BARBADOS - restaurants

	Cuisine in Barbados is a sensational amalgam of sun ripened ingredients, cultural diversity and individual imagination, served up in locations as varied as the flavours of the food.
The excellent range of restaurants in Barbados enables visitors and locals to enjoy world-class cuisine served in splendid surroundings such as The Cliff
News Flash September 2006 Nicola Ward with her husband Brian Ward, owners of The Cliff Restaurant, builders Peter and Yvonne Hunte, and close friend Pierre Spenard, celebrating The Cliff's Top Food, Most Popular and Top Decor awards. (MG) < Read more > Compliments of the Nation News
	Delicious ethnic specialties in a relaxed island environment.
Many of the top restaurants in Barbados are situated on the beach, taking advantage of the gentle breezes and the beauty of the ever-changing ocean. Daphne’s is popular for lunch and dinner
	Tides has integrated the magnificent Casuarinas into the architecture, giving diners a cool atmosphere in which to enjoy superb cuisine
The Lone Star Restaurant is adjacent to the award-winning Lone Star boutique hotel and draws diners through a mix of ambience and an interesting menu

The West and South coast fish markets are famous for delicious Barbados fare that includes flying fish, steak fish, chicken, cou cou and macaroni pie. Great fun and reasonable prices

The Cove restaurant on the picturesque Atlantic East coast is a favourite with locals for Sunday lunch. Art exhibitions are an added feature

Caribbean Cricket

Restaurant News archive

Compliments of the Nation News By Linda Branch

Highly qualified, experienced chefs are on island to tempt you.

Each day they labour in back rooms under hot, hectic conditions so their guests can enjoy the best fare the island has to offer.

However, when Barbados’ award-winning chefs gathered at Sherbourne Conference Centre, fresh from their triumph at the Caribbean Hotel Association’s Taste of the Caribbean Culinary Arts Competition in Puerto Rico, they were the guests of honour.

The event was the annual general meeting of the Barbados Hotel and Tourism Association. (Picture by David Sandiford.)

Lovers of Japanese cuisine have the opportunity to experience the world-famous Nobu restaurant during a one-week promotion at the prestigious Sandy Lane’s L’Acayou restaurant.

With sushi restaurants becoming more popular around the world, Resident Manager at Sandy Lane, Jan Tibaldi, said that there was no place better in the Caribbean to attempt this collaboration.

“Together with the environment of Sandy Lane, together with its guests, together with the Barbadian people, we believe we have attracted a very exclusive niche market. Not exclusive in terms of the price tag, but exclusivity in terms of tastes, quality, surroundings, and it’s going to be a success.”

The partnership, which runs from June 23 – 30, features six chefs from the Nobu Miami and Nobu Malibu teams working with several accomplished Sandy Lane chefs. Read more

The Restaurant at Southsea, in St Lawrence Gap, Christ Church, has been named in Conde Nast Traveler’s 2004 Hot Tables list as one of the Top 66 elite restaurants worldwide.

Thomas Wallace, editor-in-chief of Conde Nast explained that the restaurant’s unique confluence of great food, outstanding service and sophisticated style placed it in this prestigious category.

“It’s not easy to make it to the Hot Tables list. The magazine’s editorial staff sifted through hundreds of noteworthy restaurants that opened in the past year, and called upon a global network of correspondents to put each dining establishment to the test.

“The result is the 2004 Hot Tables list – the definitive guide to the newest and most irresistible global eateries, which will reach three million of the most affluent, well-traveled, and discerning readers in the world of magazine publishers,” Thomas was quoted as saying.

Complete with a certificate, the letter congratulated the five-month-old restaurant on its achievement. Read more

Each day they labour in back rooms under hot, hectic conditions so their guests can enjoy the best fare the island has to offer.
However, when Barbados’ award-winning chefs gathered at Sherbourne Conference Centre, fresh from their triumph at the Caribbean Hotel Association’s Taste of the Caribbean Culinary Arts Competition in Puerto Rico, they were the guests of honour.

The event was the annual general meeting of the Barbados Hotel and Tourism Association. (Picture by David Sandiford.) Compliments of the Nation News

Lovers of Japanese cuisine have the opportunity to experience the world-famous Nobu restaurant during a one-week promotion at the prestigious Sandy Lane’s L’Acayou restaurant.

With sushi restaurants becoming more popular around the world, Resident Manager at Sandy Lane, Jan Tibaldi, said that there was no place better in the Caribbean to attempt this collaboration.

“Together with the environment of Sandy Lane, together with its guests, together with the Barbadian people, we believe we have attracted a very exclusive niche market. Not exclusive in terms of the price tag, but exclusivity in terms of tastes, quality, surroundings, and it’s going to be a success.”

The partnership, which runs from June 23 – 30, features six chefs from the Nobu Miami and Nobu Malibu teams working with several accomplished Sandy Lane chefs. Read more

Mango and guava mousse with black pepper ice cream, tamarind and balsamic sauce, or West Indian curry ice cream and rum and pineapple tart.

While one might not readily associate some of the aforementioned ingredients with dessert, local chef Ezra Beckles does not hesitate to be adventurous, and hopes youngsters, especially males, would follow his lead.

“Some people look at the sweetness, but within the sweetness you can add a little. With the ice cream you can go a little further... I think we have a lot of things on the island that we can use to make ice cream with,” explained Beckles, who admits experimenting with various ingredients during his leisure hours away from his job as executive pastry chef for Turtle Beach Resort.

Beckles, who plans to take part in the National Independence Festival of Creative Arts culinary competition next week, believes that it was important for local chefs to utilise local products in their culinary creations.

“The products that we grow on the island...that really have flavour and taste, once you work on them you can get the flavour and taste out of them,” stated Beckles in an interview with the Barbados Advocate.

For example, he cited a local grape commonly found near the beach. This berry-like fruit can be processed and its acidity broken down.

Tamarinds, dunks, soursops and carambola or “five finger” fruits were also cited as under utilised for desserts, preserves and other edible foods.

“There are plenty soursops now around Barbados that are falling on the ground and people don’t use them in their restaurants or hotels. They need to get out there and get these products,” stated the 43-year-old St. James resident. Beckles would also like to see more young males learn and eventually teach the culinary arts or as he termed it “home economics”. In the specialised field of pastries, the chef stressed that having patience was a necessity.

Having a “passion for something” also made the time spent on perfecting your skills easier to handle, added Beckles, who was keen on sharing his culinary knowledge with students at the Pommarine Hospitality Institute.

“Yes, it’s a lot of work, but you can reap the benefits from it and you can have fun in it,” said Beckles, whose skills recently helped Barbados earn team silver in the Taste of the Caribbean culinary competition in Jamaica.

Compliments of the Barbados Advocate