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.”
