DAVID CARTER IS THE FIRST BARBADIAN RESTAURATEUR TO BE AWARDED A MICHELIN STAR
AND HAPPY HENS
THINKING OF RAISING CHICKENS? START HERE
NIKITA ABED CAPLEN OFFERS TIPS FOR EASY SUMMER HOSTING
FLAVOUR AND VISION
David Carter is the first Barbadian restaurateur to be awarded a Michelin star
& SIMPLE
Stay hydrated and healthy with Bajan
Pure bottled water
FOR CHOICE
Hilton Barbados Resort offers bold new tastes across four distinct dining spots
APPLIANCES
A perfect blend of style and functionality for every food lover, in every home
THE MOOD FOR LOBSTER?
Art Taylor’s passion for fresh seafood and live jazz has created one of Barbados’ most beloved beachfront dining experiences
Make it a tequila summer
The Rockley offers true Bajan hospitality
With five locations, Coffee Bean is now part of the Bajan landscape
An Exclusive Interview with Dr. Sonia Peters, Founder of the Biocultural Educational and Research Programme (BERP) Barbados
A favourite staple of Caribbean people, the versatile breadfruit has a story to tell
44 GEORGE WASHINGTON HOUSE AND CAFÉ
Where Latin soul meets colonial history 46 GATHER AND GLOW
Nikita Abed Caplen offers tips for easy summer hosting
RECIPE - SUMMER SQUEEZE FOODIE'S TEQUILA PITCHER
A citrusy classic to kick things off.
CUTTERS OF BARBADOS
Where rum meets paradise
FRESH FRUIT, EASY DRINKS
What to drink when the fruit is falling
Ravina Thomas
COAST COMFORT
Cravings
FRESH EGGS, HEALTHY GARDENS, AND HAPPY HENS
Thinking of raising chickens? Start here
THREE GENERATIONS OF CHICKENS AND EGGS
Gale's Agro Products
SOFT OR HARD
There is more to boiling eggs than most of us might expect
- CLASSIC FRENCH, BAJAN TWIST
Three ways to flavour this silky Crème Brûlée, from citrus to rum to espresso
Summer in Barbados has a rhythm all its own.
It’s the scent of something sizzling on the grill, and the clink of ice in a glass. It’s the laughter that lingers long after the sun goes down. It’s also the time of year when food tastes richer, conversations stretch longer, and everything feels just a bit more alive.
At Foodie, we love this season. Not just for the flavours, but for the feeling it brings - the easy, open joy of sharing good food with good people.
A heartfelt thank you to our sponsors and partners who make it possible to bring these stories to life. Your support helps us celebrate Barbados’ vibrant food culture and share it with a growing community of readers.
Whether you’re planning a beach picnic, testing out a new recipe, or just soaking up the vibes, we hope this issue brings a little more sunshine to your table.
Here’s to long beach days, local tastes, and the magic of a Bajan summer.
Cheers!
Nia Vlahakis Juman Publisher & Editor
BARBADOS FOODIE MAGAZINE
BARBADOS FOODIE MAGAZINE
Rockley New Road, Christ Church, Barbados
PUBLISHER/EDITOR
Nia Vlahakis Juman
CONSULTING EDITOR
Richard Thomas, Clarity Communication
DESIGN & LAYOUT
Nia Vlahakis Juman
Natasha Boos
ADVERTISING SALES
Nia Vlahakis Juman nia@foodie.bb
Charlotte Prud’Homme charlotte@foodie.bb
CONTRIBUTORS
Natasha Boos
Alisha Dawn Stoute
Malou Morgan
L. Denzil Phillips
Charlotte Prud’Homme
Ravina Thomas
Richard Thomas
MAIN PHOTOGRAPHER
Chara Antrobus
DISCLAIMER:
We strive to maintain the highest standards in our content, aiming to prevent errors, misspellings, and omissions. However, if you happen to encounter any inaccuracies, we extend our sincerest apologies and encourage you to bring them to our attention. Your feedback is greatly appreciated.
COPYRIGHT NOTICE:
No part of this publication may be used without explicit permission from the publisher. © 2025 Barbados Foodie Magazine
David Carter is the first Barbadian restaurateur to be awarded a Michelin star
When David Carter opened his third restaurant, the Greece-inspired OMA, the goal was never about chasing accolades and awards. “Win or no win, it doesn’t change the culture of the restaurants,” he says matter-of-factly.
For the Barbados-born restaurateur, it was always about something far simpler: making great food accessible to people. “No pretence,” he adds with a smile. “Just great ingredients, great service, and a great experience.”
But earlier this year, OMA was awarded a Michelin star, making David the first Barbadian restaurateur to receive the prestigious accolade. It’s a historic achievement not just for him personally, but for the entire Caribbean culinary community.
Despite the global recognition, David insists nothing has changed since the announcement.
“The food’s the same. The energy’s the same. We just keep doing what we love, serving honest food, made with care.”
David’s culinary journey began not in a Michelin-starred kitchen, but in a hospitality and tourism classroom in Toronto. After graduating, he landed his first major role at the Four Seasons in Los Angeles, an early introduction to the world of fine dining and luxury service. From there, he moved to London, climbing the ranks from assistant manager at the iconic Claridge’s, to The Savoy Grill, and eventually to the acclaimed Japanese restaurant Roka.
But even in those early days, David’s approach stood apart. Long before it became industry buzz, he was thinking about sustainable supply chains, nose-to-tail cooking, and how to create deep, layered flavours from simpler, pared-down ingredients.
“I’m not about the frills,” he says. “Just good flavour, solid principles, and staying true to what matters.”
That mindset—rooted in island pragmatism and a forward-thinking vision—now defines his restaurants. His menus speak volumes with fewer ingredients. His kitchens are built on responsible sourcing. And his style balances refinement with restraint, always staying true to his roots while pushing boundaries.
David’s love for food was stirred early on by his mother, a brilliant home cook. He reflected on one moment in particular—watching her whip up a perfectly seasoned baked chicken in what felt like ten minutes, just to comfort his sick nephew.
“It was so simple, but the way she used spices made it taste like something so much more,” he recalls.
But it wasn’t just what came out of the kitchen; it was how.
Growing up in Barbados, David was captivated by the way fire could transform food. From smoky BBQ chicken to roasted breadfruit, he learned early on that flame wasn’t just a heat source; it was a tool for building flavour.
“There are so many ways to adjust a fire to pull out different flavour profiles,” he says. “It’s something I’ve always appreciated.”
That early fascination became a defining element of his cooking style. Today, open-fire techniques anchor the menus at all his restaurants, adding depth, character, and a distinctly primal edge to the dining experience.
Even now, with multiple kitchens under his direction in London, David is often asked for his food recommendations back home. And while he’s got a solid list, what he personally craves when he returns to Barbados are the simpler things: fresh grilled fish at Oistins and “van” food—unpretentious meals served roadside.
“It’s the kind of eating that just makes sense— fresh, soulful, flavour-packed food,” he says.
At OMA, one of the standout experiences isn’t a single dish but the way certain elements come together. David speaks proudly of their dips, known for their bold layers and contrasting textures, inspired by how Greek cuisine plays with flavour and balance.
“I love how Greek food creates contrast on the plate,” he says. “It’s something I wanted to echo on our menu.”
But what really elevates it? The bread. OMA has an on-site bakery with a dedicated team of bakers making fresh, fluffy bread served piping hot to the table, often within five minutes.
“It’s simple, but that immediacy, that warmth—it changes everything,” he adds.
It’s the kind of detail that transforms a meal into a moment.
This blending of influence—rooted in the Caribbean but open to the world—is central to David’s approach. He travels often, always looking for inspiration in unexpected places. These trips are even more meaningful now, as he often takes along his six-year-old son.
“It’s important to me that he sees the world— tastes it, questions it,” he says.
If you try to pin the success of OMA — or any of his restaurants — solely on David, he’s quick to
redirect the spotlight, crediting his team at every step.
Across his restaurants, he leads a group of nearly 300 staff, but his leadership style is rooted in trust, not control. “I don’t want to micromanage,” he says. “I want to empower people to take ownership, to feel proud of what they’re creating.”
Now with a Michelin star under his belt and a little more breathing room, David says he’s excited about what’s next. While he hints at new projects on the horizon, he’s equally passionate about turning his attention toward giving back.
“It’s time to focus on a few charitable projects too,” he adds.
That sense of shared purpose and grounded ambition flows through everything David does. Whether you step into Smokestak, Manteca, Agora, or OMA, you feel it: a commitment to craft, a reverence for heritage, and a culture built on heart.
Written by Malou Morgan
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Hilton Barbados Resort is changing the way we think about hotel dining. Across four distinct restaurants, the resort blends Bajan roots with bold, modern flavours. Think fire-grilled skewers in the lobby, hand-cut pasta, and beachside cocktails. It’s not just about meals. It’s about moments that connect food, culture, and community.
At the centre of it all is The Grille. Under the guidance of Chef Willis and Chef Jose, the kitchen has just launched a new menu, bringing fresh energy to the dining experience. Diners can expect a mix of refined techniques and local
ingredients, with dishes like escargot reimagined with breadfruit and scotch bonnet pepper.
Large cuts of steak are prepared “sous vide” and finished in the pan. Sides are served à la carte, giving guests the freedom to build their plates in steakhouse style. A new vegetarian section, “Roots,” offers creative plant-based options like roasted okra and pumpkin risotto.
"The goal is to give guests flexibility without losing finesse," says Chef Willis. "We're proud of the balance we've struck."
The drink menu is just as thoughtfully put together. The Grille features exclusive cocktails, a carefully selected list of wines, and a strong showing of regional craft beers.
Friday fire-shows from 6:30pm to 7:15pm bring a spark to the evening. From 5:00pm to 7:00pm, Yakitori Fridays take over the lobby. Chefs grill skewers on a smokeless setup, with options like jerk chicken and sesame-glazed eggplant served with house-made sauces.
Over at Careenage Rum Stop!, Saturday nights come alive. A local dance school kicks things off at 8:00pm with Kizomba lessons, a fusion of salsa, soca, and merengue. A Bajan Happy Hour follows and runs until midnight.
For those looking for comfort with an Italian twist, The Lighthouse Terrace offers a quieter,
yet equally thoughtful experience. The menu leans into tradition with dishes like six-hour braised short ribs and classic spaghetti and meatballs. Desserts and Italian sodas round out the meal. Starting in June, the restaurant will feature a live cooking station. Guests can watch chefs prepare select dishes right at the table.
Last but not least Water’s Edge Beach Bar brings flavour to the poolside. Through September, locals can take advantage of staycation packages and day passes that include dining credit here. The vibe is laid-back and breezy, with rotating island-inspired dishes and tropical drinks made for slow afternoons in the sun.
From casual lobby bites to celebratory dinners, Hilton Barbados Resort offers a taste of the island’s spirit: fresh and full of flavour.
A PERFECT BLEND OF STYLE AND FUNCTIONALITY FOR EVERY FOOD LOVER, IN EVERY HOME
In the world of kitchen appliances, few brands strike the balance between aesthetics and performance quite like SMEG. Known for its bold, retro-inspired designs, SMEG has long been a favourite among food lovers who crave both style and substance—in their life, their home, and especially in their kitchen. With a commitment to high-quality craftsmanship and cutting-edge technology, SMEG delivers appliances that are more than just tools— they're experiences that elevate the heart of the home.
From iconic stand mixers that whisk, knead, and whip with ease, to showstopping cookers and ranges that bring both beauty and precision to everyday cooking, SMEG combines elegance with everyday practicality. The brand’s signature pastel shades and classic lines add a touch of personality to any countertop, making every piece a statement—whether your kitchen leans modern, traditional, or somewhere in between.
But it’s not just about looks. Whether you're baking a delicate soufflé, spinning a batch of homemade gelato, or simply preserving the week’s market haul, SMEG appliances are built to support every culinary moment. Every detail is designed with purpose, delivering functionality without compromising on the charm that makes SMEG so iconic.
As the established dealer for SMEG appliances in Barbados, Dillon Amber Dane offers more than just beautiful kitchen solutions—they provide trusted after-sales support and servicing to ensure your appliances continue to perform at their best. We highly recommend stopping by their showroom in Fontabelle to experience the SMEG collection in person, or exploring the range online at dillonamberdane.com.
For the food lover who values both performance and personality, SMEG is more than an appliance brand—it’s a trusted companion in the kitchen. Because when cooking feels this good, it’s never just about the meal.
Lobster Alive and All That Jazz is more than just a beachside dining spot. It’s a story told in flight paths, family ties, and the soulful rhythm of live music. Located on the south end of Carlisle Bay, this open-air restaurant blends fresh lobster, live jazz, and laid-back island charm into one unforgettable experience. Come for the lobster, stay for the jazz, and leave with a story.
The restaurant’s beginnings were humble. Art Taylor and his son Sam first sold fresh lobster wholesale to hotels and restaurants, then began offering cooked lobster by special request from their home on the beach. When the health inspector encouraged them to formalize or stay strictly wholesale, Art teamed up with fellow VSOP Jazz band member and designer Stu Jenkins. Together, they launched Lobster Alive and All That Jazz in 1998.
Art already had his pilot license for his beachwear company, Surf and Sand, which manufactured Barbados’ first surf baggies out of recycled deck chair canvases. Art already knew of the abundance of lobster in Bequia from his adventures in Caribbean yacht racing - so that’s how the restaurant became a reality.
In season, Art or Sam can be found flying their single-engine Cherokee aircraft several times a week to Bequia, a small island in the Grenadines known for its thriving population of Caribbean spiny lobster. He brings the live lobsters back to Barbados himself in banana boxes, transferring them to the restaurant’s massive seawater tank. At full capacity, it holds up to 2,000 pounds of live lobster. It's a striking sight and a rare commitment to freshness. Guests can hop in and pick their own or have the lobster chucker do it for them.
Lobster is served grilled with garlic butter or Thermidor-style, with your choice of lemon and herb rice or seasoned fries, and a fresh salad. Starters include lobster bisque, smoked kingfish pâté, and a traditional conch chowder. There's also a lobster crêpe for something different. Finish with homemade desserts like carrot cake, orange crème brûlée or chocolate mousse.
At lunchtime, the sounds of Trotty’s steel pan set the tone; easygoing, and unmistakably Caribbean. In the evening, a live jazz quartet plays, Monday through Saturday. They are back again at lunchtime on "Sunday Funday" with the full jazz swing band. During summer, the restaurant opens four days a week and features fresh lobster tails sourced from local divers.
"Come for the lobster, stay for the jazz, and leave with a story."
Art and Sam have learned everything on the fly (pun intended). In 2016, Art’s wife, Lisa, joined the family business and brought with her 10 years of experience as an Executive Chef with multiple cruise lines. Together with the best staff in Bim, they have built up a restaurant that has grown into a favourite spot for great food, live music, and island hospitality. In 2023, the restaurant went through a major rejuvenation in celebration of their 25th year, infusing the vibe with a touch of coastal chic. Today, Lobster Alive seats up to 250 guests and caters to weddings, private events, and boat charters, while still maintaining the laid-back charm that made it special from day one.
Reservations recommended. Please call (246) 435-0305 or email reservations@ lobsteralive.net.
Tequila is having its moment—and it’s not just about party shots anymore. This iconic Mexican spirit, made from 100% Blue Weber agave, has become a favourite among spirit lovers worldwide.
In Barbados, where we have long appreciated a good rum, there is now a growing thirst for other premium, well-crafted spirits. Tequila is fast becoming the go-to tipple for warm evenings, beachside limes, and cocktail menus across the island.
People in Barbados are exploring tequila in a more intentional way. They are discovering how complex and enjoyable it can be, especially when you move beyond mixing and start sipping. Whether you are new to it or already an agave fan, here’s your guide to sipping great tequila this summer.
Real tequila is made in designated regions of Mexico, mainly Jalisco, and only from 100% Blue Weber agave. It comes in four main styles, each offering a unique experience:
• Blanco (Silver): Unaged or just barely rested. Crisp and clean with strong agave flavour. Great in cocktails or served chilled.
• Reposado: Aged for two to 12 months in oak barrels. Smooth and balanced, with hints of vanilla, oak, and spice.
• Añejo: Aged one to three years. Rich and complex, perfect for sipping. Expect notes like caramel, dried fruit, and toasted oak.
• Extra Añejo: Aged more than three years. Deep and luxurious, meant to be savoured slowly.
Forget lime and salt. They cover up the subtle flavours of good tequila. Instead:
• Pour a little into a wine or spirits glass.
• Swirl gently and take in the aromas—agave, citrus, spice, or caramel.
• Sip slowly and let it coat your palate.
• Try it with light bites like grilled pineapple, seafood marinated in citrus, or aged cheese.
Tip: Serve it slightly chilled or with one large ice cube to soften the edges without muting the flavour.
Host your own tasting.Tequila tastings are fun and simple. Offer blanco, reposado, and añejo side by side. Keep food light and flavourful— ceviche, shrimp tacos, or dark chocolate work well. Want to go local? Add tamarind-glazed chicken or spicy mango salsa for a Bajan twist.
From a quiet night on a Speightstown terrace to backyard drinks with friends, tequila brings fresh flavour to the Bajan summer. Now is the time to raise a glass to agave.
Just across from the renowned Rockley Beach, The Rockley boutique hotel, restaurant, and bar delivers a full-on Barbadian experience. Since its reopening on March 27, 2024, it has quickly become a standout on the south coast for both locals and visitors, blending authentic culture, bold flavours, and funky decor.
Designed as a haven for all things Barbadian, The Rockley aims to be the heartbeat of the south coast. It proudly presents local culture in a fun, playful, and modern way.
Whether you're staying at the hotel, a visitor nearby, a welcome stamper, or a local, everyone’s
invited to The Rockley’s restaurant and bar. Cool off poolside with tropically-infused water or choose from a vibrant drinks menu with 18 signature cocktails, like the De Guavaa, a tribute to The Mighty Gabby’s beloved song about Bridgetown. There are also local draft beers, mocktails with sorrel and tamarind, and plenty of classic coolers and punches. Don’t miss the two daily hours when select drinks are half price.
The restaurant, located beside the pool, offers a choice of settings: a shaded terrace or an airconditioned dining area. A visit is a must, if only to admire the eclectic mural on the wall. Can you spot the chicken playing dominoes?
Breakfast is complimentary for hotel guests but also available to non-residents, with a daily buffet that includes local dishes. The all-day menu (11 a.m. to 6 p.m.) and dinner service (6 p.m. to 9 p.m.) bring fun, flavour, and flair to the table.
Tuck into juicy King burgers, creamy mac and cheese, fall-off-the-bone BBQ ribs, and an irresistible taco lineup including shrimp, chicken, steak, or fish. There’s also a bold tapas selection featuring wings, pulled pork sliders, seasoned fries, and Bajan favourites like fish cakes and pig tail bites. Vegan and gluten-free options include the signature Ital is Vital veggie burger, fresh salads, smoothies, and juices. To book, email: eat@therockleybarbados.com.
In the famous words, “cheers to the weekend,” The Rockley doesn’t disappoint. Saturdays mean Pudding and Souse, popular enough to warrant pre-ordering. Sundays serve up a delicious traditional Bajan Sunday Lunch and Karaoke in the evenings. Tuesdays bring Pasta Night with live steel pan or acoustic performances.
Fun Fridays start with afternoon pool games and roll into a lively after-work lime. DJs take over on alternating Fridays to end the week on a high note.
The décor throughout is unmistakably Bajan. Hand-painted murals, art-filled walls, locallingo cushions, and room accessories crafted by Barbadian artists all add layers of character. Every room features the work of Michelle Bowe, known for her signature “bus stop” style, which also appears on souvenir items available for purchase. Accommodation includes Junior and One-Bedroom Suites with kitchenettes and balconies overlooking the buzzing South Coast.
But it's the people, not just the space, who make The Rockley special. The staff radiates warmth, filling the space with genuine smiles and attentive service. For example, guests are invited every Thursday to join team members who lead coast-to-coast island tours with packed lunches,
offering guests an authentic view of Barbados, from black belly sheep in the countryside to offthe-map local gems.
The Rockley isn’t just for overnight guests. Locals and visitors are welcome at the restaurant any time and pool lovers can grab a day pass for BB$80, which includes pool access and a BB$30 food and drink credit, subject to availability. Private events, such as corporate lunches, birthdays, brunches, or retirement parties, can be hosted either indoors in air-conditioned comfort or outside by the pool.
At The Rockley, it’s all about celebrating Barbados: the flavours, the creativity, the music, and above all, the people. Whether you're sipping a cocktail under the sun, dancing to live pan, or tucking into a great meal, it’s always the right time at The Rockley.
In December 2002, the first Coffee Bean café opened its doors in Warrens, right in the heart of Barbados’ fast developing commercial hub. At the time, the island had few cafés, but after spending over a decade immersed in the vibrant café culture of São Paulo, Brazil, co-owner Michelle Gill-Leonel was inspired to bring that same energy and routine to her home island. Coffee had become a daily ritual, and she saw the potential to create a space that offered more than just a caffeine fix..it would become a part of everyday life for busy professionals and casual visitors alike.
The Warrens location was chosen strategically. As the area was booming with new businesses and office spaces, there was a clear need for a café that offered high-quality coffee and gourmet food in a quick, efficient format. Coffee Bean quickly became a favourite among executives and commuters, known for its consistent quality and friendly service.
From the beginning, the focus has always been on quality. Coffee Bean serves two distinct roasts, crafted locally by Wyndhams. The Dark Roast offers a rich, bold espresso profile that pairs beautifully with milk, while the Peak Roast is lighter and fruitier, highlighting the vibrant notes of Ethiopian beans. Both blends are crafted using 100% Arabica, specialty-grade coffees sourced from Brazil, Colombia, and Ethiopia.
The menu is another key element of Coffee Bean’s appeal. Focused on healthy, gourmet-style offerings, the café has developed a loyal following for items like their signature wraps, particularly the Grilled Chicken Caesar wrap made with fresh roti skins prepared daily. Salads are topped with in-house dressings, made using unique recipes, and pasta dishes feature sauces crafted from scratch. Parfaits and mousse are paired with their own house-made granola, which will soon be available for retail purchase (just like the dressings and sauces already on offer in-store).
The grab and go menu is constantly evolving, with dishes like quinoa roasted veggie bowls with tahini sauce, Asian crunch salads, and jalapeño ranch wraps adding fresh variety. Inspiration comes from a love of cooking shows, food blogs, and global culinary trends. The team works to adapt these influences into dishes that can scale across multiple café locations while still offering something exciting and new.
Whether it’s a quick coffee run, a sit-down lunch, or a healthy breakfast on the go, Coffee Bean strives to make every visit enjoyable and hassle free. Many local businesses even turn to Coffee Bean for catering, thanks to their convenient, cost-effective options like individually labelled lunch containers and sandwich platters.
Sustainability and community support are also part of the business model. Coffee Bean works with local farmers and vendors whenever possible, ensuring their supply chain supports the Barbadian economy. Over the years, even as supply chain disruptions and staffing challenges have emerged, the company has maintained close relationships with suppliers, ensuring priority access to key ingredients and materials.
Perhaps one of the most impressive aspects of Coffee Bean’s story is its growth. What started as a single café has expanded to five locations across the island, including two with drive-thru service, the first of their kind in Barbados.
This service reflects the brand’s ability to adapt quickly, especially during the challenges of the Covid pandemic. During that time, the team also brought more baking in-house, producing cookies, loaves, brownies, and other treats from scratch to ensure quality and reliability.
While there are no immediate plans for further expansion, customer demand is strong, especially in areas like St. Philip. The team is always listening, always improving, and always considering what might come next.
Michelle’s go-to order? A macchiato made with the Peak Roast, her daily must-have. It’s a small but fitting tribute to the café culture that started it all in Brazil and continues to inspire Coffee Bean’s journey across Barbados.
By Denzil Phillips and Charlotte Prud’Homme
In Barbados, as in the rest of the Caribbean, our plant heritage is a vibrant blend of cultures, resilience, and biodiversity. This evolution was not planned but rather shaped by the interactions of Indigenous peoples, enslaved Africans, and European colonisers, each bringing their own agricultural traditions and survival strategies.
The Indigenous peoples from South America cultivated root crops like cassava and medicinal plants such as annatto (Bixa Orellana). Enslaved Africans brought uniquely African foods, often smuggled in desperation, such as red rice (Oryza glaberrima) and sorrel (Hibiscus sabdariffa). These plants became deeply integrated into Caribbean food culture, serving as markers of our history and identity. Heritage plants, in this sense, tell the story of who we are and where we have come from.
Our biocultural traditions—the ways in which we use plants for food, medicine, and survival— have historically acted as a safety net in times of
crisis. Now more than ever, as we confront food insecurity and climate change, reconnecting with our heritage foods is not just about preserving history; it is about ensuring a more resilient future for Barbados.
In research conducted for a Rockefeller Foundation task force on food security, I advocated for the incredible foods of the Caribbean to gain the global recognition they deserve. According to the UN Food and Agricultural Organization, the world relies on just 12 plant-based foods for 75% of its nutritional needs—an unsustainable and risky level of dependency. Diversifying our diets by incorporating underutilized crops is essential.
For the Rockefeller study, I identified five heritage foods with significant potential for local and global impact:
Breadfruit – A versatile, nutrient-dense carbohydrate source with a low glycemic index, beneficial for blood sugar control.
Cassava – A resilient, energy-rich root crop high in fiber.
Sweet potato – Rich in protective compounds like carotenoids and anthocyanins, promoting overall health.
Amaranth (Wild Spinach) – A nutrient-dense leafy green packed with vitamins and minerals.
Soursop & jackfruit – Versatile fruits, with jackfruit emerging as a popular plant-based meat substitute.
These plants thrive throughout the Caribbean and are key elements in CARICOM’s ‘25 by 2025’ initiative, which aims to improve regional food security and reduce reliance on imports.
Breadfruit : Introduced by Captain Bligh from the Pacific, breadfruit trees flourish throughout the Caribbean. The University of the West Indies has documented 21 varieties, each with unique nutritional properties.
Amaranth: Originally from West Africa, amaranth (often used in callaloo) is rich in vitamins and antioxidants, thriving in Caribbean soils.
Cassava & sweet potato: Indigenous to South America, these crops require minimal maintenance and are staples in both sweet and savoury dishes.
Soursop: A small tree native to Latin America, soursop bears fruit with both culinary and medicinal applications.
Jackfruit: A cousin of breadfruit, this robust tree, native to India, produces large, nutrient-rich fruits, increasingly recognised as a plant-based protein alternative.
By embracing these heritage foods, we are not only safeguarding our cultural identity but also fostering a more food-secure future.
Beyond their nutritional value, these heritage plants offer remarkable medicinal properties, particularly in their leaves:
Soursop: The leaves contain acetogenins, compounds with potential anticancer properties. Some studies suggest they can slow the growth of leukaemia and other cancer cells.
Breadfruit: Leaves (both yellow and green) are used to help manage diabetes and high blood pressure due to their flavone content.
Sweet Potato: The orange and purple varieties contain carotenoids, acting as antioxidants that reduce oxidative stress and promote health.
Amaranth: High in iron, helping to prevent anaemia, and rich in antioxidants that may lower cholesterol.
Jackfruit & breadfruit: Both are fibre-rich, aiding in blood sugar regulation, making them excellent choices for diabetes management.
The key to reviving and integrating these foods into daily life is education. People must understand why these plants matter. The Biocultural Education and Research Programme (BERP), which I founded seven years ago, has
developed educational tools to engage both young people and adults in this important conversation.
Government support is critical in funding research, promoting agricultural innovation, and integrating these crops into national food security policies.
Tourism presents an untapped opportunity to showcase Barbados’ rich food heritage. Currently, agriculture and tourism do not collaborate as closely as they should. Here are ways different sectors within tourism can support heritage foods:
Chefs & restaurants: Develop signature dishes featuring heritage ingredients—think breadfruit gnocchi, cassava pancakes, or jackfruit tacos.
Tour operators: Introduce food-focused tours that highlight the history, flavours, and
health benefits of these plants. Farm-to-table experiences could offer visitors a deeper cultural immersion.
Food distributors: Strengthen support for local farmers by sourcing and promoting heritage foods in supermarkets and export markets.
For more details:
Visit biocultural-education.org or email berp1853@ gmail.com.
Dr. Sonia Peters is a Natural Product Chemist and Executive Director of the Biocultural Educational and Research Programme (BERP), an environmental NGO based in Barbados.-
L. Denzil Phillips is a Botanical Consultant specialising in Afro-Caribbean plants based in Barbados.
Charlotte Prud’Homme is a Barbados-based Permaculture Specialist and writer for Barbados Foodie Magazine.
Bajans love breadfruit. It’s buttery, nutty flavour goes with just about everything. We love to roast it and then peel it. We boil it, mash it, add various flavourings and turn it into creamy “cou cou”. We slice it thin to make delicious chips.
Bright green, slightly smaller than a soccer ball, this versatile fruit has been a part of our diet for over 200 years. It is high in starch, fibre, minerals and nutrients. You can make flour out of it, and even vodka.
But the breadfruit is not native to the Caribbean. It originated several thousand years ago in New
Guinea, from where it spread through the islands of the South Pacific. And how it got here and why, is one of the great naval stories of all time.
In 1789, having heard of the breadfruit from British explorers and botanists, King George III sent naval lieutenant William Bligh on a special expedition to the South Pacific to bring back plants to the Caribbean. The purpose was to establish a high-energy food source, similar to potatoes, that could feed the slave populations working the sugar plantations.
Bligh took the HMS Bounty to Tahiti and spent months acquiring hundreds of breadfruit plants.
But all was not well. He was an extremely harsh captain, which did not go down well with many of the crew. Led by second-lieutenant Fletcher Christian they mutinied.
Bligh and 18 loyal companions were set adrift in a launch with hardly any supplies. They lived on a daily diet of one ounce of bread and half-pint of water. They island-hopped their way north, foraging for supplies and fending off cannibals, and finally reached the island of Timor, part of which belongs to Indonesia today.
From there, they made their way to what is now Jakarta, capital of Indonesia, and then a ship to England. It was an amazing journey of 3,500 nautical miles. Undaunted, Bligh set out two years later on the HMS providence to repeat the mission. This time he was successful, and in 1793 he delivered the first breadfruit plants to the botanical gardens on the island St. Vincent.
As for Fletcher Christian and the mutineers, having tossed the breadfruit plants overboard, they headed back to Tahiti for supplies and female companions. From there, they sailed to Pitcairn Island, one of the most remote locations on the planet. They burnt the HMS Bounty so it could not be seen by any passing ship. Some of their descendants live there today.
Thank you, Captain Bligh. Cruel though you were, you did us a huge favour.
When George Washington came to Barbados in 1751 with his half-brother Lawrence, it was because Lawrence had tuberculosis, and his doctor thought the island’s salubrious climate would help cure him.
George, as you know, went on to become the first President of the United State of America. But at the time, he was only 19; a wet-behind-the-ears budding land surveyor in rural Virginia.
The two brothers rented a sparsely furnished house on the outskirts of Bridgetown that you can visit because it is now a museum named after George. It is well worth the visit, but so too is the charming café that
now occupies what used to be the stables.
With it long shady veranda, rustic stone walls and garden setting, the café is a perfect spot to enjoy a meal, even if you don’t tour the museum (But you should.) The aromas of slowcooked meats and fresh corn dough promise an unforgettable meal.
You will enjoy the bold, vibrant flavours of Latin America, with a special focus on Venezuelan cuisine. You can choose dishes such as arepas, cachapas, and hallacas: timeless recipes rooted in indigenous and Latin traditions. Each plate tells a story of culture, migration, and celebration.
Come for both the history and the food. You will leave with a taste of Latin America and a sense of timeless Barbados.
Hosting at home doesn’t need to be costly, complicated, or wasteful. To inspire your next stylish yet budget-friendly gathering, we asked Nikita Abed Caplen—Brand Director at Abeds and third generation in her family’s iconic business—to share her top tips. Known for her eye for design and effortless entertaining style, Nikita offers practical, eco-conscious ideas to refresh your space, simple sustainable swaps, and easy touches that create a welcoming atmosphere, no matter your hosting style.
What are some easy, affordable ways to refresh your home or outdoor space using things people might already have or can repurpose?
Nikita: Start with a simple colour palette. It immediately creates a cohesive look without needing to buy much. For instance, try a bold, Scotch-guarded fabric to create a fuss-free tablecloth or runner (no sewing required), then layer in cushions in complementary shades and textures. Get creative by repurposing items you
already own—perhaps bring an indoor side table outside, or fill an old vase with a mix of faux flowers and greenery from the garden. To instantly add a relaxed tropical vibe, consider small accents like poufs, throws, artificial plants, or rechargeable lanterns.
Can you recommend versatile home items that pull double duty for everyday living and entertaining?
Nikita: Glass jugs are a personal favourite, because they are great for everyday water or juice, but equally impressive filled with fruity cocktails or cucumber-mint mocktails. Similarly, woven placemats and soft fabric napkins make daily meals feel special and instantly elevate your entertaining setup. Also, lightweight pieces like jute stools and poufs are ideal. They are stylish enough for everyday use yet easy to rearrange when extra seating is needed. Don't underestimate bamboo trays or cutting boards, either. They are attractive, practical, and make cleaning up a breeze.
Sustainability is on everyone's radar. What are your favourite low-waste or ecoconscious swaps for entertaining?
Nikita: I love cloth napkins, reusable fabric tablecloths, and durable glassware that’s both practical and beautiful, lasting for years. Choosing vibrant, washable fabrics for table linens and decor makes hosting more sustainable and economical. Additionally, wooden serving trays, ceramic dishes, and glass drink dispensers are excellent alternatives to single-use plastics. For centre pieces, skip floral foam. Fresh-cut bougainvillaea, palm fronds, or monstera leaves arranged simply in glass vases are eco-friendly, compostable, and stunningly chic.
For those without a dedicated entertaining space, what are some easy ways to create a relaxed vibe anywhere, from living room to patio or small garden?
Nikita: You don’t need a fancy setup. Throw a colourful tablecloth or runner on a coffee table, add cushions and seat pads around it, and serve food family-style on shared platters. For outdoor gatherings, a picnic-style setup on the grass works beautifully. Just layer beach towels, throws, and rugs, set out a simple charcuterie board, and you have an instant inviting space. Adding ambient touches like string lights or lanterns and a jug of drinks keeps things warm, welcoming, and effortlessly relaxed.
What’s your personal go-to formula for a low-fuss gathering, including food and decor?
Nikita: My perfect low-fuss formula includes a DIY printed cotton tablecloth, white pillar candles in glass jars, and a playlist of mellow tunes. Drinks-wise, I like to premix jugs of margaritas or refreshing mint-lime mocktails. For food, sharing boards are my favourite: hummus, crudités, olives, mini-wraps, or tacos with all the fixings. It’s all easy, interactive, and crowdpleasing. Remember, it doesn’t have to be perfect, just warm, relaxed, and a little special.
2½ cups tequila
1¼ cups orange liqueur
1¼ cups fresh lime juice
⅓ cup agave nectar
Lime wedges and salt for glasses
Combine in a pitcher with ice and stir. Salt the rims, pour, and serve.
Serves 8–10.
Astone’s throw from Barbados’ fabled Crane Beach, Cutters of Barbados has evolved into something truly special. What began as a beloved local eatery has blossomed into the island's premier "Restaurant & Rummery", a celebration of Barbadian cuisine, culture, and of course, its most famous spirit.
The term "rummery" dates back to the 17th and 18th centuries during the golden age of Caribbean rum production. Historically, a rummery referred to a rum distillery or storage house where the precious spirit was crafted, aged, and distributed. These establishments were not merely production facilities but social hubs where sailors, merchants, and locals would gather to sample the latest batches and exchange stories of distant shores.
In reviving this evocative term, Cutters of Barbados connects guests to the island's past when Barbadian rum (once called "kill-devil" by early settlers) became one of the most sought-after spirits in the world. Our rummery pays homage to this heritage while offering a contemporary experience that celebrates rum's enduring place in Barbadian culture.
The heart of our concept beats strongest in our carefully curated rum flights. Guests can embark on a tasting journey through five distinctive Barbadian rums, each telling its own story of the island's rich distilling heritage. From light, golden varieties with hints of vanilla to complex aged selections boasting notes of caramel, spice, and tropical fruit, our rum flights offer both novices and connoisseurs an authentic taste of Barbados in every glass.
For those looking to enjoy our #1 Rum Punch ask for the Deli Fresh Very Special Rum Punch (VSRP) – only sold at the Crane Beach Cutters location. Sampling the real deal may inspire you
to join in a rum punch master mixology class. Under the guidance of our seasoned team, learn the time-honored secrets behind crafting the perfect Bajan rum punch. Following the classic rhyme:
"One of sour, two of sweet, three of strong, four of weak".
If drinking rum is not for you not to worry; our house-made rum and raisin ice cream toppers offers a treat with plump rum-soaked raisins. Our signature rum cake provides the perfect sweet ending to any meal at Cutters.
Whether you're a rum aficionado or simply seeking an authentic taste of Barbados, Cutters offers an experience that captures the very essence of island hospitality.
Join us near Crane Beach for excellent food, drinks, and memories that will linger long after your visit.
Reservations recommended for rum flights and mixology classes. Please call ahead (246) 423-0611 or visit Open Table.
Summer in Barbados means fruit—falling from trees, stacked at stalls, piled at markets. It’s the season of abundance. And that means prices drop too. So go ahead, buy in bulk. Use what you can, freeze the rest.
Most of these local gems need only a blender and a little sweetener. Here are a few favourites to try:
Bajan Cherry (June–July)
Wash and stem the cherries. Blend with a splash of water. Strain, sweeten, add lime, and pour over ice.
Bajan lemonade (Lime, all summer)
Squeeze fresh limes into a jug. Add water. Stir in sugar to taste. Chill and serve. A splash of bitters? Even better.
Carambola/Star fruit (July–August)
Wash and slice. Blend with water. Strain. Drink as is or top with sparkling water and mint.
Guava (August)
Peel, deseed, and blend the flesh with water. Strain and chill. Add ginger or lime for a zesty twist.
Look for these fruits at Cheapside Market or your go-to vendor. Ask what’s fresh, keep it cold—and if you’re so inclined, add a shot of Bajan rum. It’s the perfect island sundowner.
By Ravina Thomas
Move over sugary sodas and artificial energy drinks. There is a new wave of beverages taking over the industry, and they’re as delicious as they are functional.
More and more, younger generations are turning away from alcohol and seeking out drinks that nourish the body while still being social, fun, and full of flavour. Wellness drinks are changing the way we hydrate, energise, and even unwind. But what’s behind this growing trend, and how can we drink our way to better health? Let’s dive in.
The wellness drink market is booming, and for good reason. As people become more mindful of what they put into their bodies, beverages infused
with functional benefits are stepping into the spotlight. These drinks do more than just quench your thirst, they help balance gut health, reduce stress, boost immunity, and provide clean energy without the dreaded sugar crash.
Think about it: instead of reaching for a sugarladen iced coffee, you can grab a matcha latte infused with collagen and lion’s mane mushroom. Rather than a neon-coloured sports drink, why not opt for coconut water enhanced with electrolytes and trace minerals? Even a simple glass of water can be upgraded with Celtic salt for better hydration. These aren’t just trends, they’re lifestyle upgrades.
As a functional medicine practitioner, I have seen firsthand how what we drink impacts our overall health. Think of your body as a finely tuned machine; what you put in determines how well it runs. Many of the symptoms people struggle with daily (fatigue, brain fog, bloating, stress) can be improved by simply choosing beverages that work with the body rather than against it.
Take gut health, for example. A happy gut leads to better digestion, clearer skin, and even improved mental well-being. Fermented drinks like kombucha, kefir, and apple cider vinegar tonics introduce beneficial bacteria to the digestive system, creating a balanced microbiome. Natural juices and smoothies packed with vitamins, minerals, and antioxidants can
provide a refreshing boost. And let’s not forget about stress. Adaptogenic drinks featuring ashwagandha, reishi, or tulsi help the body adapt to stressors, making them perfect for modern life’s fast-paced chaos.
The beauty of this trend is that wellness drinks can fit into any lifestyle. If you’re looking for a probiotic punch, kombucha and kefir are great choices. Want an energy boost? Mushroom coffee delivers focus without the jitters. Golden milk, infused with turmeric, is a warm hug for your immune system. Aloe vera juice soothes digestion, while electrolyte-enhanced water keeps you hydrated. And let’s not forget how easy it is to upscale everyday drinks. Adding collagen to your coffee or a pinch of Celtic salt to your water can take your daily routine to the next level.
It’s not just global brands making waves in the wellness drink space. Barbados is stepping up, too. Local artisans and small-batch brewers are experimenting with herbal infusions, Caribbean superfoods, and traditional remedies, turning them into flavourful and functional beverages. Think sorrel with ginger and turmeric, seamoss smoothies, and cacao-infused tonics, each sip packed with health benefits and rich cultural heritage.
Wellness drinks are more than just a fad; they’re a shift in how we nourish our bodies. Whether it’s a refreshing natural juice, a fermented gut-friendly tonic, or simply adding a healthboosting ingredient to your morning coffee, the possibilities are endless. With the right ingredients, you can sip your way to better digestion, boosted immunity, and even a calmer mind.
So next time you’re thirsty, ask yourself: is my drink just refreshing, or is it functional too?
Just across from the St. James Parish Church in Holetown, a new spot is dishing up local flavours with a side of nostalgia.
Coastal Cravings, a family-run restaurant, brings hearty Bajan and Caribbean classics to the table—think Cou-cou and flying fish, Pudding and Souse, and Trinidadian rotis. There’s also a mix of tacos, Angus burger platters, and homemade drinks to keep things interesting.
At the heart of the kitchen is Angeleen, co-owner and lead cook, who’s no stranger to the area.
“People knew me from Angie’s Catering,” she says, referring to her former mobile operation just down the road. “They’d ask when I was opening a shop. Now, here we are.”
Open for lunch Monday through Saturday, and dinner on Fridays and Saturdays, Coastal Cravings offers both dine-in and delivery options. But it’s the warm, home-cooked feel—and the friendly service—that keeps folks coming back.
If you're hoping for fresh eggs without the wait, starting with ready-to-lay hens is a great option. These birds have either just started laying or are about to, and they are available from multiple farmers across the island. It's a practical and rewarding way to begin, especially for families with young children who are always eager to get rolling.
Laying typically begins when hens are between 18 and 22 weeks old, once they have reached their mature weight. Production will increase gradually, peaking between 35 and 50 weeks. Expect five to six eggs per bird each week at full maturity. As hens age, egg size increases even as frequency slows. By 90 to 100 weeks, most commercial layers will have passed their peak production.
Food security is a growing topic in Barbados. More and more Bajans are looking at ways to become more selfsufficient, from kitchen gardens to raising a few hens in the backyard. But there is more to keeping chickens than tossing out scraps and hoping for eggs. Barbados Foodie Magazine turned to Barry Gale, managing director of Gale’s Agro Products, the island’s largest chicken hatchery, for advice.
For a household of four, starting with six to eight hens is a safe bet. This allows for potential losses due to curious pets, predators such as mongooses, or other mishaps. Planning for the unexpected is part of the process.
If you are someone who likes to start from scratch, you need to know that while raising baby chicks can be a rewarding experience, it also comes with added responsibility. For the first four weeks, chicks need to be kept warm and protected indoors. A secure box with a mesh top works well, but it’s essential to provide warmth using a 100-watt bulb hung about two feet above the floor.
The temperature should stay at 32°C for the first week, then gradually decrease by one degree every three days. Without proper warmth, chicks can pile on each other for heat, sometimes leading to injury or death.
At four weeks old, the chicks can move into a coop, but they should still remain enclosed for another four weeks before being allowed to forage outdoors. It’s a longer process, but for those who are prepared to put in the care and attention, raising chicks can be a deeply satisfying way to begin.
Housing your chickens doesn’t require anything elaborate, but having the right setup is essential. You can build a coop using free plans available online, or hire a local carpenter to create one that suits your space. Ready-made options, like the pre-fabricated coops available from Gale’s Agro Products, are also a great choice. A complete setup should include a feeder, water dispenser, and nesting boxes, along with dry bedding and good airflow.
The best bedding is guinea grass or vetiver, known locally as khus-khus, and it is readily available. It’s also important to keep water fresh and change bedding regularly to help prevent illness. These simple habits go a long way toward keeping hens healthy, productive, and stress-free.
Nesting boxes are particularly important. Hens
need a quiet, secure place to lay their eggs. Without this, they may lay in random corners, or other birds may eat the eggs. A clean, welldesigned nesting area supports both hygiene and productivity.
Location also plays a key role. Chickens thrive in shaded, well-ventilated areas, but they are also aggressive foragers. Without enough space to roam, they will quickly strip a patch of grass down to bare earth. If you're working with a fixed coop, aim for about 20 square feet of foraging space per bird.
Feeding is simple but important. Begin with a balanced layer feed, then add safe kitchen scraps such as fruit peels, grains, herbs, and sprouted seeds. A varied diet encourages healthy hens and consistent egg production.
Chickens also play a helpful role in the garden. Their manure, combined with straw or dried bedding, creates nutrient-rich compost. Spread under fruit trees or in vegetable beds, it enriches the soil and reduces the need for synthetic fertilisers.
Raising chickens can be rewarding but it does take thought and consistency. With the right setup and a bit of guidance, even a small backyard brood can provide fresh eggs, nutrientrich compost for your garden, and a meaningful connection to the food on your plate.
Barry Gale knows a thing or two about eggs and chickens. It is tempting to say that this knowledge is part of his DNA.
“I have been around them my entire life,” he says. “Honestly, I have no memory of a life without chickens and eggs.”
Barry is the Managing Director of Gale’s Agro Products, which is the largest hatchery (by volume) on the island. It supplies chicks to poultry producers, smaller farmers, and regional farmers as well.
“We incubate between 100,000 and120,000 chicks per week, but this can increase to 150,000 during times of peak demand,” says Barry.
The business sources its eggs mostly from the USA, but also from Canada and Holland. In addition, it imports chicken-related equipment and products such as feeders, water bottles, vitamins and medication.
“We have started to buy these things directly from China, but we also import them from the USA, Taiwan, Spain and the U.K.,” says Barry. The business dates back to 1979 when Barry’s grandfather, Charlie, and father, Freddie, joined forces to get it started. Barry’s mother, Katie, took on the job as head accountant.
Today, the family-owned business has diversified into livestock supplies and equipment for farmers
who are raising pigs, sheep, cows, rabbits and even bees.
“This is the direction we are going in,” Barry says. “We are not far away from becoming a broader livestock supply business.”
BY CHEF ALISHA DAWN STOUTE GREEN MANGO CAFÉ
This is a go-to in my kitchen — flavourful, flexible, and full of Bajan soul. The spice mix is forgiving, so tweak it to your taste or use what’s already in your cupboard. These meatballs sear beautifully and soak up whatever sauce you pair them with. I’ve included one of my favourites below.
Ingredients
For the Meatballs:
¼ cup crispy bread crumbs (Panko)
¼ cup milk
1 egg
¼ cup chopped fresh cilantro or shado beni
2 cloves garlic, finely minced
¾ tsp kosher salt
½ tsp freshly cracked black pepper
½ tsp ground cinnamon
½ tsp ground cumin
½ tsp ground nutmeg
½ tsp ground ginger
½ lb minced beef
½ lb minced lamb
For the sauce:
1 tbsp olive oil
1 medium onion, thinly sliced
3 cloves garlic, finely chopped
1 tsp ground turmeric
½ tsp ground cinnamon
1 cup broth (store-bought or made at home — even Oxo cubes in water work)
1 can fire-roasted crushed tomatoes, undrained
1. In a large bowl, combine the bread crumbs, milk, egg, herbs, garlic, salt, pepper, and spices. Add the beef and lamb. Mix just until combined — don’t overwork it.“All these spices aren’t necessary but they’re so good. Mix it up with what you have or what you like.”
2. Shape into 20 meatballs (about 1½ inches each).
3. Heat oil in a cast iron skillet over mediumhigh heat. Add the meatballs and cook for about 5 minutes, turning frequently, until browned. You’re looking for a sear — that crust adds flavour and helps lock everything in. “These won’t be cooked through yet — that’s what we want. You don’t want tough, dry meatballs. Let’s finish them gently in the sauce.”
1. Leave the skillet on the heat. Add olive oil and onions. Sauté with a couple pinches of salt for about 3 minutes, until softened.
2. Add the garlic and deglaze the pan with a splash of rum, wine, or vinegar — this lifts the flavour from the pan straight into your sauce.
3. Add turmeric, cinnamon, broth, and tomatoes.Stir and let it simmer on low for 8–10 minutes.
4. Season well with salt and pepper.
5. Add the meatballs back to the pan. Let them simmer gently for about 5 minutes to finish cooking. Sprinkle with a little more salt and serve with pasta, rice, potatoes — or even quinoa.
THERE IS MORE TO BOILING EGGS THAN MOST OF US MIGHT
Has your significant other ever poked fun at your lack of cooking skills by telling people you can’t boil an egg? Well, it is time to prove them wrong, and here is what you need to know in order to do that.
According to Tom Shepherd, a Michelin-starred chef with 40,000 Instagram followers, timing is the key. He recommends six minutes for a runny yolk, eight minutes for a soft yolk and 10 minutes for a hard yolk.
When the time is up, plunge the egg into ice-cold water for about 30 seconds. This will stop it from continuing to cook. Leave it in for longer if you want it to cool.
But before you start the timer, there are a few fundamentals to follow. Use cold water, bring it to a boil and then put the egg in. But avoid taking the egg straight from the fridge, because a cold egg can throw off your timing. Also, the sudden change in temperature can cause it to crack. (Some cooks recommend putting lemon juice or vinegar in the water to help avoid this.)
Of course, you have to peel hard-boiled eggs. The experts advise rolling the egg on a hard surface with the palm of your hand until the shell cracks all over. Start peeling from the large end, because there is a little pocket of air there that provides easier access.
Now that you have mastered boiling eggs you can move onto poaching them. But that is another story for another time.
1 can (400ml) full-fat coconut milk, chilled
¾ cup natural almond butter or cashew butter
¼ cup honey or maple syrup
Optional: A pinch of cinnamon, a dash of vanilla, or a sprinkle of nutmeg. For a fruity twist, stir in stewed guava or mango.
Method
• Pop a freezer-safe container or loaf pan into the freezer.
• Blend the coconut milk, nut butter, and sweetener until silky.
• Pour into your chilled container. Stir every 15 minutes during the first hour.
• Freeze for at least 3 hours. Let it sit for 10 to 15 minutes before scooping.
Wet your scoop before digging in. Finish with toasted coconut, a drizzle of chocolate sauce, or a spoonful of fruit.
Making ice cream at home sounds like a big job, but it’s surprisingly simple. This coconut ice cream needs no machine or fancy ingredients, just a few basics and a bit of time. It’s dairy-free and vegan, but does contain nuts, so it may not be for everyone. It’s a fun project to do with friends or family, and the reward is sweet, cool, and creamy.
It’s smooth. It’s simple. And when your spoon breaks through that crackly top, it’s pure magic. This summer, we’re giving this French favourite a Barbados remix — three ways to play with flavour using lime zest, Mount Gay rum, or espresso. Choose one. Mix and match. Or keep it classic. Either way, it’s a showstopper that’s easier than it looks.
Makes 8
(Use 8 shallow 4-ounce ramekins)
This dessert is all about flow. Read through the recipe first so you’re prepped. And here’s your heads-up: get a kettle or pot of water boiling early. You’ll need it for the water bath.
You’ll need
5 large egg yolks
¾ cup (150g) granulated sugar, divided
3 cups (720ml) heavy cream
¼ tsp salt
1½ tsp pure vanilla extract
Flavour Variations
Add these when warming the cream — just before it simmers and before mixing with the egg yolks:
Citrus Zest: 1–2 tsp finely grated lime or lemon zest adds a bright, tropical lift.
Mount Gay Rum: 1–2 tsp gives it a warm, island kick.
Espresso: ½ tsp espresso powder or 2 tsp instant coffee for a bold, bittersweet edge.
1. Preheat the oven to 325°F (163°C). Place ramekins in a deep baking dish.
2. Whisk yolks with ½ cup sugar in a bowl until smooth.
3. Warm the cream with salt and your chosen flavour. When it just starts to simmer, take it off the heat and stir in the vanilla.
4. Temper the yolks: slowly whisk in a bit of warm cream, then mix everything together.
5. Strain (optional) for extra smoothness, then pour into ramekins.
6. Bake in a water bath: Add hot water to the dish until it reaches halfway up the ramekins. Bake 30–35 minutes until set on the edges, with a slight jiggle in the centre.
7. Cool, then chill: Let them cool at room temp, then refrigerate at least 4 hours or up to 2 days.
8. Caramelise just before serving: Sprinkle tops with sugar (1–2 tsp each) and torch or broil until crisp.
Make-ahead tip
You can prep the custards a day ahead. Chill covered, then brûlée just before serving.
Barbados Foodie Magazine's ever-growing directory is your handy guide to the island's incredible selection of gourmet, organic, and health-conscious purveyors, restaurants, caterers, and business services. From artisanal suppliers to well-established wholesalers, our expanding directory connects you with the best of local flavours.
BAJAN CAKES
Authentic Barbados Rum Cake made with Mount Gay Rum.
Contact: (246) 234-9193
Website: barbadosrumcakes.com
CARIBBEAN CONFECTION CO. LTD. (CCC)
Providing the Barbadian public and regional territories with handmade assorted candy.
Location : Edgehill, St. Thomas
Contact: (246) 425-0069
Email: orders@cccbarbados.com
GROUND UP
Plant-based vegan food and desserts made fresh daily
Contact: (246) 233-8548
Instagram: @groundup.bb
LA BAGUETTE
Fresh French Breads and Pastry.
Contact: (246) 850-2460
Website: labaguettebarbados.com
MAHOGANY BAKERY
A scrumptious selection of gourmet baked goods. Family-owned. Exquisite pastries. Find them at Brighton Farmer’s Market on Sunday mornings or order online through Instagram.
Instagram: @mahogany.bakery
ROSE & LAFLAMME (BARBADOS) LTD.
Manufacturers of drink flavours and flavour concentrates. They supply flavours, essences, and extracts to hotels, restaurants, bars, bakeries, soft drink bottlers, icecream & popsicle manufacturers, essence manufacturers, and snowcone vendors.
Location: Building No 9, Newton Industrial Park, Christ Church
Contact: (246) 428-8841 / 4284112 / 420-5593
Website: roselaflammebds.com
THE WEST INDIA BISCUIT COMPANY (WIBISCO)
Manufacturer of the following brands of cookies and crackers: Tea Time and Shirley biscuits; Eclipse, SodaBix, Envita, and Crunch crackers.
Contact: (246) 227-6200
Email:
customerservice@wibisco.com Website: wibisco.com
CARIBBEAN LABEL CRAFTS LTD.
Providing customers with top of the line packaging solutions. Location: Wildey Industrial Estate, St. Michael. Contact : (246) 436-7877
EXPORT BARBADOS (BIDC)
Providing effective solutions that will enhance the capacity of businesses to create and respond to market opportunities.
Contact: (246) 427-5350
Fax: (246) 426-7802
Email: bidc@bidc.org
Website: exportbarbados.org
SIGN UP INC.
Print, Construct, Install
Location: Unit 38 Building 2 Newton Industrial Park, Christ Church. Contact: (246) 622-1838 Instagram: @signupbb
BICO LTD.
Famous for ice cream but also supplies a range of world-famous brands in frozen breads, novelties, and desserts.
Contact: (246) 430-2100 Email: admin@bicoltd.com
DOOFLICKY GOAT FARM
A family-owned and operated goat farm, producing fresh goat's milk, goat cheese & rich "garden gold" manure.
Location: Woodbourne, St. Philip, Barbados. Contact: (246) 230-9263
GREEN MEADOWS CREAMERY
Producing fresh, raw, and pasteurised cow’s milk in St. John. Contact: (246) 253-0368
Email: jmsdairyfarm@gmail.com
HATCHMAN’S PREMIUM CHEESES
Locally made, artisanal cheese. Location: Pasture Road, Haggatt Hall, St. Michael. Contact: (246) 436-5475
Email: info@hatchmanscheeses.com Website: hatchmanscheeses.com
HOADS DAIRY FARM
Goats Milk and cheese.
Location: St. Andrew
Contact: (246) 422-9083
VAYLEN / VALENCIA LTD.
Specialising in the manufacturing of yogurts, samosas, simple syrup, vinegar, and chutneys.
Location: #19 Brighton Crescent, St. Michael.
Contact: (246) 421-7272 / 832-3516 Website: vaylenbarbados.com
BAJAN PURE FILTERED WATER AND NPURE WATER FILTRATION SYSTEMS
Providing premium filtered water and advanced water filtration solutions for your home and business.
Location: Unit 3A, XS Warehouse Complex, Highway 4, Off Norman Niles Roundabout, St. Michael
Contact: (246) 436-8625
Email: info@npure.co Website: npure.co
COCO HILL FOREST GINGER RUM LIQUEUR
Made at Foursquare Distillery by macerating freshly harvested ginger from Coco Hill Forest in matured Barbados Rum.
Contact: (246) 571-5520
Email: info.cocohillforest@gmail.com Website: cocohillforest.com
DREAD HOP BREWING
The only local microbrewery in Barbados.
Location: Brewery Lane, Gibbons Industrial Park, Gibbons, Christ Church.
Contact: (246) 622-1225 or 231-1877 Website: caribbeanbrewhouse.com
ECO SKY WATER
Email: sales@ecoskywater.com
Contact: (246) 572-4587 Website: ecoskywater.com
ELIXIR GENUINE CREOLE RUM PUNCH
A homemade creole rum punch inspired by two strong Caribbean women; stylish, complex, modest, and sweet, yet packs an unexpected punch with every sip. Available for purchase directly by ordering via Instagram @elixirrumpunch, all Wine World stores, and various other retailers around the island.
MÁS VINO
Offering a range of premium wines and spirits. Open Monday to Friday from 9 AM to 5 PM and Saturday from 9 AM TO 4 PM.
Location: Sunset Crest, Holetown, St. James (Next to Bean N’ Bagel).
Contact: (246) 417-8711 or 2308023
Email: info@masvinobb.com
Website: masvinobb.com
Instagram: @masvinobb
MUTINY ISLAND VODKA
Handcrafted from breadfruit in the US Virgin Islands. Currently distributed in Barbados by Bryden Stokes, try Mutiny at Local & Co in Speightstown or request it at all your favourite locations. Website: mutinyislandvodka.com
PLATINUM WINES
Free deliveries of wholesale wine orders of $150 and over. Their Wine Circle Club is an exclusive and comprehensive club for those who enjoy the “good life” and love wine. Their newsletter features critiques, trends, and money-saving specials and activities. Monthly mix 6 and save specials.
Contact: (246) 629-4525 or 629-4517
Email: celeste_pontifex@rlseale. com.bb
Website: platinumwinesbarbados.com
ROYAL CHAI BARBADOS
Providing high quality instant Chai; check them out at various cafés and retailers around the island.
Website: Facebook.com/ RoyalChaiBarbados
SPARTAN DISTRIBUTION
Location: 17 Lears Business Park, Lears, St. Michael
Contact: (246) 232-0660
Email: sales@ spartandistribtution.bb Website: spartananimalkingdom.com
TRIDENT WINES
Known for the highest level of service, Trident Wines delivers to your door mixed cases from their extensive wine list. Visit their beautiful shop “The Wine Cave” at Walkers World, Millhouse Complex, Canewood, St. Thomas. Contact: (246) 228-5261 Website: tridentwines.com
WHISKY REBELLION INC.
Barbados’ online boutique retailer of premium spirits. Visit our website to view our curated collection of single malt whiskies from all over the world, bourbons, and premium rums! Free islandwide delivery on orders $100 and over.
Contact: (246) 231-1932
Email: sales@whiskyrebel.com Website: whiskyrebel.com
WINE WORLD
Wholesale provider of fine wines and spirits, cooking and tasting events.Contact: (246) 434-4305 Website: wineworldinc.com
WYNDHAMS
Local island coffee roaster, distributor of Lavazza coffee, Harneys and Son’s teas, and fine coffee equipment and accessories. Now offering coffee tasting tours.
Contact: (246) 538-1000
Email: info@wyndhams.bb Website: wyndhams.bb
AMIR’S CHICKEN
Halal chicken and turkey. Available at leading supermarkets or directly from their plant. Location: Lowlands, Christ Church.
Contact: (246) 428-2647 Website: facebook.com/amirschicken
BAJON CHICKEN
Wholesale, fresh chicken. Contact: (246) 420-1004
CARMETA’S
Locally grown meats - duck, chicken, pork, rabbit, beef, and black belly lamb, as well as gluten-free cassava, breadfruit, and sweet potato flours. Location: Bridgetown, St. Michael Contact: (246) 427-0065 Website: Facebook.com/www. carmetasfoodcomesfirst
FLINT HALL FARMS
Pasture-raised eggs, lamb, goat, pork & broilers.
Location: Kendal Plantation, St. John
Contact: (246) 244-8458
Website: facebook.com/ flinthallfarms
HANSCHELL INNISS
The place to get Farmers Choice, the Bajan Ham choice. Also available at supermarkets islandwide.
Location: Goddard’s Complex, Kensington, Fontabelle, St. Michael Contact: (246) 426-3544 Email: hanschell@thegelgroup.com Website: hanschellinnissltd.com
PEG FARM AND NATURE RESERVE
Free-range meats, eggs, and vegetables.
Location: Easy Hall, St. John Contact: (246) 433-9806 Website: pegbarbados.com
THE SMOKERY
Homemade bacon. Location: Industry Plantation House, Bridgetown Contact: (246) 259-3224
Website: Facebook.com/TheSmokerybds
AC FRUIT GROWERS
Supplier of fruits, vegetables, ground provisions, and herbs. Contact: (246) 420-7979
Website: Facebook.com/acfruitgrowers
GROW IT
Grower of non-GMO, pesticidefree, nutrient-packed micro-greens and sprouts. Available at Massy Stores, Popular Discounts, and for delivery to restaurants. Contact: (246) 230-1333
Email: growitcaribbean@gmail.com Website: growitstore.com
MARSHALL FARMS
A small Urban Family Farm producing fresh, organic, locally grown Micro-greens, free-range eggs, and an Aquaponic system to grow fresh variety lettuces. Marshall Farms products can be found at Brighton Farmers Market, select supermarkets island-wide. Contact: (246) 571-3129 Email: marshallfarms3@gmail.com
PEG FARM & NATURE
RESERVE
Fruit, Herbs, and Vegetables
Location: Easy Hall Plantation, St. John
Contact: (246) 433-9806 Website: pegbarbados.com
VEG CO
A variety of vegetables and herbs.
Location: Grove Plantation, Six Roads, St. Philip Contact: (246) 622-4063
Email: mholder.vegco@gmail.com
WALKERS RESERVE
Bananas, Figs, Plantain, Edible flowers, Cassava, Lemongrass, Moringa, Ginger, and more.
Location: Walkers, St. Andrew Contact: (246) 422-9308
Email: info@walkersreserve.com Website: wirred.org
BRIGHTON FARMERS MARKET
Location: Brighton Plantation, St. George
Open: Every Saturday, 6:30 AM10:00AM Website: linktr.ee/ Brightonfarmersmarketbarbados
CHEAPSIDE MARKET
Location: Cheapside, Bridgetown Open:
Monday to Saturday, 7 AM - 3 PM
HASTINGS FARMERS MARKET
Location: Art Splash, Hastings, Christ Church
Open: Wednesday, Saturday and Sundays, 8 AM - 2 PM Website: Facebook.com/ hastingsFarmersMarketBarbados
HAYMANS MARKET
Haymans Market is located in St. Peter on the North/ West side of Barbados and showcases the islands best ingredients, chefs, entrepreneurs, and entertainment. Contact: (246) 419-0055
Website: haymansmarket.com
BRIDGETOWN FISH MARKET
Open:
Monday to Sunday, 7AM - 7PM Contact: (246) 431-0202
OISTINS (BERINDA COX FISH MARKET)
Open: Monday to Sunday, 7AM - 9PM Contact: (246) 428-7180
SPEIGHTSTOWN FISH MARKET
Open: Monday to Sunday, 7AM - 5 PM Contact: (246) 422-2912
BETTER BALANCE BEING Wellness coaching with Ravina Thomas. Located at Lascelles, Holetown, St. James Website: betterbalancebeing.com
Email: info@betterbalancebeing.com Instagram: @betterbalancebeing
HELICONIA HEALTH
Website: Heliconiahealth.com
Email: Holly@Heliconiahealth.com Instagram: @vegan.holly.nutritionist
CARTER’S GENERAL STORE
Discover a vast selection of building materials and much more at Carter's. With eight convenient locations across Barbados in Wildey, High Street, Barbarees Hill, Lower Estate, Warrens, Six Roads, Princess Alice Highway, and Pilgrim Road.
Contact: (246) 431-1500 Website: cartersonline.bb
RHINO RENTALS INC.
Equipment Rentals, Land Clearing Services, Soil, Mulch and Other Materials.
Contact: (246) 427-4466 / 2474466
Email: info@ rhinorentalsbarbados.com
Website: rhinorentalsbarbados.com
SEEDBURST NURSERIES
Seedlings, Fertiliser, and Growing Media
Contact: (246) 428-1938 Website: facebook.com/seedburst
SLEEP RITE (BARBADOS)
LIMITED
Leading supplier of mattresses and bedding products in Barbados. Visit their showroom located in Chelston Avenue, Culloden Road, St. Michael.
Contact: (246) 43-SLEEP (75337) Email: info@sleepritebarbados.com Website: sleepritebarbados.com
SUSTAINABLE BARBADOS
RECYCLING CENTRE (SBRC) Soil, mulch, and other soil amendments. Contact: (246) 425-2255
ASIAN SPICE INDIAN RESTAURANT
Located at The All Seasons hotel on the West Coast. Offering a wide variety of Mughlai dishes. Contact: (246) 432-5046 or (246) 432-1321
Website: allseasonsresort.bb/ asian-spice-indian-restaurantbarbados
BAIN’S KITCHEN
Offering daily lunch, dinner, and specials. Catering available for parties, private dinners, and small events.
Location: Hilton Road, Maxwell, Christ Church. Contact: (246) 249-3803 Instagram: @bains_kitchen
BENTO BOX
Fresh sushi and JapaneseCaribbean fusion takeaway. Locations: Warrens, St. Michael and Worthing Square, Worthing, Christ Church. Contact: (246) 537-2348 Website: facebook. com/bentoboxfoods / scottscateringbarbados.com/ bento-box .
BOMBAS RESTAURANT
Opening Hours: Tuesday to Saturday from 4 PM. Closed on Sundays
Location: Road View, St. Peter Contact: (246) 236-7750 / 432-5664
BUZO OSTERIA ITALIANABARBADOS
Savour the flavours of Italy in the heart of Barbados. Open every day.
Location: The Pavilion, Hastings, Christ Church
Contact: (246) 629-BUZO Website: buzorestaurant.com
CAFÉ SOL
Stop in for lunch or dinner or just a snack on the patio overlooking St. Lawrence Bay. They offer a sizeable margarita list and
have recently created one of the most extensive mojito menus in Barbados.
Location: St. Lawrence Gap, Christ Church
Contact: (246) 420-7655
Website: cafesolbarbados.com
CARIBBEAN VILLA CHEFS
Personal Chefs, Butlers and waiters for homes and businesses.Contact: (246) 233-5102
Website: caribbeanvillachefs.com
CINNA CAFE
A South Coast gem open for breakfast, coffee and lunch. Location: Skyway Plaza, Hastings, Christ Church Contact: (246) 4281160 Instagram: @cinnacafebb
COASTAL CRAVINGS
Menu offerings include hearty Bajan dishes, comfort food and local drinks
Location: Holetown, St. James (Opp. St. James Parish Church)
Contact: (246) 571-7745
IG: @ coastalcravings_246 CUTTERS OF BARBADOS
Deli treats all day, catering services, pre-ordered meat and cheese platters, award-winning rum punch. Delivery available. Location: Crane, St. Philip Contact: (246) 423-0611 Website: cutters.bb
DE GARAGE BAR & GRILL
A great spot to relax and unwind in Bathsheba, St. Joseph. Contact: (246) 433-9521/844-1911
ECO LIFESTYLE + LODGE
Proudly offering a unique, primarily plant-based and organic menu.
Location: Tent Bay, Bathsheba, St. Joseph. Reservations are recommended.
Contact: (246) 433-9450 Website: ecolifestylelodge.com
Creative canapés, quality meals, decadent desserts and of course Carsten’s famous celebration cakes are made to order, with delivery or pickup options. Flindt Gourmet also offers catering services in your own home, office or rental villa. Contact: (246) 266-9094
Email: orders@flindtgourmet.com Website: flindtgourmet.com
GEORGE WASHINGTON HOUSE AND CAFE
Experience the beauty of George Washington House, while enjoying the art of coffee & signature dishes from across the region.
Open daily from 8 AM - 5 PM. Location: The Garrison, St. Michael Contact: (246) 622-2366
GREEN MANGO CAFÉ
Where maximum flavour meets zero-waste cooking at one of Barbados’s healthiest cafés. Located within Mindful Market, Mill House Complex, Canewood, St. Michael.
Opening Hours: Monday to Saturday, 8AM – 4PM.
Closed on Sundays Contact: (246) 629-4259
Instagram: @greenmangocafebb
BAR
Le Shack is a fun, vibrant place happily serving quality food with personality, located on Crane Road, close to one of the most beautiful beaches of the island! You will experience an eclectic menu, shaped by Chef Jean Jacques and Chef Elvis.
Location: Crane Road, St. Philip Contact: (246) 271-3008
Email: info@leshackrestaurant.com Website: leshackrestaurant.com
HILTON BARBADOS RESORT
Enjoy an authentic Bajan experience that's sure to tantalise your taste buds and satisfy your senses.
Location: Needham’s Point, St. Michael Contact: (246) 434-5761
Website: barbados.hilton.com
IVANA’S WELLNESS AT CITRINE’S
Specialising in gourmet salads, catering, and personalised meal plans.
Location: Bagatelle Great House, St. Thomas. Contact: (246) 826-0000
Instagram: @ivanaswellness
MULLIGANS ON THE GREEN
Discover the perfect blend of international cuisine with a Bajan twist.
Location: Barbados Golf Club, Durants, Christ Church
Contact: (246) 538-4658
Website: barbadosgolfclub.com
O2 BEACH CLUB & SPA
With a culinary landscape that spans the globe, this oceanfront resort caters to every gastronomic desire, promising an unforgettable dining experience from sunrise to sundown.
Location: Dover Road, Christ Church
Contact: (246) 418-1800
Email: dining@ o2beachclubbarbados.com, stay@o2beachclubbarbados.com
Website: o2beachclubbarbados.com
RAINBOW REBOOT BY STEFANIA
Olivares introduces all the colours of the rainbow onto your plate! This 5-day programme includes a daily delivery of a juice, smoothie, salad, and soup - plant-based whole food, cooked and raw and delicious.
WhatsApp: (246) 820-4690
Email: stefania.bim@gmail.com Website: stefaniaolivares.com
SAND STREET BISTRO
A casual seaside bistro located in Speightstown, St. Peter. Enjoy local flavours, cocktails, and an unforgettable dining experience. Open Tuesday to Sunday, 11AM –10PM.
Contact: (246) 422-1175 Website: sandstreetbistro.com
SCOTT’S CATERING
Specialising in weddings, dinner parties, corporate functions and one-off designer parties. Look for Scott’s Catering Gourmet Line - a fresh organic line of artisanal ‘grab and go’ foods available in retail outlets.
Contact: (246) 256-5551
Email: scottscateringbarbados@ gmail.com
Website: scottscateringbarbados. com
SPLURGE CAKE STUDIO
Beautiful and delicious cakes, pastries and more.
Email:
splurgecakestudio@gmail.com
Contact: (246) 431-0863
Website:
Facebook.com/splurgecakestudio
STIX GRILL
A Fusion of culture, grilled to perfection. Healthy and freshly made!
Location: Worthing Square, Worthing, Christ Church Contact: (246) 836-1477
SURFERS BAY
Nestled in a quiet and magical part of the island, Surfers Bay Beachfront Inn & Gastro Pub beckons travellers and locals alike with its irresistible blend of rustic chic surf charm and unparalleled culinary delights.
Location: Green Gardens, Landsdown, Silver Sands, Christ Church
Contact: (246) 235-1502
Email: info@surfersbay.com
Website: surfersbay.com
TAPAS RESTAURANT
Offering a fusion of Thai, Bajan, Italian, and Mexican influences, creating a global spread of flavours that resonates with a diverse clientele.
Location: Hastings Main Road, Christ Church
Contact: (246) 228-0704
Website: tapasbarbados.com
Email : info@tapasbarbados.com
THE BEER GARDEN
Location: 1st Floor Water Courtyard, Limegrove Lifestyle Centre, Holetown, St. James Contact: (246) 228-0585
IG: @thebeergarden246
THE CLIFF RESTAURANT
Indulge in a luxurious fine dining experience on the water’s edge. Enjoy a full A La Carte or sushi menu created by Michelin Star Chef Matt Worswick as you listen to the gentle sound of the Caribbean Sea wash ashore. The Cliff Restaurant is located at Derricks, St. James.
Contact: (246) 432-1922
Email: reservations@ thecliffbarbados.com Website : thecliffbarbados.com
THE FISH POT
Opening Hours: Breakfast 8 AM to 10 AM Monday to Friday and 8 AM to 10:30 AM Saturday and Sunday. All Day Dining 12 PM to 8:30 PM
Location: Little Good Harbour, Shermans, St. Lucy Contact: (246) 439 3000
Website: fishpotbarbados.com
LOBSTER ALIVE
Regionally caught live lobster. Location: Wesley House, Bay Street, Bridgetown, St. Michael Contact: (246) 435-0305
Email: info@lobsteralive.net Website: lobsteralive.net
LOCAL & CO
From the farmer nurturing his produce ‘til harvest, to our Chef passionately creating gastronomic perfection, at Local & Co. you meet the hands that feed you Open: Mon - Sun 9 AM - 11 PM.
Location: Queen Street, Speightstown, St. Peter
Contact: (246) 421-3276
Email: reservations@ thelocalbarbados.com Website: thelocalbarbados.com
THE RUSTIC CHEF
Restaurant and café by Chef Dawid Pniak. Freshly prepared, European style cuisine with a gourmet twist!
Location: Limegrove Lifestyle Centre, Holetown, St. James
Contact: (246) 432-0116 or (246) 432-0117
Email: therusticchefbarbados@gmail.com
Website: therusticchefbarbados.com
THE PARK CAFE
Join them for breakfast, lunch daily, unique Sunday ‘Brunch Me’ concept or Friday and Saturday dinners and drinks - an oasis of relaxation and culinary delights awaits you!
Location: Behind Massy Worthing, Peronne Village, Christ Church
Contact: (246) 421-7448
THE ROCKLEY
Boutique hotel, restaurant, and bar offering a full-on Barbadian experience.
Location: Rockley Beach, Hastings, Christ Church
Contact: (246) 435 8561
Email: eat@therockleybarbados. com
Website: therockleybarbados.com
YUMMY MUMMIES
Ann Marie Leach is a plant-based chef focusing on wellness through food.
Contact: (246) 265-5217
Email: aleach.yummymummies@ gmail.com
Instagram: @aleach.yummymummies
WORTHING SQUARE FOOD GARDEN
Worthing Square is a Food Garden with 20 unique food canteens, to cater to every culinary experience! Open daily from 10AM - 11PM. Located at Cave Shepherd Worthing Parking Lot, Worthing, Christ Church.
Instagram : @worthingsquare
ZEMI EAST COAST CAFE
Coffee, Dining, Cocktails. Open Wednesday to Sunday from 11AM to 5PM.
Location: Hillcrest Community Centre, Bathsheba Contact: (246) 571 9172
Email: zemicafebarbados@gmail.com
Instagram: @zemicafebarbados
LOBSTER ALIVE
Regionally caught live lobster. Location: Bay Street, St. Michael Contact: (246) 435-0305
Website: lobsteralive.net
PREMIUM SEAFOOD LTD.
Location: Lancaster, St. James Contact: (246) 437-2498
Email: premiumseafoodltd@caribsurf.com
Website: premiumseafoodbarbados.com
Location: Lot 4A Uplands Plantation, St John Contact: (246) 433-0227
Email: info@shorelinez.com Website: shorelinez.com
ABED’S
A cornerstone of the island's retail landscape, specialising in highquality fabrics, home décor, and uniforms. Shop online or visit their two locations at Sheraton Mall, Christ Church, and Bridgetown, St. Michael.
Contact: (246) 427-2233
Website: abeds.bb
Emerald City in St. Philip and A-ONE Carlton in St. Michael; home of Proper Pork, distributors for Bob’s Red Mill line of healthconscious foods offering a great selection of sundries. Website: aonesupermarkets.com
BLADES & WILLIAMS HOTEL
& RESTAURANT SUPPLIES
Commercial and residential kitchen appliances and supplies.
Contact: (246) 426-2850
Website: Facebook.com/ BWHotelRestaurantSupplies
BYD BARBADOS
Home of the #1 global sales new EV automaker, operated by the authorised dealer, Automotive Art.
Located: Canewood, St. Michael.
Contact: (246) 426-1800
Instagram: @bydauto_barbados
CARTER’S GENERAL STORE
Discover a vast selection of building materials and much more at Carter's. With eight convenient locations across Barbados in Wildey, High Street, Barbarees Hill, Lower Estate, Warrens, Six Roads, Princess Alice Highway, and Pilgrim Road.
Contact: (246) 431-1500
Website: cartersonline.bb
CLIFTON MARKET
Now with their retail store located in front of The Sands Hotel you can easily indulge in the local grass-fed beef that has been dryaged, as well as pork and lamb cuts.
Contact: (246) 421-1661
Website: cliftonmeats.com
Email: info@cliftonmeats.com
CONTINENTAL FOODS
A privately owned food service import and distribution company operating in Barbados. It sources the highest quality food products from around the world.
Contact: (246) 425-1800
Website: continentalfoodsbarbados.com
DILLON AMBER DANE
D.M.I Complex Fontabelle, St. Michael
Contact: (246) 436-4836
Email: info@dillonamberdane. com
Website: dillonamberdane.com
GALE’S AGRO PRODUCTS
Farm supply store open Monday to Friday from 8am - 5pm and Saturdays from 8am - 1pm.
Location: Market Road, Mangrove, St. Philip
Contact: (246) 416-5600
Website: galesagroproducts.com
Proudly offering the largest selection of paint colours and tools in the Caribbean. Find Harris Paints at all major hardware stores or visit one of their three Colourcentres located in Wildey, Six Roads, or Fitts Village.
Website: barbados.championsofcolour.com
The premier private jeweller of Barbados, offering exquisite and bespoke jewellery pieces.
Location: Indigo Courtyard, Holetown, St. James.
Contact: (246) 432-6318
Website: heatherharringtonjones.com
Experience duty-free and tax-free shopping, complemented by a unique mix of retail, dining, services, offices, and residential options. Open from 10AM to 6PM. Restaurant and bar hours vary, starting from 8AM.
Location: Holetown, St. James Website: limegrove.com
Discover 3,000+ products for every dietary preference—Gluten Free, Dairy Free, Vegan, Organic, Keto, Paleo, Low FODMAP and more. From groceries and organic wines to clean beauty and natural supplements, Mindful Market is your one-stop wellness shop.
Location: Millhouse & Home Canewood, St Michael. Contact: (246) 629-4249
Email:
sales@mindfulmarketbb.com Website: mindfulmarketbb.com
DISTRIBUTION
Wholesale wines, mixers, beer, meats, and more.
Contact: (246) 432-8453
Website: nivendistribution.com
Food gourmet store and upmarket delicatessen selling great food and wine, branded products with great service.
Contact: (246) 432-7711
Website: thegourmetshopbarbados.com
Renowned for their sophisticated, handcrafted creations, the European trained chocolatiers make their delicious pieces of edible art daily using only fresh ingredients and the highest quality chocolate.
Locations: Limegrove - (246) 427-5567; Quayside Centre - (246) 435-5567
Website: thegreenmonkeychocolatier.com
THE SHOP AT PREMIUM
Specialising in quality seafood and meat and offering a range of pastas, sauces, condiments, and wines. The perfect accompaniments all in one convenient location at Lancaster, St. James.
Contact: (246) 437-2498
Email: premiumseafoodltd@caribsurf.com
Website: Premiumseafoodbarbados.com
STANDARD DISTRIBUTION
Specialising in retail sales and distribution of furniture, appliances, and electronics.
Location: Wildey, St. Michael
Contact: (246) 430-7000 Instagram: @standardbarbados
SUPREME DISTRIBUTORS INC.
Distributor of a variety of quality products available at our warehouse in Newton, Christ Church or in supermarkets islandwide.
Contact: (246) 418-6910
Email: supremedistributors@caribsurf. com
Website: supremedistributorsbb.com
COCO HILL FOREST
Hiking Trails, Forest Bathing, Agroforestry, Coconut, Cocoa & Ginger Nursery. Open weekdays from 10 AM-4 PM and weekends from 9 AM-5 PM.
Location: Richmond Road, St. Joseph Contact: (246) 571-5520
Email: info.cocohillforest@gmail.com Website: cocohillforest.com
CUTTERS MIXOLOGY MASTERCLASS
Learn to make the perfect Barbados Rum Punch. Gather your friends, make your very own bottle of Very Special Rum Punch BB$150 includes Cutters select menu with starter and dessert, mixology secrets, and your personalised bottle of joy.
Email: service@cutters.bb Contact: (246) 423-0611
Website: cutters.bb
GEORGE WASHINGTON HOUSE & THE GARRISON TUNNELS
Open for tours 365 days a year. Monday – Sunday 9AM to 4PM
Location: Garrison, St. Michael Contact: (246) 228-5461
Email: GWadmin@caribsurf.com
Website: georgewashingtonbarbados.com
LICKRISH FOOD TOURS
The most exciting, informative and belly-filling cultural tours in Barbados.
Contact: (246) 622-1886
Website: lickrishfoodtours.com
MOUNT GAY HISTORIC DISTILLERY TOURS
Come to the site where Mount Gay has distilled rum for over 300 years to discover how Barbados became the birthplace of rum and how Mount Gay’s focus on quality has made us the oldest, continuously running rum distillery in the world. With unparalleled access to our working estate, you will explore our lands, original well, molasses house, fermentation house, distillation house and bonds. This tour is located at Mount Gay’s Northern Facility in the parish of St Lucy, in the North of Barbados.
Website: mountgayrum.com
RASCALS OF BARBADOS
The Caribbean’s largest waterpark, beach bar and beach restaurant
Contact: (246) 234-9999
Email: rascalsbandr@gmail.com
Website: rascalswaterpark.com
ST. NICHOLAS ABBEY GREAT HOUSE, DISTILLERY AND RAILWAY
Contact: (246) 422-5357
Website: stnicholasabbey.com
