Farm-to-Table dinner series a welcome addition to Barbados’ culinary tourism product

Barbados’ Minister of Tourism Richard Sealy has given his stamp of approval for newly formed Slow Food Barbados Farm-to-Table Dinner Series, describing it as an event which will augur well for culinary tourism on the island.

These savouries include fresh mozzarella cheese made from Greenwich Dairy milk

As one of the guests at the sold-out event just hosted at the trendy Cin Cin By The Sea, Sealy stated that culinary tourism was a strategy element to the island’s overall tourism product development and as such supported the Slow Food initiative.

Trevor Carmichael, Ryall Vasani and Mr. Richard L. Sealy, MP & Minister of Tourism

The Cabinet Minister observed, “The foray that we have been making with respect to culinary tourism has not been an accident. We recognise as a government that we had all of the elements in place and that Barbados had already earned a reputation for having a number of world class eating experiences. When I say this, I do not simply refer to high-end restaurants, I mean across the board from Oistins to Holetown, Barbados has a cross section of dining experiences.”

The unveiling of Natures Produce farmed crayfish nage with a lobster dumpling and barracuda, tomato and okra (from Still Waters Farm) aromatic broth

If Barbados has this cross section of high quality culinary offerings, and the island is a tourist destination, and persons are coming and enjoying what you have, why not harness it? I am happy to hear of what the Slow Food organisation and Farm To Table Barbados are planning to do with its Farm –To- Table dinner series and initiatives.

Chef Peter Edey with Ian McNeel

Cin Cin is very much a part of the Barbados fabric of top quality culinary offerings. Chef Larry Rodgers has a very tall reputation for many years and for him to be supporting the Slow Food Barbados organisation and its initiatives is commendable and the particular line that Ian McNeel and Slow Food Barbados are working on with our local and organic farmers is excellent.”

Chef Larry Rogers working his magic in the kitchen

The linkages which we speak, and there is a natural one between tourism and agriculture, is something which can augur well. I sincerely hope that Slow Food and its Farm To Table event at Cin Cin can add to what we are trying to achieve at differentiating ourselves as being a place that any foodie from anywhere in the world can come here to Barbados and leave thoroughly impressed.

“This effort is very much in keeping with the Government’s thinking and should be supported accordingly,” he closed.

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