Issue 2 – Summer 2018
Thank you for taking up our inaugural winter 2017 edition of Foodie so well. It is no accident that many of the products and personalities you read about here have greatly enhanced our deli offerings at Cutters of Barbados. Kim and I are truly grateful for the business and social contributions we have received; it makes heading out to Brighton early Saturday mornings a true joy. This summer we wish you every merriment at the dining table as we share some new and healthy offerings from our island home.
Great new food concepts are growing across the island – featuring PEG’s boidynamic and Archer’s Organics’ aquaponic farming, exotic microgreens from Marshall Farms; superb locally produced meat cures and preparations from Proper Pork and Clifton Meats brands; boutique ready-to-cook cuts from the Boulevard Butcher; the secret perfect burger recipe is finally out – compliments Carsten Flindt; free range turkeys from Golden Ridge; artisanal breads a plenty are coming from Cliff Bakery – and you can always try your hand at the Bajan salt bread recipe; our beverage industry is on the move with fresh pressed fruit juices and nutritional veggie/fruit blends; our very own Cutters VSRP rum punch is being distributed through Trident wines and the Runway’s Duty-Free store; get tips on pairing Brew House ales; and get your kitchen stocked with Continental Foods specialty Olive Oils and Blades & Willliams’ wares and cooking equipment.
To complement the range of featured businesses we are launching the site www.Foodie.bb and look forward to welcoming you to our social media community. We hope this summer edition inspires a new tour of our island – and when you see the Bico truck in the countryside indulge in a little ice cream and fall in love with Barbados again. Island wide, Bajans should be congratulated for choosing a new path of government – we are happy to put our efforts toward a healthy future.
Enjoy!
