Antigua and Barbuda Unveils Culinary Month in May, Expanding Annual Food Celebration

ST. JOHN’S, Antigua – The Antigua and Barbuda Tourism Authority has announced the launch of Antigua and Barbuda Culinary Month, an expanded iteration of the island’s annual culinary series, set to take place throughout May 2025. Since its inception in 2023, the series has grown in popularity, attracting food enthusiasts from around the world eager to experience the region’s rich gastronomic culture.

Antigua and Barbuda Culinary Month will showcase a diverse range of food experiences, including the Eat Like A Local program, which highlights traditional dishes such as pepperpot and fungee, goat water, ducana, and saltfish. In addition, visitors can look forward to a series of signature dining events, an evolved Food and Art Experience—now rebranded as the FAB (Food, Art & Beverage) Fest—along with the Caribbean Food Forum, a regional food and hospitality symposium. The much-anticipated Restaurant Week will also return, featuring prix-fixe menus at over 30 restaurants across the island.

“We are excited to see the growth of our annual culinary series,” said The Honourable Charles Fernandez, Minister of Tourism, Civil Aviation, Transportation and Investment. “Antigua and Barbuda Culinary Month will continue to raise the visibility of our culinary excellence in the region and around the world.”

A highlight of the celebration is the participation of 11 visiting guest chefs of Caribbean and Antiguan and Barbudan heritage from Canada, the United States, and the United Kingdom. These chefs will collaborate with local restaurants and culinary talent to deliver unique dining experiences. The guest chefs include Andi Oliver (London, UK), Angel Barreto (Washington, D.C.), Althea Brown (Aurora, Colorado), Claude Lewis (Jersey City, New Jersey), Digby Stridiron (Phoenix, Arizona), Glendon Hartley (Washington, D.C.), Kareem Roberts (Cambridge, UK), Kerth Gumbs (London, UK), Nadine Brown (Washington, D.C.), Shorne Benjamin (Brooklyn, New York), and Suzanne Barr (Toronto, Canada/Atlanta, Georgia).

Featured Events

The month-long celebration includes a variety of culinary events, such as:

• May 4: FAB (Food, Art & Beverage) Fest – Location TBA.
• May 4-22: Antigua & Barbuda Restaurant Week – showcasing prix-fixe menus at top restaurants island-wide.
• May 8: Collaboration dinner with Chefs Andi Oliver and Claude Lewis at Blue Waters Resort & Spa.
• May 9: Multi-course dinner with Chefs Kerth Gumbs and Kareem Roberts with the Rocks Group at Rokuni at Sugar Ridge.
• May 11: Roti-making demonstration and Mother’s Day brunch with Althea Brown at Blue Waters Resort & Spa.
• May 13: Caribbean Food Forum presented by Grace Foods, a hybrid virtual and in-person regional food and hospitality industry conference.
• May 16: ‘Flavour in the Garden’ – A progressive Caribbean food and beverage experience featuring drinks, appetizers, family-style dining, and live music at Bay Gardens.
• May 17: Baylay: A Roti Making experience with Althea Brown at Weatherills.
• May 18: Korean BBQ on the beach with Chef Angel Barreto at The Hut, Little Jumby.
• May 23: Collaboration dinner with Chefs Digby Stridiron and Sylvain Hervochon of Casa Roots.
• May 30: Culinary Month Finale – Reggae Night and Caribbean Cookout Beach Party at Salt Plage at Siboney Beach Club with Chefs Shorne Benjamin and Suzanne Barr.

With a robust lineup of events and culinary experiences, Antigua and Barbuda Culinary Month promises to be a must-visit for food lovers looking to immerse themselves in the flavors of the Caribbean.

For the latest information, a list of participating restaurants, and event details, visit www.antiguabarbudaculinarymonth.com.

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