Issue 9, 2022

Dear Friends,

Thank you for picking up our ninth issue of Barbados Foodie Magazine (Foodie)!

To those who are visiting the island, we’re delighted to have you and hope that you enjoy getting to know Barbados and its diverse foodie offerings.

It gives us great pleasure to introduce you to Michelin Star Chef, Matt Worswick (featured on the cover), Culinary Director of The Cliff Restaurant. The Cliff Restaurant reopened in November after undergoing major transformations and, simply put, this is definitely a fine dining experience that shouldn’t be missed.

Barbados has been making conscious strides towards improving our food security as well as the overall health of its community. For instance, many vegetables that were previously imported are now being grown locally – in many cases, using modern, organic methods.

In this issue you’ll discover noteworthy foodie ventures such as Island Mushrooms who are supporting Barbados’ national initiatives by growing mushrooms from the Oyster family. Additionally, you’ll learn about the remarkable regenerative agroforestry project undertaken by Mahmood Patel at Coco Hill Forest. Using permaculture methods, Mahmood is successfully growing a range of foods including coffee, turmeric, ginger, mango and pineapple, to name a few. Read about Wayne Francois from Caboose. His goal is to make the best fish cutter in Barbados. You’re bound to learn something new in this issue!

Whether picking up this magazine for the ninth time or the first time, please feel free to share some of your Foodie finds with us by emailing beseen@foodie.bb.

Enjoy,
Nia