Five accomplished female chefs wowed a packed dining room at Hodges Bay Resort and Spa on Friday evening, delivering a spectacular multi-course dinner that celebrated Caribbean flavour, local ingredients, and the power of women in the kitchen.

The event, held at the resort’s signature NaCI restaurant, formed part of Antigua and Barbuda’s annual Culinary Month — a month-long culinary series organised by the Antigua and Barbuda Tourism Authority (ABTA) that has been celebrated every May since 2023. Throughout the evening, each dish was thoughtfully paired with specially crafted cocktails featuring English Harbour Rum from the Antigua Distillery, with culinary students from Antigua and Barbuda having the unique privilege of working alongside the chefs throughout the week of preparation.

The dinner menu showcased five distinct culinary voices, each bringing her own heritage, training, and creative vision to the table.

Opening the evening was Chef Keshia Sakarah, an acclaimed chef, food writer, author and food educator dedicated to exploring and championing the rich diversity of pan-Caribbean cuisine.

⁠Keshia Sakarah’s Dish: Chef Keshia Sakarah’s tuna ceviche amuse-bouche, paired with an English Harbour 5-Year Passionfruit Mojito. (Hodges Bay Resort and Spa)

Born and raised in Leicester, England, Sakarah is of Montserratian and Barbudan heritage — a background that was reflected in every element of her tuna ceviche amuse-bouche, crafted from freshly caught local fish, passionfruit, green plantain and annatto oil. The dish was paired with an English Harbour 5-Year Passionfruit Mojito — a bright, citrus-forward cocktail that complemented the freshness of the ceviche perfectly. Sakarah described the week as deeply rewarding saying, “Cooking with the ladies for the last two days has been the best. This is a lovely event.”

The first course was presented by Chef Maurine Bowers, one of Antigua and Barbuda’s most distinguished culinary figures with nearly thirty years of experience in the luxury hospitality industry.

Maurine Bowers’ Dish: Chef Maurine Bowers’ “Boozy Pumpkin,” paired with an English Harbour Madeira Cask Spritz. (Hodges Bay Resort and Spa)

Widely recognised as a pioneering female chef in the country’s competitive resort sector, Bowers currently serves as Executive Chef at the luxury Moon Gate Hotel and Spa. Her signature “Boozy Pumpkin” — served with sweet pepper sugo and pumpkin seed dressing — was a masterclass in elevating local produce, paired with an English Harbour Madeira Cask Spritz infused with pear, ginger, citrus and sparkling wine. “I wanted to give an elevated look, mouthfeel — something out of the ballpark in terms of the different ways we can utilise not just the local pumpkins but also the local ingredients available in Antigua,” she said.

For Bowers, however, the significance of the evening extended well beyond the food.

“I don’t normally share the platform with other women. It’s normally men because we all realise that the culinary field is dominated by men. So to be able to share this platform with other professional female chefs — I can’t explain how overjoyed I am to be here representing Antigua, showcasing what we can do, the local talent that is here, and also sharing the platform with the international chefs that came in.”

The second course was presented by Chef Brigette Joseph, an award-winning executive chef from Trinidad and Tobago, who brought a refined contemporary twist to one of the Caribbean’s most beloved classic dishes — curry crab and dumpling, reimagined as crumb agnolotti with curry corn velouté, chadon beni pistou, sweet mango chutney and crispy sourdough crumbs.

Brigette Joseph’s Dish: Chef Brigette Joseph’s curry crab and dumpling, paired with an English Harbour 10-Year Masala cocktail. (Hodges Bay Resort and Spa)

The dish was paired with an English Harbour Masala cocktail — crafted from English Harbour 10-Year, Fino sherry, citrus oils and a secret spice blend — a pairing that echoed the bold, aromatic character of the dish itself. Chef Joseph, who completed her first industry internship in Antigua, described her return to the island as a deeply personal milestone.

“When I first started in the industry as an intern, I did my first internship in Antigua. So being back here is really like a full circle moment and I’m really happy to be here,” she said.

Taking the third course was Chef Suzanne Barr, a visionary award-winning chef, author and resident judge on Food Network Canada’s acclaimed cooking competition Wall of Chefs, who was also prominently featured in the documentary film The Heat: A Kitchen (R)evolution.

Suzanne Barr’s Dish: Chef Suzanne Barr’s pan-seared snapper, paired with an English Harbour 5-Year Market Street Daiquiri. (Hodges Bay Resort and Spa)

Her pan-seared snapper of the daily catch, served with coconut rum butter sauce and charred local vegetables, was paired with an English Harbour 5-Year Market Street Daiquiri — a refreshing blend of lime, pineapple and herbal notes that beautifully offset the richness of the coconut rum butter sauce. Chef Barr said the rum was the very soul of her dish. “That sweetness, the aromatics, all the caramelisation from the rum — all put in the sauce — and that is the heart of this dish.”

Visiting Antigua for the second time, she expressed a deep affection for the island.

“It is a stone in my heart once again. For me, coming from a busy city, I need that slowdown anytime.”

Closing the dinner on a triumphant note was Chef Nina Compton, a critically acclaimed James Beard Award-winning Saint Lucian chef, restaurateur and author, best known internationally as the runner-up and fan favourite on Bravo’s Top Chef: New Orleans Season 11.

Nina Compton’s Dish: Chef Nina Compton’s mango and rum upside-down cake, paired with an English Harbour 90th Anniversary expression. (Hodges Bay Resort and Spa)

Her show-stopping mango and rum upside-down cake — served with rum caramel and mango and pineapple ice cream — was paired with an English Harbour 90th Anniversary expression, a fitting tribute to both the prestige of the rum and the elegance of the dessert. Rounding out the evening was a Port Espresso Flip — combining English Harbour Port Cask, espresso, creaminess and spice, paired with an English Harbour Chocolate expression hosted by the Master Blender — a final indulgent note to close a truly extraordinary night. Visiting Antigua for the first time, Chef Compton said the island immediately felt like familiar ground. “I’m from Saint Lucia so it reminds me a lot of home. Small island people — we understand.”

Speaking at the event, Hodges Bay Resort and Spa General Manager Christopher Eastmond expressed his pride in hosting an evening of such regional significance. “I’m a strong believer that we must support each other and continue to support each other within this industry and make it stronger and stronger,” he said.

Culinary Month has grown significantly since its inaugural edition in 2023, playing a key role in earning Antigua and Barbuda the prestigious title of the Caribbean’s Best Emerging Culinary City Destination. Friday’s dinner at Hodges Bay Resort and Spa stood as a powerful testament to the depth of culinary talent across the Caribbean and to Antigua and Barbuda’s growing reputation as a world-class food destination.