When you think of holiday destinations that are renowned for their cuisine, the Caribbean may not be the first place that springs to mind. However, St Lucia, with its multi-faceted gastronomy is gradually changing those misconceptions.
Food aficionados tend to stay at the luxury boutique resort Cap Maison in the north west of the island. The hotel offers an array of culinary experiences for their guests both on site and wider afield, so guests can get a greater appreciation of the culture and passion behind the island’s bountiful larder.
The hotel’s restaurants The Cliff at Capand the Naked Fishermanare presided over by Welsh-born, executive chef Craig Jones, who honed his art in some of the best kitchens in Europe including Le Manoir aux Quat’ Saisons, under Chef Raymond Blanc. Named ‘Caribbean Chef of the Year’, Jones creates a French West Indian inspired menu based on the fresh local produce and seafood.
At Cliff at Cap, for example, you can enjoy Caribbean lobster served with mascarpone and enriched gnocchi parmesan tuile. Perched atop a cliff overlooking the Caribbean Sea, the views from the restaurant especially at sunset is a lifetime experience on its own.
For a quintessential Caribbean beach bar, head over to the Naked Fisherman, which serves tasty treats such as crispy calamari with chilli laced salsa directly to your sunbed. For special occasions make sure to book Rock Maison, a private deck on a rock outcrop, surrounded on three sides by the crashing sea, offering an intimate setting to celebrate life.
The hotel is keen for guests to share its passions and connections to the local community. Regular excursions are for example organised to the capital Castries and its traditional food market, with its colourful food stalls and characterful locals.
For a quirky authentic experience, don’t miss dinner at “Mama Madeline’s” who will welcome you into her home for a homecooked traditional creole dinner. Guests learn to cook creole dishes whilst listening to her stories on the history of the food and the island’s rich culture.
For the adventurous, the hotel arranges “Edible Landscape” excursions in the rainforest to pick exotic fruits such as the guava and soursop. Once back at the hotel, Chef Craig Jones gives a private lesson to cook and prepare the fruits following traditional recipes.