Antigua & Barbuda Food & Drink Guide 2015 by Leeward Consultants

www.lifesapicnic-antigua.com for a magical experience at sea

C H A M P A G N E P O W E R YA C H T C H A R T E R S W I T H G O U R M E T P I C N I C S Fully stocked gourmet food hampers, champagne and a bespoke service are standard aboard this exclusive island tour. Antigua & Barbuda are blessed with magnificent coastlines peppered with fantastic eateries. Many of these may be accessed by power boat which makes for a stylish arrival. Treat a loved one, friends or family to a unique experience that will never be forgotten.

Tel: +1 (268) 725 4663

Email: info@foodanddrink-caribbean.com

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KEY TO SYMBOLS

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ART & DESIGN, PHOTOGRAPHY DIRECTOR Janie Conley-Johnson

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GUIDE

Lily Smith

TRIPADVISOR REVIEWS

CONTRIBUTORS & PHOTOGRAPHERS

YOU TUBE VIDEOS

Rochelle Anthony, Kahyeme Benjamin, Maria Britto, René Cahane, Delrie Cole, Albert Creese, Reggie Durand, Michelle George, Juan Gilt, Carla Gonsalves-Barreiro, Glentis Goodwin, Alex Grimley, Christopher Gustave, Nickey Hansen, Maylene Hector, Jason Hughes, Cindy Hunte, Lisa Farara, Omar Tagliaventi, Grandma Ernestine Terry, Gabrielle Thomas, Char B. & Kerry Werth.

ACKNOWLEDGEMENTS Special thanks to Madeleine Jardim McComas and everyone else who gave their time, input and support.

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GUIDEDIRECTORY NORTHCOAST&ENVIRONS

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A&B Hospitality Training Inst. Dutchman’s Bay

462-3066

ST.JOHN’SCENTRE CONTINUED... 62

Dan’s Bar & Grill

Buckleys Main Road

561-2057

Old Parham Road

460-1688

Ana’s on the Beach

Dickenson Bay

562-8562

Delightful Chinese

Bacchus Wines

Hodges Bay

461-0440

133 Epicurean Supermarket

Friars Hill Road

484-5400

Bay House Restaurant

Trade Winds Hotel

462-1223

Francisco’s Indian Rest.

Upper St. Mary’s Street

789-4066

BeachLimerZ

Fort James Beach

723-9534

Fred’s Waffles & Ice Cream

Redcliffe Quay

462-1941

Blue Waters Resort

Blue Waters

462-0290

Harbour View Bar & Café

Redcliffe Quay, Waterfront 462-2972

Cecilia’s High Point Café

Dutchman’s Bay

562-7070

Ilan Chefs Restaurant

Lower Redcliffe Street

725-4874

Chippy Antigua

Dickenson Bay

724-1166

Indies Greens

Upper Renfrew

720-3474

Coconut Grove

Dickenson Bay

462-1538

In The Backyard

Sir Vivian Richards Street

723 9440

La Bussola

Runaway Bay

562-1545

Island B-Hive

Heritage Quay

481-1322

Le Bistro French Rest.

Hodges Bay

462-3881

Island Gourmet Boutique

Redcliffe Quay

734-2080

Russell’s Seafood Rest.

Fort James Beach

462-5479

Island Provision Ltd.

Sir George H. Walter HWY

480-5151

Sottovento on the Beach

Hodge’s Bay

562-8330

Jacky’s Fruit & Veg

St. John’s Market

562-0153

Table D’Hôte

Friars Hill Development

560-3534

Joe Mike’s Hotel

Nevis Street

462-1142

The Blu Pineapple

Tradewinds

462-1501

Kennedy’s Club Ltd.

Cassada Gardens

481-1300

Touloulou Asian Rest.

Off Marble Hill Road

764-6358

La Flamboyant Restaurant

The Heritage Hotel

481-7531

Mega Distributors Ltd.

American Road

562-6353

New Thriving Restaurant

Sir George H. Walter HWY Upper Long Street

562-0046 462-4611

One Stone Ital Shack

Independence Dr. Falmouth Harbour

785-6065

Poor People’s Palace

Upper Long Street

724-2158

Oriental Choice Supermarket All Saints Road

562-6968

Quin Farara Company Ltd.

Nugent Avenue

462-3197

Pizzas in Paradise

Redcliffe Quay

480-6985

Roti King

St. Mary’s Street

462-2328

Subway

Redcliffe St Old Parham Rd

562-5539 562-6860

ST.JOHN’SCENTRE 58

Alligators

Lower High Street

Best Cellars Wines & Spirits

Sir George H. Walter HWY 480-5180

Big Banana 17º 61º Pizza

V.C. Bird Int’l Airport

52 54 57 130 10

Café Bella C & C Wine Bar Cheers Antigua Chef-4-Rent-Events Chef’s World

Friars Hill Road Redcliffe Quay Heritage Quay Sir George H. Walter HWY Friars Hill Road

562-6289 480-6979 462-3552 460-7025 725-9797 723-7086 560-2433

ST.JOHN’SCENTRE CONTINUED...

SOUTH&EASTCOAST

Sweet Dreams Cakes

St. John’s

464-7981

110 Bumpkins

Pigeon Beach

Ticchio Italian Importers

Woods Centre

783-9189

113 Cap Horn

Dockyard Drive, English Harbour 460-1194

Tilagro Farm Antigua

Lightfoot

771-6136

118 Catherine’s Café Plage Pigeon Beach

460-5050

The Captain’s Table

Point Fishery Wharf

779-7207

115 Copper & Lumber

English Harbour

460-1160

108 Cambusa

Catamaran Marina

562-2226

119 Cloggy’s

Antigua Yacht Club

460-6910

114 Crab Hole Liquors

Cobbs Cross & Nelson’s Dockyard 460-1212

126 Galley Bar

Nelson’s Dockyard

460-1533

Dockyard Drive

460-1298

127 Hamilton’s Bar Bistro

Nelson’s Dockyard

562-7151

130 Harmony Hall

Brown’s Bay

460-4120

Horizon Supplies

Mamora Bay

562-1581

Jane’s BBQ

Falmouth Main Road

728-8325

129 La Tartaruga

Long Bay Beach

460-9384

112 Life on the Corner

English Harbour

723-3502

The Larder

Royal Palm Place

562-7880

Tucker on the Grill

Otters Village

461-9066

Verna’s Roti Hut

Off Brown’s Avenue

734-5082

Wake & Bake

Coolidge

789-2174

Yum Yums Grill

Friars Hill Road

778-9733

SOUTHWESTCOAST

Grace Before Meals

562-2522

Castaways Beach Bar

Jolly Harbour

562-4446

Carmichael’s

Jolly Harbour

562-7700

Carvell’s Cook Shop

Crabbe Hill

783 0384

124 Pillars Restaurant

Admiral’s Inn, Nelson’s Dockyard 460 1153

Curtain Bluff-Sea Grape

Old Road Village

462-8400

112 Pirate’s Pizza

Dockyard Drive, English Harbour 788-3496

Curtain Bluff-Tamarind Tree Old Road Village

462-8400

128 Road House

New Field Main Road

764-8090

Darkwood Beach Bar

Darkwood Beach

462-8240

114 Seafood Fridays

Nelson’s Dockyard

460-1160

Dennis Bar & Restaurant

Little Ffryes & Ffryes Bay

728-5086

108 Sweet T’s

Falmouth Main Road

460-1854

Admiral’s Inn, Nelson’s Dockyard 460-1153

Jolly Harbour

481-5480

Firehouse Grille

Jolly Harbour

562-8510

111 The Captain’s Quarters Falmouth Harbour

460-1036

Hezzy Homegrown Farm

Jennings Main Road

784-9171

111 Touloulou Asian Rest.

Cobbs Cross

561-6395

IL Giardino

Jolly Harbour Golf Course

722-3956

116 Trappas Bar & Rest.

Dockyard Drive, English Harbour 562-3534

Oceano’s Seafood Rest.

Valley Church Road

561 3894

Wilikies Main Road

OJ’s Bar & Restaurant

Crabbe Hill

460-0184

Miracle’s

Jolly Harbour Main Road

734-1682

Sheer Rocks Restaurant

Cocobay Resort

464-5283

Sugar Club

Jolly Harbour

562-7700

134 AJ’s Restaurant

Barbuda

728-4334

The Crow’s Nest

Jolly Harbour

562-2637

134 Kelcina Sports Bar

Barbuda

722-3050

The Nest Beach Bar

Valley Church Beach

562-7958

134 Pink Sands Beach Bar

Barbuda

783-8624

Turners Beach Restaurant

Johnson’s Point

462-9133

135 Uncle Roddy’s

Barbuda

785-3268

Tropical Time Out

117 Zambuka

774-6511

Dockyard Drive, Falmouth Harbour 562-8522

BARBUDA

www.foodanddrink-antigua.com

133 Epicurean Supermarket

125 The Boom

38 & 2015 GUIDE

Welcome to the Food & Drink Guide, Antigua and Barbudaâ&#x20AC;&#x2122;s most comprehensive guide to locating food and drink venues across our beautiful islands. We introduce you to our delicious establishments, from fine food and wine purveyors to internationally renowned restaurants and their talented chefs and bartenders. Discover tempting street food, rustic rum shops and become friends with our local farming communities that add so much freshness and variety to our diet.

122

136

142

EDITORIAL FEATURES

RECIPES & COCKTAILS

16-18

Spanish Wines & Caribbean Cuisine.

Tropical Fruit & Tomato Salsa.

INFORMATION

20-21

Look Out For...

Passion Fruit Guacamole.

Key to Symbols

René Cahane - Chef Profile.

Caribbean Sorrel.

4-5

Antigua & Barbuda Map Pages.

Handmade Tortelloni.

Mango Papaya Smoothie.

6-7

Directory of Establishments.

Mystery & Intrigue.

Beetroot & Goat’s Cheese Tart.

Gabrielle Thomas - Chef Profile.

Tropical Sunset Cocktail.

FOOD & DRINK PROFILES

Maylene Hector - Student Profile.

Green Banana & Cheese Soup.

22-43

North Coast.

Kahyeme Benjamin - Chef Profile.

48-49

Pan-fried Red Snapper.

50-67

St. John’s Centre.

68-71

A Caribbean Journey in One Store.

Old Fashioned Rum Punch.

76-98

Southwest Coast.

72-74

The Changing Face of IPL.

92-93

Line-caught Smoked Marlin.

108-130 South & East Coasts.

Sheer Rocks Restaurant Highlight.

Silver Cosmo Cocktail.

134-135 Barbuda.

99-103

Colesome Farmers Market.

106

Breadfruit Pancake.

104-105 9X9byNine Exhibition.

107

Christophine Gratin.

120

107

Dill, Garlic & White Bean Dip.

136-139 Rochelle Anthony - Chef Profile.

120

The Lord Nelson Cocktail.

142-143 Ole Time Sweeties.

121

Layered Tuna Tartare.

144

122-123 Duo of Beef & Bordelaise Sauce.

Juan H. Gilt - Chef Profile.

Closed Season for Seafood.

130-131 Braised Oxtail with Omelette. 132

Alaska Seafood Salad.

140-141 Island Seafood Platter.

www.foodanddrink-antigua.com

CONTENTS

RECIPES: 1. Tropical Salsa, 2. Passion Fruit

Guacamole, 3. Caribbean Sorrel, 4. Mango Papaya Smoothie - See over page for recipes.

1 2

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

www.chefsworldantigua.com

Bodum 70th Anniversary French press coffeemaker range

Robot Coupe Food Processors with cutters & vegetable slicers

Joie Novelty Kitchenware Gadgets Winco Range flatware, bakeware, cookware, pans

Vulcan Ranges, Griddles, Fryers, Ovens, Braising-pans

Salton small kitchen appliances

Tropical Salsa

Passion Fruit Guacamole

Serves 4 Ingredients:

½ Antigua Black pineapple, peeled, finely diced ¼ fresh Cantaloupe melon, finely diced ½ small red onion, finely diced 2 cloves garlic, minced 4 seasoning peppers, minced 2 tsp fresh herbs (mint, thyme & cilantro), chopped 2 small tomatoes, finely diced 2 limes, juiced Salt & pepper to taste

1 ripe avocado, de-pitted, skin removed, diced 3 ripe passion fruits, pulp only 1 small red onion, finely diced ½ tbsp lime juice 4 sprigs fresh cilantro, chopped A pinch of natural sea salt & black pepper

with tomatoes, pineapple & melon

Method: Evenly combine all ingredients in a bowl. Cover & refrigerate. Serve with homemade plantain chips

Caribbean Sorrel

www.foodanddrink-antigua.com 12

1 lb Sorrel sepals, seeds removed 1” of fresh ginger, grated 1 tsp whole cloves 2” cinnamon bark

Method: Use a fork to mash the avocado to your desired consistency. Leave a few chunks of avocado for texture in the guacamole. Add passion fruit pulp, onion, lime juice, mix well add cilantro and salt and pepper to taste.

Mango Papaya Smoothie

laced with white rum Serves 4-6 Ingredients:

with avocado and red onion

with creamy vanilla infused yoghurt

Peel of 1 orange 2 litres of water 5 tbsp brown sugar 4 oz overproof white rum

Garnish 4 fresh orange slices

Serves 4 Ingredients: Flesh of 2 ripe mangoes Flesh of ½ ripe papaya 8 oz Yao plain low-fat or Greek yoghurt ¼ tsp ground cinnamon

8 oz cold water ¼ tsp vanilla extract 10 ice cubes

Garnish 4 mint sprigs

Method: Add sorrel, ginger, cloves, cinnamon, orange peel and water to a pot and rapidly bring to the boil. Take pan off heat. Once cooled, place in the fridge for 24 hours. Remove from fridge, strain and add sugar and rum to taste. Garnish with orange slices.

Method: Blend the mango, papaya, yoghurt, cinnamon, water, vanilla extract and ice cubes in a blender until smooth and creamy. Pour into 4 glasses and garnish with mint sprig.

Chef’s World has 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, 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.

www.chefsworldantigua.com

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

CROSS CULTURAL EXCHANGES: SPANISH & PORTUGUESE WINES WITH CARIBBEAN CUISINE

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The many faceted cuisine of Spain and the food of the Caribbean islands have many things in common, not least the abundance of fish and seafood, rice, and roasted meats that one finds in both cultures. It is not surprising, therefore, that the wines of Spain can be served as the perfect complement to many Caribbean dishes.

Rice was introduced into eastern Spain in the 8th Century by the Moors. Paella, the famous one-dish meal that is one of the great dishes of Spanish cuisine, was first created in the Mediterranean coastal city of Valencia. Rice is a staple of Caribbean food, and dishes like Pelau in Trinidad, Cook-up in Jamaica, and Seasoned Rice cooked with pork, salt beef, chicken, vegetables, herbs and spices in Antigua and Barbuda are all dishes in the same satisfying tradition as

Paella. Our seasoned rice dishes would pair well with Rioja from the DOC region in the north of Spain. In these wines the Tempranillo grape makes a slightly more full-bodied style, with the Garnacha (Grenache in Southern France) producing spicy, medium bodied reds. These wines blend with the spices in the dish, but wonâ&#x20AC;&#x2122;t overwhelm it. In the north of Spain rice dishes give way to heavier soups and stews. Estofado is a hearty Catalonian pot roast of beef, prepared with ingredients that are commonly used in Caribbean cooking: carrots, garlic, onions, and cinnamon, ground paprika, and crushed tomatoes. The Spanish dish is simmered in red wine until it acquires a rich, deep flavour, and is often served with soft cooked cornmeal, or polenta. In Caribbean cooking, rich beef stews are often served with fungee, our soft cooked cornmeal dish. Similar dishes include Fabada, a rustic one-pot Asturian bean stew from the mountains of northern Spain. It is slow cooked for hours with white

beans (fabada), chickpeas, salted pork and black pudding (morcilla) or blood sausage, made with pigâ&#x20AC;&#x2122;s blood. The ingredients used to make Spanish morcilla are similar to those used to make Antiguan black pudding, including rice, lard, onions, garlic, blood and spices. The heavy stews of northern Spain are paired with the great concentrated wines from the Tinta de Toro grape, a strain of Tempranillo from the Toro region close to

periods of ageing, and when released will meet and complement any roast meat dish with ease. By the end of the 15th Century in every European country with a sea coast, fishing came second only to farming as a way of life. The discovery of new fishing grounds in Newfoundland attracted fishermen from all of these countries, including the French, Portuguese and the Basques from northern Spain. The cod was cured at sea, and a

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the Portuguese border. These wines show great depth of character with a hint of cinnamon and warm spice from being aged in oak. They would pair well with our hearty Antiguan beef, oxtail and bean stews. The Castile-Leon region in northwestern Spain is known collectively as “the land of roasts”. Roast lamb is a specialty, and so is slow-roasted suckling pig, cooked with thyme and bay leaves. Another specialty of the region is

young goat or kid (cabrito), roasted over mesquite wood and cooked in its blood. Traditionally the male kid is “sacrificed” before it is 3 months old, and its tender meat is highly prized. Another specialty, roasted Castilian lamb, is a classic dish found north of Madrid, and is a favourite meal on Sundays, when families head out of the city to enjoy the clay-pot cooking of the countryside. In Antiguan cuisine goat and suckling pig are dishes prepared for celebratory meals, often roasted over coals or slow cooked in traditional clay coal pots. The wines from the Ribera Duero and Douro regions of both Spain and Portugal produce stellar quality wines that are a perfect pairing for hearty stews and roasted meats. These are very hot regions, producing big, full-bodied wines with plenty of fruit and nutty components. The wines from Portugal sometimes offer a slight aroma of port. As an alternative, the wines of Priorat DOC, with their ancient Garnacha plantings, produce very concentrated wines that can stand long

www.foodanddrink-antigua.com 18

”triangle trade” developed, linking trading in cod to slavery and rum. Poor quality cod was traded to feed slaves in exchange for sugar, molasses, cotton, tobacco and salt. The finest salt cod was brought back to European markets for sale. In Portugal today there are said to be more than 1,000 recipes for salted cod (Bacalhau). It is still a great favourite in the regional cuisines of Spain, especially in the Basque country and in Catalonia. It has

been a staple food for centuries because of its keeping qualities, and has long been linked to Catholic tradition, and the dietary restrictions of Lent. Salt cod occupies a place of honour in the history of Spanish gastronomy. Bacalao a las Viscaina or Biscay style Salt Cod is made by cooking salt cod fillets in a sauce made with onion, tomatoes and red peppers. The flavours and ingredients of this dish are almost identical with those used in the preparation of salt fish in Antigua, except that in the Antiguan dish the fish is flaked. In Jamaica salt fish is cooked with ackee, and is that country’s national dish. The wines of Vinho Verde in northern Portugal, and similar wines on the Spanish side of the border in Galicia Rias Baixas produce some of the world’s best examples of wines made from the Albarino (Alvarinho in Portugal) grape. They are racy, with acidity and freshness, showing bright citrus and crisp apple notes. They pair well with salted cod dishes, and with most shell fish. Another successful pairing with salt

cod would be the sparkling wines of the method Cava, produced in Penedes, around Barcelona. These wines, produced from the Paradella and Xarello grape, have a depth and nutty character with fresh apple and sometimes pear notes. Their sparkling character will bring life to any gathering.

All wines featured in this article are available from Quin Farara & Co. Ltd. +1 (268) 462-3197

THE PERFECT GIFT New articles & updated restaurant, bar and purveyors directory New smaller SIZE easier for travel

ILLUSTRATED RECIPES

MADE IN ANTIGUA & BARBUDA

ON SALE NOW -*.*5&% &%*5*0/ 3&13*/5

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WORLD

5) (063."/% */5&3/"5*0/"- $00,#00, "8"3%4 1"3*4 '3"/$&

AVAILABLE IN ANTIGUA FROM ISLAND GOURMET BOUTIQUE (268) 734-2080 #&45 0' #00,4 t -03% +*. 4 -0$,&3 "/% )05&- (*'5 4)014 %&-*7&3: "7"*-"#-& 803-%8*%& #: ."*- 03%&3 5 t & */'0!'00%"/%%3*/, $"3*##&"/ $0.

WWW.FOODDRINKCARIBBEAN.BIGCARTEL.COM

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LOOK OUT FOR...

Tilagro Farm Antigua

Jane’s BBQ English Harbour

Bring your fishing rod and try to catch your own Tilapia fish! A great spot for relaxing by the pond, kids parties, events and you can also pick up salad vegetables Lightfoot, Off Factory Road - T: (268) 771 6136

Enjoy excellent home-cooked local lunches like oxtail, fresh fish, curry goat at great prices, at this popular waterfront, pop-up eatery. Call ahead to order in advance. Harbourside, Falmouth Main Road - T: (268) 728-8325

Elaine’s Culture Shop

Tropical Time Out ice parlor

Visit Elaine’s roadside stall selling fresh fruit, hot sauces, preserves and honey. The Culture Shop, Fig Tree Drive - Winter Season Airport Road, By Henderson’s - Summer Season

On your way to or from Long Bay or Devil’s Bridge stop for a delicious ice cream, light bite or cold drink at this cute neighbourhood snackette. Wilikies Main Road, St. Philips - T: (268) 774-6511

Hezzy’s Homegrown Farm

Poor People’s Palace vegan eatery

Stop off at Hezzy’s roadside fruit & vegetable market and pick up whatever is in season. T: (268) 784-9171 Jennings Main Road, By Christian Valley turning

Sister INandi Amina & her team serve excellent Ital meals flavoured with coconut milk and fresh herbs. Open Mon-Fri 11:00am-8:00pm. Call ahead for Saturdays. Upper Long Street, St. John’s - T: (268) 724-2158

Grace Before Meals Don’t just read about Grace’s on Tripadvisor! Visit Grace for yourself and enjoy great Caribbean food in the harbour. Open lunchtimes Monday-Saturday. T: (268) 460-1298 Dockyard Drive, Next to Cap Horn, English Harbour

www.foodanddrink-antigua.com

Carvell’s Cook Shop Local style lunches with rice or ground provision. Amazing seafood soups and dishes, especially on Saturdays. Open lunchtimes Monday-Saturday. T: (268) 783 0384 Crabbe Hill, Opp. Jacqui O’s, St. Mary’s

Le Bistro French Restaurant

Experience a real sense of occasion... Le Bistro

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

www.antigualebistro.com

Beetroot and Goat’s Cheese Tart with Salt and Vinegar Caramel Serves 4 Ingredients:

www.foodanddrink-antigua.com

Chef de Cuisine JASON HUGHES Blue Waters Resort & Spa

Method: Preheat oven to 400ºF. Place the beetroot, garlic and thyme onto a baking tray. Sprinkle with 2 oz of sugar and roast for 1-1 ½ hours, until tender. Once cooked allow the beetroots to cool before peeling. Cut into very thin slices on a mandolin, or use a very sharp knife. Roll the pastry into a rectangle the thickness of a dollar coin, prick with a fork, and then cut into circles. Place onto a flat baking sheet and cover with a second tray to stop the pastry rising. Bake in the oven for 15-20 minutes or until the pastry is golden-brown. Remove the pastry from the oven, set aside. Heat the butter in a small saucepan and fry the onions until just softened. Add the port and red wine vinegar, cook until reduced by

2 large locally grown beetroots 1 whole garlic bulb 2 sprigs fresh thyme 5 oz castor sugar 11 oz shop-bought puff pastry 2 oz butter 1 red onion, finely sliced 2 fl oz port 1 fl oz red wine vinegar 1 fl oz sherry vinegar Large pinch salt 2 oz pine nuts, toasted in a dry frying pan 5 oz fresh goat’s cheese

half. Blend the mixture in a food processor until smooth. Meanwhile, heat the remaining sugar in a small saucepan with 2 tbsp of water. Once the sugar dissolves, increase the temperature so the mixture caramelises. When it is dark brown in colour, remove from the heat, add ¾ fl oz water to stop the caramel from setting. Allow the caramel to cool slightly, add salt and sherry vinegar. To Assemble: Spread the red onion purée over each cooked pastry tart, add a scoop of goat’s cheese, and then layer the beetroot on top. Drizzle with the caramel and place in the oven for 2-3 minutes until hot. Sprinkle with pine nuts and drizzle generously with the caramel.

Executive Head Chef RENĂ&#x2030; CAHANE Blue Waters Resort & Spa

As Executive Head Chef at the Blue Waters Resort & Spa, RenĂŠ Cahane has created new menus that celebrate the best international cuisine. Choose a healthy and nutritious wild rice, roasted squash and pumpkin seed salad in the Palm Restaurant, or try a selection of eclectic, contemporary tapas featuring ceviche of local tuna with oriental slaw in Bartleyâ&#x20AC;&#x2122;s Restaurant, or visit the stunning Cove Restaurant for a taste of fusion with a Caribbean twist. You will certainly find a dish â&#x20AC;&#x2DC;just for youâ&#x20AC;&#x2122; on your visit. RenĂŠ Cahane has over 20 years experience working in Londonâ&#x20AC;&#x2122;s 5* hotels, restaurants and private members clubs. His passion for cooking, he says, is reflected in his food. To ensure your experience at the restaurants of Blue Waters Resort & Spa is memorable, he endeavours to use seasonal produce, where possible, presenting dishes with attentive service and flair. RenĂŠ is assisted by Jason Hughes, a Gordon Ramsay protĂŠgĂŠe and now Chef de Cuisine at The Cove Restaurant. Jason has been appointed to align Blue Waters already great reputation with a new level of culinary experience. He has honed his skills in Paris and at the Savoy Grill in London. His passion is pastry, so look out for stunning desserts on your next visit to The Cove Restaurant.

www.bluewaters.net

7ELCOME TO 4HE $INING %XPERIENCE AT "LUE 7ATERS Open to the public, and for all to enjoy. The Cove at Blue Waters takes Caribbean dining with a luxurious twist to an entirely new level. Uniquely situated overlooking a panoramic cliff top view of the Northern part of the Island, The Cove offers delightful French fusion cuisine. The newly refurbished and re-positioned "all day dining" Palm Restaurant grants guests a spectacular ocean view dining experience. The modernised Bartley's Restaurant features an eclectic mix of light tapas style dishes and enticing international entrees, all captured in an air-conditioned atmosphere.

Blue Waters Resort & Spa is the idyllic tropical paradise. To make your reservation and for more information please contact us. 4 s % FRONTOFFICE BLUEWATERS NET P.O. Box 256, Soldier's Bay, St. John's, Antigua, W.I.

Sottovento on the Beach Bar & Italian Restaurant Ocean Point Residence Hodges Bay, St. Johnâ&#x20AC;&#x2122;s T: (268) 562 8330 or 562 8378 | E: info@oceanpointantigua.com www.oceanpointantigua.com $$$

Opening Hours: 7 days a week, year-round for Breakfast, Lunch and Dinner. Reservations for dinner are recommended.

www.foodanddrink-antigua.com

Stunning all day beach restaurant, serving intimate, romantic dinners.

Sottovento on the Beach is a beautifully designed and enchanting restaurant located on Antiguaâ&#x20AC;&#x2122;s dramatic north coast within the Ocean Point Residence complex at Hodges Bay. The newly renovated alfresco restaurant is beachfront and just a few steps away from the sea. The pastel coloured, wooden restaurant

now extends service out onto the beach with shaded sun loungers and sand-between-the-toes dining. The outdoor grill is also new this season and great for BBQ beach parties. The menu is an Italian medley with Mediterranean influences, simple, but well created. The dishes have a seasonal flavour prepared using local products, fish, seafood,

vegetables and fresh picked salads. At the bar enjoy cocktails, fresh fruit juices, soft drinks and a good selection of wines and beers. Sottovento is a romantic place to sip drinks and eat delicious food whilst listening to the waves of the sea. The restaurant may be reached by boat with dock mooring available to guests.

Bay House Restaurant & Bar Trade Winds Hotel Trade Winds, Dickenson Bay, St. Johnâ&#x20AC;&#x2122;s T: (268) 462 1223 | E: info@twhantigua.com www.twhantigua.com $$-$$$

Opening Hours: Open daily continuously serving all day menus from 7:00am-11:00pm. Reservations requested.

Breakfast, lunch, dinner & snacks overlooking the Caribbean Sea.

meeting as it is for an unhurried Sunday brunch. The menus are neatly balanced to fit all tastes and appetites. As the sun starts to dip below the ocean, order sundowner cocktails or a fine wine and relax into the evening. Dinner will be tantalizing. Chef Leroy Hodge and his team constantly enrich their menus with unexpected twists and originate new dishes utilizing local

foods. If seafood is your preference, try the Mixed Seafood Grill with lobster, shrimp and fish grilled to perfection or the Blackened Mahi Mahi with a crab sauce. For meat lovers, the homemade deep-dish Steak & Mushroom Pie or Italian Stuffed Pork Tenderloin are first-rate. Quality runs through the entire operation and their passion is reflected in every mouthful.

www.foodanddrink-antigua.com

Framed by dramatic bougainvillea blooms the Bay House Restaurant is a treasured discovery fondly known as Antiguaâ&#x20AC;&#x2122;s little secret. You are invited from sun-up through sunset and stars to dine in style from its impressive hilltop perch, that overlooks palms trees towards Dickenson Bay and beyond. Bay House is equally as pleasing for a motivating breakfast

Touloulou Asian Bar & Restaurant

Table D’Hôte Garden Restaurant

Next to Xtreme Gym, Marble Hill Road, McKinnon’s, St. John’s T: (268) 764 6358 | E: reservations@villatouloulou.com www.touloulourestaurant.com Breakfast, Lunch and Dinner

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

www.foodanddrink-antigua.com

$$$

$$$ $$

All Day Dining - Monday-Saturday 7:00am-11:00pm Private dining, business meetings, goumet events.

The restaurant is intimate. Advance bookings are requested. Open Mon-Sat for dinner from 6:30pm.

For anyone who knows and loves Asian cuisine you may already know Touloulou for their trailblazing Asian fusion food. Their new all-day dining restaurant is set to take the north of the island by storm. The setting is perfect for unhurried business meetings by day to informal gatherings by evening. The menu journeys around South-East Asia, taking in Thailand,Indonesia and the Philippines, with a touch of China forging a fusion of specialty and classic recipes that offer a bold depth of natural flavours. Excellent service, quality wines blended with a healthful approach to food.

Tranquil, Exquisite and Affordable dining. Be prepared for a genuinely different culinary experience in the exquisite surroundings with delicately screened private dining booths, set in a lush tropical garden. Literally translated Table D’Hôte means “host’s table”, a French term derived from a meal served to guests at a homely gathering. This dining event allows for a serene, charming and inexpensive meal that doesn’t compromise on quality or service. Come for a romantic meal just for two or an informal dinner with friends. Ideal for intimate private events, weddings and functions.

Cecilia’s High Point Café Dutchman’s Bay Coolidge, Nr. V.C. Bird Intl. Airport, St. John’s T: (268) 562 7070 | E: cecilias@highpointantigua.com www.highpointantigua.com $$$

Opening Hours: Open Thursday-Monday from 12:00pm for Lunch. Dinner Monday & Thursday evenings. Closed Tuesdays & Wednesdays.

There is no better place to while away a few hours than at Cecilia’s.

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 minutes from the airport with free WiFi and beach loungers.

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With echoes of a time gone past, Cecilia’s exudes island sophistication. The dainty Caribbean chattel house entertains guests on an antiquesfurnished verandah with front row ocean views beyond a gorgeous white sandy beach. The new shaded lounge deck offers dramatic ocean views and cool trade breezes. It adds a whole new dimension to the restaurant.

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

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$$-$$$

Opening Hours: Tuesday-Saturday 5.00-11:00pm. (Nov-Mar). Delivery service available.

New Blu Pineapple’s owner Shauna continues to live her dream in Antigua as she enters into a second season with more fun and surprises up her sleeves. Her spirited personality has brought a happy new lease of life to a venue that has been a restaurant since 1977 when it was Pari’s Pizza. This is just one of those places where locals meet, where visitors

come back to, where everyone laughs, where you go for a taste of home. Blending a superb choice with great affordability the North American Bistro menu is a hit. The chef’s funky appetizers and light bites include Cajun Spiced Calamari, Red Pepper Shrimp, Buffalo Style Chicken Wings and Mini Burger

Sliders. Entrées are made with fresh, premium ingredients so you can enjoy the Prime Cut USDA Steaks, Coconut Chili Shrimp flambéed with Kokocaribe coconut rum, Seafood platter and Ginger Chicken to name a few favourites. Pizzas remain a staple on the menu and Chef Gina Hernandez has been the pizza chef at this location

“Taste, experience, vibe - we live life.” This is a great one stop restaurant for everyone’s taste and mood (including children).

He mixes a mean cocktail or will be happy to guide you through the quality wine list. The venue provides a relaxed dining atmosphere where guests can eat in the dining room or the bar/lounge. They also provide the convenience of a take-out and delivery service. The restaurant is perfect for family nights out, special

occasions, birthday celebrations or just a night out with the ones you love. There’s also a groovy kids menu and they serve Starbucks coffee. Be sure to check out the weekly specials. Wednesdays is happy hour all evening. Sundays all large pizzas are sold at a discounted price. Fridays receive a free appetizer or dessert with the purchase of two entrées.

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for over 15 years. You can choose from classics such as the Super All American and Steak & Cheese or go for something off the cuff like the The Black Pineapple Pizza or why not try a Calzone. You’ll need a drink or two to go with your meal so ask Martin at the bar for a beverage that can enhance the subtle flavours within your meal.

Coconut Grove Antigua Beachfront Restaurant & Bar Dickenson Bay, St. John’s T: (268) 462 1538 | F: (268) 462 2162 E: coconut@candw.ag www.coconutgroveantigua.com

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$$$

Opening Hours: Open for Breakfast from 7:00am, Lunch & Dinner seven days a week. Coconut Grove is open all year round, they never close.

It has been said that Coconut Grove is “Every visitor’s dream of what a Caribbean restaurant should be...” With its enviable position, this timehonoured beach bar and restaurant is a must on your agenda. Visitors from around the globe continue to be seduced by Coconut Grove’s picture perfect beachfront setting. Visit at any time of the day

or evening, as they never close. Daytime at Coconut Grove is very casual, bikinis are welcome, so you can fully enjoy the aquamarine sea and powdery white coastline. Start the day with a Full Monty breakfast. Then take a swim and a sunbathe on a beach lounger before enjoying a superb lunch of freshly caught fish. 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

Whether you go for breakfast, lunch, sundowners or dinner you can be sure of consistently good service, food and drinks.

& roasted Pumpkin, Jerk Pork with Tamarind sauce, or the unmissable grilled Antigua Rock Lobster. Try also the eponymous Coconut Grove Coconut Shrimp and the Caribbean Seafood Chowder. The restaurant pays great attention to detail, recognising that fine linen, good tableware and quality service elevates a good meal

to one of memorable proportions. Numerous guests have been coming to the bar and restaurant for many years, whether they live around the corner or on the other side of the world. But everyone is given the same friendly welcome by staff who pride themselves on creating a special atmosphere, that is unique to Coconut Grove.

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François Bellanger shares his poetic flavours with you, using the freshest and finest ingredients – sourced locally wherever possible. His wellbalanced and varied menu offers children’s and vegetarian options like the Ital Rasta Sandwich with Vegetables. Specialty dishes include the Caramelized Shrimps & Pineapple with toasted Sesame Seed

Handmade Tortelloni

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Head Chef/Owner OMAR TAGLIAVENTI La Bussola Italian Restaurant

Tortellini is beautiful artisanal shaped pasta made from round, square or triangular cut shapes of pasta sheets. There are several variations of this fresh egg-made pasta. Tortelloni is a slightly larger version of Tortellini and Cappellacci pasta and is folded from differently cut pasta sheets. The different shapes are born from the gastronomic wars between the “hill lands” and the “seaside” of Emilia-Romagna in Italy. That is why they call Emiliani the people of the hillside and Romagnoli the people of the seaside. There is much folklore surrounding the origin of the shape of Tortellini pastas and to this day the size, shape, fillings, sauces and even broths that it is served in vary vastly. One romantic legend reveals that Venus, the goddess of love, once stayed at the local tavern in the town of Castelfranco Emilia, halfway between the gastronomic cities of Bologna and Modena. The innkeeper spied on his guest through the keyhole of her room, and got a partial glimpse of her. Struck by what he saw, he rushed to his kitchen, rolled out a sheet of fresh egg pasta and invented a shape inspired by Venus’ navel. La Bussola’s excellent larger shaped Tortelloni pasta is handmade. The traditional pasta sheets are made with semolina, white flour and eggs, but the filling has an unexpected Caribbean inspired twist. It is made with braised Antiguan lobster tails with extra virgin olive oil and the sauce is a light Bolognese of shrimp, seasoned with garlic, extra virgin olive oil, fresh tomatoes and Italian flat parsley.

La Bussola *UBMJBO 3FTUBVSBOU t 1J[[FSJB t #BS Runaway Bay, St. John’s T: (268) 562 1545 | C: (268) 785 5436 or 722 7709 E: labussolantigua@hotmail.com www.labussolarestaurant.net $$$

Opening Hours: Dinner year round, 6 days a week Mon-Sat. Reservations recommended. Lunch service available - advanced booking is required. Closed Sundays.

Beautiful location for private parties, weddings and events.

with a shaded gazebo for dining and relaxing sun loungers. Inside or out this is the perfect setting for entertaining for any occasion, from cozy dinners for two to large parties and private events. Family-run by brothers, Chef Omar and Host Cristian Tagliaventi who grew up in the Umbrian countryside of Italy. Omar’s à la carte Italian menu is designed to inspire your taste buds. The amazing

range of authentic stone-baked Italian pizzas and calzones are a hit. Enjoy Wednesday night pizza specials and other event evenings. The wine list is cosmopolitan with over 100 wines, champagnes and sparkling wines. With their friendly and attentive staff the brothers ensure patrons have a pleasurable dining experience in elegant surroundings.

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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,

Ana’s on the Beach Dickenson Bay Beach Dickenson Bay, P.O. Box 734, St. John’s T: (268) 562 8562 | E: info@anas.ag www.anas.ag

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$$$

Opening Hours: Open 7 days a week featuring signature menus & luxury service from 10:00am1:00am. Mediterranean Family Sunday brunch served 11:00am-6:00pm

True to its name, Ana’s on the Beach is a spirited and sumptuous beachfront restaurant that celebrates one of Antigua’s finest offerings – the beach. Conceived by lifestyle guru and trendsetter Maria Britto and her husband Gian Carlo this divine Mediterranean styled restaurant offers a uniquely cosmopolitan experience that is a

testament to their passion for the finer things in life. Everything at Ana’s gels harmoniously, from the magical setting framing the Caribbean Sea, to the opulent beachfront cabanas and daybeds and the funky resort styled restaurant. The centre piece bar is a vision of seductive allure, as are the

bespoke contemporary artworks that are bound to catch your eye. Whether you choose to visit the lounge restaurant for lunch, ‘Anapasti’ or dinner your senses will be treated to indulgent dishes of explosive flavours and vibrant colours. The kitchen sends out visually stunning dishes with culinary influences from the

“A touch of class hits the beach... This is the type of place you might find on South Beach, Florida,” notes a happy guest.

the beach. Service comes complete with a warm welcome, pretty smiles and efficiency. Watch on in style, as the sun goes down on another perfect day in paradise. As the sultry evenings draw in, Ana’s becomes a sexy hot pink destination for glamorous encounters. The dress code leans towards elegant beach-chic attire,

as the focus centres around the bar where beautiful people gather to see and be seen. The upbeat lounge hosts bespoke events and live entertainment where you can sip high-class bubbly or enjoy cocktailfuelled evenings. In all, a brilliant addition to the Antigua eating and ‘lyming’ scene with a large dose of glamour.

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Mediterranean created with fresh seafood and carefully selected local and regional farm produce. Don’t miss Maria’s perfect Paella, which is absolutely divine, or their seasonal homemade pasta dishes. Personal service from the dapper uniformed staff is extended to every guest dining in the restaurant or soaking up sun rays on

MYSTERY&INTRIGUE Ana’s Mediterranean Masquerade Carnival Ball was a most unforgettable party event at Ana’s on the Beach to mark the official opening of the restaurant’s Art Gallery. Jan Farara’s captivating paintings adorned the restaurant’s walls, and guests marvelled at the amazing runway performance show featuring renowned designer Calvin S and his dancing models. Live beats from DJ Tanny Rose, DJ Quixx and a live stage performance by the Spirited band got partygoers shaking their hips. Delectable dishes from gourmet food stations were paired all night long with the champagnes of Veuve Clicquot. Innovative Belvedere Vodka cocktails inspired guests with tropical flavours. Quin Farara’s after dinner lounge flowed with Hennessy Prive and XO, alongside the exclusive Glenmorangie whisky range. If you weren't there, the question is why not?

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

Tropical Sunset

coconut rum and mango cocktail Serves 1 Ingredients: 2 oz Coco Lopez - cream of coconut 2 oz fresh mango juice 1 oz Malibu coconut rum

1 oz Cavalier Gold rum ½ oz Campari

Garnish: 1 Maraschino cherry 1 wedge of mango

Method:

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Fill the serving glass with ice to chill. Add a scoop of ice and the first four ingredients to a blender and blend until smooth. Empty the ice from the serving glass. Pour in the Campari, and then slowly top with the blended ingredients. Add garnish and serve.

Monday-Friday 8:30am-3:00pm Free Delivery Service within St. John’s & Airport Vicinity. Catering for Private Events. Pick-up available from cottage behind. The Tides Restaurant, Coolidge, Dutchman’s Bay.

Bartender CAREZ “CARLO” WARNER La Bussola Italian Restaurant Open Friday and Saturday Evenings. Otters Village, Opposite LICS Ltd., St. John’s, Antigua

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

Opening Hours: Open all year round. Wednesday and Friday evenings between 4:00pm-9:00pm

Visit Chippy Antigua to sample Dave & Jane’s famous version of this classic English food. Always a jovial atmosphere & friendly customers.

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 enjoy excellent, authentic Indian curries, served with rice and flat bread. Add sides of mushy peas and gooey chocolate brownies to any meal. New this season, Poutine

with a twist, chips topped with Caribbean Lobster Bisque sauce & grated cheese!! 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 setting and kid friendly. Have Fish Will Travel!!! Chippy Antigua can be hired for private functions.

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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 next to the beach at Dickenson Bay. Dine under the stars seated in a Caribbean setting by the lagoon, yards from the sea. Or, you can choose to take-away your order. Voted absolutely the best fish

Russell’s Bar & Seafood Restaurant Fort James Beach, St. John’s T: (268) 462 5479 | C: (268) 726 5242 E: russellsfortjames@gmail.com Mon closed. Open: Tuesday-Sunday Midday-early evening $$$ $$

By day or night, a most stunning venue. Russell’s can be booked for weddings and private events.

Sales office: Mamora Bay, Minutes from English Harbour E: horizons@candw.ag | www.horizonssuppliesltd.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 reggae bands. Indulge yourself daily in the Caribbean-inspired seafood menu. On Saturdays enjoy traditional local dishes. Sample their cockles, fritters and black pudding.

BeachLimerZ Bistro Bar Fort James Beach St. John’s T: (268) 723 9534 or 562 8574 | E: info@beachlimerz.com www.beachlimerz.com $$$ $$

Opening Hours: Open 7 days a week year round from 11:00am- until... Daily Happy Hour 5:00-7:00pm

“Where Food & Drink Make Waves!” Sip, Sup and Sap up our cocktail of culture against the beautiful, beachside backdrop of Antigua.

setting. The menu celebrates the best of traditional cuisine, yet recognizes regional and international streetfoods. The combination makes for a unique fusion of flavours for foodies. Bar staff are competent and wear an easy smile whilst serving your favourite tipple. BeachLimerZ is also about

music, and live entertainment is a priority. In addition to local artistes, co-owner Barry ‘Scorpion’ Edwards, well known Antiguan entertainer, will showcase his talents singing Reggae, Jazz, R&B and Calypso. Steelband music will be featured regularly. Food, ambiance, music and location – a recognition of the history, talent and beauty of this island.

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BeachLimerZ Bistro Bar welcomes you to paradise. Located footsteps from the water at Antigua’s historic Fort James. Here, in this stylishly rustic building you will experience a celebration of Antiguan culture and Caribbean cuisine, décor and music. A place where good food, good company, and good music come together within a perfect

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Student Chef GABRIELLE THOMAS Antigua & Barbuda Hospitality Training Institute

For student chef Gabrielle Thomas baking is a 3rd generation family tradition. She is currently completing her associate degree in Culinary Arts at ABHTI, but for the next school term she will move onto pastures newer as she pursues her bachelorâ&#x20AC;&#x2122;s degree in Baking and Pastry Arts at Johnson & Wales University. Gabrielle admits to being a little nervous about her next career step, but is excited as ABHTI has given her a great grounding. She praises her tutor Mr Benjamin, saying, â&#x20AC;&#x153;He has a great personality and his style of teaching makes even the most difficult tasks interesting.â&#x20AC;? The favourite part of her culinary arts course was gaining industry experience by doing internships at Carlisle Bay Resort and Blue Waters Hotel. â&#x20AC;&#x153;They both gave me the opportunity to be based in the pastry area, where I got to be part of a genuine operation. My most challenging task was given to me at Blue Waters, where I had to make ĂŠclairs. Learning piping skills was difficult at first, but I got lots of practice and nailed it.â&#x20AC;? Gabrielle cites Julia Child as her role model. â&#x20AC;&#x153;I adore the way she makes hard tasks look easy, like she could conquer the world. Thatâ&#x20AC;&#x2122;s how I want to be. Iâ&#x20AC;&#x2122;m also a major Cake Boss fan and hope one day to be able to design crazy cakes like them. Cakes really sparked my interest in pastry work and Iâ&#x20AC;&#x2122;m looking forward to learning sugar and chocolate work at university.â&#x20AC;?

www.abhti DPN t 5

Students join the Antigua & Barbuda Hospitality Training Institute from all walks of life and at various stages in their lives. But they all have a common goal because hospitality is their desire and they want the best chance for success. One of the great things about ABHTI is that it gives students real-world experience and a competitive edge in the job marketplace, providing them with the opportunity to be successful both personally and professionally.

Green Banana

and Cheddar Cheese Soup

Serves 4 Ingredients: 4 tbs butter 1 medium onion, large dice 2 sticks celery, large dice 6 peeled garlic cloves 2 lbs green bananas (pre-boiled and peeled) 1 medium carrot, medium dice 3 bay leaves 4 sprigs thyme 8 cups chicken stock or vegetable stock 3 cups white or yellow cheddar cheese, grated Salt & pepper to taste

Method:

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Melt butter in a large saucepan over a medium heat. SautĂŠ onions, celery, garlic, green bananas and carrots for 7-10 minutes. Add the stock and allow the soup to come to a boil before reducing heat. Continue to simmer until green bananas are soft. Remove from stovetop and blend in a blender until soup is smooth. Return to stovetop on low heat. Add cheese and simmer for 5 minutes. Serve with love and enjoy.

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Resort Management Student MAYLENE HECTOR Antigua & Barbuda Hospitality Training Institute

On completion of her Resort Management course, Maylene plans to enroll in a Hospitality Management online degree course with Monroe College, New York. Her aspiration is to have her own events and wedding convention centre. She is a certified tennis instructor (Special Olympics) and loves camping and outdoor life, so her plan is to combine all these passions together under one enterprise. “I’m an ideas generator and a go-getter. I aim high and don’t like mediocrity,” announces Maylene. “My sisters are also entrepreneurial so we want to combine our skills in a joint business. My original study plans were put on hold when I finished school and I went straight into the workforce.” Maylene spent several years working for the Antigua Barbuda Embassy in Washington DC before returning to Antigua. The resort management course has helped Maylene get back to using her essential business skills, empowering her business acumen. It has also given her a good grasp of business finance. “I have gained a lot of knowledge and confidence in business management on this course. I know that without short and longterm goals and a business plan your business will fail. I’ve learned that integral planning and innovation is the key to success. Taking this course has been a real eye opener.” Maylene is a proud recipient of a full scholarship to ABHTI from the Antigua Hotel & Tourism Association (AHTA), and has applied herself wholly to the challenge of higher education. She has been an Honour Roll student for her entire 2 year course, with a GPA of 3.88. She notes, “It was a challenge at first studying alongside much younger students as our priorities are so different, but I have found a rewarding role mentoring and motivating the younger students.” Maylene’s presentation of a Formal Charity Cocktail & Auction was chosen as the class project for their final year presentation. She was cast as the event manager and the project was a great success.

Maylene Hector is a mature ABHTI student, with many responsibilities outside her Resort Management AD course, which she attends 5 evenings a week. She is a corporate ambassador for APUA, a mother and a wife, so juggling a full-time job with family commitments is no easy feat. But Maylene says her home support network has allowed her to follow her dreams. “Friends and family have helped me all along the way. I couldn’t do this without their encouragement.”

From left to right: Christopher Gustave Marketing Manager, Kahyeme Benjamin Culinary Arts Tutor, Maylene Hector Resort Management Student, Gabrielle Thomas Student Chef

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Tutor and Private Chef KAHYEME BENJAMIN Antigua & Barbuda Hospitality Training Institute

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Kahyeme Benjamin is not only a local celebrity chef in his own right, but he is a dedicated educator who passionately raises the aspirations of his culinary arts students at the ABHTI. His limitless potential to motivate and influence students by making time to develop not only their cooking skills, but their people and life skills has not gone unnoticed. Kahyeme absorbed his initial culinary skills by watching, learning, tasting and cooking with his mother Geraldine Benjamin and his father Bernard â&#x20AC;&#x153;Smokeyâ&#x20AC;? Benjamin. He also studied basic cookery at the ABHTI when he left school, so he understands the importance of capturing the imagination of the young to foster a spirit of teamwork and dedication. His students speak highly of his teaching skills and his stimulating approach to their training. Apart from his teaching commitments, Kahyeme is a private chef at Jumby Bay. He is also fond of showing his skills in competitions. During studying for his culinary arts degree at The Arts Institute of Atlanta he entered the Annual Alouette cheese competition where he placed 2nd out of almost 100 participants. In 2012, he participated in Antiguaâ&#x20AC;&#x2122;s Smoking Hot BBQ Challenge; again he emerged victorious with Team Soul Food being declared the overall winners of the event. They were then given the honour of representing Antigua & Barbuda at the 5th annual Cattlemen Caribbean BBQ Competition which was held in San Juan, Puerto Rico, Team Soul Food again won big, winning a gold medal for best tasting BBQ sauce. Leading by example is a great way to showcase your passion and nurture up and coming culinary stars â&#x20AC;&#x201C; Chef Kahyeme keeps his students inspired and excellence in education is upheld.

Jackyâ&#x20AC;&#x2122;s

The Best of

Fruit & Veg

Supplying the leading Hotels, Yachts, and those in the know... Jackyâ&#x20AC;&#x2122;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. .0/ 56& ". 1. t 4"5 ". 1. 46/ ". 1. 03%&3 #: &."*- t jackyfruitandveg@cw.blackberry.net

Shop #7 (1st Floor) Heritage Market, St Johnâ&#x20AC;&#x2122;s, Antigua Tel/Fax: (268) 562-0153 Cell: (268) 728-1952

Tutor and Private Chef KAHYEME BENJAMIN Antigua & Barbuda Hospitality Training Institute

Pan-fried Red Snapper

with roasted garlic, pumpkin and potato mash, curry tempura asparagus topped with a fruit salsa Serves 2 Ingredients: Red Snapper 2 (8 oz portions) Red snapper, trimmed and scored Salt and pepper to taste 1 tsp lemon juice 3 tbsp all purpose four 2 cups oil, for frying

Ingredients: Pumpkin Mash ½ lb white potatoes, peeled and cubed 1 ½ lb pumpkin, peeled and cubed 5 peeled garlic cloves 4 sprigs thyme 1 tbsp vegetable oil ¼ cup heavy cream 2 tbsp butter Salt & pepper to taste

Method

for

Pumpkin

Mash:

Preheat oven to 400º F. Add potatoes to salted boiling water. Cook, strain and set aside. Add pumpkin cubes, garlic, thyme and vegetable oil to a mixing bowl and toss. Place the seasoned pumpkin

Ingredients: Fruit Salsa

8 asparagus spears, washed and ends trimmed 1 tbsp curry powder 2 tsp cornstarch 2 tsp baking powder 4 oz flour ½ cup club soda ½ cup ice-cold water Oil for frying Salt & pepper to taste

1 small Antigua Black pineapple, peeled, small dice 1 mango, small dice ¼ cup grapes, quartered ¼ cup onion, finely chopped 2 cloves garlic, finely chopped 5 sprigs cilantro, finely chopped Juice of one lemon 1 tbsp rice wine vinegar 3 tbsp olive oil 1 tbsp sugar Salt & pepper to taste

on a sheet pan lined with parchment paper. Roast for approx 25 minutes until soft. Remove from the oven. Transfer to a food processor. Add white potatoes, heavy cream, butter, salt and pepper to taste. Whip until smooth.

batter. Dip each asparagus spear into the batter and deep fry until golden brown. Method for Fruit Salsa: Prepare all ingredients and combine in mixing bowl. Assembly: Spoon a serving of pumpkin mash into the centre of each plate. Top with 4 asparagus spears. Next add the red snapper fillet and finally top with fruit salsa.

Method for Tempura Asparagus: Combine all ingredients except asparagus in a mixing bowl. Whisk until smooth to form a tempura

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Method for Red Snapper: Season snapper with lemon juice, salt and pepper. Dredge in flour and fry until golden brown. Set aside.

Ingredients: Tempura Asparagus

pizzas in paradise / big banana’s 17°61° pizzas in paradise - Redcliffe Quay, St. John’s | T: (268) 480 6985 big banana’s 17°61° - V.C. Bird Int’l Airport, Coolidge | T: (268) 480 6979 E: info@bigbanana-antigua.com www.bigbanana-antigua.com $$$ $$

Opening Hours: pizzas in paradise - Monday to Saturday, 11:00am-until late. big banana’s 17°61° - Open daily from 7:00am - 9:30pm

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pizzas in paradise and Big Banana’s 17°61° are iconic restaurants in Antigua and are must visit venues whether it’s your first trip here or not.

‘Pizzas’, as it is affectionately known by locals has established itself over the last 30 years as a legendary Antiguan casual-dining rendezvous and hot spot. Renowned for serving some of the best pizzas in the Caribbean and recognized as providing an excellent choice of international favourites and local specialities. The friendly service, fun atmosphere and historic setting

(offering both indoor and outdoor dining options) attracts both locals and visitors, and over the years, an impressive list of celebrities too! Satellite TV and free WiFi are an added feature. A visit to Big Banana Pizzas in Paradise is a must for visitors to Antigua. Refresh, revive and refuel in comfort at Big Banana’s air-conditioned 80-seater restaurant 17°61º. Open for breakfast,

lunch and dinner. Big Banana’s signature Pizzas are baked fresh to order and the extensive menu features a wide choice of favourite local and international dishes; from sandwiches and wraps to fresh salads, generous bowls of pasta and tasty local cuisine such as catch of the day, chicken roti and curried goat! There is also a Departure Bar outlet in the airport’s departure area.

the larder Gourmet Deli, Café & Sushi Bar Royal Palm Place Friars Hill Road, St. John’s T: (268) 562 7880 | E: info@thelarderantigua.com www.thelarderantigua.com $$$

Opening Hours: Monday to Saturday 7:00am-9:30pm Breakfast served: 7:00am-11:00am. Deli-café, Sushi bar, Salad bar, Pizza, Gelato served from 11:00am onwards.

A daily changing menu inspired by fresh seasonal produce.

The innovative menu changes daily, offering a choice of cuisines using the finest quality fresh fish, meats, produce and provisions. The bar provides an excellent selection of fresh juices, premium spirits and fine wines. New features include a ‘Build-Your-Own-Salad’ bar offering 30 delicious ingredients and a wide choice of superb

homemade dressings - allowing you to create your perfect salad. The Gelateria offers up to 24 flavours of authentic Italian Gelato and genuine Napolitano style thincrust pizza is baked to order in a Woodstone oven. The larder also caters for parties, yacht services, private aircraft, picnics and any special event.

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The larder is a unique deli-café and gastronomic retail store that is a relaxed and popular gathering spot for locals and visitors in search of great food and service. Renowned as Antigua’s best sushi bar and deli-cafe, the larder focuses on epicurean prepared meals to eat-in, and also offers upscale takeaway and catering.

Café Bella

Yum Yums Grill

Village Walk Mall, Friars Hill Road, St. John’s T: (268) 46-BELLA (462 3552) Opening Hours: Monday–Friday 8:00am–5:30pm. Saturday until 4:00pm.

Friars Hill Road, St. John’s T: (268) 778 9733 | E: yumyumsgrill@gmail.com Opening Hours: Monday-Saturday from 10.00am

$$$ $$

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Air-conditioned dining lounge, outdoor terrace, easy parking. WiFi internet.

Great value lunches are Café Bella’s big draw, especially during weekdays when business owners, office workers, tourists and students converge for soup specials, healthy salads and home-baked baguette sandwiches. Not forgetting their excellent daily lunch 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, ‘Izza Bella Style’. They have a large selection of hot and cold beverages.

Eat Local with Chef Anthia “Mums” Henry who brings high quality Antigua fare to your taste buds. Returning home from a culinary career in Canada, Anthia worked at the Mill Reef Club for 6 years before Yum Yums. Her healthy dishes are cooked to order, usually grilled or baked using minimal oil and her seasonings are made from scratch. The excellent results are evident, and beautifully presented. Breakfast includes grab & go wraps of red herring, liver, or salt fish, and traditional oats and porridge. Lunch could be pepperpot, curry conch, goat water or ducana and salt fish.

Harbour View Bar & Café Waterfront at Redcliffe Quay Redcliffe Street, Downtown, St. John’s T: (268) 462 2972 | E: exoticantigua@gmail.com Free Wi-Fi access $$$ $$

Opening Hours: Open daily from 9:00am-5:00pm

The Vivy Rum Bat is a must try cocktail unique to Harbour View.

lounge area enjoying the cooling trade breezes, while watching the world go by. Primarily open for breakfast and lunch, on the menu is a selection of fresh salads, including Venetian Caprese and the Captain’s Chicken Caesar, along with a range of sandwiches and Paninis. The famous Exotic Antiguan Banana Split is

proving to be a firm favourite. Priding themselves on excellent customer service and boasting some unique drinks like the Vivy Rum Bat - a cricket bat served with 3 shots. A shot of dark Antiguan Cavalier rum, an English Harbour 5 year old rum, an old fashioned rum punch and a coke or fruit punch chaser. “Enjoy a taste of Exotic Antigua!”

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Bringing fun dining to St. John’s harbour with a splendid bay view is the Harbour View Bar & Café. From its vantage point above the Caribbean’s #1 shop ‘Exotic Antigua’, Harbour has a location that 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

Fred’s Belgian Waffles & Ice Cream C & C’s Wine Bar Redcliffe Quay, Redcliffe Street, St. John’s T: (268) 462 1941 | E: ccwinehouse@hotmail.com Opening Hours: Monday to Saturday 10:00am-10:00 pm. Sundays 2:00-9:00 pm

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$$$ $

Redcliffe Quay, Redcliffe Street, St. John’s T: (268) 460 7025 or 464 3975 | E: claudine@ccwinehouse.com Opening Hours: Monday 11:00am-5:00pm. Tuesday-Friday 11:00am-11:00pm. Saturday 11:00am-until $$

Situated in a quiet garden precinct by the cruise ship dock, this is a great place to relax for a treat.

What’s great about C&C’s is it attracts a wide range of people creating an invigorating atmosphere.

Be warned; Fred’s is totally addictive. If you have never visited Fred’s you must stop by to indulge in the best Belgian ice creams and waffles, which are out of this world! Fred’s was formerly Australian ice cream, but only the name has changed. They still serve the most amazing handmade ice creams with waffle cones, tangy lactosefree sorbets, smooth frozen yoghurt, topped waffles, yummy milkshakes and big gooey chocolate brownies, coffees and cappuccinos. The staff are pleasant and helpful. The store has nice surroundings in the historic waterfront area downtown.

This is the place for wine lovers in Antigua, and a great spot to soak up a little historic ambiance. Old stone walls and a flagstone terrace set the scene for this longstanding wine cellar which has been serving fine South African wines for 10 years. The owners Cutie & Claudine and their staff are hands-on and knowledgeable ensuring everyone walks away happy. The wine bar has expanded in recent times to offer a lovely range of affordable, good quality food for lunch and dinner. The bar also serves spirits, beers and coffee. Evenings can be busy, so book a table in advance.

Island B-Hive Sports Bar & Restaurant Heritage Quay Duty Free Shopping Area St. John’s T: (268) 481 1322 | E: beehivesportsbar@kennedysclub.com

$$$

Opening Hours: Daily happy hours: 12:00pm-2:00pm & 5:00pm-9:00pm. Open 8.00am-until Mon-Sat. Open cruise ship Sundays.

Sip the honey, Bite the comb, Feel the buzz and Bee at home! Free WiFi is available to customers.

traditional Antiguan pepperpot to name but a few. Also served are the famous B-Hive and Guinness burgers, chicken wings, quesadillas, salads, wraps and kebabs, alongside a good selection of pastas and sandwiches. You can also indulge in luscious Häagen-Dazs ice creams, after a sizzling day’s shopping. See the B-Hive’s daily cocktail

specials. The bar is a major draw for sports enthusiasts who can catch all the latest action live on large plasma TV screens. Island B-Hive is a lively meeting spot, and a great location for people-watching. Friday night is TGIF, Thank Guinness it’s Friday with live music and EC$20 buckets. It is an excellent venue for celebrations, groups, friends and parties.

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The Island B-Hive is a lively venue where you can relax in bright and airy, open-plan seating areas to soak up the island atmosphere. Friendly staff are happy to tell you all about Antigua, suggest things to do and of course serve ice-cold beverages and great food. Freshly prepared daily lunch specials including seafood, stewed chicken, goat water and

Ilan Chefs Restaurant

Ken’s Club Superstore

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

Utility Drive, Cassada Gardens Opposite the Cassada Garden’s Horse Race Track, St. John’s T: (268) 481 1324 | E: sales@kennedysclub.com www.kennedysclub.com Opening Hours: Monday-Saturday 8:00am-6:00pm

$$$ $

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For top quality local food with an unforgettable taste. Open Mon-Sat from 8:30am – 5:00pm.

Conveniently located opposite the British American Mall, 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. 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 chefs team.

Join Ken’s Club Retail and Wholesale Superstore today (membership for over 18’s).

Ken’s Club is Antigua’s major members only wholesale and retail outlet. We trade in wholesale goods which are available to both retail companies and the general public. The warehouse is operated on a self-service basis and sells bulk goods such as: non-alcoholic beverages, liquors, wines, and spirits; non-perishable 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 our onsite MJ’s restaurant.

La Flamboyant Restaurant

Cheers Antigua Seafood & Rum Capital

The Heritage Hotel Heritage Quay, St. John’s T: (268) 481 7531 or 462 1247 | E: heritagehotel@candw.ag www.goheritagehotel.com

Heritage Quay, St. John’s T: (268) 725 9797 Opening Hours: Daily during high-season 8:00am-6:00pm.

“Where people find happiness”, also great food, drinks and free WiFi thrown in for good measure.

Whether you need to dine for business or for leisure, for a meeting, luncheon or dinner, the Heritage Hotel’s La Flamboyant restaurant is your quality dining option. Located on the waterfront right in the heart of St. John’s amid breathtaking panoramic views, dining on the fourth floor of the cozy and intimate La Flamboyant Restaurant is an exceptional experience to savour time and again. The restaurant offers a unique blend of Caribbean, Asian and International cuisine which are masterfully prepared.

Cheers Antigua may not be the Cheers bar from the hit American TV sitcom, but it’s equally as friendly, inviting and fun. The bar and sidewalk restaurant are a big hit with cruise ship passengers who gravitate here to drink, relax, eat and socialize. Breakfast and lunch draw hungry diners. Scrambled eggs & steak and Spanish omelettes are hearty options for superb breakfasts. For lunch, be impressed by the Cheers specialty – fresh Antiguan lobster. Amazing cocktails and ice cold drinks keep the crowds lubricated and the venue offers plenty of seating to people-watch.

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All the charm and intrigue of an exotic Caribbean experience, with a uniquely Antiguan welcome.

Alligators Bar & Restaurant

Roti King Trinidadian Restaurant

Lower High Street, (Next to RBTT Bank), St. John’s T: (268) 562 6289 www.alligatorsbarandrestaurant.com Opening Hours: Monday to Saturday 11:00am-11:00pm

Cnr. Upper St. Mary’s Street & Corn Alley, St. John’s T: (268) 462 2328 Opening Hours: Monday-Thursday 9:30am-12:30am and until 2:30am Friday and Saturday nights.

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Alligators is where you can enjoy peaceful, tropical surroundings whilst dining on fabulous local food.

Set in a beautiful courtyard garden, in the heart of St. John’s, Chef Dasworth Samuel the owner of Alligators has achieved the dream of running his own restaurant. Over the years he has enhanced his culinary expertise working at top hotels and restaurants on island and in the USA and now he promises to spoil you. Repeat guests have been remarking on his wonderful Caribbean specials such as the “delicious curried goat”, the “light and airy fungee” and the “scrumptious Caesar salad with shrimp”. Don’t walk by, you won’t be disappointed by this Caribbean hideaway.

Excite your taste buds with the full Trini experience here in Antigua and try some Roti King fare.

Roti King’s specialty dish is Roti - made with a curried filling of either beef, chicken, shrimp, conch or vegetables, mixed with spiced potatoes and wrapped in a floured chapatti (Roti skin). Choose from plain white or whole-wheat Roti skins. Other bites include ‘Doubles’ made with a curried chickpea filling, fried bakes, fried pholourie, and the lightly seasoned potato pie (aloo pie) - add to this a little tamarind sauce for a sweet and tangy snack. All these nourishing snacks and the tofu burger are suitable for vegetarians. Daily local lunches, homemade juices and burgers and fries add to the choice.

Francisco’s Indian Restaurant & Bar Authentic Indian & Chinese Food 40 Upper St. Mary’s Street, Opposite Roti King, St. John’s T: (268) 789 4066 or 721 6226 Opening Hours: Monday-Saturday from 11:00am until. $-$$

Discover why students, tourists and locals love this down to earth Indian restaurant.

Fransico’s has gained a good reputation for great tasting, authentic Indian fare and flavourful Chinese food cooked for you by Chef Raju and his wife Rita. Starters such as crispy eggplant, vegetable bhajiyas and lollipop chicken wings are scrumptious. For mains try the chana masala (chick peas, onions, tomatoes & Indian spices) or tawa chicken cooked in a cashew nut sauce. Add some naan bread baked in a clay oven or for a different flavour try Raju’s Chinese style sweet & sour chicken. The restaurant has Free WiFi. They also cater for events, birthdays, weddings and gatherings.

2 BRANCHES Redcliﬀe St, Downtown, St. John's Opening Hours: Mon-Thurs: 7.30 am-9.00 pm Fri-Sat: 7.30 am-10.00 pm Sun & Public Holidays: Closed Tel: 562-5539 or 724-SUBS Old Parham Rd, Top Ranking Building, St. John’s Opening Hours: Mon-Thurs: 7.30 am-10.00 pm Fri-Sat: 7.30 am-11.00 pm Sun & Public Holidays 8.00 am-5.00 pm Tel: 562-6860

The Captain’s Table

Verna’s Roti Hut

Seafood Restaurant Point Fishery Wharf, Harmonites Steel Pan Yard, St. John’s T: (268) 779 7207 or 562 3474 Opening Hours: Mon-Sat from 11:00am-4:00pm

Off Brown’s Avenue Off All Saints Road, Ottos, St. John’s T: (268) 734 5082 Opening Hours: Mon-Fri from 11:00am-4:30pm

$$$ $

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“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. From the grill try mahi mahi, swordfish, wahoo and other choice locally caught fish, as well as imported salmon. In the kettles delicious vegetable, Clam Chowder or Conch Soup. Wednesday is Buss-up-Shot (paratha-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!

The Trini-to-de-bone customers at Verna’s Roti Hut have authenticated their mouthwatering curried chickpeas Doubles as “de real thing!”

Dubbed by its patrons as the No.1 roti spot on island, the newly renovated Verna’s Roti Hut offers up the best in chicken, liver, goat, vegetable, conch and shrimp Rotis and Buss-up-shots served with your choice of homemade kuchela, tamarind sauce, mango sour, or mango chutney. Try their delicious newly introduced Doubles with cucumber chutney and all the trimmings. They’ve been an instant hit. Free delivery of 10 or more rotis within St. John’s. Roti, Buss-up-shot skins made to order. Verna’s can create a ‘Doubles buffet’ for your next event.

In The Backyard Bar & Restaurant Sir Vivian Richards Street, St. John’s T: (268) 723 9440 or 461 0995 Opening Hours: Year round, weekends only. Friday from 5:00pm. Saturday from 1:00pm.

H OTEL , CASI N O & R ESTAU R AN T I C OME OUT TO P LAY

ntly located in the hear t of St. Joe Mike’s Hotel Plaza is convenie mercial and visitor facilities as John’s. Providing easy access to com d. Oﬀering 12 air-conditioned well as beaches and sites of the Islan le rates. The restaurant serves rooms with cable TV at very reasonab a daily changing menu as well up Antigua’s finest local cuisine with g. The Casino, which is as buﬀet style and á la carte dinin ’s, hosts the widest variety of conveniently located within Joe Mike ts book with live horse racing. slot machines, table games and spor

This hidden treasure offers a real flavour of the Caribbean in pleasant surroundings.

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

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Fun, laughter, excellent company and cheerful service are just a few of the key ingredients that make In the Backyard such a cool place. It is truly ‘Caribbean Backyard Stylie’ with tropical plants, a lively bar, friendly guests, scrumptious, homemade food and pungent drinks - all in a totally laidback island atmosphere. Both visitors and locals drop in each week to relax, ‘cheers’ their glasses of rum and beer, and feast on affordable fried fish, seafood water, jerk chicken and pork, conch fritters and burgers over spirited conversation. Take-away service available, call ahead.

Dan’s Bar & Grill

Indies Greens Organic Aquaponics Farm

Buckleys Main Road, Buckleys Village, St. John’s T: (268) 561 2057 Opening Times: Thursdays 3:00pm-10:00pm Fridays 2:00pm-until and Saturdays 10:00am-until.

Off All Saint’s Road, Upper Renfrew, St. John’s T: (268) 720 3474 or 726 3532 | E: sales@indiesgreens.com Opening Hours: Monday-Saturday from 8:00am-5:00pm Fish Fry Saturdays until 9:00pm.

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Everything on the menu is local, well-presented & yummy. Good vibes, good times, for good people.

Take a leisurely drive out to Buckleys, we guarantee you won’t regret a trip to Dan’s Bar. Spectacular valley views and a chilled-out vibe await. Dan’s has incredible drink specials; $5 Heineken, Coconut rum, EH5 & Red wine. $6 for 2 Wadadli, $10 for 3 Banks & more. Not forgetting the extremely tasty food hot off the grill or out the pot! Fridays treat yourself to conch or goat water, souse, baked chicken and steamed or fried fish. Saturday afternoons enjoy steamed fish, jerk pork, BBQ chicken, burgers, steak and more. Plus Karaoke begins at 6:30pm on Saturdays. What more can you ask for?

Look out for Indies Greens branded organic lettuce in supermarkets islandwide.

Indies Greens is a locally owned and operated organic farm that produces Tilapia fish and organic vegetables using aquaponics technologies. Aquaponics is an eco-friendly food production system which uses natural processes – no herbicides, pesticides or other harsh chemicals. Customers are welcome to visit and purchase fresh Tilapia fish and handpick your own garden salad vegetables. Jazz up salads with fresh, tasty, crunchy, organically grown lettuce. Choose your own fish and join in the fun at the Saturday evening fish fry. Call ahead to book. They welcome all visitors.

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Wholesale products for your supermarket, restaurant, bar, catering service & snackette

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 City Branch: Upper Long Street, St. John’s - T: (268) 462 4611

$-$$

Opening Hours: All year round. Monday-Saturday from 10:30am-10:30pm. Sundays 12:00pm-8:00pm.

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Eat-in and takeaway service. Parties and banquets are catered for as well as VIP reservations.

When you enter through the doors of the New Thriving restaurant, you are entering into the enchanting kingdom of the oriental dining styles known as Szechuan and Cantonese cuisine. Proprietor Raymond Yhap and his wife Anna have offered their fantastic Chinese cuisine since 1998. The substantial, but ‘easy-tofollow’ menu offers a wide variety

of choice, providing everything from Steamed whole red snapper fish to Honey garlic chicken and Lemon chicken. You’ll also find Cantonesestyle specialties like the Spare ribs and Sweet and sour pork. There’s also a full complement of Szechuan favourites like the Spicy pork and Mapo tofu. All foods prepared at New Thriving restaurants 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. The chefs at New Thriving certainly bring their broad cooking talents to the table for all to enjoy.

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

phone networks and supply fresh fruits, vegetables and provisions. There is a good range of dairy products, meats and seafood. The store stocks a wide variety of Chinese products such as oyster sauce, Chee Hou sauce, char siu sauce, black bean and sweet and sour sauces. You will also find sesame oil, tofu, Chinese

dried mushrooms, rice noodles and too much more to mention. Oriental Choice can supply all goods on a wholesale basis, contact us with your requests. We are situated close to the St. John’s public market, opposite the ZDK Radio building, below Diamond Ice Nightclub, check us out today – we have what you need.

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Oriental Choice Supermarket is a great local convenience store and grocery with customer parking and fantastic, affordable everyday products. We carry an extensive range of quality brand nonalcoholic beverages, liquors, wines, beers and alcoholic-stouts. In our grocery store we provide a Top-up service for all cellular

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

Old Fashioned Rum Punch

Ingredients: 1 lime, cut in wedges 2 oz English Harbour 5 yr old rum 1 oz Cavalier Antigua White Rum 1 oz sugar syrup Dash Angostura bitters Nutmeg grated

Method:

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Squeeze the juice from lime wedges into a highball glass. Add rums and sugar syrup. Stir to combine. Add dash of bitters. Fill glass with ice and stir. Top with grated nutmeg and serve.

Bartender REGGIE DURAND Pillars Bar at The Admiralâ&#x20AC;&#x2122;s Inn Hotel

One Stone Ital Shack Opp. Country Pond Independence Drive Falmouth Branch- Cobbs Cross, English Harbour T: (268) 785 6065 / 770 3786 / 722 8661 Opening Hours: Monday-Saturday, 11:00am – 4:00pm $

Ticchio

ITALIAN FOOD & WINE Your gourmet destination for everything Italian

Restaurant and Food & Wine Retailer & Wholesaler to the public, yachts & restaurants. Fine artesan Italian foods, wines and fresh products imported by air.

Restaurant

Open for lunch Happy Hour from 5:00pm Private dinner dining on request.

Delicious Vegetarian food and good for you. It will be an instant hit if you’re trying it for the first time.

Speciality Italian Food Importers

Open Mon-Sat - 9:00am-7:00pm

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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, fried cauliflower, fritters, egg-less cakes and puddings and lots more.

Woods Centre, Friars Hill Road, St. John’s, Antigua Tel. +1 (268) 783. 9189 | Email: ticchiofood@gmail.com

www.ticchiofood.com

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I am so ecstatic that a gourmet gift store has finally arrived in Antigua. It is a dream come true not only for Michelle George, the founder of this retail haven, but also for the many local craftspeople who now have an elegant central outlet in which their incredible handcrafted products can be displayed and sold to zealous buyers from home and abroad. As a staunch advocate of â&#x20AC;&#x153;buying locallyâ&#x20AC;?, and finding that first-class â&#x20AC;&#x2DC;nativeâ&#x20AC;&#x2122; retail therapy has been missing from the streets of St. Johnâ&#x20AC;&#x2122;s for some time, Michelle has brought this back with uncompromising style. Her store has been lovingly designed to excite and mesmerize shoppers, who admire the Guyanese greenheart wooden shelves, the vintage rum barrels, the antique Caribbean props, the traditional enamel buckets and tin baths, not to mention the charming presentation tables brimming with an amazing variety of aesthetically exhibited products. Everything in this shop has a story. Most items are homegrown and crafted right here in Antigua, but there are also many items that Michelle has handpicked from neighbouring islands. I was so impressed with her offerings that I just had to find out the migratory chronicles behind some of these diverse products and how they made their way to Antigua. Grenadan products came to Michelle by way of a travelling sloop that distributes artisanal goods between the islands. (A sloop is a handcrafted traditional wood sailing yacht built on the island of Carriacou.) Browsing through the goods on offer De La

A CARIBBEAN JOURNEY IN ONE STORE Less of a store, and more of a hedonistic celebration of culinary inspiration, artisanal pride and spirited entrepreneurialism, Island Gourmet Boutique will introduce you to the genuine flavours of the Caribbean. No.1 Redcliffe Quay, Redcliffe Street, St. Johnâ&#x20AC;&#x2122;s 5 t & JTMBOEHPVSNFUCPVUJRVF!HNBJM DPN www.islandgourmetboutique.com

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Grenade’s Spicy Nutmeg Ginger Barbecue Sauce first caught Michelle’s eye. It is produced by the De La Grenade Home Products Company, started in the 1960s by the late Sybil La Grenade, and now owned and operated by the Governor General of Grenada, Dr. Cecile La Grenade, who is Sybil’s daughter. The company now boasts of 14 products in its range, including their flagship product, La Grenade Liqueur. Island Gourmet Boutique carries several of the De La Grenade sauces and their Nutmeg Syrup, which is a great alternative to simple syrup in cocktails, and drizzled on pancakes, waffles, ice creams and desserts. Grenada, “The spice island”, is extremely creative with nutmeg products. Michelle says, “They could probably build houses with it. Nutmeg products are available for use at every meal – breakfast, lunch and dinner.” Island Gourmet also stocks a variety of the organic dark-chocolate items produced by the “Tree-to-Bar” award-winning chocolatemakers, the Grenada Chocolate Company. Michelle explains that every shipment of goods from Grenada is a challenge. “My business is entitled to be exempt from duty on imported goods from within the CARICOM (Caribbean Community) region, but in order to claim the exemption the exporting company must send a CARICOM certificate and invoice with their goods. This doesn’t always happen! Adding to this dilemma there are no direct commercial shipping routes between our islands and goods can take weeks to arrive, but the products are worth the challenge!”

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Even before the opening of the Island Gourmet Boutique store, Michelle used to travel regionally to attend the Caribbean Gift & Craft Show to procure goods for another of her businesses. The Caribbean Gift & Craft Show has since been renamed and rebranded to Design Caribbean, which was staged for the first time in 2011. But through her attendance at the original Caribbean Gift & Craft Show in Jamaica, Michelle received a call from the Jamaica Exporters’ Association, in conjunction with Jamaica Promotions (JAMPRO) to attend “Opportunities” exhibition Jamaica in 2013, just as she was gearing up to open her boutique. JAMPRO matched her with over 30 suppliers who met her buying criteria and scheduled 20-minute meetings with each supplier, allowing them to pitch their product lines directly to her. She placed orders with 11 suppliers before leaving Expo Jamaica 2013. Michelle carries a good selection of products from Jamaica including honey, Home Choice Enterprises Peppered Shrimp

and Solomon Gundy – Red Herring Pâté, House of Nature pure essential Lemon Grass oil and herbal teas. But some of the store favourites are the Sorrel and Ackee wines produced by Journey’s End Wine Company – they are planning to produce a Pimento berry wine too and won a 2014 “Bold Ones” award to gain marketing, advertising and publicity assistance from the Continental Baking Company in Jamaica. Michelle also stocks chocolates from Chocolate Dreams, a young Jamaican Chocolatier company producing handmade gift chocolates. No Jamaican culinary range would be complete without Blue Mountain Coffee and this product is represented by the reputable Country Traders growers and processors brand. Recently, some Blue Mountain coffee crops have been infected by a fungus, so commercial coffee for export now has to be tested and certified fungus free. Jamaican Blue Mountain coffee growers have also been angered by imitation coffee growers both from other areas of Jamaica and from

other islands branding their coffee products as Blue Mountain. So Michelle warns, “Buyers beware! Make sure you buy Blue Mountain coffee from a trustworthy source.” Another high-quality product range from Jamaica is Sandra McLeish’s Spring Vale Enterprise brand of fruit-based products. Sandra creates a 100% Jamaican-inspired set of vinaigrettes and salad dressings that are free of artificial flavourings, colourings, MSG and gluten. Her Roselle Hibiscus Chutney is a delight that my fridge is never without. Sandra has produced a selection of recipes using her products, and the sweettangy acidity of her Golden Apple vinaigrette is perfect for fish ceviche. A must try. Sandra is a recipient of a prestigious Jamaican “Bold Ones” marketing award for local raw materials manufacturing. Before I leave you salivating over the enticing merchandise range you’ll find at Island Gourmet Boutique – I just want to touch on the private label goods that are branded for the store under the Tailor’s

Daughter line of Caribbean products. These products have been hand selected by Michelle, your well-seasoned culinary procurement guru, as her own line of elegant, but affordable Caribbean gifts. Each product has been manufactured using raw ingredients from different Caribbean islands. In the Tailor’s Daughter range you will find local Barbudan Sea Salt, Homemade ‘double strength’ Vanilla Extract, Piña Colada Jam with Rum, Spiced Pepper Jelly, Guava Candy Liqueur made with real guava cubes, Caribbean Brown Sugar and the Tailors Daughter private blend medium/dark coffee – roasted by the Carib Bean Coffee Company in Antigua. You will also find a stunning range of West Indian Sea Island Cotton tableware gifts hand-woven in Antigua. For the up-to-the-minute tidbits on inspiring foodie happenings and irresistible Caribbean artisanal gifts visit the Island Gourmet Boutique. No trip to Antigua will be complete until you have stepped into this Caribbean gourmand’s paradise.

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THE CHANGING FACE ISLAND PROVISION Group of Companies

CARLA GONSALVES-BARREIRO

The next time you visit any of the Island Provision Ltd’s group of companies – Gourmet Basket Supermarket, Best Cellars Wines and Spirits or Island Provision Food Distribution - you’ll notice things are changing. And those changes are all aimed at you, the customer. The three provision services combined represent the leading food and beverage importer, retailer and distributor in Antigua and Barbuda. 2014 marks the company’s 33rd anniversary and over the years, there have been countless transformations in the provisioning industry: from a marked increase in variety of produce, to the range of internationally recognizable brands and even to the way customers are served. It is a transitioning era and in response to this, IPL has a fresh agenda which will revitalize the company’s image, services and products.

Carla Gonsalves-Barreiro - Commercial Business Manager In order to retain their success, IPL is scrutinizing every aspect of the business to fulfill an objective: to exceed their customer’s expectations through the quality of their products, and with competent and consistent service. To achieve this, the personable Carla GonsalvesBarreiro, IPL’s new Commercial Business Manager, seeks to ensure that in every aspect of the business, ‘excellence is key’. Carla aims to breathe new life into IPL in order to provide the customer with a seamless experience each time they visit: “I’m currently remerchandising the stores so that brands are better highlighted. We’ve found that the public have been a little intimidated JOELY HALL WINE PORTFOLIO MANAGER

TONY THEODORE

to shop at our wine store, Best Cellars, so I’m putting together a range of welcome events for customers to sample products, meet the staff and familiarize themselves with the store”. Her role is primarily customer-focused, designed to educate clients about the brands they represent. “I am restyling the layout of Best Cellars so customers enjoy an improved shopping experience and plan to use better in-store visual displays. Improved customer service is one of my goals: to retrain staff on the importance of quality service and inspire them to build knowledge. Gourmet Basket supermarket will be reviewed in next phase.”

Tony Theodore – Sales Manager IPL delivers an indispensable provisioning service as a “one-stop shopping” emporium. As demands have altered, they have continued to provide a trustworthy service, ensuring clients’ needs are met. Tony Theodore explains: “Our local knowledge is a vital commodity, especially with our valued yachting clients. It means we are always on hand to assist with prompt information or quickly resolve problems. We have been building relationships with pre-existing island companies to streamline our services.” which for IPL will mean faster, more reliable deliveries and better customer services. IPL are prepared to accommodate the evolving purchasing trends in the yachting, restaurant and hotel industries. “Trends guide our future plans,” says Tony. “We are moving towards offering an online service for our customers and are currently building a concise product list so that provisioners can order stock effortlessly between our 3 companies”. Gourmet Basket sells entirely ‘A-grade’ fresh fruits and vegetables. Tony jests, “Not all apples are apples - you have to compare like with like. You can see instantly the quality of our produce. We strive to strike a balance between providing premium produce, but at competitive prices, sourced only from trusted specialist providers.”

Janet Broadus – Brand & Retail Development Manager An important aspect of IPL’s provisioning business is raising brand awareness. Consumers initially need to appreciate a product’s qualities and its value before they make that decision to buy. Janet Distributed in Antigua & Barbuda by Island Provision Ltd.

Broadus, who has worked at IPL for the last 6 years, is responsible for developing brand recognition and increasing the company’s market share, along with growth of their retail market. Janet explains: “I manage a team of very talented sales and marketing representatives each of whom is an ambassador of our brands. Their public relations role contributes significantly to the success of the brands that they promote.” In 2015, IPL are unfolding an extensive campaign aiming to increase public recognition of their products. “There are numerous events planned throughout 2015. San Pellegrino will be a sponsor of the Classic Yacht Regatta, held in April. Pine Hill remains involved in school sports and family activities as we promote healthy living. Pepsi sponsors local and international golf tournaments and Banks Beer is currently the most sought after Beer for fetes and celebrations.” Banks Beer, brewed in Barbados and fairly recently retailed by IPL, has made significant growth in the market. Janet denies being surprised at this growth, adding, “Banks is a premium pilsner style lager and is one of the leading beers in the Caribbean.” Janet and her team also represent Pine Hill Fruit Juices & Milks, Pepsi, Tropicana and San Pellegrino. “I think special mention must be made of Pine Hill Dairies, producers of Pine Hill Juices, a household name here in Antigua. Pine Hill has consistently been the number one juice of choice for Antiguans for the past 30 years. It would be remiss of me not to give the brand the accolade it deserves.” Island Provision Distribution supplies the island with a range of imported, local, fresh, frozen produce, meat, poultry, dairy and beverages. The Best Cellars Wines & Spirits shop is the quintessential wine and champagne purveyor in Antigua. Importing over 650 different wines, they take pride in supplying the best hotels, restaurants and yachts on island. The Gourmet Basket offers an array of the finest quality fruits, vegetables, Black Angus beef, seafood, local meats and produce, as well as a range of specialty products such as international gourmet condiments and spices. They also provide custom-made Gift Baskets. In closing Carla Gonsalves-Barreiro observes, “As much as we are doing our best to improve our services – let us know how we are doing and if you can identify areas where we can improve. Our service is a two-way street.” JANET BROADUS

Opening Times Mon-Fri 8am-4pm Sat 8am-12pm T: (268) 480 5180 This exclusive range of wines is available at Best Cellars Wines & Spirits. Part of the Island Provision Group of Companies. Sir George H. Walter Highway, Antigua

www.island-provision.com

Sugar Club Sugar Ridge Hotel, Tottenham Park, St. Mary’s, Antigua T: (268) 562 7070 or 484 3702 | F: (268) 562 7701 E: reservations@sugarridgeantigua.com www.sugarclubantigua.com

Opening Hours: Daily from 7:00am for breakfast, lunch and dinner. Bar snacks available until late most nights.

$$ $$$

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Sugar Club is the social heartbeat of the highly popular 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 wide variety of dining options.

The contemporary bar with piano lounge serves a vast range of premium spirits, wines and cocktails all mixed to your request. An enticing food selection is offered by the Head Chef who, with his team of staff keep the food flowing all day long - from breakfast, through lunch and dinner. In addition to modern Caribbean specialties,

there are lots of choices from burgers, pastas, salads and wraps to fresh fish and seafood. 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’s Caribbean Night on Monday evenings, Steak Night on Wednesdays and Seafood

“Make a day of it. Be pampered at the Aveda Concept Spa, enjoy lunch and linger to enjoy cocktails around the two swimming pools.

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.

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Night on Fridays. Sugar Club has an informal setting with spacious verandahs and luscious hillside views. The bar and lounge has a buzzy atmosphere in contrast to Carmichael’s fine dining restaurant. At least three evenings a week there is a great blend of live entertainment, which you are sure to enjoy. Sugar Club has a lively

Carmichael’s Sugar Ridge Hotel, Tottenham Park, St. Mary’s, Antigua T: (268) 562 7070 or 484 3702 | F: (268) 562 7701 E: reservations@sugarridgeantigua.com www.sugarclubantigua.com

Opening Hours: Evenings from 6:00pm. Table reservations are recommended.

$$$ $$$

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Welcome to Carmichael’s at the Sugar Ridge resort. 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 of Redonda, Montserrat and St. Kitts & Nevis. The alfresco restaurant was designed to ensure diners fully appreciate the landscape from every angle.

Adding to these stunning surroundings is the equally beautiful food served by the Executive Chef. The delicate presentations served intensify the anticipation to sample each dish. The taste will not disappoint. Carmichael’s offers fusion dishes where the Caribbean meets and greets different continents.

Seeing is believing...quite literally Carmichael’s has the most spectacular restaurant view in Antigua & Barbuda.

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 Caribbean cocktail whilst reminiscing on your day in paradise. 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.

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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 dining experience. With his

Miracle’s South Coast Restaurant & Bar Harbour View Estate Jolly Harbour Main Road, Jolly Harbour, St. Mary’s T: (268) 734 1682 or 783 0045 www.miraclesantigua.com $$$ $$

Opening Hours: Daily from 12:00 noon-midnight. Great venue for kids and groups. Weekly karaoke & live entertainment. Reservations recommended.

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Voted best tasting lobster in Antigua by TripAdvisor & winner of a 2014 TripAdvisor Certificate of Excellence.

It can be a challenge to pinpoint restaurants that serve Caribbean food in Jolly Harbour, so let us point you in the right direction to Miracle’s where you can savour tropical favours at this delightful roadside restaurant. By day, Miracle’s makes for the perfect shaded lunch spot, and the all-day menu makes it great for a late lunch. As the sun sets, the atmosphere

warms and this cosy haunt comes alive with island vibes. Chef Lucretia and her lively team headed by Megan will tempt you with their main lure – melt-in-the-mouth Antiguan lobster. Decide if you want it simply grilled, island jerked, curried, barbecued or sautéed. The chicken and prawn dishes are also served four ways. You can also try traditional

curry goat, alongside simpler dishes like chicken pasta, coconut prawns, vegetarian surprise, burgers & fries and pork chops. Also highly recommended is the mac‘n’cheese. Chef Lucretia’s sinfully delicious desserts will truly complete your meal. Many of the dishes are cooked to order, so grab a drink at the bar and engage in stimulating conversation with staff or other patrons.

IL Giardino Italian Restaurant & Lounge Jolly Harbour Golf Course Jolly Harbour Marina, St. Mary’s T: (268) 722 3956 / 788 2822 | E: ilgiardinoantigua@gmail.com www.ilgiardinoantigua.com $$$

Opening Hours: Daily for lunch and dinner from 9:00am-until.

One happy guest advises this is “A hidden gem in Antigua... for a truly authentic Italian meal.”

fresh from scratch” with only homemade sauces and pastas. Diners will be treated to a succession of exhilarating Italian creations such as the melanzane alla parmigiana (aubergine Parmesan) and authentic Arancini, rice balls with a marinara sauce. The Mahi Mahi fillet baked in breadcrumbs and almonds with a lemon and herb finish is a flavourful

dish. There are also a selection of handmade pasta dishes like lasagne, Bolognese and tagliatelle. IL Giardino offers set lunch menus with one or two courses and Monday is ladies night with live music. Extra special events like the Champagne Night are a splendidly indulgent evening out, where every dish is made with champagne.

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Comfort levels are high at the smartly renovated IL Giardino Italian restaurant. Welcoming décor, crisp white table linen and solid wood furniture set the scene. Occupying prime position overlooking the Jolly Harbour golf course this popular fine dining establishment is well-received by all. The skilled kitchen team delivers beautifully presented dishes “cooked

Firehouse Grille

The Nest Beach Bar & Restaurant

Jolly Harbour Commercial Centre, St. Mary’s T: (268) 562 8510 | E: firehouseanu@gmail.com www.facebook.com/FirehouseGrilleANU

Valley Church Beach, St. Mary’s T: (268) 562 7958 Opening Hours: High-season 11:00am until sunset. Summer season Monday-Saturday noon until sunset.

$$$ $$

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Opening Hours: Monday-Saturday 11:00am3:00pm for Lunch. 3:00-10:00pm for Dinner.

A scorching-hot new eatery in Jolly Harbour has residents and visitors seeking out this cute, family-run restaurant. “Yummy Caribbean food” is one customer’s comment. They offer a variety of tasty daily specials for lunch and choose from their à la carte menu, (prepared on the grill) during the evening hours. For those looking to sample the rums of the region Firehouse Grille carry a wide variety ranging in age from almost every Island. Quality authentic Caribbean cuisine, friendly service and value for money in a relaxed setting is what’s provided. Eat-in, or takeaway to your home or boat.

$$$ $$

Come for a swim, stay for a delicious lunch, but absolutely come for the view & the stunning sunset.

The Nest is situated at the pristine, half-mile long Valley Church beach. Put your feet up on a sun lounger and make a wish, and like magic, at your side you’ll find a frosted rum cocktail and a fabulous serving of freshly grilled lobster or the restaurant’s signature Chef’s special, coconut shrimp. Our motto says it all, “There is no US without YOU enjoying our service”. Our varied menu serves everything… from light bites to pizza, sandwiches, burgers and pasta, local seafood dishes and BBQ chicken.

Bacchus Wine Bar & Coffee Shop, NOW OPEN! Bacchus Divine Wines is an intimate and professional wine merchant, owned and run by French-Antiguan Paul Noury. They provide a fine range of exquisite wines for individual customers, the professional yacht market and Antigua's most exclusive restaurants and hotels. Retail and Wholesale Wines & Nespresso Coffee.

Next to Gazebo, Abbotts Farm Road, Off Friars Hill Road, St. Johnâ&#x20AC;&#x2122;s tel/fax: (268) 461-0440 | c: (268) 464-4589 | e: polon99@yahoo.com

Oceano’s Seafood Restaurant Bar & Lounge Valley Church Road Near Jolly Harbour Marina, St. Mary’s T: (268) 561 3894 E: creolecruises@candw.ag $$$

Opening Hours: Daily 5:00pm - 11:00pm Free return shuttle service within the Jolly Harbour area.

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Enjoy the the mesmerising glow of the live lobster tank, killer cocktails, homemade seasonal desserts and a relaxed mood at a great venue.

“Welcome aboard” the nauticallythemed Oceano’s seafood restaurant. Distinctly Caribbean in character, the turquoise, ocean-inspired dining verandah blends perfectly amid the lush garden setting, which follows the nautical theme with a vibrantly painted wooden boat planter and lily pond water feature. Fresh seafood influences this

foodie’s paradise, and the inspired dishes are perfectly executed by Chef Glen, who delivers true Caribbean flavours. The fish and seafood dishes are to be commended, such as the crisp conch fritters, the shrimp curry, pan-fried snapper or seafood paella. The much admired signature dish is their fresh lobster grabbed straight from the tank, done to your

preference and delivered to your plate in all its glory. Equally as appetizing for non-seafood eating guests is the grilled chicken breast and also on offer is a kid’s menu. The team deliver passionate, on point service and superior food at reasonable prices. Serenity and a romantic ambiance presents the perfect milieu for enjoyment.

The Crow’s Nest Restaurant & Pub Jolly Harbour Marina Jolly Harbour Sports Centre, Marina Side, St. Mary’s T: (268) 562 2637 | E: crowsnest2014antigua@gmail.com www.crowsnest-antigua.com $$

Opening Hours: Daily from 7:30am-midnight Kitchen closes at 10:00pm Serving Breakfast, Lunch and Dinner

Under new management, but the same great family atmosphere at this popular open-air restaurant overlooking the Jolly Harbour Marina.

oasis with expansive terraced decks, adjacent to the huge open-air swimming pool. It’s the perfect location for cooling afternoon cocktails, fresh juice, wine or ice cold beer on tap. The bar keeps the drinkers happy, while foodies can content themselves with triedn-tested favourites. The menu offers mouthwatering signature international

and local cuisine using the finest products and locally grown organic ingredients all served in a welcoming atmosphere by friendly staff. The typical week has fun nightly themes and live entertainment. You’re invited to come and enjoy the view and the ambiance of The Crow’s Nest in the world renowned Jolly Harbour Marina.

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For people who love to share food and drink with family and friends, then this is a great lively venue to share with your nearest and dearest. The beautiful setting is in the heart of the marina complex surrounded by tranquil waters, majestic yachts and artisan landscaped hillsides. The Crow’s Nest has a resort feel, although it is a popular neighbourhood

Darkwood Beach Bar 130'&44*0/"- 4&37*$&4 t -BOETDBQF %FTJHO t -BOETDBQF *OTUBMMBUJPO t *SSJHBUJPO %FTJHO *OTUBMMBUJPO t &OWJSPONFOUBM )PSUJDVMUVSF t (SPVOET .BJOUFOBODF

Darkwood Beach, St. Maryâ&#x20AC;&#x2122;s T: (268) 462 8240 or 728 4301 E: shelmore0414@hotmail.com Opening Hours: Daily from 10:00am until sunset. $$

Just offshore is a shallow reef that makes Darkwood beach an ideal snorkellers playground. -"/%4$"1& ("3%&/*/( $0/53"$5*/(

Tropical Landscaping also provides Landscape Management & Consultation Services to Project Developers, Property Managers, Homeowner Associations, Landscaping Managers & Landscape Architects. $0..&3$*"- $-*&/54 &BTUFSO $BSJCCFBO "NBMHBNBUFE #BOL (J(J *OEVTUSJFT .JMM 3FFG 3FTPSU 1SJWBUF 7JMMBT (SBOE 1JOFBQQMF #FBDI 3FTPSU "OUJHVB "UIMFUJD $MVC )FSNJUBHF #BZ 3FTPSU )BXLTCJMM 3FTPSU All Saints Road, P.O. Box W1931, St. Johnâ&#x20AC;&#x2122;s, Antigua | Phone: 268 562-5391 Cell: 268 720-5391 | Email: tropicland12@hotmail.com

Darkwood Beach is an exceptionally beautiful bay with pristine clear blue sea. At the southern end of the beach youâ&#x20AC;&#x2122;ll find Darkwood Beach Bar, an institution in its own right. Antiguan owners Clyde and Coralita George and family have served cruise ship visitors, tourists and locals for many years. Settle in for the day, rent a sun lounger, beach umbrella and snorkelling gear. Get an ice cold drink; follow this with a lunch of lobster salad or burgers and fries. Customer service is polite and friendly. Showers and changing facilities are on-site.

Dennis’ Cocktail Bar, Restaurant & Beach Restaurant Little Ffryes & Ffryes Bay Beaches Southwest coast, St. Mary’s T: (268) 462 6740 | C: (268) 728 5086 | E: dennisthomas1_food@hotmail.com www.denniscocktailbar.webs.com $$

Opening Hours: All year round 6 days a week. Closed Mondays (Open Bank Holidays). Happy Hour 4:00-6:30pm.

You’ll always find good company, a warm welcome & polite service.

The main hillside restaurant allows guests to absorb the mesmerising sea and hill views. Feast on great Caribbean food with locally grown vegetables and provisions picked fresh from Dennis’ garden farm. The Ffryes Bay shrimp, lobster, shrimp and chicken medley and Dennis’ tender bbq ribs are just the best. Also try locally reared suckling pig roasts on

Sundays and the Friday BBQ & Fish Fry with a reggae vibe is a great night out. Dennis celebrates international and local events, including St Patrick’s Day, Thanksgiving, Christmas and Carnival. Dennis’ is also available for private functions including weddings, parties and BBQs. Whether you come for lunch, dinner or drinks your visit will be memorable.

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Keeping the Wadadli spirit alive, Dennis’ Caribbean beach bar and restaurant has one of the most amazing 360º views in Antigua. From dream to reality, the man from Bolans village is always making improvements and his fantastic beach bar has been upgraded with a larger covered beachfront deck restaurant which is more beautiful than ever.

OJ’s Bar & Restaurant Crabbe Hill Beach South-west coast, St. Mary’s T: (268) 460 0184 or 462 8651 | E: ojsbeachbar1@hotmail.com

$$$ $$

Opening Hours: Daily year round from 10:00am10:00pm. Jazz extravaganza on Friday evenings, live entertainment on Sundays.

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OJ’s is the full package. Fantastic seafood, Roland Prince & Val playing sweet jazz sounds directly on the beach. Paradise!

Grab yourself a huge bite of the authentic taste of Antigua at OJ’s Bar & Restaurant. For many years this family-run venue has been a cornerstone beach restaurant. Each year it receives a decorative, organic makeover with items washed up on the beach or retrieved from the sea. Work up an appetite with an energizing swim or walk along the

deserted beach. Then again, why not just relax and marvel at the vibrant sunsets with breathtaking views out towards five neighbouring islands. You can’t go wrong trying one of OJ’s outstanding meals for lunch or dinner. The Lobster Salad, Sautéed Garlic Shrimps and Seafood Pasta are beloved island favourites. It’s hard to imagine their legendary Grilled

Red Snapper could get any better, but I’m sure my last one was. There’s also a good wine list, and the island rum cocktails are not for the faint hearted! You can also experience the taste of OJ’s for private parties or weddings of up to 125 guests seated in-house, or catering for 200 plus guests when delivered to a venue of your choice.

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

Opening Hours: Daily for lunch and dinner all year round. Closed public holidays.

Sundays are made for long, lazy afternoons at Turner’s Beach.

activities include reef trips, snorkelling and jet skis. Equipment for activities can be rented at the bar. The authentic menu includes some great Antiguan classics. Start with the fish cakes or conch fritters for an appetizer. Follow this with whole red snapper, curried chicken, baby-back ribs or Roti, an Antiguan favourite. Turners is also an idyllic

location for a beachfront wedding, party or special occasion events. Rose Turner and her dedicated staff can professionally cater for any other event. With added extras like a convenient gift and Birkenstock shoe shop it’s hardly surprising that this venue is much-loved by all. One visit is never enough!

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Turner’s Beach Restaurant is located on one of the most stunning white sand beaches on Antigua’s southwest coast. The restaurant has a classy raised deck and stylish furnishings to match. The powdery beach is simply breathtaking, the sand is ideal for volleyball or just relaxing in the shade with a Turner’s picnic. Watersports

Chef/Proprietor Alex Grimley Head Chef Simon Christey-French Sheer Rocks Restaurant t Bar t Lounge

Continuously looking to refine and add extra unique personal touches to his successful artisanal restaurant, Alex Grimley is starting out the 2015 season at Sheer Rocks with a few new and exciting offerings. Since coming to Antigua 7 years ago to work at Carlisle Bay, Alex has consistently sought to create original food and raise the food service bar in Antigua. Apart from presenting a new Tapas menu for lunch and Tasting Menu with wine pairing for dinner, Alex will be introducing a new head chef, who will be turning up the heat and intensifying the in-house flavours. Chef Simon Christey-French is a young British chef with an impressive culinary career. It has been quoted that, “his CV (resume) is impeccable” so judge for yourself. He was named the UK Restaurant Association’s Young Chef of the Year in 2007 sponsored by American Express and in 2010 he was named Chef of the Year. He has worked at the 2 Michelin starred Gidleigh Park Hotel in the UK, as well as with the revered Chef/ Owner Philip Howard at The Square, also a 2 Michelin starred restaurant. Simon was also head chef at Pearl in London (also 2* Michelin) and he spent a period as Sir Richard Branson’s private chef on the BVI’s Necker Island, before working as Head Chef at The Chancery, an innovative city slickers restaurant in London. Alex explains that Simon will enhance his philosophy that emphasizes simplicity and detail. Noting that, “we work hard to use local ingredients from fishermen and farmers on island, and we only use the best, freshly available produce.” Enjoy unhurried service, fun and low-key, dining at this dramatic, must visit restaurant. Due to the high demand and the intimate size of Sheer Rocks we recommend that you call ahead to reserve your table.

Sheer Rocks Restaurant t Bar t Lounge Cocobay Resort Valley Church and Little Ffryes Bay, St. Mary’s T: (268) 464 5283 or 562 4510 | E: reservations@sheer-rocks.com www.sheer-rocks.com $$$

Opening Hours: Tapas Lunch served daily from 12:00pm. Dinner served every evening except Sunday from 6:00pm. Reservations strongly recommended.

A high-quality informal haven with fine food served in a relaxed setting.

plush four-poster daybeds border the social infinity pool at the heart of this idling retreat where ambient music delivers a seductive backdrop. Cliff edge private dining pavilions interconnected by wooden decks are partitioned by diaphanous drapes that float in the trade breezes. Enthusiastically supporting fresh locally reared, grown and caught produce Chef Alex’s menu is a rousing

quest of sensual flavours and textures, immaculately presented. The extensive Mediterranean tapas menu makes sharing fun, while the optional wine paired à la carte dinner menu is designed to excite. Everything from the fresh 7-grain bread, to ice creams and sorbets are made in house. An expert wine list, artistic cocktails and charismatic service complete the setting.

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Spirited owners Kate and Alex Grimley have created a swish open-air venue that begs to be discovered. Dedicated to not just creating a restaurant in which to dine, they have crafted an evocative lifestyle experience to relish. Poised artfully on the edge of a remarkable west facing bluff, Sheer Rocks accentuates the glory of the Caribbean Sea. Protruding rocks and

Chef/Proprietor ALEX GRIMLEY Sheer Rocks Restaurant

Local Line-caught Smoked Marlin Sweet Corn Blinis | Grilled Chorizo & Zucchini | Sweet Corn & Horseradish Salsa Serves 4 Ingredients: Smoked Marlin, Chorizo & Zucchini 12oz smoked marlin, cut into 12 even slices (can replace with smoked salmon or mackerel) 1 x 4-6oz chorizo sausage, dry cured, cut into 12 (1/8”) thick slices 1 medium sized zucchini, cut into 12 (1/8”) thick slices 1 tbsp extra virgin olive oil 20 chive tips (1 inch long) for garnishing Antiguan sea salt Fresh ground black peppercorns

Ingredients: Sweet Corn & Horseradish Salsa “The Smoked Marlin served at Sheer Rocks is line-caught, and specially cured and smoked to spec by Nico, a young fisherman from English Harbour. He’s as enthusiastic about catching fish as I am about cooking them.”

1 fresh Antiguan ear of sweet corn 1 tsp fresh grated horseradish 1 tbsp finely chopped spring onion tops (the greenest part) 1 seasoning pepper 1 pinch dried chilli flakes 1 tbsp extra virgin olive oil Antiguan sea salt Fresh ground black peppercorns

Ingredients: Sweet Corn Blinis: 1 fresh Antiguan ear of sweet corn 40g all-purpose flour 10g whole wheat flour 2g dried yeast 90g Wadadli beer Pinch Antiguan sea salt Pinch Demerara sugar

Danielle George-John Cake Designer

Method for Smoked Marlin, Chorizo & Zucchini: In a frying pan heat the oil to a high heat. Place the chorizo discs in a pan and cook each side until golden brown. Remove from the pan, place on a plate to keep any oil that runs out. In the same pan place the zucchini discs and sprinkle with a pinch of sea salt, cook until golden brown each side. Remove and set aside to drain. Method for Sweet Corn & Horseradish Salsa: Grill the ear of corn until the kernels begin to blacken. Cut off all the kernels of corn from the cob and place in a bowl with the remaining ingredients. Add any oil from the chorizo and combine. Keep at room temperature. Method for Sweet Corn Blinis: Place both flours, yeast and ¾ of the beer in a bowl and whisk well. The consistency will vary depending on type of flour, humidity or even temperature on the day. Add more beer as necessary to achieve a batter the consistency of custard. When you run the whisk through the batter faint lines should remain for a few seconds. Cover with cling film and leave in a warm place for 1015 minutes until it begins to bubble slightly. Cut the kernels of corn from the cob and stir into the batter along with a pinch of sea salt and sugar. Place a non-stick frying pan on a medium heat. Add a tiny splash of olive oil to the pan and wipe with a paper towel to remove excess oil, but leave the pan lightly greased. Spoon in the batter, just enough to make 1½” round disks. Place them in the pan in a clockwise fashion starting at “12 o’clock” when the pan is full, starting at “12 o’clock” carefully flip the blinis with a pallet knife. Once all are turned the first ones should be ready to remove onto paper towel. To Assemble: Spoon the salsa along the centre of each plate. Place one slice of chorizo at the top of the salsa, followed by one slice of zucchini, a blini and one slice of marlin. Repeat two more times. Garnish with chive tips and serve with friends and a crisp white wine, like Gentil Hugel from Premier Beverages.

www.danzsweetdreams.com

“Cake is my Passion.” modern, unique and elegant cakes with colours that pop and compliment any décor.

Crosbies, Antigua & Barbuda | 268-464-7981 e: daniellegeorgejohn@gmail.com | fb: Danielle.gjsweetdreams

Silver Cosmo

with 6 year old Cask Aged White Rum The beauty of the aged white rum is that it marries beautifully with fresh tart fruit juices to create a classy Caribbean inspired makeover of the classic Cosmopolitan cocktail. Serves 1 Ingredients: 1½ oz El Dorado Deluxe Silver 6 year old aged rum ¾ oz Cointreau triple sec liqueur 2¼ oz fresh cranberry juice Juice of ½ a lime

Garnish: A twist of fragrant lime peel.

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Method:

Chill a martini glass with ice. Fill a cocktail shaker with 6 large ice cubes then add rum, triple sec, cranberry juice and lime juice. Shake for 15 seconds until the cocktail is well chilled, but ice is still solid. Pour out the ice from the chilled glass and rim the glass with the lime peel twist. Then strain the cocktail into the martini glass. Garnish with lime peel twist. For an extra burst of flavour, you can peel the lime twist over the filled cocktail glass. This way, the lime oils spray into the glass

Lady of the Bar CINDY HUNTE Sheer Rocks Restaurant

Now Antigua's Largest Food & Beverage Supplier

START WITH THE BEST INGREDIENTS

Weekly Shipment of Quality Meats & Seafood Full Range of Dairy and Farm Fresh Produce Full Selection of Wines & Liquors Yacht Provisioning Specialist Free Delivery on All Orders

www.horizonssuppliesltd.com SALES OFFICE LOCATED AT: MAMORA BAY, MINUTES FROM ENGLISH HARBOUR

The Sea Grape 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 $$$

Opening Hours: Guests arriving by yacht may dock at Bay Beach. Advance reservations required. Dinner served daily from 7:00pm, Cocktails from 6:30pm.

www.foodanddrink-antigua.com

Imaginative, varied & simply delicious, Curtain Bluff’s food has been praised by culinary magazines from Gourmet to Northeast Flavor.

Rarely will you find a hotel restaurant that has been named by the resort’s staff. But the beauty of Curtain Bluff is that it is exceptional at setting trends and not following them. Receptionist Lucette Erskini submitted the winning name for The Sea Grape restaurant, which won by staff vote. The Sea Grape restaurant is open

to the public for dinner. Sitting at the far end of the Bay Beach, open to the sea breezes, it is right on the sand and just footsteps from the sea. The understated elegance of crisp table linens and well-heeled guests are teamed with flickering tiki torches, which line the water’s edge, setting an enchanting mood in lush surroundings.

Arrive in time to relish the evening bay views with a sundowner cocktail or glass of Prosecco, before perusing the à la carte menu. The Italian/Antiguan influenced cuisine is centered on the resort’s unwavering ability to acquire great fresh ingredients locally, and pair them with authentic Italian dishes that are fashioned to thrill.

The Tamarind Tree 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 $$$

Opening Hours: Guests arriving by yacht may dock at Bay Beach. Advance reservations required. Dinner served daily from 7:00pm, Cocktails from 6:30pm.

Laid-back luxury & outstanding service at Curtain Bluff Resort.

sparkles with decorative lights. Changing nightly, the superb five-course menu always includes salads, seasonal produce from local smallholding farmers, locally caught fish, outstanding meats, healthy options and so many desserts they have their own menu. Each evening there is a live band and, as diners filter out of the restaurant

to sit at the terrace tables, the tempo builds and couples dance in the moonlight. This distinctive dining experience has a charm that is classically Curtain Bluff; where faultless service, well executed dishes and luxurious surroundings are standard. Voted #1 for Best Service in the Caribbean by Travel + Leisure magazine 2013.

www.foodanddrink-antigua.com

The Tamarind Tree is Curtain Bluff’s main restaurant headed by Executive Chef Christophe Blatz. Open-walled, in traditional plantation style, the restaurant terrace is shaded by a majestic tamarind tree. Shut your eyes, think about romantic dining, and the chances are you will picture this… By night the dining room tables flicker with candlelight and the terrace

KARAOKE BEACH BONFIRES, WITH RUM & PORK LYME ON FRIDAY EVENINGS. CARIBBEAN NIGHT & LIVE MUSIC EVERY MONDAY EVENING.

OPEN FOR BREAKFAST, LUNCH & DINNER Castaways brings it all to the beach... Lapping turquoise sea, powdery white sand, delectable Caribbean and international cuisne and thirst quenching cocktails. Enjoy free sun loungers, volleyball and showers. Available for Private Party bookings and Events.

SUNSET HAPPY HOUR EVERYDAY 4.30PM-6.30PM GREAT FAMILY LOCATION WITH CHILDREN’S PLAY AREA

(268)-562-4446/45

Castaways Antigua

castaways.antigua@gmail.com

South Beach, Jolly Harbour

100% WHOLESOME COLESOME FARMERS MARKET Farmers markets are one of the oldest forms of direct marketing used by small farmers across the world. Shopping at a farmers market is a great way to meet local farmers and get fresh, flavourful produce. They depend for their success on knowledgeable farmers, good agricultural land, access to water, the right weather conditions, and, with luck, a gifted entrepreneur to bring all these elements together and create a market for top quality produce. www.foodanddrink-antigua.com 99

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Delrie Cole established his farmers market in 2012 on a three acre plot of land on Jonas Road, the main road that links Pares Village Road on the eastern side of the island with All Saints village at its centre. By then he had over 30 years experience as a farmer. The land is good agricultural land, suitable for cultivating high quality fruit and vegetables. In order to create a dependable water supply he excavated 5 mini-reservoirs on adjacent land, with a natural water-gut fed from rain water from the hills above All Saints village. He installed a water pump and a generator to run it, and put in a controlled irrigation system. He knew that weather conditions were not always conducive to growing top quality fruit and vegetables, and within the first eighteen months of operation he developed a simple, practical way to conserve water and to protect his plants from the drying heat of the midday sun. He was on his way. As the first of seven children born to Leoster Cole and his wife,

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By the summer of 2012 Delrie had his farming land, fulfilling a dream that had never died. His first crops were tomatoes and spinach, and later, papayas. These are still his best selling produce. In 2013 he decided to experiment with a lightly shaded tomato bed roughly 40 ft by 50 ft in area, to see whether this would conserve enough moisture in the soil to make a difference to the yield of the tomato crops. He used discarded greenheart lumber recycled from a torn down building, to construct a sturdy frame along the edges of the bed, with a scaffolding of light rails all round the top. The rails were then covered with a 35% sunscreen mesh. He ran irrigation lines along the

and sold whatever was left to people passing by in the Admiral’s Inn parking lot. He went back to the farm for a second load, and went round the valley from Curtain Bluff to Jolly Beach, selling out again. He took a third load west to Hawksbill and Galley Bay, and finally realized that there was an almost untapped market for fresh fruits and vegetables on the island, and that it could be his market. As he continued to work for his father he began to dream of having his own farm, of persuading other farmers to add their products to those he would grow himself, and of supplying this market with the best quality fruit, vegetables, salad greens and herbs, all grown in Antigua.

built-up rows of beds, leaving narrow pathways between each row for his field hands to work the beds, and planted tomatoes. As the plants grew he placed small plastic horticultural rings around the main stem of each plant and tied them with adjustable strings fixed to the rails above, lifting the plants erect, improving air circulation between them and so the fruit never touched the ground. As a comparison experiment, he planted a similar, unshaded bed of tomatoes adjacent to the shaded bed. The amount of water fed to the two beds was exactly the same. The earth in the shade bed remained slightly damp, and could be compressed into a ball when squeezed lightly in the

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Delrie worked on the land from the age of 5, when his father taught him how plants grew. He became a knowledgeable and resourceful farmer, always looking for better ways to grow good quality produce. And he knows from experience that there is a large market in Antigua for fresh fruit and vegetables. When Delrie was 17 his father one day filled a truck with 2,000 lb of fresh fruit and vegetables, handed him the keys and said, “Go and sell them. Let’s see what you can do.” With nothing but his knowledge of the island to guide him, he drove his truck from Pineapple Beach to Mamora Bay to English Harbour, stopping along the way at Bailey’s,

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hand. The earth in the unshaded bed fell like dust through the fingers. The difference in yield was an astonishing 40% more from the shade bed. Shade beds for spinach and celery soon followed, and by the end of April, 2014, all the farm beds were screened with shade netting. Colesome Farmers Market employs 5 regular field hands, including Delrie’s son, Kashif, and Rhys Actie, Steveroy Miller, Orain Halstead and Brian Hunt. They also handle tent sales. Two interns from the Gilbert Agricultural Rural Development Center are usually on staff as well. They grow eggplants, cucumbers, hot and sweet peppers, zucchini, cabbage, green (pole) beans, Swiss chard, and a variety of lettuces. They also grow spring onions and herbs; basil, thyme, tarragon, parsley and cilantro, and passion fruit trained up the poles of the shade beds, in addition to tomatoes, spinach and papayas. They buy a variety of other fruits and vegetables to round out their offerings, and you will find every fruit in season here, including sapodillas, sugar apples, custard and mamie apples, melons, avocados, oranges and grapefruit, and also root vegetables like beets, eddoes, cassava, yams, and ginger root. The source of such an abundance of choice is a group of small farmers, or backyard gardeners, who are part of the Zero Hunger Challenge, a project funded by the United Nations Food & Agriculture Organization (FAO). When the Zero Hunger Challenge was launched in Antigua 200 farmers responded, and were given high quality seeds and offered advice to improve their yields of various fruit and vegetables. A number of these farmers now supply Colesome Farmers Market, and are paid a fair price for their produce, or can barter their crops in exchange for Cole produce. The resort and restaurant market for fresh produce that Delrie Cole discovered as a young man has grown. He supplies restaurants like the Copper and Lumber Store and Admiral’s Inn, and resorts including Carlisle Bay, Sandals, and Nonsuch Bay. He delivers produce regularly to the large student body at American University of Antigua, and more recently to the seasonal yachting community in Falmouth. Of the large international yachts that winter in and around Antigua, the chef on Leander, among others, is a regular and enthusiastic buyer. And as the word goes out, a growing number of local people stop by the farm on Jonas Road to select the basics or discover rare

treats in season. He has introduced fresh local eggs supplied by the Princess Margaret Secondary School agricultural students, and locally produced and packaged dried fruit and nuts, pepper sauces and seasoning sauces, handmade soaps and herbal cosmetics. With so much accomplished, the dream has expanded. The next project at Colesome Farmers Market will be to develop a line of pickles, pastes and relishes from the abundance of produce available. Most fruit and vegetable farmers lose about 40% of their yield in spoilage because they can’t sell it quickly enough. The solution to this problem is to turn excess produce into high quality saleable goods.

Delrie’s new dream is to build a small kitchen and a salad and juice bar on the premises, offering his customers a place to sit and refresh themselves, and to buy fresh tomato paste and basil pesto, cucumber pickles and a variety of relishes under the Colesome Farmers Market label. Also new on the culinary scene is Lion Pavilion, a vegetarian restaurant located at East Bus Station, where Delrie has started to create memorable dishes from the produce of his farm. All of the initiatives he has taken to date have been funded out of farm profits, as it is difficult to get bank loans for small farming projects. There is no stopping this man. The sky’s the limit.

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Hours of operation: Mon-Sat: 7am-7pm. Sun: 7am-2pm Address: Jonas Road, St. Peterâ&#x20AC;&#x2122;s, Antigua Mobile: 268.782.0150 or 560.7861 Email: info@colesome.com Facebook: ColesomefarmersMarket www.colesomefarmersmarket.com

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Char B Werth

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is a self professed “lifestyle maven and designer” who has shared her design skills with many people in Antigua and the US. Although better known for interior design, Char is a creative spirit. In April, 2014 she exhibited ‘fresh’ photographic works at her “In The Mix” exhibition which took place at Abracadabra. One

of the works featured in the exhibition was a photographic series of diverse Caribbean fruits and vegetables, many bought from the Colesome Farmers Market. The observant study of each produce type exaggerated the irregular beauty of local organic, garden-fresh produce, expressing the beauty of their individualistic forms – a far cry from genetically identical imported produce. This collection of fine art images are

entitled “9X9byNine”. Each study is a 12x12 inch giclee (digital print), and the collection can be purchased as a set of 9 signed, limited edition giclees accompanied by a series of nutritional recipes full of the goodness and benefits of health giving organic produce. In a collaboration of creative minds, these recipes are the work of her husband and partner – health coach Kerry Werth.

images by

www.charmainewerth.com guide individuals to set goals and make sustainable changes that improve their health and happiness. The “9x9byNine” collection is a celebration of the merging of two creative talents for the benefit of others. 9X9byNine fine art digital sets may be purchased at Island Gourmet Boutique, Redcliffe Street, St. John’s, Antigua.

www.foodanddrink-antigua.com

Kerry is a certified, integrative health expert and counselor who specializes in healing people through whole foods. In other words, Kerry is a health coach who helps individuals to navigate the world of contradictory nutrition advice to radically improve their health. There’s no onesize-fits-all diet – each person is a unique individual with highly individualized nutritional requirements. He provides personalized programs to support and

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Recipes by Health Coach KERRY WERTH www.healthcoachkerry.com

Breadfruit Pancake (Low Fat)

Ingredients: I medium sized very ripe breadfruit 1-2 small sweet ripe plantains Raw organic coconut oil Pinch of Ceylon cinnamon Dash of vanilla

Method: Cut breadfruit open and scrape the yellowish-white fruit into a blender. Add 1-2 small sweet ripe plantains. Add a pinch of cinnamon and a dash of vanilla. Blend in blender until smooth. Heat a little coconut oil in non-stick pan to high heat. With a ladle, scoop a small amount of the batter mixture into the pan. They donâ&#x20AC;&#x2122;t take long to cook at all. Wait until the bottom is golden brown then flip. (You can actually make this with just breadfruit if thatâ&#x20AC;&#x2122;s all you have. The plantains make it a little sweeter and a little gooier.)

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Benefits:

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Breadfruit is rich in fiber and research shows that regular intake can reduce the risk of diabetes and keeps it under control. Being rich in fibre, breadfruit is an excellent energy booster. It gives the fullness of eating without increasing the calorie intake. This fruit is also good at reducing the risk of heart disorder and cholesterol problems. Studies show that breadfruit helps to reduce bad cholesterol. Breadfruit is a rich source of omega-3 and omega-6 fatty acids. Besides being beneficial for skin and hair, these two essential fatty acids are quite good for maintaining a healthy heart. Regular intake of breadfruit is also beneficial for properly functioning intestines.

Christophine Gratin

Ingredients: 3 tbsp olive oil 1 large onion, roughly chopped 2 cloves garlic, minced 1 lb tomatoes skinned & diced 2 large christophines (chayotes) peeled & chopped,

Dill & Roasted Garlic White Bean Dip

(you can include the seed) 1 tbsp chopped basil Salt & black pepper to taste 2 tbsp unsalted butter 1 ⁄ 3 cup dry plain breadcrumbs 1 tbsp chives, minced ½ cup Parmesan cheese

Ingredients: 1 (15oz) can organic cannellini beans, drained and rinsed (or about 1 ½ cups of cooked beans) 2 bulbs roasted garlic 3 tbsp fresh dill ¼ cup olive oil + more if desired ½ tsp salt ¼ tsp black pepper

Method:

In a large skillet, heat the oil, add the onion, and cook until just translucent. Add in the Christophine, tomatoes and basil. Simmer for 10 minutes, stirring from time to time. Season with salt and pepper and set aside. In a small skillet melt the butter and add the breadcrumbs. Cook until golden. Set aside. Heat broiler. Add the Christophine mixture to a baking dish, sprinkle on the chives and the cheese. Top with the buttered breadcrumbs and brown in the broiler for 5 minutes.

Combine dill, beans, roasted garlic, salt and pepper in a food processor and blend until smooth. With the processor running, stream in olive oil and make sure to scrape the sides and bottom a few times. Serve in a bowl garnished with fresh dill and additional drizzles of olive oil.

Benefits: Benefits:

Dill shares the stage with garlic. They both have “bacteriostatic” or bacteria-regulating effects. In addition bacteriostatic properties, dill is a very good source of calcium. Calcium is important for reducing the bone loss that occurs after menopause and in some conditions, such as rheumatoid arthritis. It is also a good source of dietary fibre and a good source of the minerals manganese, iron and magnesium.

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Christophine is rich in amino acids and vitamin C. For centuries people on our islands have used it to lower high blood pressure. The leaves and fruit have diuretic, cardiovascular and antiinflammatory properties, and a tea made from the leaves has been used in the treatment of arteriosclerosis and hypertension, and to dissolve kidney stones. Also found in the fruit in small amounts are calcium, sodium, thiamine, vitamin A, riboflavin and ascorbic acid. Christophine is very low in saturated fat and cholesterol, and very high in dietary fibre, vitamin K, folate, zinc, copper.

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Sweet T’s Ice Cream Parlour & Snackette Cambusa Italian Restaurant Falmouth Main Road Next to Bailey’s Supermarket T: (268) 460 1854 Opening Hours: Tuesday-Sunday from11:00 am-until. $-$$

www.foodanddrink-antigua.com

A strong customer base uses this great venue for small gatherings and fantastic children’s parties.

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For years Sweet T’s brightly coloured roadside eatery has tempted us and our children with a zillion flavours of delicious ice cream. This is the perfect place to grab a freshly prepared lunch or a light evening meal. They serve reasonably priced Caribbean lunches and a huge variety of burgers and wraps with sides of potato wedges, plantain chips and curly fries. From veggie lovers to kids meals there is something for everyone. Also try local drinks, alcoholic and non-alcoholic milkshakes which are off the hook. Great food, great location, great fun!

Bar & Yacht Catering, Catamaran Marina, Falmouth Harbour Waterfront. T: (268) 562 2226 E: cambusa@cambusantigua.com | www.cambusantigua.com Open daily for Breakfast, Lunch & Dinner. $$$

Cambusa offers an excellent Italian yacht catering service.

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

COMBINING STYLE, QUALITY AND VALUE. Global leader in household appliances and professional use appliances.

Distributes Electrolux professional appliances across the Caribbean. Ph. 954-581-6620 / Fx. 954-581-6665 / info@ipaexport.com www.ipaexport.com www.mykitchensupplystore.com

Bumpkin’s Beach Bar & Restaurant Pigeon Point Beach Falmouth Harbour, St. Paul’s T: (268) 562 2522

$$$ $$

Opening Hours: 7 days a week, 11:00am until. Evening menu served 6:00-10:00pm Thursday-Sunday, call for reservations.

www.foodanddrink-antigua.com

Bumpkins’ brightly painted beach bar and restaurant is a a gorgeous setting for children’s or company parties and private events.

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If you are in the English Harbour vicinity and in need of a refreshing swim, a laidback bar and an inexpensive meal, then Bumpkins will definitely satisfy all your needs. On Saturdays the mellow reggae band will soothe away your afternoon whilst you hangout on the verandah and watch the yachts in the harbour. This traditional Caribbean

beach bar serves ice-cold beers, good wines and a wide choice of rum cocktails. The Banana Piña Coladas are made with real fruit and are not to be missed! The menu is uncomplicated with a great selection of crisp salads for the health-conscious and juicy burgers for hungry souls. Try Bumpkins’ Famous BBQ or Jerk Chicken, their

pulled-pork or awesome Baby Back Ribs served with home-cut fries. If you’re a seafood fan, then the grilled or deep-fried Calamari is great and the succulent catch-of-the day is cooked to order. Kids have their own menu, perfect for parties. Bumpkins throw frequent evening and full moon parties on the beach. Call ahead for evening reservations.

The Captain’s Quarters

Touloulou Asian Bar & Restaurant

Beside the Catamaran Hotel, Falmouth Harbour, St. Paul’s T: (268) 460 1036 | E: catclub@candw.ag www.catamaran-antigua.com Opening Hours: Daily from 6:30am-11:00pm.

Cobbs Cross, Falmouth Harbour, St. Paul’s T: (268) 561 6395 or 764 6358 E: reservations@villatouloulou.com www.touloulourestaurant.com

$$-$$$

Open Sundays for dinner only 6:30-10pm. Private events & occasions by request. Call to enquire.

Come hungry, leave happy! If you are a visitor to our island, vegetarian, a yacht crewmember, businessperson, student, or sportsman, as long as you are hungry, The Captain’s Quarters can make you happy. Relax and unwind in the comfort of our beachfront restaurant, while sipping one of our locally blended signature coffees. Surf the web with our complementary internet or just simply kick back and watch your favourite sports in our fully-stocked sports bar. Enjoy our fine cuisine. Our “All-Day-Breakfast” menu is served daily from 6:30am-11:00pm.

Ascend the stone cut path to your hilltop-dining haven and enter through the Balinese styled wooden gateway to gourmand heaven. A healthful, lively approach to Asian cuisine and a prime scenic spot mean Touloulou is positioned to build a solid reputation. Chef Jayson Bendanillo’s impressive South-East Asian menu will set your taste buds alive. The charming Mark Martinez and his attentive front of house staff are well versed in the art of entertaining. They will ensure you an unforgettable Sunday in enchanting surroundings that will exceed your expectations in many ways.

www.foodanddrink-antigua.com

We specialize in hosting and coordinating onsite weddings and provide private catering for events.

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Life on the Corner

Pirate’s Pizza

Dockyard Drive, English Harbour, St. Paul’s T: (268) 562 8073 | C: (268) 723 3502 or 722 0020 E: lifebarantigua@aol.com Opening Hours: Mon-Sun from 11:00am. Closed Wed.

Dockyard Drive, English Harbour, St. Paul’s T: (268) 788 3496 or 726 2757 Opening Hours: Daily in season from 5:30pm-10:30pm Also lunchtime opening during peak season

www.foodanddrink-antigua.com

$$$ $$

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Happy hour 5pm-7pm and 2nd chance happy hour 10pm-11pm. Free WI-FI.

Pirate’s Pizza provides everything you need for a relaxing evening in the harbour.

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 friendly, well-stocked bar and a big deck with handmade benches and colourful umbrellas. 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 BBQ. Their fabulous curries are a must, as is Life’s highly recommended Sunday Roast. Keep track of life on FB: ‘life on the corner’.

Come down to Pirate’s Pizza restaurant where Stefano serves you top quality pizzas. Enjoy your pizza under the stars on the lovely alfresco dining deck. Stone-oven thin crust pizzas, baked the Italian way with fresh quality toppings are made to perfection. The range of handcrafted pizzas is always extending. Try their new additions like the Stesil – with tomatoes, spinach, ricotta, sausage & mushroom. Also a hit on the menu are fabulous pasta dishes like penne Arrabbiate and their fresh salad. Still available are two delicious Calzones and a good assortment of beverages.

Cap Horn Island Bistro & Pizzeria Grill Dockyard Drive, English Harbour, St. Paul’s T: (268) 460 1194 | E: lecaphornantigua@hotmail.com Restaurant serves 7:00-10:00pm. Pizzeria serves 6:00-11:00pm. Closed Thursdays. $$$ $$-$$$

The longest standing team in the harbour

Perfectly paced, quality food with matching service. Recommended by TripAdvisor.

With 20 years of service in the harbour, 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. Their hot stone grills are an interactive dining experience. Incredibly delicious steak or shrimp meals are cooking on a heat retaining volcanic stone at your table. Original à la carte dishes are still on the menu, with French classics, sizzling Las Planchas dishes and fabulous desserts. The adjoining Pizzeria has a relaxed ambiance. It’s a fabulous venue for children and lively groups.

CAP & HORN

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

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

5IBOL HPPEOFTT JU T

SEAFOOD FRIDAYS

Crab Hole Liquors & Crab Hole Too Main Branch - Cobbs Cross Main Rd, Falmouth Harbour Also, Nelsonâ&#x20AC;&#x2122;s Dockyard National Park, English Harbour T: (268) 460 1212 or 460 8930 | E: crabholeliquors@candw.ag Opening Hours: Daily 7:00am-9:00pm CC

A table is always set for you!

$PNF BOE FOKPZ EFMFDUBCMF DVMJOBSZ EFMJHIUT and some of the best seafood meals on the island. Dine in a beautiful, historic location under the stars. Grilled Lobster, Seafood Pasta, Grilled & Fried Fish Shrimp Kebabs and much more... Drinks $5 & $10ecd On the lawn harbour side at the Copper & Lumber Store Hotel in Nelson's Dockyard National Park, English Harbour. 5FM t &NBJM DMIPUFM!DBOEX BH

Friday evenings from 5:00 pm - 11:00 pm

Visit one of their two branches. Call or radio (VHF68) to place your order, free delivery service!

Win, lose, or draw, thereâ&#x20AC;&#x2122;s no debate. Managing Director Leslie Roberts has confirmed Crab Hole Liquor stores as the undisputed best choice for replenishing your homes, stores or yachts. With over 20 years of success you can be sure to find all that you want at your convenience. Champagnes, wines, gins, rums, vodkas, sodas and a large selection of beers can be packed and boxed as you wish. The stores have a great selection of snacks and party favourites, alongside fine cigars and tobacco. Come in and see for yourself, the lowest prices and the best service are guaranteed.

Copper & Lumber Store Hotel, Restaurant & Pub 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 $$

Opening Hours: The restaurants & pub are open daily year round from 5:00pm-11:00pm

Make sure that you visit the extremely popular Friday evening Seafood Festival, an alfresco dining experience in the dockyard.

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.

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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

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Trappas Bar & Restaurant Dockyard Drive English Harbour, St. Paulâ&#x20AC;&#x2122;s T: (268) 562 3534 | C: (268) 728 2880 E: trappasantigua@hotmail.com $$$ $$

Opening Hours: Monday-Saturday 6:00pm-10:00pm Open year round. Reservations strongly recommended during winter-season

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Consistently very good food at great value for money.

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Trappas in English Harbour greets their guests with a sexy openfront bar that creates a dynamic atmosphere for people-watching at the heart of their street-side terrace. At the bar, guests gather for drinks, conversation and tasty snacks. The bar area peeks through to the bustling kitchen where Simon and his energetic team can be seen hard at work.

Caroline runs the lively frontof-house with grace and efficiency, and together their winning formula of friendly service and dependably enjoyable food works with yachties, locals, expats and families alike. Their famous set price menu has a fantastic global range of starters and main courses to satisfy every appetite. Start with their popular

breaded calamari or homemade hummus served with pita bread. Main course gems include local Cajun spiced grouper, traditional West Indian curry and their epic blue cheese burger. In addition, there is a weekly specials menu and a kids menu. You wonâ&#x20AC;&#x2122;t break the bank to find a good bottle of wine and the bar is well stocked.

Zambuka Caribbean Fusion - Restaurant & Bar CONNECT Business Hub, Dockyard Drive Opposite Falmouth Harbour Marina, English Harbour, St. Paulâ&#x20AC;&#x2122;s T: (268) 562 8522 | E: zambuka.anu@gmail.com www.facebook.com/zambukaantigua $$-$$$

Opening Hours: Monday-Saturday 8:00am-11:00pm (During high-season) Available for private events.

A charming establishment serving Caribbean-fusion food with a chilled-out vibe and friendly social atmosphere.

form tranquil lounge areas by day and a stage for vibrant live bands or intimate social events by night. Served on the pretty wooden deck dining terraces, the simple all-day menu is a fusion of Caribbean cuisine with a pinch of international flavours to create a light, fresh and stimulating choice of dishes. Home baked pastries

and desserts enjoyed with freshly brewed coffee or tea are the perfect way to perk up morning or afternoon meetings. Fine European and South African wines at keen prices are the perfect complement to your island lunch or dinner. You need no reason to sip on an exotic cocktail or rum punch as in essence, this is an irresistible venue by day or night.

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Meet, relax, socialize and unwind is the undiluted philosophy behind the newly established Zambuka restaurant and bar at CONNECT. The garden of a former Caribbean chattel house has been lovingly transformed into a stylish alfresco venue with airy tiered terraces draped in tropical blooms. Oversized wraparound verandahs

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Catherine’s Café Plage Pigeon Point Beach English Harbour, St. Paul’s T: (268) 460 5050 | C: (268) 772 5579 E: catherinescafeantigua@gmail.com $$$

Sublime food, excellent wine choices & flawless service for the perfect long, leisurely lunch.

Where the beach is just the beginning... Relocated to Pigeon Point Beach, one of Antigua’s most fabulous beaches at the entrance to Falmouth Harbour, Catherine’s Café has evolved into Catherine’s Café Plage. Open 6 days a week. Wednesday to Monday for lunch and tapas until sunset. Wednesday and Friday also open for dinner. For Reservations. t: +1 (268) 460 5050 c: +1 (268) 772 5579 e: catherinescafeantigua@gmail.com

For a second season on the beach your passionate hosts Claudine & Guillaume make it easy for you to select good food and fine wine in their beautiful open-plan Caribbean beach house restaurant. Catherine’s remains a favourite lunch location for “those in the know”, specializing in local seafood and an exclusive French only wine list. In addition to the restaurant is ‘La Plage’ beach bar and spacious lounge, which are steps away from the water and offer a light beach menu, creative cocktails and delicious tapas platters until sunset.

Cloggy’s AYC Marina Antigua Yacht Club Marina, 1st Floor Falmouth Harbour, St. Paul’s T: (268) 460 6910 or 764 8083 | E: cloggyscafe@yahoo.com Facebook.com/cloggysantigua $$$

Opening Hours: Tuesday-Saturday from 12:00-4:00pm for Lunch and 6:00-10:00pm for Dinner. Tappas until 7:00pm. Sunday Brunch 11:00am-4:00pm. Closed Mondays.

A new home, but the same Cloggy’s. Always exceeding expectations.

They may have relocated, but the famous Mediterranean inspired menu remains supremely consistent, just one of the reasons for Cloggy’s longevity. The bistro menu delivers everything from flavoursome sandwiches to fresh fish, lobster, salads, grilled meats and vegetarian dishes. There’s also a groovy kids menu. The all-day Tappas menu is served at the bar and lounge area, and

all are relieved that their celebrated Sunday Brunch remains unchanged. Linger with funky lounge music setting the scene for chilled Saturday afternoons sipping chilled rosé on the wooden terrace, leading you gently into a laidback dinner. Charismatic, unobtrusive service continues to make everyone feel cherished at Cloggy’s elevated harbourside location.

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When the much-loved Cloggy’s restaurant relocated at the end of last season, patrons held their breath, but we can all breathe easy knowing that one of English Harbour’s standout restaurants has firmly cemented its position in their new location. Your charming Dutch hosts Ton & Vanessa Smit invite you to savour their new bird’s-eye view of Falmouth harbour.

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The Lord Nelson Rum and Tequila cocktail

Serves 1 Ingredients: 1 oz Blue Curaçao 1 oz triple sec 1 oz English Harbour 5yr old rum

1 oz Tequila ½ oz Grenadine ½ oz Pineapple juice

Garnish Maraschino cherries 1 pineapple leaf

Method:

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Fill a large hurricane glass with ice. Half fill a cocktail shaker with ice. Add all ingredients and shake well. Strain cocktail into glass. Garnish with cherries and pineapple leaf.

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Bartender REGGIE DURAND Pillars Bar at The Admiral’s Inn Hotel

Executive Chef JUAN H. GILT Pillars Restaurant at The Admiral’s Inn Hotel

Chef Juan Gilt joined The Admiral’s Inn hotel from Belize, though he originates from Chile, the world’s leading healthy food producing country. So working with fresh produce and exciting natural ingredients is no major challenge for this Le Cordon Bleu, Paris trained chef. Hailing from a family of cooks Juan could always be found in the kitchen even as a small child. He is a seafood specialist as well as an accomplished pastry chef. But Juan most enjoys designing specialty themed menus highlighting the excellent cuisines of the world.

Layered Tuna Tartare

with Avocado, Mango and Radish Salsa

Serves 4 Ingredients: Tuna Tartare 1 lb Yellowfin tuna, diced in small cubes 1 tsp extra virgin olive oil 2 tbsp soya sauce 1 tsp fresh grated peeled ginger 1 tbsp cilantro, finely chopped Salt to taste 1 tbsp black and white sesame seeds

Ingredients: Dressing Âź cup olive oil 2 tbsp lime juice 1 tbsp Sriracha chilli pepper sauce Salt & pepper to taste

Method for Dressing: In a bowl whisk together all ingredients. Pour over tuna. Chill until service. Method for Salsa: In a bowl combine mango and radish.

1 firm mango, small diced 1 radish, finely diced 1 avocado, small diced Juice of half a lime Salt to taste

Garnish 2 cherry tomatoes, halved 4 chive stems 4 orange segments 2 tsp Tobiko (Japanese flying fish roe)

Gently add avocado and lime juice and combine, being careful not to mash the avocado. Season with salt.

Assembly: Using a 3 inch circular mould, spoon enough avocado mixture into the mould to fill a third of the way up. Add tuna tartare to fill the mould. Turn out in the centre of each plate. Garnish each tuna tartare with half a tomato, an orange segment and chive stem. Top with a little Tobiko.

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Method for Tuna: Place diced tuna in a bowl and set aside. In a medium bowl, whisk together olive oil, soya sauce and ginger. Pour over tuna and season lightly with salt. Lightly stir in sesame seeds and cilantro.

Ingredients: Mango Avocado Salsa

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Brought to you by

Executive Chef JUAN H. GILT Pillars Restaurant at The Admiral’s Inn Hotel

Bacchus Wine Bar & Coffee Shop, NOW OPEN! Next to Gazebo, Abbotts Farm Road, Off Friars Hill Road, St. John’s t/f : (268) 461-0440 | c: (268) 464-4589 e: polon99@yahoo.com

Duo of Beef

with Bordelaise Sauce & Seasonal Vegetables Serves 4 Ingredients: Bordelaise Sauce 2 tbsp olive oil 4 shallots, peeled and sliced 2 cloves garlic, smashed ½ lb beef scraps 1 bouquet garni (thyme, rosemary, parsley and bay leaves, tied with string) ½ bottle red wine 1 cup port wine

Method for Bordelaise Sauce:

Ingredients: Duo of Beef 4 beef tenderloin medallions 2 boneless rib eye steaks Kosher salt & ground black pepper 4 tbsp butter (divided use) 1 tbsp oil

minute without moving. Turn with tongs and cook another minute, then put the pan into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. Remove steaks from skillet and cover loosely with foil to rest.

Method for Beef Tenderloins: Season the tenderloins with salt and pepper. In a fry pan over mediumhigh heat, melt half the butter. When the butter is hot, add the tenderloins, sear until golden underneath, about 2 minutes. Using a pair of tongs, turn and cook for 3 minutes for medium-rare, or until done to your liking. Assembly: Slice rib-eye beef and divide between 4 warmed plates. Add a tenderloin medallion to each plate. Spoon over sauce and serve with seasonal steamed vegetables.

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Combine the olive oil, shallots, garlic, and beef scraps in a medium saucepan over medium-high heat, and cook until caramelized. Add the bouquet garni, wine and port; reduce the liquid to a syrupy consistency. Add the demi-glaze and stock, and simmer until reduced to about ¾ of the original volume. Remove from heat, strain through fine mesh sieve. Whisk in butter. Add salt and pepper to taste. Reserve. Method for Rib Eye Steaks: Bring steaks to room temperature. Coat lightly with oil and season with salt and pepper. Heat a cast-iron skillet in the oven at 500ºF. Remove the skillet and place on stove over a high heat. Add remaining butter once hot add steaks in the middle of the skillet. Cook for 1

6 tbsp beef or veal demi-glaze 2 cups chicken stock 1 tbsp unsalted butter Salt & pepper to taste

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

Opening Hours: Daily in season for Breakfast, Lunch and Dinner from 7:00am-11:00pm.

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Step back in time as you dine at this elegant alfresco restaurant perched on the picturesque water’s edge within Nelson’s Dockyard.

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Set within the timeworn walls of the 18th century Nelson’s Dockyard at the lovingly restored Admiral’s Inn, the Pillars Restaurant is not to be missed. The historic charm of weathered bricks and handhewn beams, set against the backdrop of elegant yachts at anchor, and the lush tropical gardens surrounding the alfresco terrace set a unique and

unforgettable scene. Delectable dishes emphasize the use of local ingredients, freshly picked or caught that day. Seafood specialties include Tuna Tartare, Grilled Lobster in Creole Sauce and Pan-seared Wahoo in Coconut Curry. Other favourites include Cream of Pumpkin Soup and Beef Duo of Braised Short Ribs and

Roasted Tenderloin. Whether you want to enjoy a convivial lunch with friends gazing out at the historic harbour or a romantic dinner for two at a candlelit table by the water’s edge, you will savour the beauty of a bygone era while relishing first-rate food. Also available to host private events.

The Boom at Gunpowder House Nelson’s Dockyard National Park English Harbour, St. Paul’s T: (268) 460 1153 | E: boom@gunpowderhouse.com www.admiralsinnantigua.com $$-$$$

Opening Hours: 11:00am-6:00pm for lunch and drinks. Reservations preferred.

Spectacular harbour views meet exceptional culinary delights.

an infinity edged pool where you may bask on luxurious sunbeds overlooking the spectacular Nelson’s Dockyard. This unique bar and restaurant is set in front of a remodeled 18th century Gunpowder store which houses art exhibitions and boasts 4 spectacular deluxe suites. The Boom menu highlights a

fresh and healthy approach with seafood favourites such as Moules Marinière, Thai Shrimp Cake Salad and Alaska Seafood Salad, but meat lovers will not be disappointed by the Gunpowder and Boom burgers. Use of the pool and sunbeds are free to guests who are lunching or subject to a fee if you just want to enjoy the view, lounge and swim.

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It is hard to beat the elevated harbourside position of The Boom at Gunpowder House for a scenic dining venue. Building on the success of their historic Admiral’s Inn restaurant located directly across the harbour, the owners of The Boom have created a wonderful upscale setting to enjoy a delicious lunch. The vast outdoor terrace boasts

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The Galley Bar & Restaurant Nelson’s Dockyard National Park English Harbour, St. Paul’s T: (268) 460 1533 | E: afmarsh@hotmail.com

$$$ $$

Gather one and all to this historic harbour front bar. Open daily year round 8:00am-7:00pm.

Sales office: Mamora Bay, Minutes from English Harbour E: horizons@candw.ag | www.horizonssuppliesltd.com

“Ahoy me hearties”, join all the crew for breakfast, lunch or an evening bite at the Galley Bar, 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. Take full advantage of the harbour views and marvel at the impressive yachts, especially magical as the sun goes down. Sandwiches, burgers, light meals and a full array of drinks are served throughout the day and early evening. Everyone is welcome at any time of the day.

Hamilton’s Wine Bar & Bistro Officer’s Quarters Nelson’s Dockyard National Park, English Harbour, St. Paul’s T: (268) 562 7151 | C: (268) 720 7511 E: hamiltons-antigua@hotmail.com $$$

Opening Hours: Monday-Saturday for Lunch & Dinner from 11:00am until 10:00pm

Hamilton’s also hosts live music and regular promotional nights.

features simple, fresh dishes all with modern allure. To start, sample the deliciously light prawn tempura or maybe try a taste of Asia 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.

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Bold, rich decor accentuates this stylish harbour-side wine bar and bistro located within Nelson’s Dockyard National Park at English Harbour. Lunch and dinner are served on the cool dining terrace with uninterrupted views of the visiting yachts and beyond towards Galleon Beach. Hamilton’s exciting bistro menu

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Road House Restaurant & Bar New Field Main Road, St. Philip’s T: (268) 764 8090 or 724 9292 | E: roadhouserest@hotmail.com Opening Hours: Monday-Thursday 6:30am-3:00pm Friday and Sunday - All Day & Late Night $

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Every Sunday party from 4pm onwards to old & new reggae music live with the Hardcore Reggae Band.

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If you have never discovered this local gem, then it’s about time you made its acquaintance. Road House Restaurant & Bar is a family friendly stop off on the way to or from Half Moon Bay. They serve tasty lunches during the week, but Fridays and Sundays are when this venue comes into it’s own. Every week enjoy superb $5 Friday specials on everything; entry, all food and all drinks, keeping after work ‘limers’ happy. The food menu includes light bites, soups and main meals - all extremely nice. Call ahead to book a table. Venue available for corporate, birthday and wedding hire.

La Tartaruga Italian Restaurant & Beach Bar Long Bay Beach East Coast, St. Philipâ&#x20AC;&#x2122;s T: (268) 460 9384 or (268) 785 5194 E: latartarugaantigua@gmail.com $$$

Opening Hours: Daily for lunch 12:00-5:00pm. Special occasion dinners by reservation.

Sundays are a glorious all day lime! Fantastic family location.

luxury beach chaise longues under the shade of your umbrella, (these can be rented for the day). Take full advantage of the sheltered bay with snorkelling and swimming. Stay and enjoy the ambiance 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 line-caught fish, a live lobster tank, an onsite BBQ and a variety of homemade pastas form the basis. 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.

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La Tartaruga brings a dose of Italian glamour to Long Bay with their chic beachfront restaurant. The striking building originates from the 1960â&#x20AC;&#x2122;s, but has been renovated to its former glory with a terrace and gazebo. They offer a casual, alfresco dining experience, where you can partake of good food in total relaxation, or where you can unwind with a cocktail on

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

Private Chef/Caterer ALBERT CREESE Chef 4 Rent Events

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The best Italian restaurant in Brown’s Bay ...an escape from the ordinary for extraordinary people...

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A secluded retreat located near the beautiful Half Moon Bay that soothes and charms the soul with stunning vistas over Nonsuch Bay. The Harmony Hall Yacht Club has a historic sugar mill at its heart, surrounded by the open areas, the Restaurant which serves eclectic Italian cuisine, and the famous Art Gallery. There is a dinghy dock with boat for guests to visit the nearby secluded Green Island. The Boutique Hotel has 6 spacious guest suites offering comfort and tranquillity. The solitude they offer is unique... Opening Hours: Daily for Lunch. Wednesday to Saturday for Dinner.

Call Chef Albert on 268. 723. 7086 E: amcj2000@hotmail.com Private Chef and Event Catering for weddings, parties and private occasions.

Braised Oxtail

with Goat Cheese Omelette Serves 4 Ingredients: Braised Oxtail 1 lb oxtail, fat trimmed 1 small onion, rough diced 6 sprigs fresh thyme 2 sprigs fresh rosemary 6 cloves of garlic, cut in half 6 seasoning peppers, cut in half 3 litres beef stock 2 cups red wine ½ cup dry sherry 4 tbsp tomato paste

Method for Braised Oxtail: Preheat

Ingredients: Omelette 10 whole eggs ½ cup heavy cream ½ onion, small diced 2 tsp butter Salt & pepper to taste 2 tbsp crumbled goat cheese

sauce, turn heat off, fold in cream, then butter and add stripped meat. Set aside. Method for Omelette: Break eggs into a small bowl, add the cream, onions, salt and pepper and whisk with a fork. Preheat an 8-inch nonstick sauté pan over medium hot heat and swirl the butter into the pan. Pour in the egg mixture and swirl around the pan. Gently stir the egg mixture for a few seconds with a spatula then let the eggs set in the pan. Reduce the heat and continue cooking for about 1 minute. Flip the omelette, and remove it from the heat. Crumble the goat cheese over the centre of the omelette. Tri-fold the omelette and plate immediately. Top with braised oxtail.

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oven to 325ºF. Sear oxtail in a hot braising pot over medium heat, until brown on all sides. Set aside. To the same pot add onion, thyme and seasoning pepper, sauté over medium heat until translucent. Lower heat, add tomato paste and caramelize for 2 minutes. Deglaze pot with red wine and sherry. Cook until reduced by half. Pour in the stock and bring to boil over high heat. Reduce heat, add oxtail, rosemary, garlic and lightly season. Cover with a tight lid and place into the oven for 3 hours. Check oxtail tenderness. Remove from oven when tender and strip meat from the bone. Pour remaining liquid through a sieve into a small pot and reduce to a thick

2 tbsp heavy cream 2 tsp cold butter Salt & pepper to taste

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Alaska Seafood Salad with Avocado & Garden Salad Serves 4 Ingredients: Seafood 1 lb large uncooked shrimp 1 lb smoked salmon ½ tbsp olive oil 2 tbsp fresh lime juice 1 clove garlic, minced salt & black pepper

Ingredients: Dressing ¼ cup orange juice ¼ cup lime juice ¼ cup rice vinegar 1 tsp Dijon mustard ¼ cup olive oil Salt and pepper, to taste

Ingredients: Salad 8 cups salad greens ¼ small red cabbage A few arugula leaves 20 cherry tomatoes, halved 1 avocado, diced 8 sprigs basil to garnish 1 tbsp black and white sesame seeds

Method for Seafood

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Mix oil, lime juice, garlic, salt and pepper in a large ziplock bag. Add shrimp, seal and chill for 15 minutes. Heat a griddle pan over high heat. Sear the shrimp for 1 minute each side, and then remove from pan. Drizzle remaining lemon juice over salmon. Set aside seafood.

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Method for Dressing Prepare dressing by whisking orange juice, lime juice, rice vinegar, Dijon mustard and olive oil. Add salt and pepper to taste.

Assembly:

Executive Chef NICKEY HANSEN The Boom Restaurant at the Gunpowder House

Toss salad greens and arugula with ½ the dressing. Arrange 2 cups of salad on each plate. Add tomatoes and avocado. Top with seafood. Serve remaining dressing on the side. Garnish with basil and sesame seeds.

OPEN DAILY Including Public Holidays

e: info@epicurean-finefoods.com

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MAIN BRANCH Friars Hill Rd, St. John’s Ph: 268-484-5400 7AM-11PM JOLLY HARBOUR BRANCH Ph: 268-481-5480 7AM – 9PM

A SUPERMARKET WITH A DIFFERENCE... With the finest and widest selection of grocery items, fresh produce, meat, deli produce, cheeses, in-house bakery and fine wines, liquors and much more, all under one roof. EXCLUSIVE TO EPICUREAN

GREAT FOOD ON THE ROAD IN BARBUDA

A. J’s Restaurant Buffalo Road, North of Madison Sq. (268) 728-4334

Extra Man’s Bar River Road, Codrington Village Thursday, Friday & Saturday evenings

Kelcina Sports Bar Madison Square. Open daily from 6pm (268) 722-3050 E: kelcina@yahoo.com

Lilrose Burton Fish Fry

Portsmouth Snackette & Grill

Saturday mornings, Madison Square. (268) 460-0103

Village lagoon wharf. Breakfast, food and drink served Mon-Sat. (268) 783-7243 or 734-1893

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

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

The Block Club Friday & Saturday evenings, Codrington Village

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

Uncle Roddy’s Beach Bar & Grill Coral Group Bay Barbuda T: (268) 785 3268 | E: info@uncleroddys.com www.uncleroddys.com $$

Opening Hours: Monday-Saturday 11:00am-10:00pm. Sunday lunch by reservation only.

A must visit destination for fresh lobster and fish when in Barbuda.

ice cold local and imported beers, wines and spirits. So whether you want to just chill on the beach with a few drinks or enjoy his famous grilled Barbuda lobster, Uncle Roddy’s has you covered. If you are arriving by yacht, you can use the mooring buoys at Uncle Roddy’s or anchor at Coco Point and he will arrange a ride to pick you

up. There is also a fantastic three bedroom ocean view villa right next door to the bar available for anyone looking to stay for a few days in Barbuda. This is the perfect venue to host an intimate beach wedding or occasion party. Reservations for lunch and dinner are required 24hrs., in advance to ensure product availability.

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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

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Sous Chef ROCHELLE ANTHONY Sandals Grande Antigua Resort & Spa

Rochelle Anthony joined Sandals Grande Antigua Resort & Spa straight after completing her 1 year Basic Cookery diploma at the Antigua Barbuda Hospitality Institute. After a brief internship at Sandals she joined the staff core working in the pantry from 6am-3pm. The excitement of her first real job motivated Rochelle to be the first person at work arriving bright and early each morning, eager to learn

the rudiments of her trade. Her first essential lesson was learning the universal chef’s rule of having all ingredients prepared and pre-measured in their place before cooking or to use the official culinary term, “mise en place”. She also learnt the art of ‘garde manger’ - the preparation of cold foods, which includes salad prepping and buffet station displays.

of a daily changing menu had been implemented. On her first Steak Night she described the experience of “being like a started deer in the road.” She was faced with 318 guests, a new a la carte menu, 6 different steak cuts, 1 fish and 1 chicken option. For the first time ever, “I felt lost and in over my head.” She went away that night and assessed the experience. The next week Rochelle re-arranged the service line, changing the service flow to make it more efficient for staff and enjoyable for guests. After this her exec-chef asked her “where do you see yourself heading?” Rochelle replied, “I couldn’t see at that point where I was heading.” But she dwelled on his question and knew at that point that she was heading as far as she could go. Rochelle is a strong, independent, passionate person with a great work ethic and an attitude which has allowed her to rise above her peers to become a manager and leader. Along her culinary journey several chefs have influenced her for different reasons: She had a binding connection with creative chef Joshua White who was talented at private functions. Exec-Chef Amit Sood pushed her hard, beyond her limitations and groomed her for her next promotion. He taught her “who you are at work, and how you work can make or break you.” After several interviews with the hotel’s executive management board Rochelle was promoted to Sous Chef and a chance to “really rise and shine” as she

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During her time learning on the hot line at The Bayside restaurant Rochelle was taken under the wing of sous chef Andy Henry and a line cook called Inga who taught her to make lots of sauces and prepare the entire hot food line. Once she had a grounding at this restaurant she was transferred to the hotel’s seafood restaurant ‘Barefoot by the Sea’ where she was promoted to grade 3 line cook. When her training was completed at the seafood restaurant she returned to the renovated Bayside restaurant which had a new menu and executive chef with new ideas and a new method of running his restaurant. Moving up the career ladder entailed hard work and came with challenges, but Rochelle’s bubbly passion for learning meant she took her daily routine of training and discovering in her stride. By the time she moved into her first managerial role as supervisor at Mario’s restaurant Rochelle gained knowledge of more administrative duties like menu planning and tastings, inventory control, staffing and managing the restaurant’s margin costs. With these important skills under her belt she assumed the role of acting head chef during a change over of executive chefs at the restaurant. The new executive chef for Mario’s was Massimo – he was trained as a classical Italian chef and brought with him a diverse range of traditional Italian dishes which focused on simple, natural ingredients. Once the new executive chef settled into Mario’s restaurant, Rochelle moved back to Bayside where the new concept

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Preparation for ISLAND SEAFOOD PLATTER SERVED ON RIVER PEBBLES

put it. But with this promotion she had to prove herself worthy. She is the youngest and only female sous chef in Sandals Grande Antigua. She equipped herself for her new role by completing an in-house management course. “I am not intimidated by my role as I am used to working with everyone – I’ve been here for seven years. I am equally as competent as any male chef and I’m in a position that many people don’t get the opportunity to hold especially as a woman. I’ve learnt that no matter what you do you have to do it for yourself.” It says

courses are in the pipeline and Rochelle can’t wait to take part. “Even as a child I knew that I wanted to be a chef. It was what I wanted to do my entire life. At weekends when I was at school I worked at Carvell’s Cook Shop on Old Road. She was my mentor and fueled my passion for cooking. Food Nutrition was even my key subject at school.” “It means a lot to me to be part of a company that has given me the opportunity to grow. Sandals resorts are very special. They each have their own character and I’d love to travel to different islands working for Sandals to learn the culture and experience the vibe of each island.” The Beaches Resorts by Sandals have a unique family resort concept with their partnership with Sesame Street® which offers themed activities for kids including baking with the Cookie Monster. “That’s what I want to do”, says Rochelle. “Outside of Sandals I’d like to give kudos to Julian Waterer who has been like one of my main arteries in terms of support, motivation, professionalism and culinary development. I have also been lucky to take part in several international culinary competitions alongside fellow culinary peers as part of the Smoking Grillers group.” Rochelle’s career at Sandals has enabled an aspiring culinary professional to turn her ambitions into reality.

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a lot about Rochelle’s skills and she’s had to prove herself 110% percent to get where she is. Rochelle now manages her own restaurant, which is Sandals popular ‘OK Corral’ (Tex-Mex) themed restaurant. It’s a fun interactive dining experience where all the food is cooked in a central open-plan kitchen in front of the guests. Rochelle explains that it is “so satisfying to look up from cooking and see the expressions on her guests’ faces as they enjoy their dinner. My number one priority is to make sure my guests are happy and satisfied. Giving pleasure is what cooking is all about.” Rochelle also has another special role, assisting guests who have special dietary requirements or food allergies. She liaises with the guests and the head chefs in each restaurant, to suggest safe alternative menus so that these special guests can enjoy their stay at Sandals without having to worry about dietary problems. “I equip myself with as much knowledge as I can, even the guests educate me. If they have an allergy I don’t know about I make notes from them, then I research their dietary restriction to gather as much information as I can.” Sandals Resorts have their own corporate university based in Jamaica for the professional development of their employees through reputable education and training programs. Culinary

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Sous Chef ROCHELLE ANTHONY Sandals Grande Antigua Resort & Spa

Island Seafood Platter served on River Pebbles with scallops, crayfish, snapper, coconut shrimp & plantain crusted lobster Serves 4 Ingredients: Drawn Butter 1 cup butter 2 garlic cloves, crushed 2 seasoning peppers, roughly chopped

Ingredients: Seafood 1 tbsp vegetable oil 4 crayfish 4 large scallops 4 (2 inch) cubes of filleted red snapper

Method for River Pebbles: In a saucepan boil river pebbles in water for 10 minutes. Turn off heat and leave pebbles sitting in hot water until service.

Method for Drawn Butter:

Garnish: 20 smooth river pebbles

seafood with salt and pepper. In a small frying pan heat oil over a medium-high heat, quickly sear the crayfish, scallops and snapper cubes. Crush the plantain chips and coat the lobster medallions on one side with chips. Coat shrimp in coconut flakes. Sear lobster and shrimp in hot oil. Drizzle the reserved drawn butter over seafood. Assembly: Remove pebbles with tongs from saucepan and arrange 5 on each serving plate. Drizzle plates with mango and pineapple coulis. Balance one piece of seafood on each of the pebbles. Garnish with dried lemon slices, and sprigs of fresh herbs. Last but not least, enjoy! P.S. Please donâ&#x20AC;&#x2122;t eat the pebbles!

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Place the butter, garlic, seasoning pepper in a small saucepan and bring to just boiling point over mediumhigh heat. Remove from heat and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour into a serving bowl taking care not to include the watery liquid in the bottom of the pan. Reserve. Method for Seafood: Season all

Â˝ cup plantain chips, crushed 4 lobster medallions 1 tbsp unsweetened coconut flakes 4 large shrimp (deveined) 2 tbsp mango coulis 2 tbsp pineapple coulis 4 dried lemon slices Few sprigs of fresh herbs Salt & pepper to taste

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Slice-up (Chip Chip) & Grater Coconut

OLE TIME SWEETIES www.foodanddrink-antigua.com

Antigua may no longer be a sugar producing island, but as you travel around it you will notice the ruins of many old stone sugar mills dotting the landscape, a reminder of the island’s colonial past. Those days are long gone, but sugar continues to be a “sweet” part of island life, in the making of rum, and in the distinctive sweets that are made with island fruits, spices and one common and essential ingredient – sugar.

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Every grandparent on the island will remember the old days when a sweetie lady sat with her offerings at the entrance to the school yard to tempt the children as they went home from school. She had a wood framed glass box to display her sweets –fudge, peppermint candy, crunchy peanut brittle, coconut sugar cake and

coconut chip chip, guava cheese, tamarind balls, sugared shaddock peel in all the colours of a Caribbean sunset, all impossible to resist. Some of these old fashioned sweets are still made today, and Grandma Ernestine Terry recalls how some were made when she was a child.

Peppermint Candy

PEPPERMINT CANDY Peppermint candy is made by boiling white sugar with water until the sugar has melted and a little of the syrup dropped into cold

water forms a hard ball. Take the pot off the fire, add a little peppermint oil and beat with a wooden spoon until the mixture turns white. Set it as you set the fudge. PEANUT BRITTLE OR PEANUT SUGAR CAKE This crunchy sweet is still popular today. The boiled sugary base is mixed with parched, shelled peanuts and a sprinkling of local spices. Set as before, but you have to break it when it hardens, as it is difficult to cut with a knife. SLICE-UP, CHIP CHIP OR COCONUT DROPS Prepare the coconut by slicing and chopping it into small pieces. Drop it into hot sugar

Caribbean Fudge

syrup and continue to boil, stirring, until the mixture starts to thicken. Drop by the spoonful onto an oiled surface and leave to dry. Slice-up (Chip Chip) is often made with brown sugar, flavoured with a little grated fresh ginger root. COCONUT SUGAR CAKE Sugar Cake has a finer texture than Sliceup, as the coconut is grated. It is made with white sugar syrup, and the mixture is often divided into two batches, one coloured pink and the other left white. The batches are poured one over the other to form a pink and white cake. Some grater coconut cakes are uncoloured and made with brown sugar.

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CARIBBEAN FUDGE This fudge is made with fresh coconut milk. Add sugar to the coconut milk and stir to melt the sugar and thicken the mixture. Take it off the fire, add a little butter and beat steadily with a wooden spoon until it is thick. Pour it into an oiled pan and spread it to cool and set. Cut it into squares. In the old days we use to set it in a frame made of wooden sticks cut by the carpenter, laid on a clean, damp kitchen dresser to set.

Peanut Brittle

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CLOSED SEASON

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WHAT! NO LOBSTER ON THE MENU?

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Sorry, not during closed season. 2014 was the first full year that newly implemented conservation measures were enforced for the protection of several of our most treasured seafood delicacies. These include the Caribbean Spiny Lobster (Panulirus argus) and Queen Conch (Strombus gigas).

The Antigua and Barbuda Fisheries Regulations became law on February 1st, 2013. The regulations are comprehensive, covering the registration, construction, certification and inspection of local fishing vessels, oversight of foreign fishing vessels, local fishing licenses, local commercial fishers, artificial reefs and fish aggregating devices, and detailed fisheries conservation measures. Conservation measures, as laid out in the regulations, cover the protection of lobsters, marine turtles and conch, in addition to other marine animals such as parrotfish, coral, cockles, whelk and sea eggs. Closed seasons have been introduced to protect these animals in their breeding season, and there is also legislation to protect immature animals that have not yet grown to full size. The lobster closed season starts on May 1 and runs until June 30 each year. During this period fisherfolk are not allowed to catch, sell, buy or keep any Caribbean spiny lobster. At other times of the year undersize lobsters, or lobsters with a body length of less than 3 Âž inches, or weighing less than 1 Â˝ pounds must be thrown back into the sea undamaged. The closed season for conch, and in particular, for queen conch, which is considered to be an internationally endangered species, runs from July 1 to August 31 each year. The regulations also cover the protection of immature conch (with a shell under 7 inches in size) at all other times of the year and these may not be harvested. The implications of these regulations for hoteliers, restaurateurs and myriad local eateries in Antigua and Barbuda are obvious. Lobster and conch are removed from the menu for the duration of their closed season. A spokesman for the Fisheries Department of the Ministry of Agriculture says the conservation measures for Caribbean lobster and queen conch are proving effective, and that while some warnings have been issued no penalties have had to be applied. We must congratulate and thank our hardworking fisherfolk and chefs for complying with the new regulations. Both must be creative about finding other seafood dishes to tempt their patrons during closed seasons, but it appears that both the suppliers and the purchasers of these protected marine animals have accepted the premise that future stocks of lobster and conch can only be ensured by responsible fishing today.