that they are indeed a sweeter (if smaller) variety than the famous Antigua Black pineapple. However, he has no idea what type of pineapple they are. Apparently, these fine pineapples appeared in the hotel’s rock garden six years ago, when John planted an area of pink ornamental pineapples. It can
IMAGES Photographer Janie Conley-Johnson Executive Chef Andrew ‘Stan’ Baxter and Chef Alison Ricketts working in Galley Bay’s extensive agricultural garden.
only be assumed that they were mixed amongst the decorative plants which he had actually purchased for display. The genuine pineapples were transferred to the agricultural garden and are now one of John’s most prolific fruits. These ‘mystery’ fruit grow alongside tangerine, avocado and papaya trees, while three different types of mango tree - Julie, Hackett and Bombay - produce an endless supply in season. Galley Bay’s Executive Chef Andrew ‘Stan’ Baxter is always looking for new ways to enhance presentation too. His latest endeavours include growing edible flowers, such as Borage, otherwise known as a starflower. Borage has a vibrant blue flower and the leaves can be used as either a fresh vegetable or a dried herb. As a vegetable, it can be used in salads or as a garnish with a cucumber flavour. The flower itself has a honey taste and is often used to decorate desserts or cocktails. Chef Alison Ricketts, who graduated from The Antigua Barbuda Hospitality Training Institute, works closely under Chef Stan, and is also a garden enthusiast. She is often found clipping fragrant herbs in preparation for her cooking demonstrations. The poolside alfresco class invites guests to gather round and take part in learning how to prepare a fresh local dish. With rolling waves as a backdrop, Alison whisks together her fresh ingredients, interacting with attentive guests, who surround her with cameras, videos and cocktails in hand. The irresistible aromas of freshly picked cilantro (coriander) and sweet bell peppers www.SimplyAntiguaBarbuda.com | Tourism
57