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Twin-Island nation is set to welcome local and guest chefs for events throughout the month of May.
The Antigua and Barbuda Tourism Authority introduces Antigua and Barbuda Culinary Month, a new, exciting extension of the island’s annual culinary series that has grown steadily since its launch in 2023.
During the monthlong celebration in May, food lovers can discover local cuisine through the Eat Like A Local experience and also enjoy a robust schedule of signature dining events with visiting guest chefs exclusively of Caribbean heritage from Canada, the United States, and the United Kingdom who’ll partner with local chefs and restaurants on the island.
Also on the month’s schedule of things to do in Antigua and Barbuda is the evolved Food and Art Experience, now the FAB (Food, Art & Beverage) Festival, the Caribbean Food Forum – a regional food and hospitality industry symposium, and the much-anticipated Restaurant Week, featuring prix fixe menus at over 30 restaurants throughout the island.
“Antigua and Barbuda Culinary Month is always very special because it is informed by our collective history as well as being inspired by the possibilities for our future! There is a hugely creative surge emanating from chefs of Caribbean and African diasporic heritage and ancestry right now. So to be at the A&B culinary month and share in that powerful energy is very exciting,” shares British chef Andi Oliver, who is joining the event again this year.
Creating Unifying Experiences Through Caribbean Food
This year’s lineup of guest chefs welcomes new faces as well as past attendees such as London-based Antiguan chef Kareem Roberts, British chef and TV personality Andi Oliver, and Guyanese cookbook author and creator behind Metemgee.com, Althea Brown, who are all sharing their contributions to Caribbean food.
“We are more alike that we are different, is the theme that shows up for me whenever I talk about Caribbean food. Last year in Antigua I noticed so many similarities in Antiguan dishes with Guyanese dishes. Particularly those from the African diaspora. Fungee, is so similar to Coocoo, Ducana is similar to Konkie and the stews all had similar flavor profiles to Guyanese food. I loved this feeling of being at home, even though I was in Antigua,” says Brown.
She continues, “I get excited when roti enters this conversation, because it is also prevalent throughout the region and shows up in many forms. I’ve spent years researching the origin of the Caribbean roti and talking about roti making techniques and how it shifts and changes based on available ingredients. I cannot wait to share my knowledge and guide participants in a hands-on demonstration. This excites me the most about coming to Antigua for a second year.”
The roster of 11 visiting food and beverage professionals and chefs will feature a fresh array of talented individuals and takes on Caribbean food, especially Antiguan food and as well as Barbudan flavors.
Oliver, who is of proud Antiguan heritage notes, “Antiguan cuisine is in its essence a fully 360° way of eating and cooking. It’s the magical thing that happens when a people are presented with scarcity, from that scarcity is born beauty and innovation. This is true of dishes from right across the Caribbean landscape and is absolutely not confined to Antigua.”
She adds, “I want people, I want them to understand that our food is just as intentional and complex or simple and bright with great clarity as food from anywhere else In the world and that just like anywhere else we are growing and evolving whilst honoring our past and holding it dear.”
International talent joining Brown and Oliver during the culinary and culture series:
Angel Barreto. Angel is a three-time James Beard Foundation Award semifinalist and finalist, StarChefs Game Changer (2022), and a Food & Wine “Best New Chef” (2021). His highly awarded culinary career spans more than a decade, with exceptional experience in both French and Korean cuisines. He’s best known for his contemporary Korean food at Anju in Washington, DC. Barreto is of Puerto Rican heritage and will be honoring Boricua cuisine during the month’s festivities.
Claude Lewis. First generation American son of immigrants from Antigua and Barbuda, Chef Claude Lewis’ culinary journey is marked by diverse experiences and a passion for global flavors rooted in his Antiguan heritage.
Digby Stridiron. Chef Digby is known for his work as chef of award-winning restaurants Balter and Braata in his native St. Croix, where he earned recognition as one of USA Today’s 10 Best restaurants in the Caribbean and Food & Wine named his food “the new heart of Caribbean cooking.”
Glendon Hartley. Glendon is co-owner of Service Bar in Washington, DC, currently on the 50 Best Bars of North America list, as well as Causa and Amazonia, two Peruvian-inspired bar and restaurant concepts that have been nominated for many awards, including 2022 finalist for “Best New Restaurant” by the James Beard Foundation, and Top 10 Finalist for “Best New Cocktail Bar” by the Tales of the Cocktail Foundation
Kareem Roberts. Born in Leicester and raised in Antigua, Chef Kareem first set foot in a professional kitchen at 26, composing salads at a small café in St. John’s, Antigua, and quickly moved to the high-volume kitchens at Sandals Grande Antigua.
Kerth Gumbs. With over two decades’ experience in world-class and Michelin-starred establishments, Chef Kerth Gumbs brings his Caribbean heritage to Fenchurch Restaurant at Sky Garden, a contemporary fine dining gem in London’s Fenchurch Building, known as the Walkie Talkie.
Nadine Brown. Born and raised in Jamaica and Puerto Rico, Nadine has worked in the DC restaurant industry for 25 years. Not only has she worked as Charlie Palmer Steak’s Wine Director and Sommelier, but she has held roles in hospitality as a managing partner, general manager, and consultant.
Shorne Benjamin. St. Lucian born and New York-based, Chef Shorne Benjamin is known for his ability to infuse Caribbean food with a modern flair. Classically trained in French cuisine, he gained international acclaim as a guest chef at Mimo’s in London.
Suzanne Barr. In 2014, Suzanne Barr opened Saturday Dinette in Toronto, earning acclaim for her inventive comfort cuisine and warm hospitality. She has served as a judge on Food Network Canada’s Wall of Chefs and made multiple appearances on Food Network’s Top Chef Canada. Her featured chef role in the award-winning documentary “The Heat: A Kitchen Revolution” solidified her status as a culinary luminary and advocate for positive change.
Culinary Month About More Than the Food
There are more than a dozen of events happening during the month that food enthusiasts can participate in beginning May 4. One event to highlight is the Mother’s Day brunch with Brown that will include roti demonstration with the culinary team at Blue Waters Resort & Spa.
“I’m excited for the Mother’s Day brunch at Blue Waters. It will be an abridged version of my roti Master Class being held at Weatherhills the following week. I will demonstrate how to make Guyanese roti, from making dough to clapping the final roti. Then move over to a station featuring roti, curry and some delicious sides. Roti has a special place in my heart and it makes sense that it is part of this Mother’s Day brunch as it is one of the first things my mother taught me how to make,” says Brown.
Back for a third year is the “Eat Like A Local” experience, which highlights a carefully selected list of casual island cookshops from Antiguan and Barbudan restaurant owners and cooks.
The Antigua and Barbuda Tourism Authority encourages visitors to sample pepperpot and fungee, national dishes that are beloved on the island, as well as goat water, ducana, saltfish and more.
Finally, Antigua & Barbuda Restaurant Week will be held between May 4 and 22, where over 30 local restaurants, and counting, will offer prix fixe menus at three price points: $25, $55 and $75.
For the latest information, full list of participating restaurants and details on special events hosted during Antigua & Barbuda Culinary Month, visit the website.
