Barbados Foodie - Issue 14

FROM SURF TO SAKÉ

Chef Scott Ames has set the bar for Asian-fusion cuisine in Barbados.

Publisher's note

Welcome to Issue 14

Whether you’ve been with us from the beginning or you’re picking up Foodie for the first time, welcome. We’re glad you’re here.

Foodie has always been about a few key things: the local food scene, the people behind it, and where to find the good stuff on this island. And as we grow, we’re excited to keep exploring what that means.

Every issue—whether it be the summer or winter issue—is a chance to slow down, take a look around, and appreciate what’s happening right here at home. That includes the big moves, the small wins, and the quiet stories that don’t always make the headlines but matter just as much. We’re grateful for everyone who helped make this issue possible. From the writers and photographers to the chefs, artisans, business owners, and advertisers who shared their time, stories, and support. Your partnership helps us continue telling the stories that matter.

Wishing all our readers a joyful season ahead, whatever it brings, and a year filled with good health, good food, and good company.

Thanks for reading, sharing, and being part of the Foodie community. Cheers!

Nia Vlahakis Juman Publisher & Editor

Omakase by Saké

Photo by Tarik Browne

BARBADOS FOODIE MAGAZINE

Rockley New Road, Christ Church, Barbados

PUBLISHER AND EDITOR

Nia Vlahakis Juman

CONSULTING EDITOR

Richard Thomas, Clarity Communications

DESIGN AND LAYOUT

Nia Vlahakis Juman

Natasha Boos

ADVERTISING SALES

Nia Vlahakis Juman nia@foodie.bb

Charlotte Prud’Homme

charlotte@foodie.bb

CONTRIBUTORS

Latoya Brathwaite

Mikaela Lewis

Charlotte Prud’Homme

Richard Thomas

PHOTOGRAPHY APPRECIATION

Aniya Emtage Studios, Chara Antrobus, Tarik Browne, It's Barbados, Kirmitography, Studio Five

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

Table of contents

Mount Gay Distillery has created a dining experience that pulls it all together.

At FasonsFoods Inc., chicken producer, Amir Juman, is guided by both.

Breakfast and Lunch by the Boardwalk

An old rum blending firm is now making waves with gin and vodka

The quiet power shapingBarbados' luxury market

From restaurants to festivals, Kino Weekes is redefining how we experience space

Chef Scott Ames has set the bar for Asian-fusion cuisine in Barbados.

Market has claimed the high ground for wholesome foods

The Rockley celebrates Barbados, its f ood, its art and its people.

60 From bee to bottle

Bajan honey-bees have fended off threats to give us a quality product

62 Eat, learn, enjoy

At The Barn, home of Flindt Gourmet, cakes and cooking come with a side of community

Corus

A Spark of Barbados in Every Sip

Herbed.co

From kitchen experiments to café c ounters, Herbed.co stirs island f lavours into everyday life

B ravo Buzo

Buzo Osteria Italiana named The B est Restaurant in the Caribbean by N orth America’s 50 Best Restaurants 2025

H HJ Fine Jewellery and C oastal Chic

B ajan Salt Bread

Rum,

food &history

Mount Gay Distillery has created a dining experience that pulls it all together

If you are a true “foodie” you know something about pairing food with wine; perhaps you know a lot. But what do you know about pairing food with rum?

If you are keen to know more, Mount Gay Distillery has created the perfect opportunity. Once a month, from November through to April, at its great house in St Lucy, the distillery is hosting “The Storied Dinner”, a four-course meal that pairs food with a choice of some of Mount Gay’s best-known rums. To make it a memorable occasion, the distillery has teamed

up with some of Barbados' locally and internationally acclaimed chefs and talented mixologists.

As the title suggests, the evening begins and ends with a story. And the story is that of Mount Gay and of rum itself. In case you didn’t already know, Mount Gay is the oldest rum distillery in the world. While the official year of origin is 1703, old deeds of ownership indicate the original plantation was producing rum before then.

Back in time

In essence, the Storied Dinner takes guests back in time. As Romal Jones,

host and Mount Gay brand ambassador puts it, “We will take you on a gastronomic journey through old Barbados. This is an opportunity to explore and feel part of history as the journey evolves.”

Indeed, history and tradition are reflected even in the provisions which the chefs use to create the dishes. These are the same provisions that fed Barbadians for centuries as plantations practised crop rotation to keep the soil fertile for future crops of sugar cane. And that practice continues at Mount Gay today.

“To keep the soil fertile, after harvesting the sugar cane we use part of the land to grow crops such as sweet potatoes, yams, okras, beans and peas, and Chef uses these to create his dishes,” says Romal. “Of course, the menu will change depending on what we are growing at the time.” In addition, the distillery maintains its own greenhouse that supplies a variety of herbs.

"Literally from soil to glass, the Single Estate Series is all Mount Gay."

Butternut squash and ginger soup. A warm spiced starter that pairs beautifully with Black Barrel rum.

Jerk chicken on plantain and sweet potato mash. Smoky jerk heat meets Black Barrel’s smooth, spiced finish.

Cocktail kick-off

The Storied Dinner can accommodate up to 12 guests, and the evening begins at 6PM with cocktails in the library. One of the cocktails you might consider trying is the “Coco Hill”, which consists of Mount Gay XO poured over frozen cubes of coconut water.

“It is one of Mount Gay’s signature pours,” says Romal.

While guests mix and mingle, Romal provides an historical overview of the Mount Gay plantation, the distillery, and how ownership changed hands over the years. During the dinner he also helps guests to appreciate the nuanced flavours of the different rums accompanying each course and how best to enjoy them. For example, some rums are excellent for cocktails and mixes, while others are best sipped straight up.

During the dinner itself, Romal encourages guests to share what he calls their “Mount Gay experience”.

“If you have made it to Barbados and gotten this far, it is highly unlikely you haven’t had a Mount Gay experience, whether it is a welcoming rum punch at your hotel, a rum and soda in Oistins, or a sip of rum at a friend’s house,” he says. “So that by the time you get here, you have something to share.”

Grilled mahi mahi with citrus salsa. Bright, fresh flavours and buttery breadfruit deliver a true taste of the island

Choice of rums

With each of the four courses, guests will have a choice between two different rums. “This is the great thing about Mount Gay,” Romal says. “From our portfolio we can offer different rums that will accentuate different foods and appeal to different palates.”

The dinner ends with a choice from the Single Estate Series, which is one of the distillery’s master blend collections. Given the steps involved in its production, it is a fitting finale to the evening and the story.

“Literally from soil to glass, the Single Estate Series is all Mount Gay,” explains Romal. “The sugar cane is

grown on the estate, and it is harvested by local people. We grind it here, and we make the molasses used to make the rum, which is aged and bottled here.”

Transportation is provided

Located in St Lucy, the northernmost parish of the island, Mount Gay Distillery might prove a challenge for visitors to find, especially at night. Added to that is the risk of driving after tasting several rums. No need to worry: Mount Gay provides the transportation.

“We advocate responsible drinking, so once you have booked the experience we will pick you up at your location,” says Romal.

"This

story isn’t just for visitors. It is a story for Bajans as well, and it is definitely one they should know."

Chocolate brownie with molassesinfused icing. A sweet nod to Mount Gay’s sugarcane roots and the perfect ending to the evening

“We will bring you to the distillery, you will enjoy the evening with us, and we will take you back.”

Romal adds that Mount Gay is also encouraging businesses to use The Storied Dinner as a corporate event, whether it be to entertain clients, host special events, or even team-building exercises for employees.

“This story isn’t just for visitors,” he says. “It is a story for Bajans as well, and it is definitely one they should know.”

Quality

& faith

At Fasonsfoods, chicken producer, Amir Juman, is guided by both

It has been 18 years since Amir Juman, Chief Executive Officer of FasonsFoods Inc., sat down with his father, Mr. Fazal Juman, Chairman and Founder of FasonsFood Inc., to plot how they would start a business producing chicken for the Barbados market.

Mr. Juman, who had moved with his family to Barbados in the 1960s, was already a highly successful businessman with core experience in manufacturing garments with one factory in his native Trinidad and another in Barbados, the hotel industry, shopping malls and distribution. But his son, who had been deeply immersed in the business from the age of 17, and knew every facet of it, sensed a change in the wind.

“Manufacturers in the Middle East were taking over the garment industry, and we didn’t see a sustainable future in the business,” he says.

It was a big jump from manufacturing clothing to producing chicken, but it was not an impulsive move. Father and son spent three years planning the operation before it opened for business in 2015.

Amir, in the style typical of his approach to business, spent a great deal of time on research, strategy and development of the industry: the manufacturing process, the competition, and the costing. The market would be the small but growing Muslim community, and the chicken produced would be “halal”

“This was an untouched

niche market because there was no one else in the industry producing halal chicken,” he says. “We decided we would focus on a good-quality, wholesome product at a reasonable price. That would be our approach.”

Clearly, the formula has worked. FasonsFood Inc. started with ten employees and a single delivery van. Today, the plant employs roughly 100 people and has 15 commercial vehicles. In this process of growth, Amir’s sister, Farzana Juman-Goodman, Executive Director of FasonsFoods Inc., joined the company for added strength and to also spearhead the Sales and Marketing division. What is more, the popularity of Amir’s Chicken has spread way beyond the Muslim community.

Clean with no smell

Barbadians love their chicken. But increasingly, they love it to be clean, with no smell or excess blood, organically raised, and free of hormones and preservatives. In short, they are displaying a preference for halal chicken, and that’s good for Amir’s Chicken.

“The world is now gravitating towards halal meats because of these qualities, and Bajans are embracing it as well,” says Amir. “A lot of restaurants are now carrying our chicken.”

The company’s customers can also take comfort in the fact that its products are certified safe and

healthy, and produced in conditions that are sanitary. Specifically, FasonsFoods has been certified by HACCP (Hazard Analysis Critical Control Point) and GMP (Good Manufacturing Practices) auditing company, an internationally accepted comprehensive food safety management system. The system involves identifying all potential hazards at every stage of food production and implementing control measures to prevent them from contaminating food and harming consumers.

Planning for growth

For the first nine years, the factory sourced chickens from local farmers. On a smaller scale, it still does, because Amir believes this support is important. “Small farmers are a large part of our economy, and I am against cannibalising them.”

However, to meet the market’s demand, the company established its first growing farm in 2019 and has been adding new farms periodically. It is a move that will continue because Amir anticipates that the island’s consumption of chicken, currently around 11 million birds per year, will grow. Indeed, he is already planning for it.

Left to right: Mrs. Farzana JumanGoodman – Executive Director, Mr. Fazal Juman – Chairman and Founder, Mr. Amir K. Juman – Chief Executive Officer, FasonsFood Inc.

“When you add our local population of approximately 280,000 to the million or so visitors we attract every year, you are looking at an economy of more than 1.3 million people,” he says. “With all the development taking place on the island, that number is going to grow, and the demand for chicken will grow with it. We want to be in a position to create more opportunities for local employment from that.”

So, how many chickens does FasonsFoods produce on a daily basis? Amir is hesitant

to give an exact number, but whereas in the startup days it was about 200 kilograms per day, the plant now produces several metric tonnes of chicken per hour.

Spiritual values

But beyond its commitment to quality and growth, FasonsFoods is also a place where ethical and spiritual values are paramount. Amir is a devout Muslim, and this is reflected in his management style and the culture he has established in the business.

“I acquired a lot of core values from my father,” he says. “His integrity and character, he passed on to me. And no matter how successful we are, my faith always has to be bigger than the business.”

inna

afeC

Coffee, Breakfast and Lunch by the Boardwalk

Just off Hastings Main Road, a short stroll from the Richard Haynes Boardwalk, Cinna Cafe has become one of the south coast’s favourite spots for breakfast, lunch, and really good coffee.

The café has a calm, easy atmosphere that makes you slow down, even on a busy day. You can grab a table inside, where it’s cool and air-conditioned, or sit on the patio and enjoy the fresh air.

A family-run business, Cinna Cafe was created with a simple idea in mind: to serve honest food and great coffee in a space that feels like home. The staff have a natural warmth that makes everyone feel at ease, and regulars know their orders by heart.

The café’s name comes from its signature creation, the cinnamon bun. Baked fresh each morning, they’re the heart of what Cinna Cafe is all about: soft,

rich, and layered with just the right touch of spice and sweetness. What makes them stand out is the creativity behind the flavours. Alongside the classic, you’ll find variations like strawberry, maple bacon, and Piña Colada. Each one a playful twist on a familiar favourite.

The rest of the menu strikes a nice balance between comfort and freshness. There are hearty breakfasts, crisp salads, flavourful wraps, and light pastas, all made with care. Add a smoothie, frappe, or iced coffee and you’ve got the perfect excuse to linger a little longer.

Little touches make the place memorable. Inspirational quotes on the tables, like “work hard, dream big, trust yourself,” reflect the café’s down-toearth spirit. It’s the kind of detail that makes you smile without even noticing.

With plenty of parking, friendly service, and a location just steps from the beach, Cinna Cafe has become part of the south coast routine. Morning coffee runs, easy lunches, or afternoon meet-ups. It all happens here.

It’s simple, good food served with warmth, and that’s exactly what keeps people coming back.

in the

B ac k Game

Written by: Richard Thomas

In 1944, Ivan Perkins set up a family business known as Perkins & Sons, which bought distilled rum in bulk, blended it, aged it, and sold it under its own brand. It was one of many independent merchant blenders in Bridgetown, and especially Roebuck Street, doing exactly the same thing, establishing numerous rum brands which were distributed across Barbados.

But the rum industry changed. It became more competitive with big marketing budgets and so the independent merchant blenders began to shrink in number. Around 1990, Perkins & Sons was sold to a competitor and the brand faded away into history, like so many others.

That might have been the last we would hear about Perkins & Sons, except for a change of regulation issued by the

Barbados Government in 2013. It declared then that all companies listed in the corporate registry would have to file annual statements, even those that had been dormant for years.

As a result, Ivan’s daughter, Jean Cozier, received a letter from the registry informing her of this. When she shared it with her son, Greg, an engineer by profession and the head of a company specialising in heavy equipment sales and maintenance, he immediately realised the opportunity. The business had been sold, his mother explained, but not the company. The family still owned Perkins & Sons.

“Basically, our family was sitting on a 75-year-old rum company,” says Greg. “In a business where history and heritage are paramount, the potential to get back in the game was obvious. I made a few calls and arranged with

An old rum blending firm is now making waves with gin and vodka

Richard Seale at Foursquare to buy bulk rum, the same way Perkins & Sons and R. L. Seale, then on the other side of Roebuck Street, were doing 75 years ago. We blended it, bottled it and got back into the rum business. Perkins & Sons was re-established as an independent merchant bottler.”

In effect, rising like the phoenix from the ashes (or rising from the ashes of the corporate registry, as Greg jokes) Perkins & Sons is again making its name known in the marketplace. Its Old Mill brand is light, smooth and fruity, and a good mixer. Its 75 brand, which celebrates the founding anniversary of the firm, is a 12-yearold rum best suited for sipping. Sublime, a nearwhite offering in trendy packaging, was designed specifically for the French market.

But this time around Perkins & Sons is not just in the business of ageing and blending: it is distilling its own rum at Hopewell, Greg’s family’s sugar plantation in St Thomas. The rum is being distilled in small batches and will be marketed as single batch releases. Rum enthusiasts can even buy their own 10-gallon barrel, age the rum themselves, bring it back to Hopewell to be custom-bottled and then refill the barrel to start the process all over.

However, as he is quick to point out, the Hopewell Distillery is an “agricultural distillery”, not an industrial one, which harks back to a time when all sugar plantations distilled their own rum as part of the sugar-making process.

Gin and vodka too

But there is more. Hopewell is distilling vodka and gin as well. And here is where it gets interesting: it is distilling all three of these alcoholic beverages using molasses as the base.

As Greg explains, making vodka and gin from molasses is not as radical as it sounds. In fact, the suitability of molasses for making alcoholic beverages other than rum was established in England more than 200 years ago (See the Magic of Molasses on page 30).

In addition to its doubledistilled sugar cane vodka, Hopewell Distillery produces five different flavours of

gin: London Dry, with a traditional juniper berry and citrus base; Grapefruit Lemongrass; Hibiscus Sorrel; Pineapple; and Gold Coast, which contains tiny flecks of real gold which float and sparkle in the sunlight.

The development of the range, over the past three years, is due in large part to Greg’s wife, Vicki, who is as passionate about making gin as he is about making rum. Encouraged by a friend who gave her a small still he had no further interest in running, Vicki has immersed herself in the process. She and Greg made a trip to England specifically to research gin-making. Once back home and after

many trial batches and tasting sessions with friends and family, they made the decision to invest in a large gin still.

The passion shows through as she encourages visitors to sniff bags of different “botanicals” such as essential juniper berries (“It can’t be gin without juniper”), cardamom, coriander, and finely ground hibiscus petals. She is particularly proud of a custom-made piece of equipment that delicately peels the outer rind of citrus fruits which contain the aromatic oils needed for the gin distillations.

Cultural relevance

“We decided that all of our gins had to have cultural relevance, in other words, relevant to Barbados and not to England where gin is so popular,” she says, as she explains the different distillations. “So, our first gin was grapefruit and lemongrass, and this was an easy one because Barbados is where grapefruit was first discovered.”

The second gin was the hibiscus and Bajan sorrel

blend. Sorrel is traditionally used to make a favourite non-alcoholic drink of Bajans at Christmas, so it was a no-brainer, says Viki. “We added hibiscus because visitors don’t know about Bajan sorrel, but they do know about hibiscus. It is a reference point for them and complements the sorrel.”

Since Barbadians are not big gin drinkers, Perkins’ gins, which are “craft” gins, are aimed primarily at the tourist market, and at British tourists in particular.

Greg says craft gins have become increasingly popular over the past 20 years thanks to exposure via social media.

“Before this, craft distillers simply didn’t have the money to advertise the same way the big industrial producers did. Social media has given small craft distilleries a fighting chance to shine through the quality of the product rather than the spin.”

A positive response

So far, the market’s response has been positive. The distillery’s gins are carried by most of the major liquor retailers and supermarkets, especially on the West Coast where the luxury hotels and villas attract a large influx of British visitors during the high season. They are well represented in the island’s bars and restaurants, and they also sell well in the duty-free retailers at Grantley Adams International Airport.

In addition, Perkins’ gins are being exported to France and, according to Greg, the company “has a distribution agreement with Florida and is in discussions with Canada and Panama”.

Vicki says that, so far, the grapefruit and lemongrass gin is the best seller. “This really is the one that has successfully converted a lot of locals and recently won a silver medal at the World Spirits Awards in London. The hibiscus sorrel version is attracting attention as well and that one won a bronze medal in the same competition. At first, we thought it might attract just the ladies because of its pink colour, but men are buying it well.”

So, what would Ivan Perkins, the old rum blender, think about all this innovation associated with his name?

“I think he would be as happy as a lark,” says Greg.

The magic of molasses

Whether it is vodka, gin or rum, the process of making drinkable alcohol (known as ethanol) is more or less the same. In the case of vodka and gin, it has been traditionally created by distilling the “wash” created by fermenting grains. But when it comes to rum, sugarcane products such as molasses are used, not grain.

However, molasses can also be used to make other liquors such gin and vodka, and it has been for more than 200 years. And according to Greg Cozier, proprietor of Perkins & Sons and Hopewell Distillery, we can thank the English for proving this.

In the early 1800s, he explains, when Great Britain was defending its empire against the French navy after the French armies had run roughshod over Western Europe, Emperor Napoleon Bonaparte tried to bring Britain to its knees by preventing European countries under French domination from trading with her.

“At that time, Britain got about 50 per cent of its grains from Europe, which was needed to make bread to feed the population as well as to make alcoholic beverages such as whisky and gin,” says Greg.

Food or liquor: there wasn’t enough nationally produced grain for both. To find a way forward the British parliament formed a special committee in 1808 under the chairmanship of Lord Binning to determine whether all the liquor being distilled in Britain could be made by fermenting molasses instead of traditional grains.

Binning assembled distillers from across the country to determine if this could be done.

“Can you make as good gin and brandy from molasses as you can from corn?”, he asked during one distiller’s testimony. The unanimous response was yes.

And so, for a period of time, molasses replaced grain in the production of liquor in England, which freed up the available grain to feed the population and the army and navy as well. As Greg says, “this was a huge boost for West Indian sugar producers, because they suddenly had access to a massive market for molasses at a time when they were suffering financially.”

Where ART Meets function

From restaurants to festivals, Kino Weekes is redefining how we experience space

Kino Weekes never went to art school, but design is in his DNA.

“My brother’s an artist, my father’s an artist,” he says. “It’s in my blood.”

He grew up surrounded by creativity, with paint, fabric, and ideas taking shape in his father’s workshop. “I worked with my dad for a bit,” he recalls. “That’s when I knew I wanted to do something similar, just on a larger scale.”

That spark became Expressionism Inc., a design and fabrication studio that is quietly transforming how Barbadians experience space: at events, in restaurants, and in the everyday scenes where art meets function.

You have probably seen the studio’s work without realising it. The clean wayfinding at a crowded festival, a step-and-repeat backdrop at a trade show, or a restaurant wall that turns into a photo spot. Kino and his team are the creative hands behind the look and feel of some of the island’s most recognisable spaces.

“It’s about expression, not perfection.”

That phrase, he says, sums up his philosophy. “We’re always trying to do something fresh, something that speaks to the space or the person. It doesn’t have to be perfect, but it has to feel right.”

Visual coherence

From murals and branded backdrops to event staging, signage, and custom installations, Expressionism Inc. brings visual coherence to chaos. Their work appears at food festivals, conferences, and corporate events, wherever colour, light, and structure come together to create atmosphere. They have also left their mark on restaurant interiors, from feature walls to subtle design touches that make a space feel authentic.

But behind the precision of the work is something more personal: a belief in homegrown creativity. “I didn’t study design,” Kino says. “I learned by doing. Barbados has so much talent; people just need a platform to show what they can do.”

Kino Weekes, Expressionism Inc.

“Expressionism Inc. is more than a studio. It’s a creative eco-system.”

He sees Expressionism Inc. as exactly that platform. Based at the Kensington Mall Complex in Fontabelle, the studio is both workshop and laboratory; a place where art meets production, where digital design merges with hands-on craft.

“We build things from scratch,” Kino says. “Every project starts with an idea, then we bring it to life, the painting, the carpentry, the printing, all of it. That’s what makes it special.”

Expressionism’s work has presence. It is bold when it needs to be, but always with purpose. It gives events and venues a sense of identity. And increasingly, that identity is distinctly Barbadian, rooted in local aesthetics yet polished enough to hold its own on an international stage.

Kino smiles when asked what drives him. “Honestly, it’s the reaction,” he says. “When someone walks into a space and goes, ‘Wow, this feels different,’ that’s it. That’s the reward.”

“Expressionism Inc. is more than a studio. It’s a creative eco-system.”

Distributors

From

§urf aké to

Chef Scott Ames has set the bar for Asian-fusion cuisine in Barbados

Scott Ames recalls the exact date when, at the age of 26, he arrived in Barbados. It was the 12th of December 2000. He came to surf but never left.

In the intervening years, instead of catching waves he has been making waves in the kitchen. In addition to working as a chef and a restaurant manager, he launched a successful catering business and then followed that up with Bento Box, a Japanese themed restaurant that had a huge impact on the island’s the sushi scene. His latest wave is Saké, the island’s newest high-end

Asian-fusion restaurant, a joint venture with Bobbie Freeman, another British entrepreneur now at home in Barbados.

Scott’s affinity for hospitality and quality food began in his native UK, specifically in the county of Hampshire, where his grandfather, and then his father, owned a hotel with an award-winning restaurant. Although he never worked for his father, he honed his skills in other restaurants, all of which had won a Michelin Star or an AA Rosette, the British equivalent.

A family connection

It was a suggestion from members of his family that brought Scott to the island.

“They were regular visitors to the island, and they suggested I come with them,” he says. “I fell in love with the island and its people.”

As luck would have it, his relatives also knew local chef Larry Rogers and his wife, Michelle, two of the island’s most successful restaurateurs. It wasn’t long before Scott was back in the kitchen.

He spent a couple of years with the Rogers,

“Traditional sushi is usually prepared ‘clean’ you might say, but I discovered Bajans like the sauces.”

further honing his skills, not only in the kitchen but also in restaurant management. In 2004, he decided to strike out on his own and founded Scott’s Catering. The business catered for private functions, wedding and cocktail receptions, highend Crop Over parties, and the prestigious and sadly now defunct Holder’s Music Festival.

But the catering business tends to be seasonal in nature, and when things slowed down Scott’s staff were leaving to find other work. “I was training them up, but then they would leave to find jobs somewhere else,” he says. “I would call them when the season picked up again, but they would say ‘sorry, I have a steady job now’, and I would have to train new staff.”

Bento Box is born

To prevent the high turnover and hang on to well-trained staff, he decided to start another food business that would keep them busy. And so, in 2008, Bento Box was born.

The focus was Japanese food; in the beginning mainly sushi. It was packaged in a bento box, which is a traditional, compartmentalised Japanese lunch box made of cardboard. Scott made the food in his kitchen and sold it every Saturday out of the garage at his home on the West Coast.

So how does a chef trained in modern French and British cuisine switch to sushi?

“Truthfully, I have no clue where this idea came from,” he says.

“You could say I fell into a niche.”

Nevertheless, it was an inspired choice. Word spread and Bento Box took off. The next logical step was to open an actual restaurant in 2010.

Today, Bento Box in Warrens is a popular dine-in spot with a takeaway service as well. It offers sushi, Chinese dumplings known as dim sum, and a makeyour-own poke bowl, which is a Hawaiian creation combining seafood with a variety of other ingredients (A second location closed last year to make way for Saké). In addition, you can buy Bento Box meals at more than a dozen coffee shops and other retail food outlets on the island.

Fortunately, the island’s fishermen and small farmers produce almost everything Scott needs in terms of fresh seafood and organically grown vegetables for both Bento Box and Saké.

“Apart from the traditional tuna – and Barbados has some of the finest yellow fin tuna in the world – we try to find unusual fish in the markets,” Scott says. “We will take snapper, mackerel and even fish that has been speared. We even take crabs and certain types of sea urchins, and we buy almost all of it from the small fishermen.”

Scott has learned to “tweak” his menu to suit local palates.

“Traditional sushi is usually prepared ‘clean’ you might say, but I discovered Bajans like the sauces, so we have adapted to that.”

“We were inundated. We were barely able to keep up.”

A step up

Scott’s Catering closed its doors not long ago, not because it was failing, but because Scott wanted to channel its staff and resources into Saké, which he describes as a “step up” from Bento Box. “I wanted to create something even more high-end, something more pure and true,” he says.

Located on the Hastings main road, Saké opened its doors in early March 2025. The response was immediate and explosive “We were inundated,” says Scott. “We were barely able to keep up.”

The passion for quality and the artistry involved in producing Asian cuisine runs deep in Saké’s kitchen. Everything is made by hand, including the noodles used in ramen soup. “This is what people come here for,” Scott says. “And by the way, those noodles are supposed to be chewy. It is not pasta!”

The restaurant employs a staff of about 30, including three chefs from Nepal who are experts in preparing Japanese dishes. “They are helping to train my staff,” Scott says, and I am lucky to have some very loyal and talented chefs here.”

Whiskey as well

Saké also has an outstanding selection of Japanese whiskies. But if you think single malt scotch is pricy, approach Japan’s version with caution. “It certainly is not cheap,” says Scott, “But it sells so fast.”

Saké may be a step up, but Scott Ames does not see it as his last step. “I want to do one more restaurant,” he says. “But not sushi. It will be something different.”

Clearly, for this surfer, the wave is yet to break.

M E& so much more AT

Clifton Market has claimed the high ground for wholesome foods

When you walk into Clifton Market’s stores, whether at the Limegrove Lifestyle Centre on the West Coast, or the Worthing location on the South Coast, you soon realise you are not in a typical supermarket.

Yes, you can find most of the essential staples you need to fill out your grocery list, and at the Limegrove store, the largest of the two, the fresh fruit and vegetables section takes up an entire wall. But the shelves are packed with thousands of items, many of which you will not find at any other food retailer in Barbados.

Through huge wholesalers in the U.K. and the U.S., Clifton

Market sources food from across Europe and other far-flung parts of the globe. And the emphasis is on foods that are wholesome, healthy, and tailored to special dietary needs and gourmet tastes.

Plant-based shoppers will find oat and almond milks, vegan cheeses, lactose-free cultured butter, and even vegan chocolate barssimple swaps for everyday cooking and snacking.

If you’re eating gluten-free, there are certified GF flours, lentil and quinoa chips, and coconut or cassava-based tortillas, along with plenty of snacks to keep you covered.

“I don’t think there is anyone that can complete with us when it comes to organically

produced, healthy foods,” says Clifton Market’s owner, Greg Ward. “We are very aware of what consumers want to include in their diet today. They want meat that is free of hormones and antibiotics; they want products that are glutenfree; they want foods that you can call eco-friendly. We are constantly on the lookout for items that meet these needs.”

But a major attraction for loyal customers, especially the island’s hotels and restaurants, is the meat: Clifton offers the finest cuts of quality beef, pork, and lamb, as well as burgers, sausages, and bacon. Indeed, it is with meat that the story of this business

begins, because before there was Clifton Market, there was Clifton Meats, which is in fact the parent company.

A pilot project

Clifton Meats started as a pilot project in 2016, when a small group of investors (Greg joined them two years later) wanted to create a local source of top-quality beef to help meet the demand of the island’s hotels and restaurants, and consumers too.

“They brought in 10 Black Angus cattle, which are arguably the best beef cattle in the world, to see if they could do well by grazing on grass,” explains Greg. “In most other

countries they are fed on corn.”

The cattle thrived, grazing on the lush pastures of Clifton Plantation, a 246acre estate in St Thomas, from which the business gets its name. Hotels and restaurants responded positively as did consumers who could buy premium cuts of aged beef from supermarkets, or by visiting the retail outlet at the plantation itself.

To expand the selection of meats, the business reached out to local pig and sheep farmers, and soon it was offering pork and lamb as well as beef. But as Greg explains, there are only so many prime cuts you can get from a cow, a pig, or a sheep.

So, what do you do with what is left over? Well, you turn it into byproducts. “To do this,” he says, “we set up a processing plant to produce burgers, sausages and bacon, and these products have become very popular.”

Despite the success of the pilot project, to meet the demand from hotels and restaurants Clifton Meats has become an importer of top-quality steaks, such as ribeye, sirloin, and tenderloin. It is the exclusive carrier of Meats from Linz, one of the most respected meat brands in the world and famous for its Heritage Angus steaks.

Convenience shopping

To expand its reach to consumers, in 2019 Clifton Market opened its first retail store in Worthing, a major catchment area for tourists on the island’s heavily populated South Coast. It soon became a favourite shopping spot for occupants of the many hotels, Airbnb operations, and rental condominiums in the area. A second and much larger store, located at the Limegrove Lifestyle Centre in Holetown opened in 2023, now serves an even larger catchment area for tourists and locals on the Island’s West Coast.

Greg says that Clifton Market’s online ordering service has become extremely popular with

the owners and visitors including restaurants and luxury villas during the winter season.

"Customers can order what they want from our website and pay for it upfront, and then they will tell us they are arriving, say, on December twenty-third. On that day we will deliver their order right to the door.”

Today, because of the tariff challenges in the U.S., Clifton Market is sourcing more of its products from Europe. However, there is still plenty of space on its shelves for locally produced products, says Greg. “There are local producers who are making items such as cheeses, jams, jellies, chutneys, nuts, and coffee, and we are happy to support them.”

Over almost 15 years, Clifton Meats has evolved, expanding its footprint through Clifton Market. The process of evolution may continue, but Greg points out that the business will not lose its focus on diversity, quality, and healthy products.

“I maintain that we are not just a whole foods supplier,” he says. “We are a wholesome foods supplier.”

things to love at Hilton Barbados Resort 5

Whether you live on the island or you’re visiting, Hilton Barbados Resort captures the perfect blend of beachfront ease, good food, and island energy.

1.

Sip and

savour

at the Careenage Rum Stop!

Sample a rum flight and explore Barbados’ signature spirit with guidance from the bar team. The Careenage Rum Stop! now also serves lunch from 12:30 PM to 4:00 PM, followed by bar bites from 4:00 PM to 11:00 PM, with drinks available until midnight. Happy hour runs daily from 7:00 PM to 8:00 PM, and live entertainment follows from 9:00 PM to 11:00 PM each night. Easy to drop in, linger, and make a night of it.

Unwind by the pool at Water’s Edge Beach Bar

Order something cold, grab a light snack, and settle in by the pool with the beach as your backdrop. Good for lunch, easy for dinner, and a favourite for sunset drinks. The dinner menu features a mix of tasty appetisers, Spanish-style tapas, and international favourites like bowls, shrimp curry, and pizza. Stay on for nightly entertainment by the water.

2.

3.

Cuppa Café for a pick-me-up

Begin your morning or recharge your afternoon at Cuppa Café. Order a barista-made coffee — hot, iced, or blended with a scoop from the in-house ice-cream bar. Add a grilled breakfast sandwich, a house-baked pastry from Chef Kathy’s team, or a fresh fruit smoothie. It’s the perfect place to meet, reset, and carry on with your day.

5.

A Friday-night plan for two

Begin your evening with Flame & Flavour Fridays between 5:00 PM and 7:00 PM — the resort’s streetstyle grill experience. Watch as chefs bring authentic flavours to life with pork belly, beef, and vegetarian options like eggplant and local provisions, all grilled to perfection. Pair it with a drink from Cuppa Café. By 6:30 PM, head to Water’s Edge to catch the fire show and enjoy a beachside cocktail.

4.

Celebrate in style

Mark special moments in one of Hilton Barbados Resort’s stunning venues — from ballrooms and beachfront lawns to the historic Charles Fort. The resort’s events team helps you plan menus, timing, and all the small details that make a celebration feel effortless.

Editor’s note:

Times and activations can change. Check with the resort before going

Scan the QR code to view each restaurant's menu.

Sea View Bar

Real Bajan country food, and affordable too

Written by: Mikaela Lewis

Perched on the hill overlooking the East Coast, Sea View Bar is one of those places that locals know and love. But the welcome mat is out for visitors as well.

Regulars describe the fare as “real country food”, served in generous portions at affordable prices. You might come for the incredible view, but you stay for the warmth of the people who make you feel at home.

Step inside and you’ll likely be greeted by Zabby, granddaughter of the owner, Sandra. Zabby works the bar, helps in the kitchen and takes care of guests, while Sandra is the heart and soul of the food coming out of the kitchen. She cooks up big plates of food that taste like they’ve come straight out of her home.

Learning to cook from her grandmother, she now shares the love for cooking and feeding people with her own granddaughter. “She sprinkles, and when the Lord taps her on the shoulder and says to stop, she stops,” says Zabby, laughing as she explains her grandmother’s approach to seasoning.

What’s cooking today?

Call it instinct, call it experience - it works. Every dish comes out perfectly balanced. However, there’s no fixed menu at Sea View Bar. Sandra cooks based on what she feels like cooking that day and what's fresh and available. That spontaneity is part of the charm.

One day it may be pot fish, another it could be fried chicken with macaroni pie. But Thursdays are non-negotiable: Sandra is cooking up fried fish and breadfruit cou-cou, along with other Bajan classics.

Sandra, the owner of Sea View Bar, with her granddaughter, Zabby.

“People know not to bother me on a Thursday. This is the only place you’ll find me,” one regular says. He and his friends have been making the same Thursday outing for years, arriving at lunchtime and leaving on the 8:00 p.m. bus. Their reason is simple: “Have you ever tried the breadfruit cou-cou? Try it and then you’ll understand.”

More than just food

Sea View Bar welcomes tourists and locals alike, getting particularly busy in the high season, with folks from all walks of life enjoying the good food and vibes. The atmosphere

is always easygoing and no-frills, so if you’re looking for modern décor or a formal dining room, this isn’t it. Sea View Bar’s charm lies in its simplicity - the plastic chairs, tables and handwritten whiteboard menu is part of the beloved “old local shop” vibe that Sandra has created over the years.

On the last Saturday of every month, “Karaoke Night” turns the bar into a lively liming spot where the community gathers to sing, laugh, and share plates. Sometimes even Sandra leaves the kitchen long enough to take the microphone.

If you’re heading to the East Coast, don’t leave without trying the breadfruit cou-cou and fried fish, or one of Zabby’s famous rum punches. Like her grandmother, she pours until “the Lord taps her on the shoulder” - making a drink that’s equal parts generous and unforgettable.

Open Tue - Sun, 10:00 a m. to 7:00 p.m., Tel: (246) 237-4103, 821-4103 or 624-9518

It’s ALWAYS the RIGHT time... at The Rockley

The Rockley celebrates Barbados, its food, its art and its people.

Across from Rockley Beach, The Rockley has become a welcome fixture on the south coast. The boutique hotel, restaurant, and bar offers a relaxed setting for locals and visitors to gather, eat, and unwind.

Opened in March 2024, The Rockley blends hospitality, local culture and design with a light touch. It celebrates Barbados without being showy, creating a space that feels both contemporary and familiar.

Whether you’re staying overnight or just stopping by, everyone’s welcome at the restaurant and bar. Guests can cool off by the pool with infused water or try one of the 18 signature cocktails, including the De Guavaa, a nod to The Mighty Gabby’s song about

Bridgetown. Local beers, mocktails with sorrel or tamarind, and classic rum punches round out the list. Two daily happy hours keep the atmosphere lively. The restaurant, beside the pool, offers both terrace seating and an airconditioned indoor option. A visit isn’t complete without a look at the colourful mural; see if you can spot the chicken playing dominoes. Breakfast is complimentary for hotel guests but open to non-residents, while the all-day and dinner menus serve familiar favourites such as burgers, ribs, mac and cheese, tacos and small plates like sliders, fish cakes and seasoned fries. The Ital is Vital veggie burger and fresh salads round out the menu for those seeking lighter or plant-based options.

Evenings bring a mix of food and music. Saturdays feature traditional Pudding and Souse. Sundays mean Bajan Sunday Lunch followed by karaoke. Tuesdays host Pasta Night with live pan or acoustic sets, while Fridays start with pool games and finish with a DJ-driven lime.

The décor feels distinctly local, from hand-painted murals and Bajan-lingo cushions to artwork by Michelle Bowe, whose signature “bus stop” style appears throughout the property and on souvenirs.

Suites include kitchenettes and balconies overlooking the coast.

What stands out most is the team. Staff members are warm, approachable and genuinely proud of the place. On Thursdays, guests can join them for an island tour that stretches from the rugged east coast to tucked-away village spots, a thoughtful way to share a more personal view of Barbados.

The Rockley welcomes locals as much as visitors. Day passes (BB$80 with

a BB$30 food and drink credit) offer pool access, and private events can be hosted indoors or by the pool.

The Rockley stays true to its purpose: to celebrate Barbados, its food, its art and its people. Whether it’s a cocktail at sunset or Sunday Lunch with friends, it always feels like the right time to be there.

Junior Suite lounge area at The Rockley

Bajan pure purified water

Delivering the highest standard of purity is our top priority. That's why Bajan Pure Purified Water is sourced, filtered and bottled right here in the pristine island of Barbados using our advanced, multistage Reverse Osmosis purification technology. With up to six sizes to choose from, every sip provides you with the experience of the pinnacle of pure, crisp hydration - without any unknown extras.

NPure water filtration

Say goodbye to impurities and contaminants in your tap water with NPure Water Filtration. Our state-of-the-art filtration systems are designed to provide your family with clean, safe, and great-tasting water right from your own kitchen. Experience the convenience and peace of mind that comes with having a reliable water filtration system in your home, whether you choose our Under Counter or Whole House System. Choose NPure Water Filtration for a healthier lifestyle today.

Delivery available islandwide! Call us today at (246) 436-8625 or (246) 234-9418. Find us at Unit 3A XS Warehouse Complex, Salters, St. George

ƒrom BEE

Bajan honey-bees have fended off threats to give us a quality product

to Bottle

Written by: Latoya Brathwaite

Loss of habitat from urbanisation, climate change, pesticides used in farming, and parasites are all factors endangering insect pollinators. Awareness is growing globally, and Bajans too are paying attention to the threats facing these creatures vital for food crop production. And of all the pollinators, honey-bees are worthy of special attention, because they are the only insects directly producing food for humans: honey.

It hasn’t been smooth sailing for the bees. The Varroa mite, an external parasite that weakens and kills honey-bee colonies and spreads viruses among them, attacked the Western honey-bee decades ago. The parasite made its way to the Americas in the 1970s and by the early 2000s, an

outbreak decimated the honey-bee population in Barbados.

A lack of knowledge and resources from beekeepers (apiarists) and those in the agriculture and conservation sectors meant the bees had to fend for themselves. And that they did. Over the years, local colonies have developed a fascinating natural resistance to the mite, eliminating it as a significant threat.

Training for beekeepers

In the years since, training for beekeepers has intensified. The Ministry

of Agriculture, Food and Nutritional Security, as well as collaborations with veteran apiarist David Small and the University of Florida’s Honey Bee Research and Extension Laboratory, have been key in providing skills and certifications.

Fostering this care of bees has the added benefit of expanding an industry capable of reducing Barbados’ nearly $1 million natural honey import bill. Local demand for honey is strong, but there is no way to tell which imported brands of honey are adulterated with foreign sugars like corn syrup. Local supply has the advantage of consumer trust in a quality, truly raw product.

But what if the bees’ favourite sources of nectar are being destroyed?

“As people are knocking down all the natural resources out there, it would become harder for the bees to sustain themselves based on the pollen, nectar and propolis they could go out and get,” says beekeeper Jonathan Carter of Honeycomb Bee Farms.

100% Organic

Jonathan says there are only around 10 beekeepers on the island with more than 30 hives in one area. In these hives, bees turn their collected nectar into honey and store it inside the wax honeycomb. The honey is extracted from the wax and bottled. “In Barbados,

we sell one hundred per cent organic honey, which means it is not heated, not pasteurised, and contains no additives,” he points out.

According to Jonathan, producing honey depends not only on how much effort you put into caring for the bees, but also the place you choose to set up the hives. What is more, it is important to recognise that honey is a seasonal product.

“It’s all about producing enough honey that you could have some in storage, so that when the off-season comes, you could still sell,” he says. “Three years from now, I think that beekeepers would be producing enough to sell in the off-season."

Apart from the direct locations of the apiaries or home set-ups, beekeepers ensure that local honey is always within reach at weekend farmers’ markets, and sometimes at roadside stalls, supermarkets and pharmacies.

The taste and colour of local honey is mostly determined by the type of flowers the bees forage on. Different times of the year and locations also impact the taste, explains beekeeper Ahmed Chothia of HaBeeBees.

“If the honey is pasteurised — which isn’t done in Barbados currently — this will also impact the taste,” he says. “Darker honey tends to be more flavourful and intense, while lighter honey is sometimes sweeter.”

EAŦ learn enȷoy!

At The Barn, home of Flindt Gourmet, cakes and cooking come with a side of community

In a beautifully renovated barn in Lancaster, St. James, Carsten and Zoe Flindt have created something truly special. It’s not just a catering and pastry kitchen; it’s a place where people gather, learn, and share in the joy of food.

Carsten has been immersed in the culinary world since the age of fifteen. From his apprenticeship at London’s iconic Savoy Hotel to opening of the former The Cliff Restaurant with Paul Owens, and later working at The Sandpiper and Coral Reef hotels, his career has spanned some of the finest kitchens in Barbados and beyond.

Renowned for their exquisite cakes and catering, the Flindts offer far more than beautiful bakes. At Flindt

Gourmet, guests can take part in hands-on cooking classes or plan private events tailored to any occasion. Classes can be for adults, kids, or a lively mix of both. Carsten’s light-hearted approach, filled with jokes and easy laughter, keeps everyone at ease. “Wear a helmet,” he jokes when asked what he recommends for a kids’ cooking party. Zoe adds her own creative twist with “bake-your-own-cake” birthdays, where each child decorates their own masterpiece.

For those who prefer to entertain at home, Flindt Gourmet offers a range of delicious ready-made meals available for collection or delivery. Their ready-toserve platters, filled with savoury bites, sweet treats,

or a mix of both, are perfect for casual gatherings, corporate meetings, or any occasion that calls for great food without the fuss.

Bring your wine and your appetite

Cooking classes are led by Carsten around a custommade “master chef” table, which can even be wheeled outside for an open-air experience. Guests are encouraged to bring their own wine or even their own décor. Recent collaborations with local brands like Luxe Picnics Barbados have become a hit for small parties and celebrations. Gift vouchers are also available, perfect for birthdays, anniversaries, or simply sharing the joy of cooking.

Carsten Flindt

Instead of booking a restaurant, families can plan a private lunch, dinner, or afternoon tea in The Barn’s open-air dining space. With its rustic charm, covered patio, and relaxed atmosphere, it’s ideal for everything from small gatherings of six to ten people to corporate retreats and staff celebrations.

“People come to The Barn all serious and intimidated by the idea of a cooking class,” says Carsten. “Then they realise it’s super casual and light-hearted. We just want it to be fun, a place where people can hang out, cook together, and have a good time.”

CORUS

A SPARK OF BARBADOS IN EVERY SIP

There’s something unmistakably Bajan about the way Corus captures a moment — bright, unhurried, and full of flavour. Born and brewed in Barbados,  Corus Sparkling Rum Punch  takes the island’s most beloved cocktail and gives it a fresh, effervescent twist. Made with Foursquare rum, real lime juice, local cane sugar, bitters, and island spices, it’s a modern take on the punch your grandmother might have poured at a

Sunday lime; only this one comes chilled, ready, and fizzing with joy.

Corus was crafted with one clear mission: to bottle the spirit of connection that defines Caribbean culture. Its name — a play on “Core of Us” reflects that purpose. Each can is an invitation to gather, laugh, and share stories that flow as easily as the drink itself. Whether you’re at a beach picnic, a Crop Over fete, or a quiet backyard lime, Corus fits effortlessly into the rhythm of island life. Since launching in 2025, Corus has quickly become a national favourite, achieving nearly 95% retail reach in just a few months. Locals call it “refreshingly Caribbean,” and it’s easy to see why. The brand leads with authenticity, flavour-first, heritageforward, and proudly made right here at home.

From its sun-kissed packaging inspired by the Barbadian sea to its easy-going energy, Corus feels both familiar and new — a reminder that our rum punch tradition isn’t just history, it’s living culture. So crack a can, pour it over ice, and take a moment to reconnect with your people, your roots and the joy that runs through every sip of Barbados.

Corus — refreshingly Caribbean. Best ice cold, with warm people.

Herbed.co

From kitchen experiments to café counters, Herbed.co stirs island flavours into everyday life

When COVID forced cafés and restaurants to close, Faith-Amber Johnson found herself missing the simple pleasures of café life. While being stuck at home wasn’t ideal, it gave her time to experiment in the kitchen and develop recipes she’d never had the chance to explore.

At first, she tried commercial pumpkin spice syrups from major brands, but compared to a fresh, homemade version made with local cane sugar and real pumpkin, they fell short. Determined to capture the flavours of home she loved, Faith-Amber launched her first product: the Pumpkin Spice Syrup + Mix.

As Herbed.co evolved, Johnson refined the brand’s ethos — sourcing ingredients locally and regionally to support small Caribbean farmers and creating products that evoke comfort, nostalgia, and quiet moments of stillness.

After a brief hiatus, Herbed.co relaunched in September 2025 with three new flavours alongside the original Pumpkin Spice: Toasted Coconut, Bay Leaf, and Banana Bread. Each syrup is 100% Caribbean, islandmade, and rooted in local flavours. Herbed.co syrups are designed to bring joy in every sip, whether drizzled over desserts, stirred into coffee, or savoured on their own.

Herbed.co products are available at herbed.co or in person at Hibiscus Café in Oistins.

Bravo, Buzo

Barbados’ own Buzo Osteria Italiana has been named The Best Restaurant in the Caribbean by North America’s 50 Best Restaurants 2025, coming in at number 41 on the list.

Led by executive chef Nakita Goddard, Buzo was recognised for its refined Italian flavours and consistent, heartfelt hospitality. “This recognition isn’t just ours,” says Goddard. “It belongs to the entire Barbados food community.”

From house-made pasta to wood-fired pizza, Buzo continues to deliver with regional acclaim to match.

It also remains a local favourite, whether you're stopping in for a quick business lunch in the cool comfort of their air-conditioned dining room or settling in for a celebratory dinner. Takeaway or eat in, Buzo offers something for every occasion. If you haven’t been yet, now’s the time to check them out.

HHJ Fine Jewellery and Coastal Chic

At Heather Harrington-Jones Fine Jewellery, craftsmanship meets Caribbean ease. Known for elegant gold, diamond and gemstone designs, HHJ now brings that same refined touch to its sister brand Coastal Chic — a line of handmade pieces inspired by the sea and designed to move effortlessly from barefoot afternoons to candlelit evenings. Each design features semi-precious stones like aquamarine and tourmaline, paired with genuine gold or silver for a look that’s polished but never pretentious.

At HHJ’s private showroom, guests can enjoy a relaxed, personalised shopping experience with refreshments and the chance to explore bespoke creations. Together, HHJ and Coastal Chic celebrate island style at its most timeless — where beauty feels easy, craftsmanship runs deep, and every piece carries a quiet sense of luxury.

Danny Mansour, General Manager, and Nakita Goddard, Executive Chef, Buzo Osteria Italiana

MAKES 12

Bajan salt bread

A dozen warm reasons to skip the supermarket

Ingredients

6½ cups white flour

2 tsp sugar

1 tsp salt

2 tbsp vegetable oil

2 packs instant yeast

2¼ cups warm water

Method

1. Preheat oven to 425°F / 220°C.

2. In a large bowl, sift half the flour with the salt and yeast. Slowly add warm water while mixing until a stiff dough forms. Add more sifted flour as needed to reduce stickiness and make it kneadable.

3. Turn out the dough onto a lightly floured surface. Knead for about 10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm spot for 40–50 minutes, until doubled in size.

4. (It’s ready when a finger pressed in leaves an indent.)

5. Divide into 12 equal pieces, shape into balls, and place on a greased baking sheet. Let rise again for another 40 minutes or until puffed.

6. For the traditional look, press a strip of coconut frond across each bun. Bake for 25–30 minutes until golden. When tapped, they should sound hollow.

Serving suggestion by Cutters of Barbados

Beet and goat cheese salad

Ingredients

For the salad:

Beets – about one medium beet per person

Goat cheese, crumbled – roughly ½ cup for two servings

Arugula – about 1 cup per serving

For the nut and seed crumble:

Mixed nuts and seeds (pecans, walnuts, pumpkin seeds, sesame, hemp, almonds, your choice)

2 tbsp maple syrup

Pinch of salt

½ tsp paprika

½ tsp turmeric

Pinch of cayenne pepper

Salad Dressing:

½ cup extra-virgin olive oil

3 tbsp vinegar of your choice (balsamic, red wine, or white wine)

1 tbsp Dijon mustard

1 tbsp maple syrup

Dash of flaky sea salt

Freshly ground black pepper to taste

Method

To make the nut and seed crumble:

1. Preheat oven to 350°F (175°C).

2. In a bowl, combine chopped nuts, maple syrup, salt, paprika, turmeric, and cayenne.

3. Spread mixture onto a parchment-lined baking tray, pressing down with the back of a spatula.

4. Bake for 8–12 minutes, until golden. Let cool and harden before crumbling.

To make the dressing

1. Whisk together all ingredients in a small bowl.

2. Taste and adjust seasoning to your liking.

To assemble

1. Wash beets (leave skin on) and boil until tender — time will vary by size.

2. Cool in an ice bath, peel, and cut into small cubes.

3. On a large platter, layer arugula, beets, and goat cheese.

4. Sprinkle with nut & seed crumble and finish with a drizzle of dressing.

Thai-inspired crudo

Ingredients

Fresh fish of choice - red snapper, mahi mahi, tuna are all good options

Juice of 1/2 lime

Juice of 1 orange

1 tbsp soy sauce

1 tbsp rice wine vinegar1 tbsp olive oil

1/2 tbsp sesame oil

1/2 tbsp honey

1/2 tbsp fish sauce

1 cm grated ginger

1 small shallot, diced finely

Red chili pepper finely diced to taste per your spice tolerance

Cilantro to garnish (optional)

Crispy Fried Shallots to garnish (optional)

Sesame seeds to garnish (optional)

Radish to garnish (optional)

Method

1. In a bowl, mix together all ingredients. Taste and adjust the seasonings to your preference.

2. Once combined, pour the sauce into a shallow bowl/ plate.

3. Thinly slice the fish and lay the pieces on the plate on top of the sauce.

4. Garnish with crispy fried shallots, sesame seeds, cilantro and radish. Cover tightly with foil and roast in the oven for 6 hours or until tender and falling apart easily when using a fork.

How to Pick the Freshest Fish

When shopping for fish, your eyes (and nose) are your best guides. Fresh fish should look alive — bright, clear eyes that sparkle like glass and skin that glistens, not dulls. The scales should cling tightly to the body, and the flesh should feel firm to the touch, bouncing back when pressed. Avoid any fish with cloudy, sunken eyes, dry or discoloured skin, or an off-smell — fresh fish should smell clean and faintly briny, like the sea. It’s that simple: clear eyes, shiny skin, and a fresh ocean scent. Get those right, and your crudo will taste as bright as it looks.

Slow roasted leg of lamb

Ingredients

Leg of lamb

Salt and pepper

12 cloves of garlic, peeled

3 tsp paprika powder

2 tsp garlic powder

2 tsp onion powder

2 tsp herbs de provence

3 tbsp olive oil

2 large onions, quartered

10 sprigs of thyme

5 sprigs rosemary

2 dried bayleaves

2 lemons zested

1 lemon, juiced

1 cup red wine

3 cups chicken stock

1 cup water

Method

1. Preheat the oven to 325 degrees.

2. In a large roasting pan, make about 20 incisions with a sharp knife into the lamb and wedge the garlic cloves in them.

3. In a bowl, mix together your dry seasonings, along with the lemon juice, and zest and olive oil. Lather the lamb with your mixture.

4. Add your onion, fresh herbs and remaining garlic to the roasting pan.

5. Pour in your wine, stock and water until it reaches about ⅓ - ½ of the height of the lamb leg.

6. Cover tightly with foil and roast in the oven for 6 hours or until tender and falling apart easily when using a fork.

Shadon Beni

A little leaf with big flavour

Shadon beni, sometimes spelled “shadow beni,” is a fragrant leafy herb native to the West Indies and Central America. A tropical perennial in the carrot family (Apiaceae), it’s also known as culantro, bhandhanya, long coriander, Mexican coriander and saw-tooth coriander. Its Latin name, Eryngium foetidum, loosely translates to “foul-smelling thistle,” though the scent is simply strong and earthy — the flavour is what makes it special.

Similar to cilantro (Coriandrum sativum), shadon beni delivers a deeper, more intense version of that same bright, citrusy note. It’s a kitchen essential throughout the Caribbean, where it stars in green seasonings, marinades, soups, curries and stews, adding a vibrant, unmistakable depth to local dishes. The herb is also popular in parts of Asia, from Thailand to Vietnam, where it lends its punchy aroma to noodles, broths and curries. Can’t find shadon beni? Substitute cilantro, using a little extra to achieve a similar boldness.

The Directory

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.

Bakeries and Confectioneries

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, ice-cream & popsicle manufacturers, essence manufacturers, and snow-cone vendors.

Location: Building No 9, Newton Industrial Park, Christ Church

Contact: (246) 428-8841 / 428-4112 / 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

Business Support

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

EXPRESSIONISM INC.

A creative ecosystem delivering sculptural signage, custom prints, and full-scale event infrastructure for clients who want bold, art-driven experiences.

Location: Kensington Mall Complex, Fontabelle, St. Michael Contact: (246) 425-7203

Email: info@expressionism246 com

Website: myexpressionism.org

SIGN UP INC.

Print, Construct, Install

Location: Unit 38 Building 2 Newton Industrial Park, Christ Church. Contact: (246) 622-1838

Instagram: @signupbb

TMT TRANSPORT SERVICES

From home moves and office relocations to furniture deliveries and airport luggage transfers, TMT Transport Services makes moving easy - whether it’s for your home, business, or next event. Contact: (246) 240-8267

Website: quotes. movingcompanybarbados.com

VIRGIN ATLANTIC

Virgin Atlantic’s Barbados office connects travellers to the UK and the region, with daily direct flights to London, Manchester, Grenada, and St Vincent. It’s all backed by world-class service and local support.

Location: Parravicino Offices, Hastings, Christ Church Contact: (246) 266-3096

Email: CaribbeanSalesTeam@ Fly.Virgin.Com

Website: virginatlantic.com

Dairy Products

BICO LTD.

Famous for ice cream but also supplies a range of worldfamous 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

Dairy Products

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

Drinks

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

CORUS SPARKLING RUM PUNCH

A refreshing twist on a true Bajan classic. Order online or check their website for retailers and rum shop locations. Website: corus.life

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 230-8023

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

PERKINS & SONS

Perkins & Sons crafts smallbatch Bajan rum and sugarcane gin with over 75 years of family tradition behind every bottle. Visit their website to shop or find local stockists. Website: perkinsandsons.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

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

Eggs, Meat and Poultry

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

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

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 island-wide. 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

Farm Produce

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, pesticide-free, nutrientpacked 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

Farmer’s Markets

BRIGHTON FARMERS MARKET

Every Saturday, 6:30 AM10:00AM

Location: Brighton Plantation, St. George Instagram: @ brightonfarmersmarket

CHEAPSIDE MARKET

Location: Cheapside, Bridgetown, St. Michael

Open: Monday to Saturday, 7AM - 3PM

Farmer’s Markets

HASTINGS FARMERS MARKET

Location: Art Splash, Hastings, Christ Church

Open: Wednesday, Saturday and Sundays, 8 AM - 2 PM

Website: Facebook.com/

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

Fish Markets

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

Health & Wellness

BETTER BALANCE BEING

Wellness coaching with Ravina Thomas. Located at Lascelles, Holetown, St. James Website: betterbalancebeing.com

HELICONIA HEALTH

Website: Heliconiahealth.com

Email: Holly@Heliconiahealth. com

Home & Garden Supplies

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 / 247-4466

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)

Website: sleepritebarbados.com

SUSTAINABLE BARBADOS RECYCLING CENTRE (SBRC)

Soil, mulch, and other soil amendments.

Contact: (246) 425-2255

Restaurants & Catering

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. Location: Warrens, St. Michael Contact: (246) 537-2348

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

Boutique culinary services including private chef dinners, gourmet drop-offs, cooking lessons, and full event catering - plus professional chef placement, butlers, sommeliers, and waitstaff.

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 IG: @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: @oastalcravings_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 or 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

FLINDT GOURMET

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 cooking classes and catering services in your own home, office or rental villa. Contact: (246) 266-9094

Website: flindtgourmet.com

FRESKO

The world in a bowl. Fresko serves up vibrant meals made with locally sourced ingredients, designed for a healthier lifestyle, with three locations to enjoy - Coverley, Limegrove and Ross University School of Medicine.

Contact: (246) 234-7653 (Coverley) (246) 235-4352 (Limegrove)

Website: freskobarbados.com

GEORGE WASHINGTON CAFE

Experience the beauty of George Washington House, while enjoying the art of coffee & signature dishes from across the region.

Open daily from 7 AM - 4 PM. Location: The Garrison, St. Michael Contact: (246) 622 2365

GREEN MANGO CAFÉ

Contact: (246) 266-4009

IG: @greenmangocafebb

LE SHACK RESTAURANT & 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

IG: @ivanaswellness

NAUTI HQ

The land - b ased home of sea adventures, serving fresh - o ff-t he - b oat fish grilled to perfection alongside tropical cocktails, beach - i nspired bites and island classics in a laid - b ack coastal setting. Open Wednesday to Monday from 10AM to 10PM

Location: Mount Standfast, St. James Contact: (246) 833-1208

Website: nautihq.com

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

Restaurants & Catering cont.

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

Website: o2beachclubbarbados.com

RAINBOW REBOOT BY STEFANIA OLIVARES

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

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

SAKÉ

Elevated Asian fusion cuisine by Chef Scott Ames. Open Monday to Saturday for lunch (11:30AM - 3PM) and dinner (6PM to 10PM).

Location: Hastings Main Road, Bridgetown, Christ Church Contact: (246) 537 0117 Website: sakebarbados.com

SEA VIEW BAR

Real Bajan country food with unbeatable views of the east coast. Open Tuesday to Sunday, 10AM to 7PM.

Location: Bathsheba, St. Joseph

Contact: (246) 237-4103, 8214103 or 624-9518

SPLURGE CAKE STUDIO

Beautiful and delicious cakes, pastries and more. Email: splurgecakestudio@gmail.com Contact: (246) 431-0863

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 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 CLIFF

RESTAURANT

Indulge in a luxurious fine dining experience on the water’s edge.

Location: 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 plantbased chef focusing on wellness through food. Contact: (246) 265-5217 Email: aleach. yummymummies@gmail.com IG: @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.

IG : @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 IG: @zemicafebarbados

Seafood

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

Website: premiumseafoodbarbados.com

SHORELINEZ

Location: Lot 4A Uplands

Plantation, St John

Contact: (246) 433-0227

Website: shorelinez.com

Shopping

ABED’S

A cornerstone of the island's retail landscape, specialising in high-quality 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

A-ONE CARLTON SUPERMARKETS

Emerald City in St. Philip and A-ONE Carlton in St. Michael; home of Proper Pork, distributors for Bob’s Red Mill line of health-conscious foods offering a great selection of sundries. Website: aonesupermarkets.com

BELLA DONNA BOUTIQUE

Casual to casually elegant clothing and jewellery, located downstairs at Shop #4, downstairs Town Square Mall, Speightstown, St. Peter. Contact: (246) 850-0726

BLADES & WILLIAMS HOTEL & RESTAURANT SUPPLIES

Commercial and residential kitchen appliances and supplies.

Contact: (246) 426-2850 Website: bladesonline.bb

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

IG: @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

Two locations (Limegrove, St. James & Worthing Main Rd, Christ Church) offering premium meats, gourmet foods and health - c onscious options for home cooks and indulgent shoppers alike.

Contact: (246) 537-0510

Website: cliftonmarketbarbados.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 8am5pm and Saturdays from 8am - 1pm.

Location: Market Road, Mangrove, St. Philip Contact: (246) 416-5600

Website: galesagroproducts.com

Shopping cont.

HARRIS PAINTS

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

HEATHER HARRINGTON JONES

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

LIMEGROVE LIFESTYLE CENTRE

Experience duty-free and taxfree 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

MINDFUL MARKET

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 Website: mindfulmarketbb.com

NIVEN DISTRIBUTION

Wholesale wines, mixers, beer, meats, and more.

Contact: (246) 432-8453 Website: nivendistribution.com

THE GOURMET SHOP

Food gourmet store and upmarket delicatessen selling great food and wine, branded products with great service. Contact: (246) 432-7711

Website: thegourmetshopbarbados.com

THE GREEN MONKEY CHOCOLATIER

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) 4355567

Website: thegreenmonkeychocolatier. com

THE SHOP AT PREMIUM SEAFOOD

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

SUPREME DISTRIBUTORS INC.

Distributor of a variety of quality products available at our warehouse in Newton, Christ Church or in supermarkets island-wide. Contact: (246) 418-6910

Email: supremedistributors@caribsurf. com

Website: supremedistributorsbb.com

Tours & Experiences

BOOSY'S

SURF SCHOOL

Surfing lessons. 37 years of experience. Simplified and tailored to you.

Whatsapp: +1 (246) 267-3182

Website: learntosurfbarbados.com

IG: @learntosurfbarbados

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: info@ georgewashingtonbarbados. 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

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