S E P T E M B E R /O C T O B E R 2 0 2 2
THE FOOD ISSUEI!E
ANEGADA LOVE & LOBSTER
C EL EBR ATIN G 10 YEARS O F A N EG A DA LOBSTER FE ST I VAL
NIGEL KEEGAN’S DINNER FOR SIX ARTISAN MIXOLOGY THE BILTONG BOYS & GIRLS
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A singular setting for the distinguished visionary, Oil Nut Bay is a luxury resort development located on Virgin Gorda in the British Virgin Islands. The boutique property has been thoughtfully divided into 180 homesites across 15 unique neighborhoods, each with something distinctive to offer.
6 BEDS l 7.5 BATHS 9,827 SQ FT
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3 BEDS l 3.5 BATHS 2,440 SQ FT
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SOL Y SOMBRA
VIRGIN GORDA, BRITISH VIRGIN ISLANDS
WWW.SOLYSOMBRABVI.COM Smiths Gore (BVI) Limited 284.494.2446 email@example.com
This spectacular beachfront estate has six ensuite bedrooms in four beautifully decorated air-conditioned pavilions, each furnished with custom-made teak furniture. A great room, office/library, dining room and fully-outfitted kitchen comprise the main pavilion. Outdoor amenities include an ocean-front infinity pool, lighted tennis court, and private decks. Paddleboards, kayaks, snorkel equipment, bicycles and other beach and recreational equipment are provided. The property is just steps away from The Baths, Virgin Gorda’s famous destination, and two unspoiled beaches, Little Trunk Bay and Valley Trunk Bay. A private movie theater, daily maid service, state-of-the art gym and a chef complete the villa’s offerings.
BVISIR.COM | +1 284 494 5700
AMATERAS VILLA US$2,900,000
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CASA ASOMBROSAS US$3,100,000
G O R D A
HAWK’S NEST BEACHFRONT ESTATE Virgin Gorda | US$5,000,000 Maritha Keil (Managing Broker) +1284 340 5555 | firstname.lastname@example.org
SUNSET WATCH & ONE PARADISE LANE Virgin Gorda | US$3,100,000
Each Office is Independently Owned and Operated
From sea to shore
x p e . l-o ..
OF THE CARIBBEAN’S BEST CRUSTACEAN CELEBRATION
JOIN THE FUN 25TH-27TH NOVEMBER 2022
Message from the Premier of the Virgin Islands Dr. the Honourable Natalio D. Wheatley Welcome, one and all As Premier of these beautiful islands, we are delighted to welcome you with BVILOVE to our home, the British Virgin Islands. Our small cluster of islands with secluded anchorages, splendid beaches, a world-class marine industry, and favourable trade winds, has combined to earn us the reputation of “Sailing Capital of the World.” Our magnificent archipelago has re-emerged to showcase even more stunning, pristine land and seascapes. But more significantly, as a people emerging from recent adversity, we have shown resilience and returned to our core values, which we call BVILOVE. BVILOVE is a mantra that unites not only the people of the territory but resonates through all the sectors of the economy and the various aspects of our lives. We love our British Virgin Islands, and we invite you to love this territory too. In fact, we know that many of our loyal guests have had a lifetime love affair with the British Virgin Islands, and first-time guests quickly embrace us as well. I am pleased to say that we have a renewed focus on showcasing authentic experiences in the British Virgin Islands, celebrating our people, our culture, and rich heritage of hospitality. I congratulate and express thanks to Virgin Islands Property & Yacht magazine for joining us in spreading BVILOVE with this special issue that focuses on our food and beverage industry. I am sure you will enjoy the many stories, talented people and spectacular scenery being profiled. However, we hope that your encounter with BVILOVE does not end in the pages of this magazine, but that you will explore our many islands and cays and truly indulge in the many authentic experiences that we have to offer. Experience our local cuisine prepared by award-winning chefs or local cooks–I’m sure you will love our national dish of fungi and fish; go sailing with our many experienced captains and explore secret getaways, where cobalt blue waves splash against powder white sand beaches; take a safari bus over our lush green hillsides for the most spectacular views; meet some of our colourful characters who are guaranteed to make your visit memorable; discover our many attractions from museums in Tortola, the colourful, laidback beach bars on Jost Van Dyke and nearby cays, the Greater Baths National Park in Virgin Gorda, the Conch Shell Mounds in Anegada and the many other unique experiences found throughout our entire chain of islands. At the end of your trip, we believe that the only difficulty you will face will be that of choosing your favourite island. If you are visiting, I implore you to take time for what I would describe as an amazing combination of pleasurable activities, unforgettable sightseeing adventures, and nature-induced relaxation, which will rejuvenate your body, mind, and soul. Our people are eager to welcome all visitors to our territory, whether you are a repeat visitor or if you are making your maiden voyage to the British Virgin Islands. Welcome again and thank you for making the British Virgin Islands your destination of choice. Do have an enjoyable visit with us, and we look forward to greeting you with BVILOVE on your next visit!
With BVI LOVE, Dr. the Honourable Natalio D. Wheatley
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CO NTENTS S E P T E M B E R / O CTO B E R
52 20 FOO D
D R I N KS
AN EGADA LO BSTER FESTIVAL Read all about how this popular annual event came to fruition and celebrate what it means to the community of Anegada.
TO RTO LA STREET FOO D We visit four street food vendors, all vastly different in the delicious fare they produce - We recommend you tuck in!
N IG EL KEEGAN ’ S DI N N ER FO R SIX The good-guy of our gourmet food and beverage industry demonstrates a delicious four-course meal.
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ARTISAN MIXO LOGY AT BOTELLA Taste expertly mixed cocktails in a cool corner of the Tortola Pier Park.
TH E PLASTIC SU RG EO N THAT B ECAME AN O LYMPIC SAI LO R The final part in our threepart series on the good Dr Robin Tattersall.
PEO PLE 58
YO U N G ENTREPREN EU R Part four of our six-part series on young BVI entrepreneurs. Get to know Dean Labuschange from Steakation Artisan Butchery.
R EG U L A RS 12 16 30
PU B LISH ER’ S LETTER VI PY N EWS BVI MAP
FROM THE PUBLISHER
On our cover Edeion (Eddie) Hoyte, Head Chef at Anegada Reef Hotel prepares Caribbean (Anegada) spiny lobster for dinner. Located on the beach at Setting Point, the intimate and charming Anegada Reef Hotel was opened in 1976 by Lowell and Vivian Wheatley and is now operated by their son Lawrence and his wife Harella. Photography by Jennifer Balcombe.
Hello foodie friends...
Photography by Carolina Ansaldo
THANKS TO OUR SPONSORS THE BRITISH VIRGIN ISLANDS TOURIST BOARD & FILM COMMISSION.
WELCOME TO OUR FOOD AND BEVERAGE SPECIAL . Every time I visit Anegada, I’m reminded of how special and authentic the island is. The scenery of course is utterly breathtaking, but it’s also the people and the food that make it so special. While shooting for our Exclusive Cover Feature on Anegada Lobster Festival’s 10-year Anniversary we met many kind people who made our visit an absolute pleasure, not to mention tasting lobster so fresh that it melts in your mouth! We were lucky to visit before the end of lobster season in the BVI, which finishes on 31 July and reopens 31 October 2022. We watched in awe as the lobsters were all lovingly prepared for dinner that night at Potter’s By the Sea and Anegada Reef Hotel & Restaurant over a period of hours and then cooked to perfection on open oil drum barbecues. This year’s Anegada Lobster Festival runs from 25 to 27 November is set to be a special one, celebrating its 10-year Anniversary. If you haven’t experienced this quintessential BVI event, make sure to lock these dates into your diary. You can read all about the event and its history in our story on page 20. Food is a big part of BVI culture, but it’s out there on the rough diamond streets of Tortola where you find the gems. We visited four very different street food vendors and discovered there is something special that threads them all together read all about it on page 32. Nigel Keegan from Grape Expectations is well known in the BVI as a good guy, but this foodie is also a great cook. He demonstrates a beautiful four-course dinner that anyone can put together and provides a shopping list to go with it - making your next dinner party super easy. Turn to page 44 for Nigel’s dinner for six. In part four of our series on Young Entrepreneurs we visited Steakation Artisan Butchery’s new retail store and sat down with proprietor Dean Labuschange who expanded from humble beginnings, making biltong for family and friends in the aftermath of the 2017 hurricanes. His inspiring story is on page 58. This special issue just wouldn’t be right without being accompanied by a cocktail or two. We visited Botella at Tortola Pier Park and found a cool and relaxed vibe with a menu of artisanal cocktails that delight the taste buds. We recommend you check out this great little spot - see page 52. We round out with the third and final part of our series on the life of Dr Robin Tattersall. This one-time supermodel cum plastic surgeon and two-time Olympian has certainly lived an incredible life. Hats off to you, dear Robin. This issue has been a pleasure. I hope you enjoy it! My best
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PS. Our sincere thanks to all of the wonderful folks who hosted us on Anegada - Lawrence and Harella Wheatley and their team for hosting us at Anegada Reef Hotel, Diane and her team at Big Bamboo, Lorraine and Sid at Sid’s Pomato Point, Tyrone, Marissa and the team at Lobster Trap and Potter and Sam at Potter’s By the Sea.
PUBLISHER Erin Paviour-Smith
PUBLISHED BY PARLANCE MEDIA
DESIGNER Adam Knights
SUB EDITOR Nina Abbott CONTRIBUTORS Charlie Bufton Claire Shefchik Erin Paviour-Smith BVI TOURIST BOARD CONTRIBUTOR RaeNisia Scatliffe
In this issue
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Rhodni Skelton has over 20 years of experience in destination marketing and event promotions, having worked at the BVI Tourist Board & Film Commission for some 18 years in a senior capacity and executive producing such large scaled events as the BVI Music Festival, Anegada Lobster Festival, Big Ballers Basketball League and more.
VIRGIN ISLANDS PROPERTY & YACHT (“VIPY”) is published six times per year (January/February, March/April, May/June, July/August, September/October and November/December). 2022 Parlance Media Limited. All pieces reproduced in this issue are under prior copyright by the creators or by the contractual arrangements with their clients. Nothing shown may be reproduced in any form without obtaining the permission of the creators and any other person or company who may have copyright ownership. The publisher of VIPY assumes no responsibility for the accuracy of the content placed in its publications. For avoidance of doubt, Parlance Media Ltd gives no warranty or guarantee in its publications.
T R E N D S , I N S P I RAT I O N & O B J E C T S O F D E S I R E
N E WS
ECO - LUXE FROM GARD EN TO TAB LE AT COO PER I S LAN D B EACH CLU B In the beautiful beach-chic, open-air setting of Cooper Island Beach Club’s Restaurant, an international culinary team led by a local executive chef creates weekly specials utilising fresh seasonal produce grown in their very own gardens. This eco resort’s resident horticulturalist grows vegetables, edible flowers and herbs, which are then used in many of their dishes. Homegrown bananas, papayas, mangoes and pineapples find plenty of uses throughout the kitchen and bar from cocktails, cakes, salsas, salads and beyond, not only to enhance the flavours of their dishes but also to reduce the resorts ecological footprint. The resort supports sustainable, eco-friendly practices running primarily on solar power, producing their own drinking water and their own craft beer in the on-site solar powered microbrewery, to reduce the use of cans and plastic. Guests start their day with an artisanal coffee and freshly baked pastry in the coffee shop, indulge in handmade ice cream or smoothies
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before shopping in the boutique filled with a care-fully sourced selection of luxury items. After enjoying the restaurant, guests can taste handcrafted cocktails with homemade infusions in the cozy Rum Bar with the largest selection of rums in the Caribbean. Happy hour is 3-5pm daily. Located in the Southern Cays between Norman Island and Virgin Gorda, this island paradise is just a short cruise away, well known for great food, fantastic service and a unique laid back Caribbean vibe – a favourite spot for those sailing the BVI waters. You can visit for just a day or stay longer in one of the beautiful villas situated within the lush gardens and enjoy fabulous views over the Sir Francis Drake Channel. Cooper Island Beach Club Restaurant reservations (284) 543 2266, room reservations (284) 343 4949, or firstname.lastname@example.org @cooperislandbvi.
COO K WITH BOO KS FROM N OO K Nook bookstore, now located at Island Roots Cafe on Main Street, stocks a lovely collection of cookbooks for all those foodies out there. Here we profile just four great titles, so make sure you stop by, have an Island Roots coffee and peruse the shelves. Nook bookstore is open Monday to Friday, 8am to 4pm and Saturday 8am to 1pm. Call (284) 340 3164 or e-mail email@example.com @nookbvi LE MANOIR AUX QUAT’ SAISONS BY RAYMON BLANC
Le Manoir aux Quat’Saisons is one of the finest hotel-restaurants in the world. This is a chance to step within the walls for legendary chef Raymond Blanc’s personal tour, season by season with 120 of Le Manoir’s best dishes. $86. LOVE AND LEMONS BY JEANINE DONOFRIO
Originating from the popular food blog the Love & Lemons Cookbook, this bestseller organised by ingredients, features more than 100 simple recipes that help you turn your farmers market finds into delicious meals. $42. CLASSY AS F*CK COCKTAILS
Classy as F*ck Cocktails is a cocktail book that celebrates the fine art of drinking and swearing. This cocktail collection is a must for beginners and experienced mixologists alike. $19.
SEA SALT BY THE LEA WILSON FAMILY. Sea Salt is the complete guide to one of the most ubiquitous ingredient in food, as the family behind Anglesey’s Halen Mon Salt Company teaches you how to use salt in all the best ways to make your recipes sing. $43.
D REAM H OM E FO R ENTERTAI N I N G Villa Taino is located high in the Belmont Estate hills on a private road that has captivating sea and island views. Facing Jost Van Dyke, sunsets are guaranteed. The main building houses a charming but wellequipped kitchen, the dining room and library or entertainment room leads to the balcony with gorgeous views towards Long Bay. The pool and Polynesian roofed terrace provide lots of space for outdoor living and entertaining, both in sunlight and shade. On the western side of the pool, a separate building houses a tastefully decorated master bedroom suite with en-suite bathroom. Extensive landscaped gardens surround the villa. Cool and breezy, this home is built for the climate. Taino Villa is a lovely home for the right family or an amazing vacation home that already provides strong rental income. For more information contact Akeem Wheatley at Emerald Properties on (284) 541 6861 or akeem@emeraldpropertiesbvi. com. Visit emeraldpropertiesbvi.com @emeraldpropertiesbvi
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T R E N D S , I N S P I RAT I O N & O B J E C T S O F D E S I R E
ALLU RI N G FO R AN EGADA
PEACE , LOVE AN D AN EGADA When the sun sets on your trip to Anegada you can always stop in to Nutmeg & Co. and pick up a memory from one of the most beautiful places on Earth. These lovely Anegada-themed keepsakes are designed inhouse and there’s even more to see when you get there! Nutmeg & Co., Road Town’s Flagship Gift Shop & Gallery. 164 Waterfront Drive. Tel: (284) 494-1426, WhatsApp (284) 342-9993 @nutmegandco_bvi TOP LEFT Anegada Tervis Tumbler
Double-walled, 16oz insulated reusable drink ware that comes with a fitted lid (other islands available). Also available in 20oz stainless and 12oz stainless stem-less wine - both with slider lid. Anegada Ceramic Coaster These come as a set of four including Tortola, Virgin Gorda and Jost Van Dyke. TOP RIGHT Love you to Anegada and back Because it says it all. Perfect bar, kitchen or bathroom hand towel. 18” x 28” 100% Cotton.
Create a minimalist and monochromatic look for the Anegada Lobster Festival that takes you from dining on lobster at Anegada Reef to dancing the night away at Big Bamboo. Keep it beachchic with a neutral palette that’s Instagram-worthy. NAMI’s Amal one piece swimsuit in chocolate has a sleek silhouette that pairs perfectly with the buttermilk Noa skirt with open side split. We’ve layered some delicate gold chains and a pair of large tortoise sunglasses for glamour. The Skye bag and natural fibre straw hat tops off your Anegada look. All available from NAMI Resort & Swim, Romasco Place Road Town, open from 11am to 6pm Monday to Saturday. Tel: (284) 496-8989, cell: (284) 496-7788 @namibvi
1. 2. 3. 4. 5.
Sunny Dip Fray Fedora $109 Tortoise Sunglasses $109 Amal Swimsuit $209 Skye Bag $175 Noa Skirt $189
SAVO U R AT S EA ! Voyage Charters’ Chef Nia began her culinary career whilst sailing around the world. Witnessing how food could bring people together ignited her career as a private yacht chef, bridging her love for the sea and the culinary arts. The BVI is now her home and Nia has committed her culinary passion to the yachting community, striving to share new imaginative dishes that stem from the influences of her native Afro-Mexican culture. Chef Nia joins the Voyage family to offer a versatile and international gastro experience to guests.! To inquire about reserving Chef Nia for your next Voyage Charters vacation, call (888) 869 2436 or (443) 569 7007 email firstname.lastname@example.org. For more see voyagecharters.com @voyagecharters
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TRELLI S O N LAN D AN D S EA ! Trellis Bay Market Bar & Grill has expanded its service to the high seas - Trellis on the Seas is a new provisioning service for charter yacht guests that delivers directly to your boat anywhere between Virgin Gorda and Cooper Island. They stock a wide range of products including ice, wine, beer, fresh produce, snacks, meat, fish and much more. Just order online at provision.trellisbaymarket.com. If your boat is located outside of Virgin Gorda, please call the team on (284) 341-6077, so they can confirm if delivery to your location is possible. Also if you’re a bareboat charter guest, you can stop by at Trellis Bay to freshen up at Trellis showers, which are open daily. Monthly Full Moon parties at Trellis Bay Market Bar & Grill are a must-do for residents and visitors. There’s a live band, Moko Jumbies, Fire Dancers and a Caribbean buffet dinner. This is a wonderful event for the whole family, so make sure you reserve your space at trellisbaymarket.com. At Trellis Bay Market Bar & Grill there’s a full Caribbean/International menu with jerk/BBQ Thursday-Saturday (lunch and dinner) and Karaoke at 7pm every Saturday. Trellis Bay Market Bar & Grill is located at the far end of Trellis Bay, closest to the airport. Call (284) 540 1421 for bookings and inquiries @trellisbar_grill.
A PLACE FO R FOO D I ES Mongoose Café at Trellis Bay is a foodie’s heaven. Located within Loose Mongoose Restaurant & Bar and run by Rochelle Lawrence and her team of lovely ladies - Ann and Layla. What we love about this sweet little spot is not only the smooth barista coffees and cool frappés but also the fresh, homemade bites such as banana bread, cookies, croissants, pastries and savoury quiches. Rochelle recently introduced a range of delicious sandwiches such as the BLT (bacon, lettuce, tomato) or our favourite, the BEAT (bacon, egg, avocado and tomato). The sandwiches are made to order using daily fresh rolls and are a showstopper! If you aren’t big on coffee - even more reason to stop by. There’s a vast range of teas and freshly made local kombucha and juices served in cute reusable pouches. Grab a bite and a beverage to go or to stay. But we recommend staying cause on top of all this, the view is gorgeous. Mongoose Café at Trellis Bay is open 7-days, 6am - 1pm on weekdays, 6am - 6pm on weekends and holidays. Call (284) 440-BREW (2739) email@example.com @cafeloosemongoose.
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A N EGA DA LOV E & LO B ST E R In 2022 The Anegada Lobster Festival celebrates its 10-year Anniversary and we find out how it grew from small beginnings to a major Caribbean gastronomic event that supports the whole community B Y C L A I R E S H E F C H I K A N D E R I N PAV I O U R - S M I T H P H OTO G R A P H Y BY J E N N I F E R B A LCO M B E , T H E BV I TO U R I ST B OA R D & JA M E S K E L L E Y J R .
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IN 2011, it was West End boat captain Bradshawe Browne, a frequent visitor to Anegada, who originally conceived the idea for The Anegada Lobster Festival. Of course, boat captains though skilled at what they do, aren’t always the savviest marketers. It was only after the fledgling idea was casually raised with Rhodni Skelton, now Deputy Director of Tourism at the BVI Tourist Board, that it came to fruition.
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Every other sister island had their niche annual events and Rhodni thought it was Anegada’s turn. “I love that Anegada was still untouched, but that was the only selling point we had to promote to visitors,” said Rhodni. In 2012, once the Tourist Board gave the green light for the event, Rhodni supported by his dedicated team, Kaletha Henry and Kyle Harrigan began holding meetings with the
Anegada community to get things off the ground. There were a few hurdles to get over - the first being how to transport guests to the island and get them around. The vision was to promote the whole island, with guests driving around they could experience the open roads, salty breeze and unique, picturesque scenery with hints of unspoiled and deserted white sand beaches along the way. But this had never been done before and the logistics were frightening to Anegada’s few tourism operators. At 15-square miles and a population of just 300 residents, Anegada is the second-largest sister island and transporting visitors to every restaurant, from one end of the island to the other seemed impossible, but the team were unwavering. The first year everybody pulled together to make the event a success. Rhodni and Kyle drove around Anegada hammering poles into limestone, intent on erecting signage to keep the guests from getting lost down dusty back roads. They hadn’t anticipated the hard, dry earth and were relieved when locals came forth with their power tools to get the job done. Those who made the journey to experience the inaugural Anegada Lobster Festival didn’t regret it …and none of them got lost! “It wasn’t a bad turnout with around 400 attendees”, said Rhodni. So he asked the Anegadians to give him and his team one more year to grow the event. Lawrence Wheatley, owner of Anegada Reef Hotel knew the Festival was a great idea from the start. “It just fitted into what we already do on a daily basis, which is sell lobster. I knew it had potential to grow and become what it is today.” In time, Lawrence said, the restaurateurs realised that to transport all of their equipment to a central place while trying to cook for hundreds of lobster-loving visitors might be even more difficult.
THIS PAGE Freshly caught, melt in your mouth, grilled lobster at Big Bamboo Beach Bar & Restaurant, Loblolly Bay, Anegada. OPPOSITE Edeion (Eddie) Hoyte, Head Chef at Anegada Reef Hotel ready to place the night’s lobster feast on the open fire grill. The process is a labour of love for Eddie, Lawrence and their dedicated team.
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The following year, ferries and small planes from neighbouring islands helped zoom in over 1,600 people intent on snapping up as many of the tasty arthropods as they could and the culinary adventure never looked back. Events over the next 10-years averaged over 3,000 attendees.
The Festival both is and isn’t about lobster. Ultimately, it’s about sharing the unique gifts and authenticity of Anegada, the BVI’s most sparsely populated sister island, with the world. The growth and development of Anegada over the course of a decade has been exponential - going
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from a sleepy, close-knit fishing community to an absolute mustsee destination with a buzz that is contagious. Investments have come in with new Hotels and Restaurants opening, but Rhodni credits the whole Anegada community for trusting in the culinary island adventure idea. Two of the event’s early supporters were central to the event becoming what it is today - Lauren Wheatley and the late Aubrey Levons, owner of Big Bamboo Beach Bar & Restaurant. Aubrey, a born and bred Anagadian and his wife Diane started their bar at Loblolly Bay 35-years ago. Diane remembers they had no idea how
large the event would become, but “it has created loyalty to Anegada and put us on the map” she says. For Potter from Potter’s By the Sea, the Festival is something that he always looks forward to. “It’s meeting all the new people each year that I really love”, he says. His authentic seaside location has been proudly serving guests for 25-years. Many have fallen in love with Anegada and are choosing to venture further afield to see more of what the island’s natural beauty and rich culture has to offer - from the flamingo flock to the Faulkner House Museum, the ancient conch mounds or the iguana nursery.
OPPOSITE Deputy Director of Tourism, Mr. Rhodni A. Skelton and former Director of Tourism, Sharon Flax-Brutus at Anegada Lobster Festival 2018. Photo by James Kelly Jr. ABOVE The team pulling together to erect signage for guests in preparation for the first annual Anegada Lobster Festival in 2012. RIGHT The Lobster Trap’s blissful waters’ edge balcony at Setting Point, Anegada.
OVERCOMING THE CHALLENGES
Anegadians have seen their economy grow, even after devastating hurricanes and a pandemic have struck over the last five years. Throughout, The Festival has proved itself as one of the BVI’s most dependable and durable events. The November 2017 Lobster Festival was one of the first events to take place in the wake of the monster storms of that year and played a major role in welcoming back visitors, while sending a message to the rest of the world that the BVI was open for business. Although business owners feared no one would want to come back to the
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THIS PAGE Tucking into delectable lobster tacos and lobster fritters at Sid’s Pomato Point. Not only is the food delicious at Sid’s, but the beach is also a dream!
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ABOVE The Anegada Lobster Festival is not just about lobster, but also the live entertainment featured at many of the venues. RIGHT Anegada Reef Hotel’s Lawrence Wheatley hand picking the very best lobsters especially for his guests, fresh each day.
storm-ravaged Territory, The Festival managed to attract 1,500 people that year. Many vendors didn’t order enough lobster for the crowds. Just as normalcy seemed to be dawning, the pandemic dealt another blow, but The Festival defied all expectations by making an incredible comeback last year, with hotel rooms booked months in advance. It was a welcome sight after a hard few years for an island whose economy has become almost entirely dependent on tourism. Restaurants, as always, took the opportunity to outdo one another with their creativity. The spiny crustaceans showed up in every concoction imaginable: curried lobster, jerk lobster, lobster beignets, lobster fritters and lobster quesadilla. For dessert? Lobster ice cream, of course.
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“The lobsters will be sizzling on the barbecue and we always have a great party here”. 28 | V I P R O P E R T Y & YA C H T
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Of course, there is no Anegada Lobster Festival without the spiny lobster and even though The Festival consumes upwards of 20,000 pounds of the creatures every year, the BVI Tourist Board are acutely aware of the vulnerability of the breeding population and how important it is to preserve it. Fishermen are careful to throw back any small lobsters or those with eggs attached, explains Rhodni. In recent years, local lobster farmer Giles Cadman has become involved. “Giles, along with the Department of Agriculture and Fisheries provides guidance on sustainability of the lobsters and emphasises why we have a lobster season that runs from October 31 to July 31 each year, to give the lobsters a period of time to breed and grow from tiny jellylike creatures to full crustaceans,” says Rhodni.
In the future, he said, green initiatives such as recycling and the use of eco food boxes instead of plastic are set to continue and expand. A portion of the proceeds from the event also goes to scholarships for tourism students to grow the industry in the BVI.
OPPOSITE. CLOCKWISE FROM LEFT We eat with our eyes! The Lobster Trap’s Head Chef, Tyrone with his grilled lobster dish that is more akin to a work of art. Anegada Reef Hotel’s open-air grill station is a hive of activity at service time. Potter’s By the Sea at the Settlement serves fresh daily caught grilled lobster where you can watch with a cocktail in hand while Head Chef Sam catches and prepares the lobsters for dinner. Lobsters prepared and ready to grill at Anegada Reef Hotel.
THIS YEAR’S EVENT
In recent years, Rhodni, one of the original architects of the event, has stepped back somewhat from the planning, handing it over to Carnel Clyne aka “King Claws” to spearhead the management of the event. He’s confidently stepped up to the task. “The lobsters will be sizzling on the barbecue and we always have a great party here”, says Lawrence. So make sure to add November 25 to 27 for this year’s 10th Anniversary Anegada Lobster Festival to your calendar, part of the wider annual BVI Food Fete 2022. ■
For more see: bvitourism.com @bvifoodfete
3-4, 3-2, 3-5, 3-3 3-6 Cooten Cooten Bay 3-1, Bay 3-4, 3-1, 3-5, 3-2, 3-6 3-3 Cooten CootenBay Bay 11/5/21, 4:12 PM
3-4, 3-5, 3-6 Cooten Bay
3-1, 3-2, 3-3 Cooten Bay
INCREDIBLE OPPORTUNITY IN COOTEN BAY! Imagery ©2021 CNES / Airbus, Maxar Technologies, Map data ©2021
3 FREEHOLD WATERFRONT AND CREST LOTS Rarely available land a stone’s throw from gorgeous sandy Josiah’s Bay sits on a gentle crest overlooking Cooten Bay and flows down to the waterfront. Additional acreage also available.
3-1 Bay.66– half waterfront, $250,000 US 3-4 Cooten Cooten Bay acresacre waterfront US$290,000 3-2 CootenBay Bay.52– half lot, $225,000 US 3-5 Cooten acresacre crestcrest lot US$230,000 3-3 Bay.57– half lot, $225,000 US 3-6 Cooten Cooten Bay acresacre crestcrest lot US$240,000 +1 340 332 9827 (USVI) +1 340 626 2318 (USVI) THE VALLEY, VIRGIN GORDA, BVI
EXPLORE THE BVI The British Virgin Islands, part of a volcanic archipelago in the Caribbean, comprises of four main islands–Tortola, Virgin Gorda, Jost Van Dyke, and Anegada, and some 50 smaller islands Guana Island
JOST VAN DYKE Great Tobago
Green Cay Diamond Cay White Bay
APPLE Belmont LONG BAY BAY Smuggler's Cove
SEA COWS BAY
Bran Slaney Pt
Pelican Island The Indans
Flannagan The Bight Island The Caves
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Monke Lamb Bay
Sandy Cay Ballast Bay
M RO DF N A
Cooper Trunk Bay Bay
Road Town CANE GARDEN BAY
O ET UT RO
Little Jost Van Dyke
Pomato Point Setting Point
Necker Island Moskito Island
Prickly Pear Island
North Sound Long Bay
Scrub Island West Dog
ey Point bert y
Marina Cay Trellis Bay
Spanish Town The Baths
Places of Interest
Tortola 1. J. R. O'Neal Botanic Gardens 2. Main Street 3. Queen Elizabeth II National Park 4. Old Goverment House Museum 5. 1780 Lower Estate Sugar Works Museum 6. Sage Mountain National Park 7. North Shore Shell Museum 8. Fort Burt 9. Fort Recovery 10. William Thornton's Estate ruins 11. The Dungeon 12. St. Phillips Anglican Church 13. Josiah’s Bay Plantation 14. The Windmill at Mount Healthy National Park 15. Callwood Rum Distillery 16. Green VI Glass Studio 17. Shark Bay National Park 18. Soper’s Hole
Copper Mine Pt.
Rhone Marine 24 Park
Round Rock White Horse
Big West End
Lower Soldier Bay
Sir Francis ake Channel
South Bay The Sound
KEY Port of Entry / Airport Port of Entry / Ferry Ferry Routes Historic site
Peter Island Bluff
Eustasia Island Saba Rock Oil Nut Bay
VIRGIN GORDA 20
Virgin Gorda Yacht Harbour
Fat Hogs Bay
Biras Leverick Creek Bay
Little Dix Bay
National Park site Shipwreck Anchorages & Marinas Swimming beach
Virgin Gorda 19. Spring Bay National Park 20. Little Fort National Park 21. Nail Bay Sugar Mill Ruins 22. The Copper Mine National Park 23. Gorda Peak National Park Other Islands 24. R. M. S. Rhone National Park 25. Prickly Pear National Park 26. Prickly Pear Island 27. Sandy Cay National Park
THIS PAGE Taking a break before service - Sarai, Jamal and Akema at Irie Ites Ital and Plantwise located atop breezy Great Mountain, Tortola.
WO R D O N T H E ST R E E T With the BVI Food Fete on the horizon, we comb the raw streets of Tortola and shine a light on four street food vendors. All vastly different in the fare they lovingly create, but with one thing in common - family is at the heart. B Y E R I N PAV I O U R - S M I T H P H OTO G R A P H Y © J E N N I F E R B A LCO M B E P H OTO G R A P H Y
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WORD ON THE STREET
LET YOUR FOOD BE YOUR MEDICINE AND YOUR MEDICINE BE YOUR FOOD In the cool breeze atop Great Mountain a young couple, supported by their small, dedicated team happily grow and produce food that is both spiritual, healthy and beneficial to the environment around them. As Jamal, Sarai and their team quietly go about preparing for service in their delightful little cottage kitchen and outdoor restaurant Irie Ites Ital, slowly patrons begin to arrive, everyone greeting each other as friends with smiles and a cheerful “Irie”. The little black cat stretches in the sun as she rests nearby and all around we see an abundance of life and harmony. Hands of bananas drip from the trees nearby and underneath the little four-month old turtles munch on their breakfast of hibiscus flowers. Clearly this couple has a connection to the community, the natural environment and a deep commitment to ensuring that Mother Nature is respected and in return for the abundance she provides, something is given back. Jamal, the head chef, speaks with passion about the menu that changes daily. Everything is freshly made from scratch with all-natural ingredients and spices harvested wherever possible from the farm such as green banana, green papaya, lettuce, basil, scallions, shallots, chives and seasoning peppers, to mention just a few. When available avocados are sourced locally and the dishes are then decorated with edible flowers that provide a compliment, including sunflowers and marigolds, which themselves have a special part to play in the environment. To quench your thirst the menu offers delicious fresh, natural juices including soursop, lemon passion and gooseberry served in deep bamboo cups. There is also another important facet of this gentle couple’s business
Hearty Ital soup, a regular on the Menu
Sarai tending to seedlings in the Plantwise green house.
The Fish Free Sandwich - heart of palm and artichoke burger pattie served with lettuce, tomato and tartare sauce in a whole wheat bun with sweet potato fries.
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One of Irie Ites Ital’s daily specials - Avocado pesto pasta, veggie loaf, black eye pea stew, sautéed green papaya, green banana salad and corn fritters. So much goodness!
- Plantwise, a small greenhouse that produces vegetable and herb seedlings, along with microgreens and delicate, edible flowers that are so beautiful it seems a shame to eat them. They also maintain a selfsustainable garden that helps them utilise fresh ingredients for Irie Ites Ital’s weekly menus. Jamal describes how the plants and flowers are beneficiaries of the environment, from cross-pollinators that are not just the obvious bees, but other types of animals and insects. Even the wind is a cross-pollinator. All of the plants, flowers and these cross-pollinators work together in
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harmony. No harmful chemicals are used (only occasionally bio-based pesticides) and plants that benefit each other naturally such as the marigolds keeping away flies and other pests, are utilised. The gardens not only produce food for the restaurant, they also provide microgreens, fresh herbs, edible flowers and greens to private caterers, charter yachts and restaurants. One patron has arrived to pick up her edible herbs and flowers that Jamal carefully selects and cuts while she waits. Another has come to collect seedlings ready for planting. “Nothing seems organised” laughs Jamal, “but
this is what makes nature awesome” he continues. So it seems this beautiful environment, one that when you visit, you feel you never want to leave is thriving because all the living things support each other, never giving or taking away too much. ■ Irie Ites Ital and Plantwise are located in Great Mountain and are open on Mondays, Fridays and Saturdays from 12 pm to 4 pm for dine-in or take-away. Call or WhatsApp (284) 346 8485 to place your orders @ PlantWiseBVI.
The Penne alla Vodka dish with fresh homemade garlic bread - just one of Le Petite’s yummy pasta dishes on offer.
Delicious things come in small packages
Keeping it in the family is a winning formula for Le Petite Sports Lounge & Bar. Some things are just meant to be. In 2012, Clive Baronville, his brother Jamal and sister Harisia launched Le Petite Sports Lounge & Bar in the rough and ready backstreets of Baugher’s Bay, Tortola. The siblings simply wanted to create a cool, laid back place to eat their favourite food and play games with friends. Clive in particular always had a passion for food that was passed on from his beloved mother, Ms
Eugenie Christopher. Limited in his knowledge of food preparation, but with no shortage of passion, Clive asked his mother to cook for the fledgling restaurant. The mother-son duo initially served a small breakfast menu, later adding lunch and in response to demand, dinner. By then it was time for Ms Christopher to step away from the day-to-day cooking. Dishes such as wings were part of the initial dinner menu, but Clive wanted to offer more. Mummy knew best and suggested he start making burgers. So with just a George Forman grill, Clive began to gain
experience cooking full-time and the patrons just kept coming. The little restaurant went from strength to strength and soon it was more than Clive could handle alone, so he employed a Chef. But his mother always remained close to help when he needed it, sometimes joining him to help with the lunchtime rush. Fast forward to the present day, and Le Petite rests in the capable hands of Clive, Jamal and Harisia’s big brother Kelvin “Big Daddy” Christopher along with his mother, wife and daughters, making up the three generations that all have a united vision for the restaurant’s future.
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CLOCKWISE FROM LEFT Justin serving cocktails at the bar. The eponymous Clive Burger. Jamal, Harisia and Clive.
“The younger generation is learning how it’s done” laughs Kelvin. These days, the gourmet burgers are made from scratch using USDA beef. VIPY’s favourite dish is the Patacón (paht-ah-cone) burger that dispenses with bread and in its place is green (unripe) plantain sliced lengthwise, fried, pressed flat and fried again. This burger is mouthwateringly good and in our view, a standout. The family prefers to use fresh, local ingredients when available and have a small garden at home where they grow lemongrass and coconut used in the cocktails. Kelvin has upgraded the kitchen and made some additions to the menu such as chicken alfredo, salmon and seafood pastas all served with freshly-made garlic bread, local lobster (seasonal), conch in butter sauce, whelks, fish in
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CLOCKWISE FROM LEFT Justin serving cocktails at the bar. The eponymous Clive Burger. Jamal, Harisia and Clive.
mayonnaise sauce, stewed chicken, oxtail and local mutton for lunch on weekdays. For steak-lovers there’s a 1lb T-bone or rib-eye for dinner, a half chicken or racks of delicious ribs. On Saturdays Ms Christopher’s famous pig feet souse with potato and green salad is served. But the signature Clive burger is still the most popular dish of all, of course. ■
ABOVE Ms Eugenie Christopher and beloved son Kelvin “Big Daddy” Christopher. RIGHT Le Petite’s patacón burger - A VIPY fave!
Le Petite Sports Lounge & Bar, where you can also enjoy Karaoke on Wednesday and Sunday evenings and is located above Big Brother’s Gas station and open 7-days from 7am until close, dine-in or takeaway. Call (284) 441 2901 or (284) 543 7464 @LePetiteSportsLounge.
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Man cannot live by Roti alone
At the top of Naturally Tasty by RotiMan’s Menu, is of course their Roti. It will always be number one, but this family-owned and operated restaurant, catering, ready-to-go and bakery, offers so much more. Philip “RotiMan” Glasgow Jr. and his wife Ayana Gore Glasgow didn’t start out as chefs. Ayana worked in professional services and Phillip was a firefighter, but enjoyed “baking and dabbling in flour” he says. In early 2012, Philip’s good friend and his mother, originally from Guyana, taught him how to make the curry and Roti shell or skin, also called dhalpuri (dal-per-ri), chapati or chow patty and cooked on a traditional Indian pan called a Tawa. It is filled (or served on the side) with curried stew of vegetables, meat, poultry or seafood.
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Philip started by making six vegetable Rotis in a basket, which sold like wildfire. So he went home and made another eight and never looked back. He added new fillings as customers requested. “It became so popular that we had to become legit” Philip laughs. So the couple renovated a space adjacent to their home, which was their first commercial kitchen. Local juices were added after that and in his trusty blue Honda Accord Philip would drive from Beef Island to West End every Friday selling 150-200 Rotis. It grew so big that after a few years he had a tough decision to
make, which he finally made after Hurricane Irma. Ayana had already “taken that brave step” he says, about a year earlier. The Hurricane was a reset for the couple, as it was for many. They were lucky not to receive much damage, recovering quickly to be back cooking Roti for a bruised community. Soon they acquired a space on Blackburn Highway, used as a drive-through. Between 2017 and 2020, they set up park-like outdoor locations - two in Road Town, Sophie Bay (factory outlet), the Bridge at Beef Island and for a short time at H. Lavity Stoutt Community College.
THIS PAGE Naturally Tasty by RotiMan’s vegetarian pizza with thick, homemade crust. OPPOSITE FROM LEFT For those with a sweet tooth - Don’t stop by without trying these homemade cookies - soft on the inside and a tiny bit crunchy on the outside - perfection. Philip “RotiMan” Glasgow.
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Sweet Crunch salad of mixed greens, cherry tomatoes, grated carrot, bell peppers and cranberries with jerk chicken.
The couple loves to use fresh produce from local hobby farmers that don’t use pesticides or chemicals bartering for produce the old fashioned way in return for “Roti dollars”.
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During the hard days of the pandemic the duo took the time to add more to their menu and by the end of 2020 consolidated into one container store at Sophie Bay with the goal of opening a waterfront location, which came to fruition in November 2021. Philip’s love of nature drives his passion for natural ingredients from the land, infusing them in his creations such as spinach fun buns, cherry infused pizza crust, basil lemonade and many more. The couple loves to use fresh produce from local hobby farmers that don’t use pesticides or chemicals - bartering for produce the old fashioned way in return for “Roti dollars”.
There are no limits to what this couple can cater to, including any level of vegan or alkaline vegan dishes. They simply request that for anything specialised please call with 24-hours advanced notice. ■
Naturally Tasty by RotiMan have two locations - Blackburn Highway, Sophie Bay Monday to Friday 9am to 2pm. Waterfront, Road Town (opposite the ferry terminal) Monday to Saturday 6:30am to 6:30pm and Sunday and Public Holidays 6:30am to 3.30pm. Call/WhatsApp (284) 544 1071 @naturallytastybyrotiman.
Romancing the Taco
Tradewinds Mexican Grill is a fusion between two cultures created by a sweet Virgin Islands couple who together just love traditional Mexican food. Marquese Maduro and Shamora “Molly” Penn-Maduro’s love story is enchanting. Talking to them it’s hard not to fall in love with this delightful pair. Not to mention falling in love with their fusion of Mexican and Caribbean food.
The couple knew each other growing up in the BVI, but it wasn’t until after they both returned home from studying at the University of Central Florida that “the love happened” says Molly with a smile. She gained a Bachelor in Marketing and Mass Communications and he a double Bachelor in Civil and Environmental Engineering. Molly went on to work in marketing and sales in the high-profile US media industry, but the pull of the BVI was
FROM LEFT Tradewinds’ Mexican Street Corn (Elote), chicken rice salad served in Tradewinds edible bowl served with a Gooseberry mojito.
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The team at Tradewinds Mexican Grill from left to right: Alisha Dwarkerpersaud, Denise Douglas, Sandie Huggins and seated Molly Penn-Maduro and husband Marquese Maduro.
strong and both returned home to seek new opportunities. At first Molly was General Manager for her family’s business, Trellis Bay Market, Bar & Grill and Marquese held several Government roles. But they “wanted their own thing and to bring something different to the BVI” Marquese said, so the couple began to brainstorm what they could create together utilising both of their skills and experience. One day Molly suggested Mexican food, borne from
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a love of tacos and Tex-Mex that the couple shared. In early 2017 they purchased the shipping container that would become the core of their business and assisted by Marquese’s father, situated it on some family-owned land featuring a historical landmark that could provide an interesting stopover for tourists and locals. When Hurricane Irma and Maria arrived, the container was thrown around, but luckily was not damaged.
Times were tough. The couple had to make a lot of sacrifices but eventually they managed to construct their dream and over the next two-years found the right team. By December 2019 they started serving drinks only initially. Putting together their vision for the Mexican Caribbean fusion menu was a huge achievement that could not have happened without the help of Ronay Lopez who worked closely with the couple to create
WORD ON THE STREET
the balance between the flavours of the two cultures. Caribbean people like sweet and Mexican people like spice. Marquese and Molly’s desire is to serve their community but also serve the people who love good Mexican food. The environment around them heavily influences the couple, ably assisted by Marquese’s Dad who “has green thumbs and loves to take care of all the plants and landscaping on the property” says Marquese. Their garden contains tamarind, which is used in their drinks as well as gooseberry, passion fruit, mint, sugar apple, limes and sea grape, for a natural aesthetic. Everything is made daily, fresh to order. The couple travelled to Mexico recently for their first wedding anniversary where they loved experiencing and learning from the traditional way the food is made. They were very happy to see that many of the techniques they use are the same. “Tradewinds food is more traditional than Tex-Mex” says Molly. Another great example of the mixture of flavours at Tradewinds are in the sauces such as mango, tamarind and passionfruit, with Mexican sauces that give a balanced finishing touch to the menu. Marquese and Molly would like to say a huge thank you to all of their regular customers, without them they could not have reached the point they are at today. ■
The Shrimp Burrito.
Tradewinds Mexican Grill is located in Kingston opposite Cedar International School and open 11am to 8pm Tuesday to Thursday and 11am to 9pm Friday and Saturday, dine-in or take-away. Call (284) 344 2661 email: info@ tradewindsmexicangrill.com or @tradewindsmexicangrill.
Chicken Tres Amigos.
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NIGEL’S DINNER FOR SIX
IN FINE FETTLE Nigel Keegan from Grape Expectations demonstrates a delicious four-course meal with wine pairings and we find out how his love affair with fine food and wine began. B Y E R I N PAV I O U R - S M I T H P H OTO G R A P H Y BY J E N N I F E R B A LCO M B E
SELF- CONFESSED “FOODIE” Nigel studied at The Scottish College of Textiles & Design in Galashiels, a town in the Scottish Borders, UK. This is where he developed an interest in the food industry while paying his way through his studies, working at many large food and beverage events and cooking for friends and flat mates. “My passion for food just grew from there” he says. After working in the UK for a while, Nigel decided to try living in the BVI where he could be warm all year round! He was soon drawn to working in the food industry in various roles until 8-years ago when
he ventured out on his own with Grape Expectations - importers of fine international gourmet food and beverages and catering to local residents, restaurants, resorts, private islands, chefs and charter yachts. Grape Expectations is a large provisioner to the crewed yachts with predominant weekly turnarounds. The preference for consistent supply and quality has charter Chefs returning weekly. All perishables are delivered in insulated packaging to maintain the best quality products. Over the years Nigel’s business grew and now there are two
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NIGEL’S DINNER FOR SIX
THIS PAGE Nigel’s beautiful charcuterie board - see the ingredients list for all the delicious details.
Keep an eye on Grape Expectations’ website for all the new products, where you can easily order online.
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locations - the Grape Expectations store and warehouse located at Road Reef where customers can stop by to pick up their fresh gourmet seafood such as sides of fresh salmon, tuna, king crab legs, prawns, lobster and Chilean Sea Bass (to name just a few). As well as the highest quality meats from such brands as Silver Fern Farms in New Zealand for Angus grass-fed beef, D’Artagnan in the UK for duck and Naked chicken from Joyce Farms along with a large range of gourmet dried foods, Nespresso coffee pods plus fine wines and premium and specially sourced spirits. Condiments and sauces from all over the world complement the quality proteins they supply.
For the 2022/23 season there’s lots of new exciting products to complement the range including delicious charcuterie biscuits and grissini, savoury and onion jams, a wide selection of cured meats, bacon, sausages and much more. Keep an eye on Grape Expectations’ website for all the new products, where you can easily order online. The second location is the Grab’n’Go Bakery at Meridian Plaza, Wickhams Cay II that serves baristastyle coffee, gourmet sandwiches, salads, snacks and pastries along with made-to-order cakes for special events such as weddings and birthdays. They also cater for events from this location.
Si x N igel ’s D in ner for
M en u NIBBLES fine cheeses, Charcuterie board of ent s meats and accompanim va BRUT Wine match: LOLA Ca STARTER Chilean Sea Bass with ce Yu zu Miso dressing sau Wine match: Angeline Unoaked Chardonnay ENTREE
s Grass Fed beef Silver Fer n Far ms Angu pu rée & with garlic cau liflower ce sau blue cheese 2019 Arzuaga Wine match: La Planta DESSERT cream Mochidoki mochi ice o after dinner Coffee match: Nespress
From Grape Expec tations THE CHARCUTE RIE BOARD Old Amsterdam Ch eese
Manchego Chees e Grand’or Cheeses:
THE TENDERLO IN Silver Fern Farms Gra
Portion Per Perso
Gra nd’or Blue Ch
eese For The Ste ak Sauce Del Destino Sweet y Drops For Garnish
Blue, Truffle & Cu min Gouda Fresh Buratta Chees e Balls Olli & Mixes Cured Meats THE MOCHIDO Ibis Antipasta Mix KI ICE CREAM Meats Choose From A De Firehook Rosemary lectable Range Of Crackers Flavours Such As Raspberr Mario Fongo “Moth y & White Choco er-In-Law Tongue late, Cake s” Crackers Batter, Vegan Pa Gocce Balsamic Tru ssionfruit Or Mango ffle Glaze . Golden Baguette Ingredients from you Acme Smoked Sa r Grocer lmon Mazza Caper Be rries 6 Vine-Ripened Or Alexian Duck & Po Cherry Tomatoes rk Liver Bu nch Of Fresh Basil Mousse Pate Bunch Of Fresh Mi Guavaberry Jam nt
Del Destino Sweet y Drops THE SEA BASS Chilean Sea Bass
(8oz Portion Per Pe
Yuzu Miso Dressi
Santaga Olive Oil
Bunch Of Red See dless Grapes 1 Punnet Of Fresh Berries 2 Carrots
1 Red Bell Pepper
1 Cauliflower (Whol e) 25g Butter
1 Tbsp. Pla in Flour 150ml Milk
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NIGEL’S DINNER FOR SIX
The second course - pan-fried Sea Bass with mixed vegetables and drizzled with Yuzu miso sauce.
Method FOR THE CHARCUTERIE BOARD
Thinly slice the Golden baguettes. Pre-heat oven to 350 degrees and place on a baking sheet and bake until crisp. Arrange the charcuterie ingredients to your preference on a wooden serving board.
FOR THE SEA BASS
Using a mandolin, finely slice the carrots, zucchini and red peppers.
You will need half a cup of the mixed vegetables per person. Bring a medium-sized saucepan of water to the boil, add a pinch of salt and cook vegetables for 4-minutes. Strain the vegetables and set aside. Lightly coat the base of a frying pan with olive oil and then place the pan over a medium-high heat. Once the pan is hot, season the fillets with a little salt then place in the pan.
Cook for 3–4 minutes until the outside is golden and crisp, then carefully turn the fillets over to cook for a further minute. The fish is cooked when the flesh becomes opaque. In a small saucepan, heat the Yuzu & Miso sauce on a low heat and stir until warm. Do not boil. Place the vegetables on one side of the serving plate and the sea bass on the other, then pour over the warm Yuzu & Miso sauce.
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NIGEL’S DINNER FOR SIX
FOR THE TENDERLOIN
Using a sharp knife, cut the cauliflower florets into evenly sized pieces. Bring 1 inch of water to a simmer in a large stockpot over mediumhigh heat, then reduce the heat to low. Place the caulif lower pieces into a steamer basket and place over the simmering water. Steam for 6-8 minutes and then remove the pot from the heat and uncover, tilting the lid away from you to avoid the steam. Place the steamed cauliflower into a blender with 1-2 cloves of fresh garlic and a knob of butter. Blend until silky smooth and set aside. To cook a 1-inch tenderloin to medium-rare doneness, lightly coat the base of a frying pan with olive oil and then place the pan over a high heat. Once the pan is hot, place the tenderloin in the pan and sear on high heat for two minutes on each side. Then lower the heat to medium and cook for 10 to 12 minutes or 12 to 15 minutes for medium doneness. Melt the butter in a small saucepan over a medium heat, then stir in the flour and let cook for 1-2 minutes. Gradually pour in the milk, stirring constantly, until the sauce is smooth and all the milk has been added. Bring the mixture to a simmer and stir in the blue cheese. Cook until the cheese has melted and the sauce has thickened slightly, then season to taste. Place two generous tablespoons of the cauliflower in the centre of the serving plate, place the steak on top and drizzle with the blue cheese sauce. Add some sweety drops to garnish and serve.
FOR THE MOCHIDOKI ICE CREAM
The third course - Silver Fern Farms grassfed beef tenderloin served on pureed cauliflower with blue cheese sauce.
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Choose your favourite flavours from the range at Grape Expectations. Keep chilled until ready to serve. Accompany with some fresh berries, a sprig of mint to garnish and a Roma Nespresso coffee. ■ Bon appétit!
Grape Expectations is located at Road Reef in Road Town (opposite VISAR Headquarters). Open on Monday to Saturday from 9am to 5pm. Order online at: grapeexpectationsbvi.com. Call/WhatsApp (284) 346 9463, email provisioning@ grapeexpectationsbvi.com to place your orders or discuss special requests with Nigel. Delivery throughout the BVI. Grab’n’Go Bakery is located at Meridian Plaza, Wickhams Cay II and open Monday to Friday 8am to 3pm @grapeexpectationsbvi.
Mochidoki ice cream in vegan passionfruit flavour.
SPI RIT O F TH E BVI AT BOTELLA BAR Amid the hustle and bustle of the busy Tortola Pier Park, Botella (pronounced Bot-ay-ya) is a calm and inviting oasis - a little sanctuary and escape from the Caribbean heat where guests can gather to sample craft cocktails and specialty liquors. BY C H A R L I E B U F TO N P H OTO G R A P H Y BY J E N N I F E R B A LCO M B E
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THE HEAVY GLASS DOORS with Botella’s stylish gold logo open to reveal a sleek granite bar and tall tables with elegant chalkboards and menus, inviting you to stop and try a couple of their inventive craft cocktails. The cool temperature inside is a welcome respite. The bar’s chic dark green walls are accented with large mirrors and wood shelves that display jars of botanicals and spices alongside
OPPOSITE Prohibiton era classic cocktails served alongside modern creations. THIS PAGE Pomegranate & Basil G&T with BVIGIN and Double Dutch tonic.
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THIS PAGE Botella. The home of BVI GIN and BVI VODKA. OPPOSITE LEFT TO RIGHT Create your own gin on Botella’s functioning mini stills. Classic BVI Vodka Martini Create, Classic Negroni with BVI GIN and Dolin Vermouth. Relaxed, chic nighttime ambience at Botella
bright copper stills. Large glass pendant lights hang down over the bar with Edison bulbs providing a wonderfully warm light, which reflects beautifully off all the glass and bottles. In the fridges, perfectly chilled amber lagers and IPAs sit alongside effervescent bottles of mixers and seltzers in their vibrant jewel-toned packaging. More shelves are lined with shapely wine bottles - a wall of pale pink rosés, ruby reds and sophisticated white wines, alongside a curated mix of spirits and liqueurs that you won’t find anywhere else. Botella supports locally owned businesses and heavily features BVI GIN and BVI VODKA alongside draft beer from Cooper Island Brewing Co., and other familiar Caribbean breweries. In addition Botella imports craft beers, spirits and liqueurs from
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around the world. Browse the selection of wines and spirits while you enjoy your cocktail (or mocktail) and maybe buy a few for later. The knowledgeable staff can advise on all their specialty lines and make considered recommendations based on your likes, dislikes and what you’re looking for. The team behind Botella are passionate about quality drinks and have aimed to create a uniquely highend drinking and retail experience. The chic industrial space with the exposed pipework and copper stills would not be out of place in Brooklyn, Downtown Miami, East London or any sophisticated urban setting. The premium ingredients they bring and the craft cocktails they mix transport you to the chicest of locations. The idea behind Botella was to create something unique, new and
different in the Territory; something you may not have tried before. And they have certainly succeeded in bringing a modern drinking experience to Road Town. Their expert mixologists will create your preferred cocktail using the finest local and international ingredients with fresh herbs and inventive garnishes. Each cocktail perfectly highlights the flavour profiles in the carefully selected small batch spirits used. The drinks menu features prohibition-era classic cocktails, such as the Aviation, alongside more modern creations such as the signature Botella Sour. Also served are an innovative range of BVI GIN & Tonics, such as the Pomegranate and Basil G&T showcasing BVI GIN Classic with Double Dutch Pomegranate and
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Uncle Nearest Tennessee Whiskey. Available exclusively from Botella.
Basil Mixer, garnished with fresh pomegranate seeds. The Double Dutch range of mixers come in an array of tantalising flavours and are great on their own or as a mixer with a variety of spirits and liqueurs. Whether escaping for a drink with friends, a quiet date night or a lively birthday celebration, Botella is the perfect space to congregate and while away a few hours. The beautiful venue also lends itself to intimate private events. Host a wine or whisky tasting, cocktail and mixology class, or a bespoke gin-making experience. At the gin-making class each guest selects their own botanicals and leaves with a bottle of gin that they made, tailored to the individual with the choice of flavours they love. The staff can also cater for private functions with food, such as a cheese board and charcuterie to pair with wines, or freshly rolled sushi. As the sun sets and the light outside fades, the glass windows turn to black with the warm gold logo shining - burnished by the light from table lamps inside, the glow from the bar reflecting back. Now, as well as their retail selection of wines and spirits, you can take a taste of the cocktail experience home with you, with Botella soon to offer a selection of their most popular cocktails to go with their small batch Botella-athome line of drinks. Enjoy some of your favourites, pre-mixed and bottled for a little of that Botella magic back at your place. The available cocktails will keep changing, so you can discover new flavours and combinations. ■ Botella’s opening hours are Tuesday to Saturday from 10 am until close. To host an event at Botella - email contact@ botellabvi.com or visit their Facebook page. www.botellabvi.com
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ST E A K N AT I O N
ST E A K N AT I O N In the fourth episode of our Young Entrepreneur series we stop by Steakation Artisan Butcher’s new store, taste some biltong and have a few laughs with proprietors Dean and Alex. B Y E R I N PAV I O U R - S M I T H P H OTO G R A P H Y BY J E N N I F E R B A LCO M B E
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DEAN LABUSCHAGNE, a City & Guilds qualified former Chef originally from South Africa, started making biltong (which is a form of dried, cured meat) because he wanted to create a taste that he loved to make from home and in Dean’s typical down-to-earth style, he just wanted everybody to try it.
The Beachin’ Biltong brand began during the aftermath of the 2017 hurricanes. Dean and his partner Alex would give biltong to friends, neighbours and family as it was the ideal snack for the time, requiring no refrigeration. It was so popular that Dean packaged it and sold it in stores such as RiteWay and Drakes Traders. When Alex a well-known entrepreneur in her own right, opened her flagship E.Co store on Main Street in Road Town, Beachin’ Biltong had a small space in the back of the store, but Dean couldn’t keep up with the fresh meat supply needed for the demand of his mouth-watering biltong. As with most products, economies of scale were needed to balance cost and soon the couple were faced with the decision to order a much larger quantity of meat and this is how Steakation Artisan Butchery came to fruition.
ARTISAN BUTCHERY & MUCH MORE
A team of nine, including Dean and Alex now run two locations - the manufacturing and working area of the butchery in the smaller original location, plus the recently-opened retail store situated next to Richardson’s Rigging on Waterfront Drive. The experienced Head Butcher known only as Cowboy, grew up on a farm in the province of Saskatchewan, Canada and has been hunting and working in this line of work his whole life. He works closely with resident Chef Ariq, who grew
Head Butcher, Cowboy doing what he does best.
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ST E A K N AT I O N
ABOVE Steakation’s proprietors, Dean and Alex. RIGHT Ariq prepares one of his delicious ready to cook dishes OPPOSITE Dean serving at the dedicated fresh fish counter.
“We love it when a customer comes into the store and requests a specific product that they cannot source anywhere else, like haggis for example. All we need is a little time, but nothing is impossible”
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up in Virgin Gorda and trained at Rosewood Little Dix then went on to work at Necker Island and Bitter End Yacht Club. Both Cowboy and Ariq are learning each other’s craft, together creating artisan products for residents, businesses and visitors. We watched, with mouths watering as Ariq prepared skirt steaks stuffed with fresh spinach and blue cheese as a special for the day. “I have always believed that if you can’t get it, just make it” says Dean. “We love it when a customer comes into the store and requests a specific product that they cannot source anywhere else, like haggis for example. All we need is a little time, but nothing is impossible” he continues.
THE PRODUCT RANGE SOURCE LOCAL
The products at Steakation are artisanal and locally sourced first and foremost. Dean supports BVI food growers and producers and the store is not just dedicated to meat and fish products. There is something for everybody with a range of fresh local vegetables to choose from, unique vegetarian snacks, plus a bulk bar and innovative products such as seafood sausage made using a collagen casing with salmon, scallops and lobster. If products are sourced internationally they’re from small batch producers who don’t manufacture in large quantities and all organic wherever possible. In terms
of their proteins, these come straight from sustainable ranches where the animals are ethically raised. Steakation have the only in-house commercial smoker in the BVI and around twice a week the team smoke their own bacon, salami, chicken, sausages, biltong and cabanossi amongst many others. There’s a dedicated area where customers can choose their fish, supporting 4-5 different local fishermen who bring in their catch of the day such as Mahi, Wahoo, Tuna and Snapper. Fresh Anegada Lobster is also available in season. Alex mentions that on this particular day they have extra Anegada Red Snapper that they’re salting down to make salt fish. “Why import Cod when we can use local?” Alex says. This is the approach to the butchery fostered by Dean and Alex, stemming from their passion for food, buying and supporting local wherever possible and inventing new products.
“Come inside and see what’s available, what’s fresh” Dean says. There is something for everybody. We think this makes great sense. ■ Steakation Artisan Butchery Store is now located on Waterfront Drive in Road Town (between Pearl of the Orient and Dragonfly Lounge and downstairs from National Parks Trust). The old location next to Richardson’s Rigging is now used only for manufacturing.
Open Monday to Saturday from 8am to 5pm. Call/ WhatsApp (284) 499 6328 to receive the most up to date inventory and place your orders email@example.com @steakationbutchers.
Robin out racing on the water.
T H E P L AST I C S U RG EO N B ECO M ES A N O LYM P I C SA I LO R The final part in our series on the life of beloved BVI surgeon Dr. Robin Tattersall B Y E R I N PAV I O U R - S M I T H W I T H D R . R O B I N TAT T E R S A L L .
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UNTIL THE 1960S there had been little change or development in the BVI, but following the opening of Little Dix Bay Resort by Laurence Rockefeller in 1964 things began to change. This was followed by several other notable hotels and what Robin and his brother Ralph had unsuccessfully tried to do with their small bareboat charter company Virgin Voyages, rapidly developed into one of the main pillars of the BVI economy, with the Moorings and CSY as the pioneers of the previously nonexistent charter industry. Robin continued to be the only surgeon in the small cottage hospital, but because of his interest in plastic surgery it soon became known in the neighbouring USVI that if someone there received bad facial lacerations they could travel to Tortola where a surgeon, who had fine sutures and instruments was able to fix them with little or no scaring. Around 1969 a 55-year old American woman went to see Robin. She had been visiting her brother, the Pentecostal Minister in Sea Cows Bay. She said “I understand that you are interested in plastic surgery and I would like you to do a face-lift on me”. She had obviously been a very attractive woman, but life had aged her prematurely. Not only had she been through major cancer surgery, her husband then left her! Robin told her that he himself had not actually performed a face-lift, but that during his surgical training in London he had spent much of his spare time assisting one of London’s top plastic surgeons. The woman felt confident in Robin’s ability and wanted to go ahead. Robin remembered that his brother had told him that there was an American plastic surgeon, Dr Ralph Blocksma, chartering one of their boats. “Give me 24-hours” Robin said to the potential patient. The rush was on to find Dr Blocksma. There was a possibility that he was anchored in Sprat Bay, which
Robin takes a break from surgery during a busy day at The Bougainvillea Clinic.
in those days was a beautiful isolated reef protected harbour, long before the Norwegian Torolf Smedvig had built the prestigious Peter Island Resort on the reef. After work that day Robin sailed to Peter Island on his little tiny Sunfish and found the Virgin Voyages Westerly 28ft anchored in the sublime tranquility of Sprat Bay. Mrs Blocksma, who was the only one aboard informed him that her husband was on the beach. Robin joined him there, asking whether he was prepared to give him a rapid crash refresher course on face-lifts? “He picked up a stick and drew a
large face in the virgin sand and proceeded to illustrate exactly what I needed to do”. When the patient returned the next day Robin agreed to the procedure “I know what to do, but you have to understand that this will be the very first face-lift I’ve ever done”. She happily agreed - especially when she heard that the fee for a major operation at the old Cottage Hospital was $10, the daily bed rate was 75 cents and Robin’s fee would be $100 (and included all four eyelids!) “I suppose you could call it beginners luck because she had what was probably one of my best results
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and from this beginning my future as the ‘go to’ plastic surgeon in the region was assured”.
THE PURPLE PALACE
Robin had always known his government post would not last forever. The writing was on the wall in the mid 1970s when Robin heard that the future Premier Dr. Orlando Smith was planning to return to the island after completing his surgical training in the UK. However, like so many seafarers who find their way to the islands by chance, Robin couldn’t bring himself to leave his new life behind and return to dark and dreary England. Robin decided to set up his own practice and was fortunate in being able to acquire an old half Venetian Gothic, half Louis XVI building which stood boarded up and empty on the site of the battlements of the old Road Town Fort for a number of years.
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It had been built in the 1950s by a gay couple, both New York antique dealers who hoped to make it into a boutique hotel. But a love triangle developed leaving one of the owners single. The building was boarded up and left behind. “When we first arrived in the BVI, on full moon nights some of us would climb over the wall and hold magical parties in the beautiful gardens where all the walls were overflowing with bougainvillea” remembers Robin. Robin was able to purchase what had become known as The Purple Palace thanks to the original builder, Dr Smith’s uncle Leopold who tipped Robin off that the owner was returning to Tortola for a week with the intention of selling. The sale had to be settled before he left and although there were many interested parties, if Robin could come up with the money, he had first right of refusal. At the time Robin had zero cash and although the bank offered to lend
him two thirds of the purchase price, this still left Robin short. He had an idea - Percy Chubb, head of the famous Chubb Insurance Company and one of the BVI’s most significant early benefactors was in residence in his old estate house at Little Harbour., Peter Island. “I had met him a couple of times before but in those days there was no telephone with which to contact him. So I borrowed a dinghy from the Moorings and with its little outboard motor chugged my way across the three miles to Little Harbour. Mr and Mrs Chubb were surprised to see me. I told them of my predicament and after a short discussion in private between the two of them, whilst they suggested I pour myself a whiskey from the sideboard, Mr Chubb reappeared with his cheque book. He asked me how much money I needed and wrote out a cheque for the full amount. But before he handed it over he stipulated that there was just one condition - I was
OPPOSITE FROM LEFT “The Purple Palace”. A promotional shot for the good doctor’s plastic surgery practice. ABOVE How many operating theatres do you see with a view like this?!
to stay here and continue to serve the people of the BVI. This was a pivotal moment in my life because without Mr Chubb’s support I would not have been able to buy the building, may have had to returned to the UK and that would have been the end of my BVI story”. There were many opportunities to sell the building and double his money within the first 24-hours but he’d made a promise and had no intention of leaving. Indeed he was still performing surgery there until he eventually retired aged 85. Robin purchased The Purple Palace the day before Good Friday in 1973 and had moved in by the following
Tuesday. At first he and his family lived in half of the building but gradually developed the other half into a little clinic with an operating theatre and enough beds for eight patients. It was then that Robin began to specialise more in plastic surgery, which had always been his great love. In 1976 Dr Blocksma, who had advised Robin on his first face-lift eight years earlier, decided to retire from practice in Michigan and asked Robin whether he could join him in his practice at the now named Bougainvillea Clinic. This was an arrangement that greatly assisted Robin’s practice to flourish. A year later Dr Blocksma and Robin held the first BVI International Plastic Surgery meeting at the Bougainvillea Clinic. With the tireless efforts of Dr Blocksma in co-operation with Butterworth, his old hospital in Grand Rapids, this expanded into two major meetings held back-to-back each year at Prospect Reef Hotel. One multi-
disciplinary and the other in plastic surgery, which in the 1990s became internationally renowned. Connections that were established at these events enabled Robin to further build up his practice and knowledge and he was able to attract patients from far and wide. Unlike most latter day plastic surgeons, who discharge their patients straight after surgery, he would keep his patients in the beautiful setting of the Bougainvillea Clinic for several days. They would be pampered and well fed until they were ready to return to their mostly distant homes where their friends and family were amazed to see what a few days in the BVI had done for them! “My biggest goal was that none of my face-lift patients should look as though they’d had surgery, just younger and more beautiful”. Robin had not formally trained as a plastic surgeon and yet became particularly well known for his face-lifts and breast reductions. In
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Robin has had the time of his life out sailing in the BVI, UK, Europe, the Caribbean and US. LEFT Another promotional image for Robin’s plastic surgery practice.
those days insurance covered the latter because very large breasts were considered to be a disability. In addition, because he had been performing all Gynecology before there was a specialist surgeon in that discipline in the BVI, he cleverly combined an Abdominoplasty with a Hysterectomy, where insurance would cover most of the bill. He also perfected some unusual plastic surgery techniques attracting patients from far afield. Robin never advertised as when he was trained advertising in medicine was a cardinal sin and his practice flourished solely by word-of-mouth. At one time he claimed that the street from which he had the most face-lift patients was Park Avenue, New York! Although not recognised at the time, in the 1970s the Bougainvillea Clinic was one of the first places in the world to become a destination
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for medical tourism and Robin was blessed over the years to work with many eminent plastic surgeons from around the world, which allowed him to keep up with modern developments and techniques.
AN OLYMPIC SAILOR
Robin always had an enduring love of the sea and sailing and apart from surgery that was his other great passion. “My father had been a sailor and I started sailing and racing at a very early age”. Therefore it was natural that Robin would engage in the Olympic spirit when the BVI first became an Olympic nation in 1983. It was a no-brainer they should enter a sailing team in the 1984 event held in Los Angeles. The local Olympic committee selected attorney general Lionel Barker’s two sons Keith and Peter for the two-person 470 class, whilst
Robin would skipper a three-person Soling Class keel boat crewed by Keith Thomas and Elvet Meyers. None of them had ever laid eyes on a Soling Class boat before. So the team chartered one in Los Angeles and had a few days of training before the Regatta. The Olympic spirit was strong, and Robin ended up chatting at the welcoming party with Robbie Haines who, when he heard the BVI team had never sailed a Soling before, offered to give up a day of his own training to show them how to set up and sail one. Luckily this generous gesture did not prevent Robbie Haines from going on to win the gold. The 1984 Olympics was the last official amateur games. Back then all competitors had to sign an affidavit, swearing that they were genuine amateurs. Robin had great difficultly signing his because when he was 14 he had taken part in a village
sports day. On returning home, his Scottish grandfather who had been President of the Scottish Amateur Athletics Association asked how he’d placed. When Robin told him last but that the winner had won half a crown his grandfather told him “You’ve done it now my lad. You will never ever be able to take part in an Olympics, because you have run in a race for money and that makes you a professional forever!” It took him three days before he could bring myself to sign the declaration and that was only after he read an article in the local newspaper that said Carl Lewis, who went on to win four gold medals had won $900,000 that year, but it was going into a trust which he could legitimately access later when he turned professional after the games were finished. The 1992 Games were the last where every Olympic nation was allowed one competitor in every event. The BVI entered once again in the Soling Class but this time they took it much more seriously. They bought an old Soling from the US in which they could do some serious training at home. They even persuaded one of the top US Soling sailors to come to the BVI to help train them. Robin still remained as helmsman but this time he had with him two experienced sailors, Robbie Hirst and John Shirley. The 1992 Games were in Barcelona and they chartered a Soling which was kept at a farm in the south west of France. They towed the boat over the Pyrenees and stopped for the night in Andorra where John had the experience of seeing snow for the first time. For these Games the BVI’s effort were more serious and although they ended up 17th overall, they had the satisfaction of placing 5th and 4th respectively in the last two races, beating at least two of the medalists. After one of those races, the race
“You probably won’t remember, but as my operating theatre was the only air conditioned room in the territory, I was asked to keep you in there for 20-minutes to cool off.”
committee were so surprised at the BVI team’s performance that they rapidly towed them back to base so they could inspect the boat and test the team’s urine to make sure that they had not been taking any performance enhancing drugs! “That was one of my proudest moments!” said Robin with a smile. Robin had the distinction of being the oldest sailor at those games, but discovered that in the whole Olympics there had been one other competitor older than him in the Small Bore Shooting competition where the man only had to compete lying down! Meeting the Queen a second time to receive an OBE In 2001 the doctor-cum-sailor attended a command performance at Buckingham Palace to receive his OBE. The Lord Chamberlain opened proceedings by announcing “Dr Robin Tattersall, for services to medicine in
the BVI”. The Queen, he recalls was 76 at the time. Robin describes the situation “As her Majesty was about to pin the medal onto my lapel, she said “Tell me, doctor, I expect you must have been in the BVI for a very long time”. To which I responded, “Yes, your Majesty. Actually, I arrived there just a little over 4-months before your very first visit”, and went on to say “You probably won’t remember, but as my operating theatre was the only air conditioned room in the territory, I was asked to keep you in there for 20-minutes to cool off.” Robin recalls how his dear wife Martha, who was seated in the front row of the audience, watched as her Majesty chuckled and with a big smile responded “Dr Tattersall, I really do have to thank you for that!”. Robin goes on “I’m not sure whether at that moment she had remembered
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LEFT Robin’s great love of sailing wooden boats. BELOW Robin and beloved wife Martha.
the day when we first met 35-years before, but she is well known to have an excellent memory”.
In 2010, when Robin was 80, he sold the Bougainvillea Clinic to Dr Heskith Vanterpool but continued by agreement to operate on his own patients for as long as he felt capable. When he was 85, he was about to undertake a face-lift on a lady from New York. Just before entering the operating theatre she said she had full confidence in him however she was aware of his age and had he considered if anything was to happen to him during the operation. Nobody had asked Robin that before but he responded that his theatre nurses Pam and Sandra had been with him for over 25-years and he was quite confident that should he drop dead, they would be able to finish without him! Despite the amusing situation it did give Robin pause for thought. The patient had a good point and it was then that he decided that it was time to stop. He never did another major surgery again. This allowed him to spend more valuable time with Martha in their beautiful second home overlooking Essex Estuary in Massachusetts in the summertime. But he didn’t give up sailing because that was in his blood. In 2017, aged 88, the indomitable man and his crew received the Best Overall Bareboat award in the BVI Spring Regatta. He successfully won his class again in this years’ Regatta and has a busy race schedule planned in this years’ Classic circuit in the US North East.
Talk about a life being lived to its fullest! Robin now holds court at his home in Brewers Bay, where he will welcome you at sunset for a traditional ‘Vieux Ponche de Chanel’ and sings the recipe “One of sour, two of sweet, three of strong, four of weak”. ■
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