WORLD-CLASS CENTRE OF EXCELLENCE IN EDUCATION & TRAINING. The Jean and Norma Holder Hospitality Institute is one of the Caribbean's most unique and enriching schools for hospitality education. It is the first training facility of its kind in Barbados and the Eastern Caribbean. The Institute consists of the Hotel PomMarine, a twenty-four hour operation with twenty guest rooms, the Golden Apple Cafe, the Muscovado Restaurant, and a number of purpose-built classrooms. Established in 1997, our magnificent facility nestled in the historic Marine Gardens, Christ Church is home to our faculty members including top chefs, food executives, restaurant owners, and more. The Jean and Norma Holder Hospitality Institute (JNHHI) offers awardwinning 36-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management, Tourism & Travel and Hospitality & Hotel Management, plus professional development programs in Bread Baking and Cake Decorating — with more than 8,000 successful alumni, many of whom are leaders in the culinary and hospitality industries. The JNHHI also offers continuing education for culinary professionals and hosts more than 100 special events each year. Learn more about The Jean and Norma Holder Hospitality Institute's programs and campus on Facebook and Instagram at @HotelPomMarine to find your culinary voice.
Hotel PomMarine ST. VALENTINE'S DAY DINNER MENU TO BEGIN Creamed Pumpkin & Squash Soup Chilled Gazpacho Soup Fresh Tomatoes, Cucumbers, Red Onion, Garlic PomMarine Salad Granny Smith Apple, Grapes, Walnuts, Celery Shavings, PomMarine Dressing Strawberry Feta Salad Spinach Leaves, Crumbled Feta Cheese, White Balsamic Vinaigrette
INTERMEZZO Fruit Sorbet Choice of: Lychee, Strawberry, Lemon, Passion Fruit
FROM THE LAND Rosemary Garlic Lamb Roast
FROM THE SEA Spiced Salmon w. Mango Salsa
DESSERTS Honeycomb Crisp w. Vanilla Bean Gelato
BEVERAGES Caribbean Hibiscus Spiced Pineapple Ginger
Hotel PomMarine
ST. VALENTINE'S DAY DINNER MENU
TO BEGIN Roasted Corn Chowder Pearl Barley & Lentil Soup Fresh Berry Salad Arugula, Seasonal Berries, Goat Cheese, Vinaigrette Caesar Salad Romaine, Aged Parmesan Reggiano Cheese, Roasted Tomato, Crouton and Caesar Dressing
INTERMEZZO Fruit Sorbet Choice of: Pineapple, Strawberry, Lemon, Passion Fruit
FROM THE LAND Cognac Lamb Stew
FROM THE SEA Blackened Mahi Mahi w. Passion Fruit Vinaigrette
DESSERT Honeycomb Crisp w. Vanilla Bean Gelato
BEVERAGES Caribbean Hibiscus
Spiced Pineapple Ginger