lunchtime till closing. At any time you can indulge in Italian gelato created in-house in an array of flavours, and yummy cakes to nibble. In addition to Italian coffee for serious caffeine drinkers, quench your thirst with juices, wines and cocktails. Seabreeze also supplies yachts with gelato and fresh orders for their galleys. Open 7 days a week from 6:30am-10:30pm daily. Closed September-mid October.

SOUTH & EAST COASTS

Le Cap Horn

Cloggy’s

Dockyard Drive, English Harbour, St. Paul’s T: (268) 460 1194 | F: (268) 460 1793 | VHF: Channel 68 E: lecaphornantigua@hotmail.com

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

French Restaurant & Pizzeria Wood-burning Oven

restaurants are closed Thursdays. Recommended by TripAdvisor.

$$-$

Cloggy’s will certainly exceed your expectations, with something to please everyone. Enjoy front row views of the mega yachts that grace the harbour as you are entertained by Dutch hosts Ton and Vanessa Smit. These experienced restaurateurs provide consistently first-class bistro style food. The light, uncomplicated Mediterranean inspired menu has a high-quality selection of 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 mellow music and fabulous food – at Cloggy’s Sunday Brunch. Dinners are atmospheric and wonderful for a lingering meal. Enjoy the upper deck with fresh sushi served in season. 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 an unhurried lunch with chilled rosé, or suitable for business meetings with free Internet access. Open for lunch & dinner Tuesday-Saturday. Brunch & dinner on Sundays.

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Established within the Harbour for 17 years, Le Cap Horn remains a benchmark for refined, French cuisine with subtle Caribbean and Latin American twists. The owners Gustavo and Hélène make the most charming hosts. Both classically trained chefs, they are passionate not only about the food they serve, but also the way it is presented to their guests. This is the 2nd season of Le Cap Horn’s new menu. Their hot stone grills have proved popular, and an interactive dining experience that must be tried. Entertaining, healthy and incredibly delicious your steak or shrimp meal is cooking on a heat retaining volcanic stone at your table. Original classics have not been removed from the menu and longstanding guests can still enjoy French classics and fabulous desserts. The adjoining Pizzeria has a more relaxed ambience. It’s a fabulous venue for children and lively groups. Watch your pizza bake in the wood-burning oven or try the new, excellent value sizzling Las Planchas dishes. Perfectly paced, quality food with matching service. Welcome to Le Cap Horn. Resturant open 6:30-10:00pm. Pizzeria serves until 11:00pm. Both

Antigua Yacht Club

SOUTH & EAST COASTS

www.foodanddrink-caribbean.com 98

Mad Mongoose Bar & Restaurant

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

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 to the success of Mad Mongoose. 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.

SOUTH & EAST COASTS

The Admiral’s Inn Restaurant

Trappas

Nelson’s Dockyard National Park, St. Pauls T: (268) 460 1027/1153 | F: (268) 460 1153 E: contact@admiralsantigua.com | www.admiralsantigua.com

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

The Admiral’s Inn, Dockyard Hotel

daily in season. Breakfast, Lunch & Dinner. Also available for private events.

Superbly renovated Trappas hoists a high mast in English Harbour. A sexy open-front bar creates a dynamic atmosphere at the heart of the street-side terrace where guests gather for drinks or tasty bar snacks. The space peeks through to the bustling expanded 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. Partake in the generous Smoked Salmon Pizzetta with Ricotta Cheese or the flavourful Trappas Salad with Blue Cheese. Main course gems include local Grouper served grilled or Cajun spiced, Pork Schnitzel with a Mushroom Sauce or the meaty favourite - Big Phat Angus Burger. There is also a kids menu available. 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-Saturday 6:00pm-10:00pm, open all year long.

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Within the historic walls of Nelson’s Dockyard, the lovingly restored Admiral’s Inn reigns supreme. The historic charm of weathered bricks, handhewn beams, the dockyard marina backdrop and a manicured courtyard of vivid tropical flowers set the picture perfect scene. The suave alfresco restaurant cascades down from the hotel to the waters edge blending its heritage locality with elegant décor in the process. The straightforward lunch and dinner menus are primarily Caribbean influenced, with an emphasis on fresh, locally sourced produce. Seafood features predominately, with exciting offerings such as Stuffed Crab Backs, Clams Gratinee and Pan-seared Wahoo. Choice meat alternatives are equally as good with Chicken Cordon Bleu and Roasted Rack of Lamb amongst the challengers. By night the lowlit terrace dining room takes on a dramatic transformation turning it into a romantic waterfront bistro. Guests may enjoy unreserved privacy with tables by the tranquil waters. The pier allows easy access for boats to dock onsite. Savour the beauty of a bygone era with an intimate dining experience. Open

Bar & Restaurant

Recipe Chicken Cordon Bleu with a Creamy Mushroom Sauce Chef Nigel Joseph, The Admiral’s Inn Restaurant Serves 4 Ingredients Chicken

sauce

4 slices ham

2 tbsp butter

4 chicken breasts, boneless 4 slices Swiss cheese 2 eggs, beaten

1 cup breadcrumbs

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salt & pepper

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1lb fresh mushrooms (sliced) 1 glass white wine

1 cup heavy cream salt & pepper

Method chicken: Lay a chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to ¼ inch thickness. Remove the top sheet of plastic and lay a slice of ham neatly over the breast, then add a slice of Swiss cheese. Tuck in the sides of the breast and roll up tightly, removing the plastic wrap as you roll. Secure with a toothpick. Gently dip the chicken into egg-wash and roll in breadcrumbs until evenly coated. Repeat process with remaining breasts. Fry the rolled chicken breasts in a deep fryer for 2 minutes or until firm and let cool. Finish in oven at 375° F and serve with mushroom sauce. Method sauce: Sauté mushrooms in butter until slightly cooked then add white wine. Reduce wine by half. Slowly add the heavy cream. Allow to cook until cream is reduced then add salt and pepper to taste.

Recipe Pan-Seared Tuna with a Wasabi Tartar Sauce and Pickled Ginger Chef Nigel Joseph, The Admiral’s Inn Restaurant Serves 4 Ingredients Marinade & Tuna

Wasabi tartar sauce

2 tbsp olive oil

¼ cup lime juice

1 garlic clove (crushed) 1 lime

4 (6 oz servings) local yellow fin tuna steaks

½ cup mayonnaise

3 oz capers (finely chopped) 2 tbsp wasabi (fresh) salt and pepper Garnish

4 tbsp pickled ginger 4 lime wedges

Method Tartar Sauce: In a bowl, combine the first four ingredients. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving. To Finish: Heat a frying pan over medium high to high heat for 5 minutes, until it reaches a temperature of approx. 375° F. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side. Serve immediately with tartar sauce, pickled ginger and a wedge of lime.

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Method Marinade: Blend together the oil, garlic and lime juice. Season to taste with salt and pepper. Pour into a bowl, add the tuna steaks and coat with marinade. Cover tightly, and refrigerate for at least an hour.

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SOUTH & EAST COASTS

www.abhti.com

“Your first step to becoming a hospitality professional!”

La Tartaruga

Italian Restaurant & Beach Bar

www.foodanddrink-caribbean.com

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

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Antigua Barbuda Hospitality Training Institute

In this beautiful twin island state blessed with natural beauty it is said that, “the beach is just the beginning…” Join us and play a key role in writing the next chapters of service excellence in Antigua & Barbuda’s hospitality and tourism story! Hospitality Drive, Dutchman’s Bay, P.O. Box 434, St. John’s, Antigua T: (268) 462 3066 or 562 4154/55 | F: (268) 462 8782 | hospitality@antigua.gov.ag

For a third year, 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 lounges 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. New dishes this season include the chef’s style grouper fish lasagnette with all 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.

Open daily for lunch 12:00-5:00pm. Dinner menu Thurs & Fri from 5:30pm for sunset cocktails and appitizers. Sundays are a glorious all day lime!

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

Recipe Land Crabs and Coconut Dumplings Ingredients Coconut dumplings 8 oz fresh finely grated coconut 1 ¼ cups all-purpose flour 1 pinch salt ½ cup coconut water

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Method: Add dry ingredients to a mixing bowl and combine. Make a well in the mixture and add a little coconut water, knead until the dough is firm. Form into golf balls, and then flatten them with palms of hands. Bring a large pot of salted water to boil over high heat. Reduce heat to medium, place the dumplings into the pot. Boil for 10-15 minutes.

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unting and eating land crabs (Cardisoma guanhumi) has been a part of the Antiguan and Barbudan culture since the first humans arrived here over 3,000 years ago. Land crabs are normally in abundance from July to September, but you can’t buy them in supermarkets, you have to catch your own, or look out for vendors with large metal cages selling freshly boiled crabs on the roadsides. Antigua had its first Crab Fest in July 2012, and you can find crab on the menu at the regular Seafood Fiestas held at the Urlings Fishery Complex. Land crabs grow to about 4 or 5 inches in diameter not including their formidable claw. They are beige-coloured crabs that live in a network of burrows found in low-lying areas near mangrove swamps, salt ponds, wetlands and marshes. The holes or burrows descend at an angle leading to a larger living area, where the crab stores food. Parts of the

burrows are below the water table and there will ultimately be one or more alternate openings to the surface. The crabs only venture away from their holes at night or when it’s raining to search for food. They eat pretty much anything they can find including their own young, dead things and rubbish. However, their diet is usually limited to vegetation found near their burrows. Land crabs must be purged for at least a few days before cooking or eating them. The most important reason for this is because they eat many things the human body cannot tolerate. Purging is a technique to clean out whatever the crab ate to make the meat safe for humans to consume and improve the flavour. To purge crabs you must put them in a cage with plenty of ventilation and access to clean food and water. Feed your crabs cornmeal, coconut flesh and vegetables to flush their digestive system.

Distributed by Quin Farara & Co. Ltd. • T. 268. 462. 3198/7 • F. 268. 462. 2704 • E. quinfarara@hotmail.com

Cocktail Uncle Roddy’s Barbuda Smash Restaurant Owner Rodman George Uncle Roddy’s Beach Bar & Grill Serves 1 Cocktail Nothing revitalizes the body on a hot Caribbean day like a tall refreshing rum cocktail and this concoction provides the perfect complement to the powdery pink sands and the turquoise waters of Barbuda. Uncle Roddy’s iconic Barbuda Smash was served to royal guests at the island’s K-Club resort during the 1990s and it’s still a favourite today. Ingredients

1 tbsp fresh coconut, finely diced

2 oz English Harbour 5 year old Rum

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1 oz Cointreau

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3 oz pineapple juice

½ oz freshly squeezed lime juice Dash of Angostura Bitters

Method: Add the finely diced coconut to an ice filled highball glass. Then add the rum, Cointreau, pineapple juice and lime juice to a shaker, add ice and shake vigorously. Pour over the coconut pieces. Add a few dashes of Bitters and stir. Garnish with a slice of lime.

BARBUDA

Uncle Roddy’s Beach Bar & Grill

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

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.

Snackettes, Restaurants, Beach Bars AJ’s Restaurant Buffalo Road, North of Madison Square. (268) 728 4334

Wanda Desouza’s BBQ Grill Madison Square. (268) 724 7270

Lilrose Burton Fish Fry - Saturdays, Madison Square. (268) 460 0103

Pink Sands Beach Bar Martello Tower, River. (268) 783 8624 E: freestonthomas@hotmail.com

Pat’s Grill Corner of Webber & Hokins, Madison Square. (268) 772 1336

The Block Club - Friday & Saturday evenings, Codrington Village

www.foodanddrink-caribbean.com

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, just anchor at Coco Point and Uncle Roddy 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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CHTAEF Haiti Project

written by Janie Conley-Johnson & Louise John - CHTAEF Trustee

Images: left and right coutesy of Tommy Gilbert, official photographer for Team Haiti 2012

n the wake of destruction, hope prevails and the spirit of Haiti refuses to be broken. Since the devastating 2010 earthquake that killed an estimated 316,000 people, and left over one million homeless, a constructive hospitality project has risen from the rubble, giving prospects and reinstating the dreams of some survivors. During the earthquake the Haiti Hotel Training School was lost, while the Quisqueya University Tourism building collapsed entirely. Few students survived, hoteliers lost many members of staff and the tourism industry hit rock bottom. The industry reached out for help and in response, a game plan emerged. The Caribbean Hotel and Tourism Association Education Foundation (CHTAEF) came together with the Haitian Tourism Association and a network of local, regional and international partners to establish a training and education fund to support the young survivors from the Haitian hospitality sector. CHTAEF Trustee and Haiti project leader Louise John has been on the ground extensively in Port au Prince since 2010. She has worked diligently to enlist Caribbean hospitality experts to become facilitators in the project. Using a passionate team of volunteer professionals from throughout the Caribbean community, the Haiti students have received intensive Tourism-hospitality English language instruction and hands-on training in basic hospitality skills including customer service skills, housekeeping, food safety,

restaurant and bar skills and team building skills to prepare them for regional higher-education institutions. The students commit to bringing their new knowledge and skills back home to Haiti after graduation, where junior management jobs have been lined up with the Ministry of Tourism and in the hotel/ travel sector. A number of Antiguan based chefs have headed up the voluntary skills building programme in support of this project. Verman ‘Dezi’ Banhan, Executive Chef at Hermitage Bay Antigua and the reigning Antiguan Chef of the Year & 2010 Caribbean Pastry Chef of the Year, Maurine Bowers of Galley Bay Resort, gave up precious vacation and family time to work in Haiti training students in very limited facilities with basic ingredients. They returned to Antigua full of praise and in awe of what can be achieved in the face of enormous adversity. Maurine recounted that, “…the CHTAEF-Haiti Project students have touched my soul with their determination and desire to rise up and beat all the odds”. As a result of Dezi and Maurine’s visits to Haiti an organized group of Haitian chefs have entered the prestigious ‘Taste of the Caribbean’ culinary competition. Team Haiti 2012 began a rigorous programme of training to prepare them for the competition. In addition to 7 local practice dinners critiqued by Louise John, Team Haiti worked for 2 days at Johnson & Wales University in Miami with the 2011 Caribbean Chef of the Year, Mitchell Husbands, Executive Chef at The Bay@Nonsuch Bay resort, who introduced them to ‘competition cooking’. Three Haitian chefs, Mi-Sol Chevalier, Valery Abraham and Markens Isidor visited Antigua as part of their training. Curtain Bluff Resort’s head pastry chef Mark Smith was

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inspired by his colleague Maurine Bowers’ description of her Haitian experience and offered to help prepare Team Haiti 2012 pastry chef, Valery Abraham for the competition. Together, Mark and Maurine gave Valery intensive master-classes for 4-days. Their assistance helped Valery to win a Silver medal in the Taste of the Caribbean - Pastry Chef of the Year category. Mark Smith was also the mastermind behind a minifundraiser for the Haitian student education fund. ‘Taste of Haiti with an Antiguan Twist’ was held at Curtain Bluff, and raised $2,000USD for the fund. Unfortunately the Educational Fund project students were deeply disappointed to discover that they would be unable to compete in Miami at ‘Taste of the Caribbean’, because they could not get US visas in time. Professional Haitian chefs, who competed as Team Haiti 2012, replaced the students. Team Haiti 2012 was encouraged and led both morally and professionally by Chef Dezi Banhan their Coach-Manager Team Haiti proudly paraded into the awards gala at the Hyatt Regency Miami, to a 3-minute standing ovation. This was the year the Haitian mushroom spice Djon Djon came to Taste of the Caribbean! Chef Dezi explained, “Taste of the Caribbean 2012 for me was definitely about the CHTAEF-Haiti Project students! The Haitian representation was an introduction to the world that there is brilliance in Haiti which only needs the opportunity to be displayed. The project’s students asked for and deserve this opportunity to fulfill their potential as qualified food & beverage and hospitality professionals just like any other Caribbean national... They have all been offered study places for Associate Degrees at Caribbean colleges and I hope that 2012 Team Haiti’s visibility will attract donations towards the US$175,000

The CHTAEF-Haiti Project is giving lasting opportunities towards a positive direction through skilled work and personal economic independence. We’d like to encourage our readers to visit the website www.chtaeducationfoundation.com where you can donate by clicking the Haiti Donate button. © 2012 Tommy Gilbert

www.foodanddrink-caribbean.com

required to get 21 students through their 2-year studies.” Team Haiti had a tremendous inaugural year under the guidance of their Antigua-based mentors! They won the ‘Taste of the Island’ competition, and a silver medal in the overall 2012 Caribbean Team of the Year awards. Chef Jouvens Jean won 2012 Seafood Chef of the Year, and he announced, “I was representing what Haiti was, what it is and the greatness it’s going to be. The future of Haitian cuisine is in the hands of us Haitian chefs who have to unveil the beauty of this ‘diamond in a rough’ cuisine.” Assistant Team Manager MiSol, Team Captain Markens & Chef Valery said, “Our continual motivator is the next generation of Haitian culinary stars, the students at the Haiti Hospitality School, whom we mentored during 3-months of practice for Taste of the Caribbean. We now facilitate outreach programmes at the school in order to transfer our knowledge of the Haitian culinary arts to the next generation of students. Eight of our students have been offered places at Caribbean colleges to study Culinary Arts/ Food & Beverage Management. We hope our 2012 Team Haiti success will highlight the need for immediate funding to allow these students to study, grow and return to Haiti with their knowledge and passion, and to inspire Team Haiti and future generations of chefs.”

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Antigua Barbuda

Agro-Processors Association

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ntigua and Barbuda is blessed with abundant fruits and vegetables. This presents opportunities for preserving produce and processing them into marketable, useable or edible products while increasing the income of the producers. Agro-industries in Antigua and Barbuda are small businesses made up mainly of cottage-based enterprises. The Antigua and Barbuda Agro-Processors Association (ABAPA) was founded in 1999 and its members produce a wide range of products including fruit and vegetable juices, juice concentrates, jams, jellies, marmalades, herbal teas, wines, dairy products, hot sauces, dried fruits and confectioneries. A quick review of some Association members shows the variety of products on the market. Aunt Serene’s – Mrs. Carmen Payne, Manager. Mrs Payne’s enterprise is a natural offshoot of her profession as a Home Economics teacher. She specializes in jams and jellies using mainly guava. She also makes cakes. Mrs Payne is President of the ABAPA. Granma Aki – Mrs. Novella Payne, Manager. Granma Aki specializes in solar dried fruits such as bilimbi, starfruit, guava, tamarind, gooseberries, and herbal and fruit juices. Mrs Payne is the Public Relations Officer of the ABAPA. Denise Tropical Delights – Mrs. Denise Martin, Manager. Mrs Martin specializes in hot pepper products, including pepper oil. She grows most of the peppers she needs, and markets her products at hotels and some supermarkets. Mrs. Martin is the Secretary of the ABAPA. Jollywell Production and Services – Mr Morrison Burns, Manager.

Mr. Burns’ enterprise is an off-shoot of his training in food technology. He specializes in dried fruits and seafood products, and also makes wines. He is the Treasurer of the ABAPA. Sister Glo’s Jams and Jellies – Ms. Gloria David, Manager. Sister Glo’s product line offers over twenty products made from guava, noni, plums, cherries, bilimbi, cashew, pineapple, mango, grapefruit and orange. She sells her products to shops and supermarkets around Antigua. Gladys – Ms. Gladys Bailey, Manager. Agro-processing is Ms. Bailey’s livelihood. She specializes in jellies, jams, marmalades, and fruit juices made with guava, mango, grapefruit and orange from her yard. She also makes pepper jellies. Picante Peppers – Mrs. O’Della Spooner, Manager. Mrs Spooner specializes in hot sauces of various flavours such as ginger, mango, tamarind, and lemongrass, as well as a pepper wine. Her products are marketed in supermarkets and used in some restaurants. Antigua Dairies Ltd. YAO – Mr. Antoine Bavay, Manager. Mr Bavay makes a wide variety of yoghurts, including a yoghurt drink, dried fruits and ice cream. Yao products are sold in most supermarkets. Hazel D’ Abreu - Mrs. D’Abreu makes a variety of baked products and preserves. Her enterprise is small but has lots of potential for growth. Joyce’s – Mrs Margaret Georges, Manager. Mrs Georges attended a training course in agro-processing. She makes hot pepper sauces, sugar cakes, tamarind balls and other confectioneries.

100% GRANMA AKI All Natural

dried fruits, fruit juices, herbal teas, jams & jellies, noni syrup, garlic syrup, tamarind & pepper sauces, handmade soaps and more...

Carty’s Hill, Glanvilles, St. Phillip’s, Antigua C: 268-724-4994 or 780-1145 • T: 268-460-8219 E: granmaaki_2004@hotmail.com

www.foodanddrink-caribbean.com

ustomer satisfaction is at the heart of Granma Aki’s products, which are made with the best produce and materials to maintain the highest quality. To hear Novella Payne, the owner and manager of Granma Aki, speak about her products and how they are created, one would find it hard to believe that she began her working life as a hairdresser. The curious transition from hairdressing to working with plants and fruits is not a question of how, but why? Novella owned and operated a hair salon in Dockyard, English Harbour. One day during her travels, she saw – as if for the first time – a hillside covered with lush green lemon grass, known locally as fever grass. She discovered that no-one had ever packaged the grass for sale as a bush tea, and decided to do it herself. While still running her hairdressing salon, Novella established her new label “Granma Aki – The Original Bush Tea Company”, and began to produce dried lemon grass. She took her product to Food City, and they liked it. Food City purchased eighteen packages of lemon grass tea as an opening order. This encouraged Novella to experiment with soursop leaves and mauby bark, both of which were enthusiastically received by consumers. She gave up the salon in 1994 to run her new business full-time, and so Granma Aki was born. Now, 18 years later, “Granma Aki – 100% All Natural”, produces dried fruits, fruit juices, teas, tamarind and pepper sauces, noni syrup, garlic syrup, jellies, soaps and more. In her workshop at Carty’s Hill in Glanvilles, Novella works hard to maintain the company’s identity. When a new product is introduced, such as Noni Jelly, she will tell you of its nutritional goodness and that you will enjoy it. Her love for what she does is evident. She is the heartbeat of Granma Aki. Novella dreams of making Granma Aki a regional and international name. She plans to expand by offering personalized packaging of dried fruits to hotels, and for parties, weddings and other special occasions. Granma Aki products are available throughout Antigua at supermarkets, health food stores and service stations. We encourage you to experience their taste for yourself. You will discover that NATURAL TASTES GOOD!!!

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CARIBBEAN WEEK OF AGRICULTURE PAR TICIPATING COUNTRIES

Anguilla Antigua and Barbuda Barbados Belize British Virgin Islands Dominica Dominican Republic Grenada Guyana Haiti Jamaica Montserrat Saint Kitts and Nevis Saint Lucia Saint Vincent and the Grenadines Suriname The Bahamas Trinidad and Tobago Alliance Secretariat and Partnering Bodies

CARIBBEAN WEEK OF AGRICULTURE Caribbean Week of Agriculture Through the Years

1st Inauguration

Caribbean Week of Agriculture High-Value Exotic Caribbean Foods Trinidad and Tobago, 1999

2nd The Caribbean Agriculture Policy;

Challenges for Regional Food Security; Caribbean Renewable Energy & BioEnergy Action Programme; Effects of Climate Change on Agriculture in the Caribbean Jamaica, 2000

3rd

Opportunities for a New Agriculture St Kitts and Nevis, 2005

6th Promoting Sustainable Development of Agricultural & Marine Resources The Bahamas, 2006

7th Agriculture: Harvesting Wealth Through Tourism Jamaica, 2007

8th Innovative Agriculture and

Suriname, 2002 Postponed

Industries: Fueling Sustainable Development St. Vincent and the Grenadines, 2008

4th Promoting Greater Caribbean

9th Sustainable Agriculture

Grenada, 2004 Aborted Fostering Sustainable Regional Development through Agro-Tourism Linkages

Caribbean Food and Nutrition Security in a Changing Climate: The Nature Island Experience Dominica, 2011

Competitiveness in National, Regional, and International Food Markets Guyana, 2003

Development to Achieve Food and Nutrition Security Grenada, 2010

10th

The Caribbean Week of Agriculture (CWA) is the premier event on the agriculture calendar in the Caribbean Region placing agriculture and rural life on the â&#x20AC;&#x2DC;front burnerâ&#x20AC;&#x2122; of regional integration activities. In July 1999, Inter-American Institute for Cooperation on Agriculture (IICA) facilitated a CARICOM Ministers of Agriculture Forum to discuss emerging issues for agricultural development in the region. This was the beginning of The Alliance for Sustainable Development of Agriculture and the Rural Milieu. The CWA concept was introduced by IICA as a major annual event of the Alliance Meetings. CWA provides a dedicated platform for key public and private sector decision-makers to focus on agriculture and rural life and for stakeholders to showcase their results, products and network. In 2002, the Food and Agriculture Organisation (FAO) and Caribbean Agricultural Research and Development Institute (CARDI) joined IICA and CARICOM to establish a core group which functions as the Secretariat of The Alliance (The Alliance). Since then, the four agencies have collaborated on the management and logistics necessary for the convening and servicing of meetings of The Alliance as well as the myriad activities during the CWA. From 2003, the ACP-EU Technical Centre for Agriculture and Rural Cooperation (CTA) became a major partner and sponsor of the CWA activities.

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Trade and Investment Opportunities for Agri-Food Enterprises Dominican Republic, 2001

5th Exploring and Enhancing

ANTIGUA & BARBUDA 2012

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CARIBBEAN WEEK OF AGRICULTURE ANTIGUA & BARBUDA 2012

www.caribbeanweekofagriculture.ag

The 11th Caribbean Week of Agriculture

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An unusual period of rainfall heralded the celebrations. Yes, celebrations, which consisted of meetings, discussions, workshops, caucuses, ceremonies, group sessions, special lunches, and much more. It all transpired during the Caribbean Week of Agriculture (CWA), which took place here in Antigua from 14th to the 20th October, with the Prime Minister’s Gala bringing down the curtain. Among the special events celebrated was World Food Day on 16th October, with the slogan “Agricultural Co-operatives, Key to Feeding the World.” Other attractions included an exhibition under tents at the Sir Vivian Richards Cricket Stadium of the products of agro-processors, farmers, and crafts-persons from Antigua and Barbuda, and a “Miss Agriculture” pageant. The event was sponsored by the Alliance for Sustainable Development of Agriculture and Rural Milieu, a group consisting of the International Institute for Cooperation on Agriculture (IICA), the Food & Agriculture Organisation of the United Nations (FAO), the Technical Center for Agricultural & Rural Cooperation (CTA), the Caribbean Agricultural Research & Development Institute (CARDI), the Secretariat of the Caribbean Community (CARISEC) and the Ministers responsible for Agriculture in the respective Member States of the Caribbean Community. Local sponsors of the event included: Townhouse Mega Store, Photogenesis Imaging, A.G.A. Distributors, CPR Motors & Equipment Services Ltd., The Government of Antigua & Barbuda, The Ministry of Information Technology, ABS Radio & TV, APUA INET, Flo’s Perfume Plus, The Sir Vivian Richards Cricket Stadium, A.S. Brydens, OOPS Clothing & Shoes, Cool and Smooth, Antigua Home & Garden Supplies, Antigua Farm & Garden, Ayoushe, Central Marketing Cooperation, Ministry Of

Agriculture, Lands, Housing & Fisheries, Island Provision Ltd., Central Board Of Health, Antigua Barbuda Transport Board, The Red Cross, St. John’s Ambulance, Antigua & Barbuda Royal Police Force, Foreign Affairs, Dennis’ Restaurant & Bar, Grand Royal Antigua Resort, JCM Jewelers, MAMA Pasta, Titan Farms, Hakims Display Center. In attendance were representatives from International, Hemispheric, Regional and National Organisations, Regional Institutions and Networks, the Private Sector and Civil Society. Concerns, challenges, plans, policies, priorities, strategies and, of course, resource requirements were some of the areas that attracted the attention of the participants. The broad range of topics included the Regional Food and Nutrition Policy, Intra-regional trade, and the regional food import bill, which is approaching 5 billion USD. Here is a brief review of some of the other critical topics under discussion. WOMEN: Rural women micro-entrepreneurs agreed that modern information technological services will be used to enhance communication amongst their members and between the individual micro-entrepreneurs and the executive group. The mission of the members is to empower rural women to improve their socio-economic position and participation through demand-driven training, cultural exchange, networking, product development, localised and intra-regional trade. All of these activities depend on improved communication among members. Legal registration would empower the organization to source essential funding for projects and training programmes to meet their goals.

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YOUTH & RURAL MODERNISATION: The Youth Forum will be seeking to establish a regional secretariat to enhance coordination of their activities. They will be pushing for a deeper level of involvement in regional agricultural planning and strengthening their demand for access to agricultural lands. The increasing use of Information Communications Technologies will play a critical role in the transfer of best practices and marketing programmes. CLIMATE CHANGE: â&#x20AC;&#x153;Climate changeâ&#x20AC;? seems to be the two most popular buzzwords at CWA this year, cutting across all the developmental thematic discussions. The implications of climate change have been central to regional discussions going back to 2010. The areas of Protected Agriculture and Water Management have been discussed in the past, and this meeting focused on Genetic Resources. Discussions centered on plans to identify, conserve and share germplasm to mitigate the effects of climate variability and change within parallel environments. Member states were in agreement that in addition to strengthening their National legislative frameworks they must also ratify the appropriate International treaties and conventions. At the end of the discussion of all the issues we can say that there is potential for improvement in the agriculture sector; however, the time for rhetoric is over. Both the Prime Minister and Minister of Agriculture from Antigua and Barbuda, among others, were very clear in their call for action and accountability. We concluded the week of agriculture with the hope that these issues will have been addressed by the time we meet again in Guyana for the 2013 Caribbean Week of Agriculture. We look forward to raising and discussing new issues this time next year.

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CARIBBEAN WEEK OF AGRICULTURE

Barbuda’s White Gold (Sea Salt)

www.caribbeanweekofagriculture.ag

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Barbuda is an island of surprises. It is known for its wild game and its gleaming pale pink beaches, for its rare and unusual honeys, and for its delectable seafood, particularly the spiny lobster. It should also be known for its healthful, mineral-rich sea salt, but so far this fascinating bit of information is little known, and benefits very few people. There are several salt ponds on Barbuda, and one very large lagoon. Codrington Lagoon is an extensive mangrove wetland ecosystem with saline marshes and one of the largest remaining stands of unspoiled mangroves in the Lesser Antilles. The Frigate Bird (Fregata magnificens), breeds here, and sea turtles lay their eggs on its beaches. It is a beautiful place, of great ecological value to the people of Barbuda, but there is no sea salt to be found here. Several of the true salt ponds have been damaged by hurricanes and are now invaded by the sea. There is one place on the island however, where conditions are perfect every few years for salt crystals to form. Spanish Point salt pond is a large, shallow, landlocked pond in the south of Barbuda. The pond lies in a dip of land that is below sea level, but it is protected all round from the sea by a rim of higher land. Salt water from the ocean seeps underground into the pond, and when the rains come fresh water runs off the higher land into the dip, bringing with it sediment that settles at the bottom of the pond. Barbudans believe this layer of sediment contributes to the chemical process that leads to salt crystallization in drier years. In very dry years, when measurable annual rainfall is 30 inches or less, and drying wind and solar action cause high evaporation of the water in the salt pond, the remaining water becomes hypersaline. Solar action also heats the layer of sediment on the bottom of the pond, contributing to the evaporation process. Salt crystals form, and the entire pond becomes a

giant bowl of “white gold”, or sea salt. Barbudans harvest their white gold by shoveling it into mounds so that the remaining water drains away from the crystals, leaving them damp but well formed. Crystals form in roughly three sizes; fine granules, medium/ coarse granules, and large crystals, which are about ¼ to ½ inch in size. The harvesters take their salt home and spread it on corrugated roofing sheets to dry in the sun, then store it in buckets or ziplock bags until it is needed for cooking or to salt and preserve their fish. The human body needs salt, which is produced by many countries around the world in one of three ways: by solar evaporation of sea water; by mining rock salt; or by flooding underground salt deposits with water and evaporating the resulting brine. China is the world’s largest producer of salt, followed by the United States. Australia produces 12 million tons each year, most of which is exported. In its unrefined state sea salt is rich in ionic elements such as sulphate, magnesium, potassium, bicarbonate, bromide, borate and stronium, but it is mainly sodium chloride. The demand for sea salt is important enough for several Caribbean islands to produce it in marketable quantities. Anguilla’s Road salt pond was worked for many years, and Salt Cay in the Turks and Caicos islands was at one time the largest producer of salt in the world. According to John and William Mussington, two brothers who were this year harvesting salt from Spanish Point salt pond, ‘picking’ salt in the past was a necessary part of the Barbudan way of life which was engineered for survival. Salt was exported to Antigua and other islands and the money earned went towards supplementing their limited income. In those days sea salt was the only type of salt used on the island, by home cooks and by fishermen to salt their catch. Sea salt is still much prized today. It is more

BARBUDAâ&#x20AC;&#x2122;S WHITE GOLD (SEA SALT)

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In its unrefined state sea salt is rich in ionic elements such as sulphate, magnesium, potassium, bicarbonate, bromide,borate and stronium, but it is mainly sodium chloride.The demand for sea salt is important enough for several Caribbean islands to produce it in marketable quantities.

Sea Salt Crystals form in roughly three sizes; fine 121 granules, medium/coarse granules and large crystals

John and William Mussington â&#x20AC;&#x2DC;pickingâ&#x20AC;&#x2122; and drying salt at Spanish Point salt pond

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nutritious than processed salt due to its mineral content which is similar to that of human blood. Food prepared with sea salt is therefore much more flavourful. Some Barbuda sea salt is being exported today on a small scale. It can be found in supermarkets and health food stores in Antigua. A Barbudan sea salt dealer in Antigua, Levi John, says there is a good market for the sale of this commodity. It is in demand at the retail level, as a product used in churning ice cream, for therapeutic bathing and as a natural additive in salt water system swimming pools.

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Spanish Point salt pond can provide important commercial business opportunities today for Barbuda through export of sea salt to gourmet niche markets. Its high mineral content is important in the manufacture of bath salts, soaps and exfoliating scrubs, because it is a natural detoxifier and skin softener. The growth of tourism in Barbuda should encourage us to package our sea salt as an authentic Barbuda product. The salt pond itself could become a tourist attraction for recreational and therapeutic bathing, a tradition that is still practiced by health-seeking Barbudans today. Levi John, Sea Salt Dealer T: (268) 779 4652

Pan-roasted Barbuda Deer Tenderloin with Sorrel Port Wine Sauce

CARIBBEAN WEEK OF AGRICULTURE ANTIGUA & BARBUDA 2012

Executive Chef Jean François Bellanger, Coconut Grove Restaurant Serves 4 IngredientS FOR MARINADE

2 fresh deer tenderloins, peeled & trimmed 1 tbsp Cajun spice seasoning 3 oz soya sauce

4 oz vegetable oil

Seasoning for Tenderloins 2 tbsp Cajun spice seasoning ¼ stick butter

Sorrel Sauce

½ lb sorrel sepals (fresh or dried) 2 cups chicken stock 2 shallots, fine diced 3 oz heavy cream

Dash cumin powder

Sea Salt and pepper to taste The tenderloin of a deer is also known as the backstrap. Deer meat, or venison, is lean meat that requires careful cooking to prevent over drying. Use a method with high heat that cooks the meat quickly to preserve the natural tenderness such as grilling or pan-roasting.

Method for sauce: In a saucepan over a mediumhigh heat reduce the port wine and sorrel sepals. Add the shallots and chicken stock and reduce the sauce by half. Once thickened, reduce the heat and continue to simmer slowly for 10 minutes. Add the cream, cumin and salt and pepper to taste. Reduce for a further 5 minutes. Strain the sauce and keep warm. Method for tenderloins: Remove the tenderloins from the refrigerator and from the marinade. Let stand at room temperature for 15 minutes. Pat the tenderloins dry with paper towel and roll to coat in Cajun spices. Heat a sauté pan with the butter over high heat. Wait for the pan to get hot. Place the tenderloins in the pan and allow them to sear for about 3 to 4 minutes each side. Remove from the pan and allow to rest for 10 minutes before slicing into medallions for service. Arrange the medallions on serving plates and spoon over the sorrel sauce. Serve with sweet potato gratin, roasted garlic and grilled zucchini slices.

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1 cup aged red port wine

Method for marinade: In a glass dish season the tenderloins with Cajun seasoning and soya sauce, then rub with oil. Cover dish with cling film and refrigerate meat for up to 2 days.

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The coat of arms of the island nation of Antigua and Barbuda sports two rampant fallow deer, symbols of a more leisurely 18th Century era when the Codrington family, flush with the success of their sugar estates on Antigua and other islands, stocked Antigua and Barbuda with white tailed fallow deer to provide hunting opportunities for themselves and their guests. In those days the island was leased to the Codringtons by Queen Anne of England, for a payment of “one fat sheep each year, if requested.” Today, all land on the island is owned in common by the Barbudan people, and everyone benefits from free access to the land. Fallow deer in the Caribbean are unique to Antigua and Barbuda, and while they can no longer be found on Antigua the herd has survived on Barbuda, where they are still hunted today. Historic records suggest that in 1740 there were as many as 1,000 head of deer on the island, and this number had swelled to 3,000 by 1784, but the herd was culled to a more manageable 300 head a century later. Today fallow deer numbers are not known and measures to manage and control hunting are urgently needed. The Codrington legacy of game animals on Barbuda also includes wild pig, guinea fowl, pigeons, doves and ducks. The island is truly a hunter’s paradise. Barbuda is a small, flat island, 62 square miles in land area, and is populated by people of African origin whose ancestors were brought to the island as slaves to serve the Condrington family and their associates. In the early days of slavery the Codrington family gained great wealth from salvaging ships wrecked on the island’s Atlantic shores. Barbuda was never a sugar producing island, so the slaves on the island were not faced with hard labour in the canefields, as their

Barbuda: A Hunters Paradise less fortunate compatriots in Antigua were made to do. The land was used by the Codringtons to grow various crops and raise livestock to feed the slaves on other islands, and when their work was done the slaves were free to roam the island. The slave owners found it more economical to allow the slaves to work their own provision grounds but forbade them from hunting the wild game. This however did not deter the slaves. They gathered other game such as land turtle, soldier crab, land crab as well as the abundant seafood much like the indigenous people who lived on Barbuda when the Europeans arrived. They also poached the forbidden game and developed much skill and stealth as a result of having to outwit both the slave owner and the wild game. For example, burning cattle dung often masked the strong aroma of cooking venison. Even today, the men still say they are going out to ‘poach’ rather than use the term ‘hunt’ wild game. In time these people became experienced, organized hunters, serving an apprenticeship before earning the right to be called a hunter. To this day hunting remains an important part of the social fabric of Barbuda. George Jeffrey is a third generation game hunter, qualified tour guide and proud Barbudan. George takes visitors to see the Frigate Bird Sanctuary on Codrington Lagoon, and on hunting trips into the dense woodland of the interior of the island. He is one of very few Barbudans leading the way in eco-tourism, as the developer, with his family, of the Eden Development Project, a 20 acre tourism project located near the salt pond and the mangroves looking out to Gramoi Landing (also known as Gravenor) Bay. George recalls that when he was a boy there were 18 qualified

Hunting season calendar at Barbuda Police Station

BARBUDA A HUNTERS PARADISE Young Fallow Deer

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hunters, and now â&#x20AC;&#x153;there are three times as many, although many of these are greenâ&#x20AC;? (not yet qualified). They hunt with dogs, which are also carefully trained. George tells a wonderful story of when, as a green hunter, he would take his fatherâ&#x20AC;&#x2122;s 12 gauge shot gun and his hunting dog and head for the trees. Every time his aim proved bad the dog would give him a quizzical look, snarl his displeasure and turn for home. When his dog-influenced apprenticeship was finally over, George became a professional hunter and tracker with the experience to tell from a distance a male from a female animal, and a full grown male from an immature one. He knows when the rut is in progress, and the closed season from open season. He rarely misses his target, and he believes, as all professional hunters do, that the health and continuity of the herd depends on selective, controlled hunting. The deer hunting season in Barbuda is regulated, and licensed hunters must apply for a seasonal permit at the police station in Codrington Village. Bucks can be hunted from January to the end of March, and from July to the end of September. The hunting of does is restricted to July, August and September. George estimates that Barbudan hunters kill some 120 animals each year, with an average carcass weight of 120 pounds. Visitors to the island who want to hunt deer, or any game animal, must also apply for a license, and must be accompanied by a local professional hunter when shooting game. The sport of hunting deer on Barbuda is well managed, with emphasis on the balance and sustainability of the herd. This is a tribute to the wisdom, discipline and experience of the local professional hunters on the island.

Hunter George Jeffery with fellow Barbudan hunter, Mr Frank.

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Government Agricultural Stations: Cades Bay, ChristianValley & Greencastle

For most of the first half of the 20th century, much of the arable land in Antigua was used for growing sugar cane, and while a variety of fruits and vegetables were grown on the island there was no organized effort to encourage farmers to meet local demand. Starting in the 1940s, however, there were serious efforts made by the Antiguan government to expand the agricultural sector away from the sugar monoculture, and between the early 1960s and the mid-1970s the agricultural experimental stations of Cades Bay, Christian Valley and Greencastle were established. With great optimism and many setbacks, including a period in the 1980s and 90s when hurricanes ravaged the island and damaged much of the infrastructure and plantings, the agricultural stations of Cades Bay, Christian Valley and Greencastle set out to transform agriculture in Antigua. At this point in 2012, these stations provide leadership, oversight and valuable plant material for a growing community of farmers who are determined to make Antigua self-sufficient in a variety of fruits and vegetables. The Antiguan government places great emphasis on this goal, which will make the island less dependent on foreign food imports, and at the same time preserve foreign exchange for other necessary imports. Cades Bay Agricultural Station was established in the 1960s on 36 acres of land in the south of the island between Urlings and Old Road. In the early days the focus was on sugarcane and the rearing of stud animals. The station became a pineapple research and development station in the mid-1970s, and today Cades Bay concentrates on growing pineapples, mangoes, and some root crops. The famous Antigua Black pineapple, marketed as the sweetest pineapple in the world, is grown

here. Other varieties under cultivation are Smooth Cayenne, a hard pineapple with varieties from both Martinique and Dominica, suitable for canning, and Joseph Brown and Crabb, also used for canning. Red Spanish is another variety, which is still being grown experimentally. The majority of the Cades Bay pineapple crop goes to the Antigua Central Marketing Corporation for export to Europe, and for sale locally to hotels, resorts and supermarkets. The manager of Cades Bay Agricultural Station, Ms. Irose Henry, is concerned that the station is suffering from a shortfall in planting materials to propagate pineapples at the station. The currently used method of propagation, called â&#x20AC;&#x153;defloweringâ&#x20AC;?, removes the flower when it appears, allowing the plant to produce several suckers which are used as new planting material. With this method the fruit of one plant is sacrificed so that 4 or 5 new plants can be established. This is a quick way of producing new plant material, but other methods are possible, and Ms. Henry is hopeful that the station can begin to explore these other methods. With 20 acres of land under pineapple cultivation, she also hopes for more testing of the soil and corrective action to improve soil nutrients. Another area of concern is the use of plastic mulch without underlying drip irrigation, which means the plants cannot be fertilized efficiently. There is more work to be done and improvements to be made, but the optimism that marked the early days of Cades Bay Agricultural Station is still evident, and fruit production is increasing every year. Several varieties of mango are grown at Cades Bay. There is the Edward, a grafted mango which must be picked when it is just full, or it will taste bitter in the mouth. Pinero, a large, fleshy mango that makes delicious ice cream. Julie, another grafted mango, sweet and luscious,

Government Agricultural Stations

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IMAGES Previous page - Top left: Mature Antigua Black pineapple Top right: View of Cades Bay Pineapple station. Centre: Harvested pineapples ready for market. Bottom left: Irose Henry, Manager of Cades Bay Station with her daughter. Bottom Right: Sample mango varieties grown at Cades Bay Station; Edward, Pinero, Julie, Erwin, Sensation and Dominican Kidney This page - Top left: Workers with mangoes at the Christian Valley Station. Top right: Erwin mangoes growing at Christian Valley. Centre image left and right: Waterfall at Christian Valley. Dandridge Joseph, Station Coordinator for Green Castle, Christian Valley & Cades Bay with Tamisha Edgecombe-James, Personal Assistant to Minsister of Agriculture Bottom left: Public buying fruit trees.

Government Agricultural Stations: Cades Bay, ChristianValley & Greencastle

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at Cades Bay, Christian Valley and Greencastle, says, â&#x20AC;&#x153;Our goal is to establish at Christian Valley, orchards of healthy fruit trees that will provide a germplasm bank (a gene bank for propagating a particular species) for each distinct variety. Antigua has one of the largest germplasm banks for mango varieties in the Caribbean, and some of the trees are over 30 years old. We are doing the same thing with citrus and avocados. We cultivate several Floridian varieties of citrus such as Parson Brown orange, Washington Navel orange, and Valencia orange. We have the Portugal tangerine, Marsh grapefruit and Pink grapefruit, and also Pink shaddock.â&#x20AC;? There are plans at Christian Valley for reintroducing and cultivating several vegetables and producing the planting materials for farmers and the public. On another front, the station has been growing and distributing the health giving Moringa plant for years. The leaves of this plant are used in Africa as a detoxifying tea, and the seeds can be used to purify water. The leaves can be cooked like spinach or added to salads. They are very nutritious, with high amounts of iron, calcium and protein. The public is slowly becoming aware of this valuable plant. The seeds germinate quickly, and it is very easy to grow. Greencastle Agricultural Station is also in the southwest of the island, near to Christian Valley. The station concentrates its efforts on supplying vegetable seedlings and hard to find planting materials such as potato vines and cassava plants to the householder and backyard gardener. Fruit trees are also propagated on the station, as well as a number of ornamentals for landscaping gardens. The station specialists work with school children, demonstrating budding and grafting techniques, and methods of propagation. This programme recently

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and one of the most popular mangoes on the island; Erwin, grafted and very sweet, but not as well known as the Julie; and Sensation, which should be eaten when it is still hard, or it will quickly become over-ripe around the seed. There is also the Dominican Kidney mango, which, in spite of its name is a local fruit, and the Antiguan Kidney, which is eaten hard, and is very sweet and juicy. And one other grafted mango, the Haden, which is an excellent eating mango. The bulk of the Cades Bay mango crop goes to the Central Marketing Corporation for sale to supermarkets, market vendors and the public. Christian Valley Agricultural Station lies in a rich and fertile valley below the Shekerley Mountains in southwestern Antigua. The station was established in the 1970s to provide planting material and grafted plants to farmers. Christian Valley concentrates its efforts mainly on fruit trees such as mango, citrus and avocado, which are considered the major fruit trees of the station. Some other minor fruit trees are cultivated including guava and sugar apple. Most of the plant material at the station were originally sourced from other countries, mainly the USA. Most of the mangoes grown at Christian Valley are of the Floridian variety; these include Sensation, Keitt, Erwin, Ruby and Kent. Pinero is an unusually large mango that was sourced originally from Puerto Rico. One new variety that was recently introduced at Christian Valley is the Nam Doc Mai from Thailand. The station searches out local varieties, and is engaged in building an impressive arboretum of mango varieties. In all, more than 26 varieties of mango are cultivated here, and in accordance with the mission of the station, large quantities of planting material are distributed to farmers and sold to the public at nominal charge. Mr. Dandridge Joseph, who is responsible for overseeing the work

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Government Agricultural Stations: Cades Bay, ChristianValley & Greencastle

has been expanded through cooperation with the police force to include delinquent children, who are brought to Greencastle to learn the basics of plant propagation and cultivation, which may perhaps serve them well later in life. Fruit orchards have been established at Greencastle, and the fruit trees grown here include pink shaddock, mangoes and avocado trees. The station has become the second line of supply after Christian Valley for fruit trees to farmers. Greencastle Agricultural Station controls 66 acres of land, so there is plenty of acreage available for expansion. Keeping the land clear is a constant battle, as the original 30 members of staff are now reduced to 20, of which 7 are field staff. Mr. Ricky Christian, station manager at Greencastle, says increasing the acreage of productive land is limited by budget constraints, but he has found that by mechanizing some of the jobs, such as brush cutting and clearing with a tractor, they are making progress. Once the land is cleared for cultivation, however, the station will need more field hands to work it productively. Mr. Christian is preparing a work programme to be submitted to the Ministry of Agriculture showing what can be achieved with additional field staff. He feels that Greencastle is making headway, and he would like to keep the momentum going. He says, “The public has access to Christian Valley, and every day people go there to buy plants and fruits. People will come to Greencastle as we become known to the public. Vendors will be able to buy our fruit at a good price and make some money. We encourage sales to supermarkets and hotels. We give guided tours of the station to interested people, including tourists.” One nearby resort arranges tours to the station for its guests, who choose fruit and vegetables they would like to taste. The chefs at the resort then create dishes featuring the fruit and

vegetables the guests have seen on their tour. This initiative is a first on the island, and blends tourism and agriculture very effectively. The work being done at Cades Bay, Christian Valley and Greencastle agricultural stations is similar to what has been achieved in other parts of the region, for example, at BODLES Agricultural Station in Jamaica or NARI, the National Agricultural Research Institute in Guyana. There is pride in the achievements of the past, and a feeling that, with effort and the renewed focus on agriculture as a lynchpin of the local economy, we can meet the government’s goal of becoming self sufficient in fruit and vegetables in the future.

Did you know ?

...Christian Valley is the home of the Annual Mango Festival which has taken place every year since 2006 and is now an integral part of the national Agro-Tourism Link. ...Green Castle Station is the distribution centre for the Backyard Gardening Program part of an initial project launched in 2008 with funding from the Food and Agriculture Organisation (FAO) to combat soaring food prices. This annual initiative produces seedlings for home-based producers, and small vegetable farmers. In 2012 over 100,000 seedlings were produced. ...The Antigua Black Pineapple grown at the Cades Bay Station is tagged regionally and internationally as the “Sweetest Tasting Pineapple in the world”. Every year Antigua & Barbuda celebrates Pineapple Awareness Day

IMAGES

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This page - Top left: Noni fruits at Greencastle Station Top right: Bilimbi fruits closely related to carambola, (star fruit) ready for processing. Centre image: The public at the annual Mango Festival at Christian Valley. Bottom left: Ricky Christian, station manager at Greencastle with Moringa plants Bottom right: Sweet pink shaddock citrus fruit ready for eating

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Food production in Antigua and Barbuda is gaining ground, literally, as farmers branch into new crops, and the demand for variety in fresh vegetables continues to grow. The government of Antigua and Barbuda has established a goal for food “security”, with both islands moving toward a higher degree of self sufficiency in fish, meat, eggs and fresh vegetables, and a corresponding reduction in food imports. Beyond Antigua in the greater Caribbean, reductions in the catch of salt water fish due to over-fishing and climate change suggest that there is an untapped market for farmed or cultured fresh water fish. Tilapia is a fresh water fish that can be farmed in high densities with limited resources and space. It is being farmed successfully in the United States, in parts of Asia including China, and in Central America. A wealth of information is now available about the culture of this fish. One major consideration in farming tilapia is that it requires large amounts of water. Antigua is a dry island, and water conservation is a high priority. It would be a very good thing for the island if there was a proven technology that would allow us to raise both fish and vegetables by recycling the same water, reducing water usage and at the same time maximizing the production of healthy food. Is there such technology? The answer, in a word, is “aquaponics”. Aquaponics is the cultivation of fish and plants in a recirculating water system that supports both crops. The fish are raised in tanks, and the nutrients excreted by them into the water generate organic waste which must be removed to keep the fish healthy. This nutrientladen water is piped off to growing bins where vegetables are grown on floating rafts, their roots dangling below the rafts in the water and acting as a filtration system. The plants take up the waste nutrients and

Aquaponics:Living With The Land clean the water, which is then returned to the fish tanks. The plants are grown without soil, receiving all their nutrients from the water. A well maintained, well balanced recirculating water system can be made to work for years without ever totally replacing the water in the system. The University of the Virgin Islands in St. Croix, USVI has been running an experimental aquaponics programme for several years, raising Nile tilapia (Oreochromis niloticus) while successfully growing basil and ochroes hydroponically. Aquaponics was brought to Antigua by Larry Francis, who discovered the meaning of the word while on a visit to Epcot Center in Florida with his family, where he came across an attraction called ‘Living with the Land’, a voyage of discovery through living laboratories that explore, among other themes, the latest developments in aquaculture and desert farming. It was a seminal moment for this proud Antiguan, whose enthusiasm was the driving force that led to the founding of an aquaponics farm called Indies Greens. Indies Greens was established in Antigua in 2010 by Larry and his brother Damon to farm tilapia fish and fresh salad greens for the local market. The venture includes several family members, including Larry’s wife Marjorie, a landscape gardener, and their daughter Nekera, who designed the Indies Greens logo. From a modest start-up operation in 2010 the fish component of the Indies Greens aquaponics system has now been vertically integrated to produce Nile tilapia brood stock, fish eggs and fingerlings, as well as full grown tilapia in commercial quantities. Damon says “the process from egg to plate takes on average 8 to 10 months.” With 6 growing tanks, each capable of holding 3,500 fish, the brothers produce 2,000

AQUAPONICS LIVING WITH THE LAND

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IMAGES Previous page - Top left: Checking fish mouth for signs of eggs. Top right: Tilapia fingerlings. Centre: Fully grown Tilapia and young Tilapia fish. Bottom left: Damion and Larry opening breeding tank. Bottom Right: Preparing a new tank for Tilapia fish. This page - Top left: Red stem salad spinach on floating growing rafts. Top right: Indies Greens aquaponic vegetable tanks. Centre images left to right: Larry Francis, Young lettuce plant showing root structue and growing in floating rafts. Bottom left: Chives growing on floating rafts.

Aquaponics: Living With The Land

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livelihood alternatives and food security in times of climate change. Part of the work will focus on producing fish for food from land-based sources so that dependency on imports is minimized. The Barbuda aquaponics project is led by Dr. Sophia Perdikaris of the Barbuda Archaeological Research Center (BARC), and John Mussington, principal of the Sir McChesney George Secondary School on the island. The Barbuda Council backs the project, and Brooklyn College, City University of New York (CUNY) through the PSC CUNY fund has lent its support to it. Dr. Perdikaris says, “With community and ecological sustainability in mind, one of the new projects we are embarking on is an aquaponics station at BARC. We are working with Mr. John Mussington, and have been able to integrate the development and maintenance of an aquaponics station into the secondary schools curriculum in Barbuda. Students will be responsible for maintaining the station, raising fish and growing vegetables. They will also be responsible for managing the project as part of their business curriculum.” The expansion of the aquaponics initiatives in both Antigua and Barbuda makes an important contribution to the quest for viable nutritional alternatives for the people of both islands, and to the goal of sustainably “living with the land.”

Indies Greens, Upper Renfrew, P.O. Box 2281, St. John’s, Antigua T: (268) 463-9384 or 720-3474 • E: sales@indiesgreens.com Promotional Video: www.youtube.com/watch?v=xjToPXL3X3A&feature=player_embedded

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lbs of marketable fish per month. Due to the efficiency of the system the mortality rate for the fish is extremely low at about 1 percent, caused mainly as a result of injury to young fish as they are transferred from the hatchery to the growing tanks. The fish are protected from predatory nocturnal birds such as the night heron by nets which are stretched over the tanks. In a simultaneous farming effort, lettuce, chives and spinach are grown at Indies Greens in growing bins, fed by the nutrient-laden water from the fish tanks. In Larry’s experience, plants grown by this method mature sooner, and have superior flavour to those grown in soil-based farming. These plants are truly organically grown, as no chemical fertilizers or pesticides are used on them. Indies Greens sells its products from the farm, which is situated at Renfrews. The company is still expanding and its goal is to produce enough volume to market its fish and organic greens to supermarkets, hotels and resorts on the island. Looking to the future, one cost factor of the aquaponics initiative that currently challenges growth is the high cost of energy generated from fossil fuels to run the recirculation system. Wind or solar sources of energy could be more cost effective, but the initial capital investment may not be easy to come by. Larry Francis of Indies Greens believes that a more producer-friendly package of concessionary supports, implemented at the national level, is crucial in making an impact to a more eco-friendly future direction for the venture. The brothers have mastered the system with such demonstrable success that they have been asked to be advisors on a research based aquaponics station that is now being developed in Barbuda. The Barbuda facility will focus primarily on contributing to the discussions of

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Juice, Juice, Juice Soursop Juice and Carrot Cleanser Juice

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Soursop’s versatile texture makes it great for you to enjoy as is, juiced, or as a dessert. It’s hard to believe that something so good can be healthy for you. The fruit is rich in vitamins B1, B2 and C and potassium and has medicinal properties that help prevent bacterial and fungal infections. It will also lower high blood pressure. Medical and pharmaceutical studies have shown that certain compounds and chemicals extracted from soursop fruit, seeds, leaves and bark appeared to kill cancer cells without harming the normal cells.

Raw, fresh juice tastes truly delicious, invigorates your body and mind, and gives you the added satisfaction of having created it yourself. It is also one of the most health affirming, rejuvenating substances we can consume. It provides the body with health boosting nutrients of easily digestible vitamins, minerals, carbohydrates and countless phytonutrients.

Ingredients SOURSOP JUICE

Ingredients CARROT CLEANSER JUICE

1 can evaporated milk

1 apple

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3 cups of water

1 tsp vanilla essence

1 freshly squeezed lime or lemon Dash of bitters

2 carrots

1 beetroot

1 celery stick

½ inch fresh ginger

1 tsp grated nutmeg

½ cup of crushed ice Method: Add all the ingredients to a blender and blend until smooth. Health Check: Substitute the evaporated milk for soya or almond milk or just use water and sweeten with honey.

Method: Wash the ingredients. Cut the ends off the carrots and celery and core the apple. Cut all the ingredients into smaller pieces and juice. You can also blend all ingredients with water and then strain. Mix well and serve chilled.

Juice, Juice, Juice Sorrel Juice Drink

CARIBBEAN WEEK OF AGRICULTURE ANTIGUA & BARBUDA 2012

Sorrel is a traditional Christmas drink in many islands of the Caribbean. Most families serve sorrel accompanied by a slice of fruit cake, or black cake as it is often called. Traditionally during the holiday season rum is added to create a potent cocktail. But adding vodka works just as well. You can also make a stronger preparation of sorrel with less water and top up with club soda or sparkling water to create a refreshing fizzy drink.

Ingredients SORREL JUICE DRINK

1lb fresh sorrel sepals (or 1 Â˝ cup dried sorrel sepals) 2 litres water

2 inch piece fresh ginger, grated

1 (3 inch) piece fresh orange peel 6 whole pimentos (allspice berries) 1 whole cinnamon stick

1 cup brown sugar (to taste) Method for fresh sorrel: Wash sorrel and place into a large container. Cover with 1.5 litres of water. In a saucepan add the remaining water to the ginger, orange peel, cloves, pimentos and cinnamon stick. Bring to a boil and let steep until cool. Strain over the sorrel, stir and allow to steep for 24 hours to allow all the flavours to blend. Add the sugar and sweeten to taste. Alternative method for dried sorrel: Boil water with the ginger, orange peel, cloves, pimentos and cinnamon stick and pour over the dried sorrel. Allow to stand 6 hours, then strain. Add the sugar and sweeten to your taste.

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8 whole cloves

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The Fiery Harvest:Scotch Bonnet & Moruga Red Pepper Seed Production

Hot peppers of the species Capsicum chinense are native to South and Central America and to the Caribbean islands. Most West Indians are addicted to hot pepper sauce, and each nation proudly produces its own. Marie Sharp’s Hot Sauce in Belize, Walkerswood and Pickapeppa in Jamaica, Susie’s Hot Sauce in Antigua, Bello’s Hot Pepper Sauce in Dominica, Barons West Indian Hot Sauce in St. Lucia, Erica’s Country Style Hot Sauce in St. Vincent. Guyana’s household brand is Ricks & Sari, although many Guyanese traditionally produce their own sauces. But hot peppers are grown in the Caribbean islands not just for local consumption; they are becoming an increasingly valuable export crop all over the Region. Caribbean farmers produce on average 20,000 tons of fresh hot peppers each year. The United States is the leading importer of hot peppers, followed by Canada and the European Union. India is a major consumer, but it produces much of what it needs domestically. The demand for unusual and increasingly hot peppers is growing in Western countries, and the Caribbean nations are aligning themselves to meet this demand. The Caribbean Region is the natural habitat for a wide variety hot peppers, with local or landrace varieties to be found everywhere. The Caribbean Agriculture and Research and Development Institute (CARDI), in collaboration with national agricultural institutions in each member country, has been working to develop commercial varieties suitable for export. Within the framework of this programme Barbados and Trinidad have been producing new cultivars. CARDI is also working to establish production of high quality seeds for CARICOM member nations. Antigua and Barbuda have been chosen by CARDI to produce

pedigree seeds for this burgeoning market. Conditions here are ideal for producing high quality seeds, which requires a low level of humidity combined with high temperatures so that seeds dry naturally with minimal risk of seed-borne pests. There’s that old saying: “the hotter the weather, the better the pepper”. The CARDI-directed Antigua programme is currently producing Scotch Bonnet and Moruga Red pepper seeds for export to Jamaica and Trinidad. The types of hot pepper most in demand for export are Yellow Scotch Bonnet, West Indies Red, Cardi Green, Habanero, Big Sun, Tiger Teeth, Cayenne or Bird Pepper, Wiri Wiri, Cardi Moruga Red, Cardi Congo, Peggy Mouth, Goat Pepper, Bonnie Pepper, and Bonda Majaque. Measured on the Scoville scale of heat units for degree of pungency, most of these peppers are medium to hot, with some of the habaneros, particularly the Scotch Bonnet, topping the scale at a whopping 250,000 Scoville Heat Units. To bring this into perspective, the green bell pepper has zero SHUs, and the famously hot jalapeno pepper rates between 2,500 and 8,000 SHUs, depending on growing conditions. And, yes, there are people out there who crave the hottest peppers. That’s our market.

Did you know ?

It takes 100 pounds of fresh peppers to yield 2.5 pounds of seeds, and Antigua is targeted to produce from 2013, 400 pounds of quality hot pepper seeds for export each year, with a wholesale price of US$300 per pound.

IMAGES

THE FIERY HARVEST Scotch Bonnet & Moruga Red Pepper Seed Production

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Top left: Bowl of Scotch Bonnet peppers Top right: Scotch Bonnet peppers at various stages of maturity, depicting their distinctive Scottish manâ&#x20AC;&#x2122;s bonnet (tam) shape Bottom left: Cross section of two Scotch Bonnet peppers. The seeds in the green peppers are not yet fully developed. The orange pepper is at the fully mature stage when the seeds are extracted for commercial export Bottom right: Field of Moruga Red hot peppers at Cades Bay Station and a close up of peppers growing on the plant.

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Cradle Of Innovation: Agriculture Science and Youth Programmes

The theme of the 2012 Caribbean Week of Agriculture is “Celebrating Youth and Gender in Agriculture: Each Endeavouring, All Achieving”. To emphasise this positive topic, Minister of Agriculture the Honourable Hilson Baptiste said, “70 new farmers have registered with the ministry so far for the year, with half of them being youth.” A series of youth-focused agricultural programmes have been initiated to encourage commitment and stimulate a resurgence of interest in the agricultural sector. One initiative intended to attract youth to the sector through entrepreneurship is The National Youth Farm and the 20/40 project in Pares Village. The proposed National Youth Farm will comprise 100 acres of arable land which will be used to train and employ Antigua and Barbuda’s future farmers. Further information on this project can be found at http://agricultureantiguabarbuda.com//headline/agriculturethrust-for-2012. The 20/40 Pares Village project is named for the age range of the participants. Strengthening of the agriculture science programme in schools is being achieved through an annual Inter-School Garden Competition organized by the Antigua and Barbuda Agriculture Forum for Youth (ABAFY), the Ministry of Agriculture and the Ministry of Education, with technical assistance from the Inter-American Institute for Cooperation on Agriculture (IICA). The first Inter-School Garden Competition took place at the end of 2009 with seven secondary schools participating, and Antigua Grammar School emerged the winner. Eight schools participated in the 2010 competition. The first place winner for crops was the Jennings Secondary School, and first place in livestock was won by Sir McChesney George High School in Barbuda. Jennings Secondary School was judged the overall winner of the competition. Excessive

rain destroyed many school gardens, preventing the 2011 competition. The goal is that by 2014 all schools offering Agriculture Science in their curriculum will participate in the competition. Another thrust within the schools programmes is the Princess Margaret School’s broiler project which has received a significant boost from the government and private sector to assist with its development. This initiative, which was originally established to teach students the business side of agriculture, has now grown into an integrated agricultural enterprise for the production of fresh vegetables, poultry and eggs which are sold to a number of supermarkets across the island. Endorsing the theme that agriculture as a business is capable of providing an enterprising livelihood, is the Sir McChesney George Secondary School in Barbuda, which has made Agriculture Science a core focus of its curriculum. Not only has the school transformed a bare, rocky school yard into a flourishing vegetable plot with trucks of topsoil and pen manure, but they have successfully produced and marketed to the community various types of produce including sweet potatoes, sweet and seasoning peppers, okras, eggplants and peas. Cashew and mango seedlings were produced in the school’s greenhouse and have now been transplanted to their fruit orchard field. In addition to crops, the Sir McChesney George school’s programme includes broiler and egg production with fixed poultry pens and tractor pens. Using school funds and with support from ACB Mortgage and Trust Co. Ltd., the poultry programme continues to improve and expand, meeting the demand for eggs and chicken in the community. Many of the store-bought eggs now available in Barbuda are from the school’s poultry venture.

CRADLE OF INNOVATION

Agriculture Science and Youth Programmes

This school initiative has proved to be an excellent model for motivating students and others with regard to the viability and self-sufficiency potential of poultry farming in Barbuda. The school is self-sufficient in terms of its water supply, which includes a 60,000 gallon cistern. As a result of this fortunate circumstance, the school is now planning to introduce a drip irrigation system to demonstrate optimal water utilization technology in agricultural production under the dry conditions prevalent in Barbuda. Sir McChesney George Secondary School also promotes a culture of ‘green’ operational practices. The students participate in the national solid waste recycling programme, and biodegradable waste and manure from the © Courtesy John Mussington

poultry facility are directed to the school’s composting programme where it is converted to healthy soil conditioner for the vegetable gardens. There is a groundswell of excitement and satisfaction amongst students who participate in these ventures, and optimism among the sponsors that these initiatives will lead more young people to build careers in agriculture when they graduate. The progress and lessons learnt from these modest achievements in Antigua and Barbuda can contribute to similar projects in the Region, and can also serve as a practical template for wider dissemination of modular youth programmes throughout the Caribbean.

IMAGES Previous Page - Top left: Layer hen in fixed poultry pen Top right: Sir McChesney George Secondary School pupils assisting to move a tractor pen to ensure even fertilizing Centre: Broiler chickens in tractor pen. Bottom left: Pupils plucking broiler chickens for consumption at the Sir McChesney George Secondary School Bottom right: Freshly laid eggs This Page - Top left: Julius Ross, Ministry of Agriculture - Technical Consultant and John Mussington, Principal of Sir McChesney George Secondary School examining a Cashew tree Top right: Mango tree bearing in school grounds Bottom left: Aerial view of cultivated lands at the Sir McChesney George Secondary School

Homemade Pink Guava & Antigua Black Pineapple Chutney

CARIBBEAN WEEK OF AGRICULTURE ANTIGUA & BARBUDA 2012

Makes 4-6 (8oz Jars) Ingredients

½ cup distilled white vinegar ½ cup sugar

4 crushed cardamom pods ½ tsp ground cloves 1 tsp fennel seeds

2 tsp seasoning pepper, finely diced 5 cloves crushed garlic

2 tsp grated fresh root ginger

1½ lb guava flesh, peeled & deseeded 1½ lb fresh Antigua Black Pineapple, 1 tbsp raisins

1 tsp salt to taste

½ cup water if needed Method for chutney: Heat sugar and vinegar in large saucepan until sugar is dissolved. Add cardamom, ground cloves, fennel seeds, seasoning peppers, garlic and ginger and cook 5 minutes. Add guava, pineapple and raisins and cook uncovered, stirring occasionally, until thick. Adjust seasoning to taste. If chutney starts to stick to the pan add a little water. Ladle into sterilized jars. Allow to cool before sealing.

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peeled & diced

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Beauty and the Beast is an old fairytale with a happy ending, but the very beautiful and very foreign red lionfish (Pterois volitans), native to tropical and subtropical Indo-Pacific waters, is a beast that is causing much grief in its newest habitat, the Caribbean Sea. Lionfish were first spotted on the east coast of Florida after Hurricane Andrew caused havoc there in 1992, and it has been suggested that damage to an aquarium that contained these fish may have led to their entry into Atlantic waters. Regardless of how they first arrived in our part of the world, they are now found along the east coast of the US from North Carolina to Florida, in Bermuda, the Bahamas and down the Caribbean islands as far south as Barbados. Lionfish feed in and around reefs, eating the small reef fish, as well as invertebrates and mollusks that live there. They are voracious eaters, and have already begun to denude our reefs of the lovely, vividly coloured small fish that make reefs their normal habitat. They protect themselves from predators with long venomous quills, and only moray eels and large grouper will attempt to feed on them. They breed rapidly and copiously, and they are now a menace of major proportions to our reefs and to small native fish in Caribbean waters. The Caribbean islands have gone on alert to combat the lionfish invasion, and divers and fishermen are now the predators of this invasive species. The slogan in Bermuda is “eat ‘em to beat ‘em”. Jamaica’s programme to control the explosion of lionfish in their waters consists of educating fishermen on the species, training them in safe handling and cleaning of the fish, and helping to create a market for the catch. The Turks and Caicos islands have set out to eradicate lionfish from their waters with a public awareness campaign, Derby days with generous prizes for most lionfish caught, and tasting events to introduce the public to lionfish. In Antigua, divers and fishermen are now

Invite a Lionfish for Dinner? sharing information on lionfish spottings and kills, which are plotted on a map to encourage more aggressive hunting and killing of the fish. People who live in the Caribbean are aware of the risk of ciguatera or “fish poisoning”, which is sometimes caused by eating barracuda or jack. While no instance of fish poisoning from eating lionfish has been reported in Antigua and Barbuda, government officials advise, “consumption of lionfish may represent a risk to public health”. It is possible that the presence of ciguatera toxins exist in this fish. The good news about this beautiful beast is that it is delicious to eat. According to the Reef Environmental Education Foundation’s recent cookbook, The Lionfish Cookbook, The Caribbean’s New Delicacy, lionfish is a “delicious, delicately flavoured fish, similar in texture to grouper.” Written by Tricia Ferguson and Lad Atkins, the book deals with how to catch and clean the fish safely, and includes many excellent recipes for grilling, frying, baking and poaching lionfish. So invite a lionfish to dinner and turn the tables on this beautiful predator. Shawn Clarke, who runs a dive business out of English Harbour in Antigua says, “We should encourage the community to eat them because they taste really good.” Shawn has seen the destruction caused by the lionfish when out on his dives, and frequently catches them and grills them on his outdoor grill. When you eat lionfish not only will you have a delicious meal, you will be doing your bit to reduce the numbers of this invasive foreign fish in our waters, and help protect the small reef fish native to the Caribbean Sea.

Shawn Clarke, Soul Immersions Dive Centre: T: (268) 562-7199 T: (268) 725-5377 • E: soulimmersions@hotmail.com

IMAGES ÂŠ All images courtesy John Mussignton

INVITE A Lionfish for Dinner?

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Top left: Lion fish swimming in coral reefs around Barbuda Top right: Two captured Lion fish Bottom left: Cleaned, scaled and venomous quills removed from the fish, now it is ready for the pot Bottom right: Lion fish on the dinner plate - Stewed with vegetables and fungee

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Cotton has been grown in the Caribbean islands since the 17th Century, and in spite of the dominance of sugar for two centuries in these islands, it has survived to become a renowned and much sought after commodity on the world market: West Indian Sea Island cotton. West Indian Sea Island cotton is a cultivar of the wild cotton plant Gossypium barbadense, one of two varieties native to the Americas and the Caribbean islands. The rare cultivar that is grown today was the product of two varieties, referred to as V8 and V10, which produced the newest and best variety yet, MSI or Montserrat Sea Island cotton, and this is the cultivar known today as West Indian Sea Island (WISIC) cotton. West Indian Sea Island cotton grows best in semi-arid tropical conditions, and is prized for its extra long staple length, its fine uniform texture, its great tensile strength, and its silky lustre and incredibly soft feel in the hand. It is the finest grade of cotton in the world. The first cotton breeding station in the West Indies was set up at what is now known as the Agricultural Faculty of the University of the West Indies at St. Augustine, Trinidad in 1926. The term “West Indian Sea Island Cotton Association”, or WISICA, was introduced as a brand name to distinguish our fine long staple cotton from other, lesser quality cottons on the world market. Later, in the 1930s, most of the work on cotton was transferred from Trinidad to St. Vincent and Montserrat, and eventually in 1945 all of the cotton experimental, breeding, selection and seed multiplication work was transferred to the newly established Central Cotton Station in Antigua. The history of cotton in Antigua and Barbuda is a checkered one. Cotton was cultivated as far back as 1896, and the crop was being grown on a commercial scale by 1907, when two thousand acres were under cultivation. There was a gradual decline in cotton production later on,

Revitalizing Antigua’s West Indian Sea Island Cotton and by the 1920s there was little commercial activity. It was not until the outbreak of war in 1939, when the demand for Sea Island cotton for making parachutes sparked a new surge of interest in the commodity, that cotton again became a viable crop. It was a substantial crop in the 1950s and early 1960s, when approximately 6000 acres of land was under cotton, and over a million pounds of cotton lint was shipped abroad annually. By the late 1960s, when the sugar industry was dying, and cotton should have been in the ascendant, the international market for Sea Island cotton went soft as new synthetic fibres became available. At the same time, high pest infestation, poor weed management and bad management of the crop led to a serious fall-off in yields. To compound the problem, tourism began to dominate the local economy and the labour force required to grow cotton started to shift to better jobs in the new tourism sector. In 1970 the cotton crop yielded a mere 11,431 pounds of lint with a value of EC$8,084.00, and the viability of cotton as an important crop appeared to be waning. The early 1970s saw an upswing in cotton production. In 1973 over 800 acres of land were under cotton, with a harvest of 240,663 pounds of lint, bringing in EC$471,640.00 of revenue. The 1974-1975 production figure was 602,596 pounds of lint, and EC$1,511,755.00 in revenue. At the same time the number of small farmers growing cotton increased from 26 in 1970 to over 200 in 1975. But in 1979 cotton production fell to 12,000 pounds of lint. It remained a negligible crop for the next 30 years. Today the Government of Antigua and Barbuda recognizes the importance of reintroducing cotton as a tradable commodity crop, and as a factor in the re-establishment of agriculture in the economy of our islands. Plans for expansion of the number of acres under cotton are progressing. The Central Cotton Station and Dunbars Experimental Station at Friars

Revitalizing Antiguaâ&#x20AC;&#x2122;s West Indian Sea Island Cotton

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IMAGES Previous page - Top left: Prepared cotton field ready for planting. Top right: Cotton boll formation on plants at early stages Centre: Cotton plants being cared for by farmer. Bottom left: Cotton boll formation in later stages of development. Bottom Right: Close-up of a near fully opened cotton boll. This page - Top left: Bernadette Francis at her hand-weaving textile shop. Top right: Wild cotton growing in Barbuda. Centre images left to right: Harvested cotton seed. Ginned and baled cotton lint ready for export. Bottom left: Bernadette Francis threading up her loom.

FAB Weaves - Bernadette Francis • St. John’s, Antigua • T: (268) 728-5305 or (268) 770-1718 E: fab_weaves@yahoo.com • fabbeautifulweaves.blogspot.com

Revitalizing Antigua’s West Indian Sea Island Cotton

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must be met. The number of small farmers growing cotton needs to be increased, and each farmer needs to grow at least 5 acres of cotton to make the crop worthwhile. Cotton is a labour intensive crop, as West Indian Sea Island cotton must be harvested by hand. There is resistance among younger farmers to taking on this work, unless the rewards make it worth their while. It might be feasible to organize the farmers into a cooperative, as is done in the north eastern United States for their cranberry crop, where all the farmers who deliver on their commitment to produce a specific amount of cotton for the year would receive a share in the value of the entire crop. Farmers would need assistance with mechanical equipment and pesticides. Cotton byproducts might provide additional revenue; cotton seed oil is used in the manufacture of lotions, oils and soaps, and it is an edible oil that can be used for cooking. Seed hulls can be used as compost material in the fields. In the words of Mr. Caswall Joseph, Agricultural Assistant II at the Central Cotton Station, “… the Sea Island cotton seed is reported to be of a very high quality, and efforts should be made to explore options to maximize the commodity. Every year unused seeds are discarded, but other uses for the seeds can be explored. Antigua had an oil factory on Airport Road where corn was used to produce sweet oil for cooking. A similar concept can be visualized with the extraction of cotton seed oil for domestic use.” The re-emergence of West Indian Sea Island cotton as a valuable commodity crop in Antigua, and in the Caribbean region, is important to the growth and stability of the region, contributing much needed foreign currency to help offset our current international trade imbalance. We have a world-class product in West Indian Sea Island cotton, and we should exploit this valuable commodity to its fullest potential.

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Hill have continued to conserve cotton seed germplasm to maintain the genetic characteristics of West Indian Sea Island cotton. The station maintains a variety of cotton types, varieties and strains, and bulks commercial and pedigree seeds for sale. High quality cotton seed is sold to Nevis every year, and is made available to local small farmers, and to commercial growers such as the Agricultural Development Corporation (ADC) at Diamond Estate, and the Antigua and Barbuda Development Bank (ABDB), which began to cultivate cotton in the 2011-2012 season. The 2010-2011 cotton crop was small, with 9 acres grown at the Central Cotton Station, and a handful of small farmers starting to show an interest in growing cotton. In 2011-2012 the Central Cotton Station farmed 20 acres, Antigua Development Corporation had plans to farm 100 acres, and small farmers had expanded to 30 acres. With a total of 150 acres under cotton, the yield was 150,000 pounds of seed cotton, or 50,000 pounds of lint. If this rate of expansion continues, cotton could be well re-established as a significant contributor to the economy in just a few more years. West Indian Sea Island cotton commands a premium price in countries like Japan, Korea, Italy and Switzerland, where high quality cotton goods are produced for an affluent international market. We have a confirmed price from Japan of US10.00 per pound for WISIC lint, and the Japanese market alone can absorb a minimum of 300,000 pounds of lint per year. With a modest goal of 500 acres under cultivation and a harvest of 900 pounds of seed cotton per acre yielding 300 pounds of lint per acre, total annual production of cotton lint would be 150,000 pounds, worth US$1,500,000.00 at today’s market price of US$10.00 per pound. There are many challenges to be met before this dream becomes a reality. Availability of good land for growing cotton is a challenge that

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In September, 2010, at a meeting of CARICOM nations, one speaker noted that, “twenty years ago the Caribbean nations accounted for more than 2% of the world’s agricultural trade, but that share had declined to less than 0.3% today (in 2010). Our net agriculture trade was a surplus then – standing at around US$3 billion. Today, we are in a deficit position, paying over US$3 – 5 billion annually to import our food.” Two years later, in September, 2012, the situation is little changed. To compound this problem, there is no organized effort to trade in agricultural products amongst ourselves, and no readily available information and communication technology system that would make it practical to do so. The Caribbean community of nations has, on a nation by nation basis, and for the past 10 years, sought ways to improve its ability to feed its people while reducing the high cost of imported foodstuffs. Independent Caribbean nations have also sought to expand their exports of food products, particularly to North America and the European Union. Efforts to trade amongst ourselves continue to be fraught with trade barriers, sanitary (human and animal health) and phyto-sanitary (plant health) issues, and with government bureaucracy. Well, perhaps there is a glimmer of light at the end of this dark tunnel. A few months ago, in December, 2011, an official of the CARICOM Agribusiness Project presented an outline for a workshop on The Establishment of a Regional Market Intelligence System. There has been no further information on this initiative so far in 2012, but other country by country ICT systems are gradually coming on line. The Jamaica Agricultural Marketing Information System (JAMIS) is a public service which provides weekly market information on over 50 agricultural products produced in Jamaica. The National Agricultural Market Information System (NAMIS) in Trinidad and Tobago provides, in addition to

The Power of Regional ICT Systems for Agriculture other critical information, real time access to diagnostic data needed by key players in the agri-food sector to make routine management decisions. This system improves the collection, compilation and dissemination of market information, while tracking volume and price data for produce entering wholesale markets. In Guyana the New Guyana Marketing Corporation (NGMC) has established a market and enterprise information system for agricultural products, and other countries are at various stages of systems development. Antigua and Barbuda has just concluded a consulting arrangement to establish a National Agriculture Information System (NAIS), to address issues related to escalating food imports, and to facilitate trade to regional and international markets. This initiative was taken with the support of the Inter-American Institute for Cooperation on Agriculture (IICA). In the implementation phases of the NAIS system, operators will be trained to use the system, pilot exercises will be conducted, and validation and troubleshooting exercises will be run. A NAIS manual will be published. Appropriate infrastructure will be established and linked to existing information networks such as Customs and the Statistics Department. All of these separate ICT system initiatives are positive and extremely useful within their home markets, but they do not promote cross-regional integration. Is it feasible, is it even possible, to link these separate sources of vital regional information on agricultural products so that all participants in the regional food system, namely importers, producers, processors, wholesalers, retailers, government regulatory systems overseers and transportation providers have ready access to the information they need to facilitate CARICOM intra-nation trade? The benefits of such a system would greatly enhance the likelihood that, as a region, we can become selfsufficient in agricultural products.

The Power of Regional ICT Systems for Agriculture

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Antigua and Barbuda, as a nation, is a net importer of foodstuffs. In the case of fresh, unprocessed meat we import 5 or 6 times as much as we produce locally. By volume, 74 percent of our beef, 76 percent of pork, 90 percent of mutton and lamb, and almost 100 percent of chicken are imported. We even import most of our goat meat (93 percent) or chevon as it is known in the trade, even though our islands appear to be overrun by goats. Eggs are the only success story in this list of imports; 99 percent of our eggs are produced locally, and they are so fresh that on delivery days you can buy eggs collected on the farm the same day. The reasons for our heavy reliance on meat imports are many. Antigua and Barbuda are dry islands with little or no good grazing land. Animal feed is imported at high cost. Feed costs represent about 80 percent of total operational costs. Add to this the high cost of equipment, drugs to combat disease, and the capital investment required to build pens, fencing, storage facilities and pay for opening stock inventory, and the barrier to entry becomes too high for most farmers to consider. There is also the issue of competitive pricing; locally produced meat must compete with cheaper imports, which are raised with the benefit of huge economies of scale in countries like the USA, Australia and New Zealand. In our local markets, price is almost always the most important consideration to the consumer. Local farms that do make a success of raising livestock are older farms with a heritage of animal husbandry and a reputation for quality. In order to survive, these farms have changed with the times, or are preparing to do so. Valerie Edwards is a second-generation farmer with an important advantage. She holds a BSc in Microbiology and Immunology, and also a Master’s degree in Business Administration. Valerie inherited Five Island Farms 16 years ago, and runs it with two siblings and five full time employees. The farm rears beef cattle, pigs, and chickens for egg production. Valerie

Investment in Livestock Pays Off currently has 56 head of beef cattle, 25 sows for breeding and 150 finishers, or pigs for slaughter, and 6,000 laying chickens, which produce 5,500 eggs each day. Other animals include 4 noisy geese, which act as watchdogs. Five Island Farms cattle and pigs benefit from Valerie’s academic achievements. She breeds cattle through artificial insemination and embryo transfer. The original Red Poll strain of cattle is now being bred out in favour of the Piedmontese variety from Italy, which produces exceptionally tender meat, low in fat and cholesterol. At the pig farm, where she breeds landrace varieties, Yorkshire Large White and “local” pigs, Valerie is also crossbreeding to improve the quality of her animals. The farm produces hams, bacon and sausages in addition to fresh meat and eggs. Smith’s Estate, also known as Hall’s Estate, was once the property of the late Sir Robert Hall, who bought it from his father to avoid foreclosure by the bank. The farm is now managed by Robert’s son, Vernon Hall. Robert was an experienced farmer who managed a dairy herd, and at one time supplied milk to Holberton Hospital, the Psychiatric Hospital and the Fiennes Institute. As a boy Vernon delivered milk on a donkey before he went to school, and he remembers that his grandmother sold milk on Market Street. Hall’s Estate still rears dairy cattle, a cross between Holstein and Brahman which came from Nevis, and originally India. Vernon also raises sheep for meat, with about 200 head of Black Belly sheep, originally from Barbados, and 100 head of Black Head Persians, crossed with Dorper sheep. Vernon Hall sees a good future for his farm, and says that his son, an agriculturalist currently living in England, will be joining him soon. Together they plan to modernize the farm, cut costs and improve profitability. Farmers are lucky people; they love what they do. Five Islands Farms and Hall’s Estate farm are both looking to the future, and their success will help reduce our heavy dependence on imported food.

IMAGES

INVESTMENT IN LIVESTOCK Pays Off

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Top left: Period photograph of the late Sir Robert Hall on his farm with a herd of dairy cows. (Photograph provided by Mr. Vernon Hall) Top right: School children are introduced to farming on a visit to a local farm. Bottom left: Beautiful view of pastures and cows grazing on Smithâ&#x20AC;&#x2122;s Estate Farm, also known as the Hallâ&#x20AC;&#x2122;s Estate Bottom right: Healthy piglet raised for the local meat market.

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CWA Trade Exhibition Companies

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Granma Aki

Twinstod Enterprises

Melée an’ Tings Ltd.

100% natural agro-processed products

Youth in Agriculture, CAFY representative

Antigua black fruit cake & gourmet cupcakes

Carty’s Hill, Glanvilles, St. Philip’s C: (268) 724 4994 | T: (268) 460 8219 E: granmaaki_2004@hotmail.com

Newfield Main Road, St. Philip’s T: (268) 779 6220 E: moijah27@yahoo.com

Denise Stamers Doherty, St. John’s T: (268) 461 8359 | C: (268) 720 5789 E: meleeantingsltd@gmail.com

Skepple’s Farm

Bajéz

Teen’s

Soaps, Gifts & Souvenirs by Cheryl Samuel

Shark oil, plantain chips & agro products

#21 Craft Market, St. John’s Public Market T: (268) 723 9719 E: bajez@hotmail.com

Teen & Billy, Brown Hill Village, Nevis T: (869) 469 5871 E: emontine_t@hotmail.com

Salad Vegetable farm

Greg & Ernestine Skepple, Cedar Valley, St. John’s. T: (268) 781-0938 or 788-5340 E: skepplefarm@hotmail.com

CARIBBEAN WEEK OF AGRICULTURE

CWA Trade Exhibition Companies

ANTIGUA & BARBUDA 2012

Fabric Art

A&B Society for the Blind

Agro-processed delicious preserves

Handcrafted bags of distinction

Handicrafts by the visually impaired

Carmen Payne,St. Johnson’s Blvd, Sutherlands T: (268) 461 1354 /1866 C: (268) 772 1858

Myrna Pigott, P.O. Box 1505, St. John’s T: (268) 461 1390 | E: myrnap@live.com

All Saints Road, St. John’s T: (268) 462 0663 | F: (268) 462 3882 F: indushop@candw.ag

Antigua Rock and Kraft Shop

Sister Glo’s Jams & Jellies

Lyne’s Hot Sauce

Miniature craft design, stone and jewellery

Agro-processed preserves, syrup, dried fruit

Condiments and peppers sauces

New Winthropes Village, St. George’s T: (268) 721 4180 or 782-3008 E: leudisdove@gmail.com

Gloria David, Swetes T: (268) 460 1426 E: punterp@candw.ag

Seaview Farm, St. George’s T: (268) 460 8189

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Aunt Serene’s Preserves

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CARIBBEAN WEEK OF AGRICULTURE

CWA Trade Exhibition Companies

www.foodanddrink-caribbean.com

ANTIGUA & BARBUDA 2012

156

Caribbean Seamoss Farms

Art & Landscape Designs Unlimited Wood carvings, nameplates, door signs etc...

The Rotary Club Antigua Sundown

Soca Seamoss products

99 Exotic Ocean Boulevard, St. John’s T: (268) 463 2303 www.facebook.com/CaribbeanSeamossFarms

Sheveca Ireland, Artist T: (268) 776 4940/ 784 3494 E: unique_decor@hotmail.com

Rotary House, Nugent Avenue, St. John’s E: ryanp@candw.ag

Susie’s Hot Sauce Pepper and fruit sauces

National Vocational Rehabilitation Centre for Disabilities

Antigua Beekeepers Co-op

Upper North Street, St. John’s T: (268) 461 0365/4052 | wwwsusieshotsauce.com E: info@susieshotsauce.com

Sir George H. Walter Highway, St. John’s T: (268) 462 0062 E: nvrcd@hotmail.com

Belmont Estate, St. John’s T: (268) 461 1802 or 562 2983 E: alnov@candw.ag

Growing Connection Project

Honey products and beeswax

CARIBBEAN WEEK OF AGRICULTURE

CWA Trade Exhibition Companies

ANTIGUA & BARBUDA 2012

CPR Equipment Services Ltd.

Barbuda Products

Top Ranking Ltd.

Cassada Gardens, St. John’s T: (268) 481 3571/73 | F: (268) 481-3577 E: cpr@candw.ag

Codrington, Barbuda Sibly D. Charles - Agriculture, Lands & Forestry T: (268) 723 1601

Old Parham Road, St. John’s T: (268) 462 1721/9488 E: toprankingltd@gmail.com

Willie’s Ice Cream Ltd.

Denise Tropical Delight

Breekat Ltd.

32 Arena Rd, Freeport, Trinidad and Tobago Mr. Wilbur Balgobin. T: (868) 673-0537/3044 www.williesicecream.com

Denise Martin, Bethesda Village E: tropicaldel@yahoo.com

Brian Edwards T: (268) 782 6032 E: breekatenterprises1@gmail.com

Agricultural & Industrial equipment

Agro-processed products

Handmade leather shoes

Farm and livestock suppliers

www.foodanddrink-caribbean.com

Pure fruit homemade ice cream

Pure Coconut Oil, Sea Salt, Pink Sand, Honey

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