Antigua and Barbuda is setting the stage for a major culinary moment in 2026. The Antigua and Barbuda Tourism Authority hosted an intimate dinner in Manhattan to officially launch Culinary Month 2026, bringing together leading U.S. media and culinary tastemakers for a first look at the flavors and personalities shaping the destination’s evolving food identity. The evening highlighted the range and depth of Antiguan and Barbudan cuisine, presented through the lens of some of the region’s most dynamic chefs.
The preview featured a multi-course menu crafted by Chef Claude Lewis, Chef Kareem Roberts, and Chef Maurine Bowers, joined by special guest Chef Devan Rajkumar. Each course reimagined classic island dishes with contemporary technique, beginning with a trio of canapés and moving into elevated interpretations of national staples. Highlights included Chef Lewis’s refined take on fungee and pepperpot, Chef Roberts’s steamed grouper with green papaya mash, and Chef Rajkumar’s scallop and oxtail risotto. The finale, Chef Bowers’s rum-soaked banana sponge cake, underscored the event’s focus on tradition executed through a fresh, modern perspective.
A pair of signature cocktails from mixologist Ralph John Emmerson added to the experience. One was a bold blend built around English Harbour Rum, while the second offered a non-alcoholic expression of pineapple, sorrel, ginger beer, and lime. Both were designed to reflect the warmth and brightness of the twin-island nation.
Leadership from the Antigua and Barbuda Tourism Authority attended the event, including CEO Colin James and members of the U.S. and global marketing team, along with His Excellency Walton Alfonso Webson, Antigua and Barbuda’s Permanent Representative to the United Nations. Their presence emphasized the country’s commitment to elevating its culinary footprint and expanding its influence within the wider Caribbean food landscape.
Culinary Month 2026, which runs May 1–31, will be Antigua and Barbuda’s largest and most comprehensive program to date. Restaurant Week returns May 4–17 with prix fixe menus across the islands, supported by the Eat Like a Local map that guides visitors to authentic neighborhood favorites. Throughout the month, guest chefs of Caribbean heritage from the United States, Canada, and the United Kingdom will collaborate with local talent on special dinners designed to spotlight the region’s cultural and culinary connections.
Two major anchor events will shape the second half of the month. The Caribbean Food Forum, set for May 21, will gather industry leaders to discuss the future of Caribbean food and hospitality. On May 23, the FAB Festival will bring together food, art, music, and design in an island-wide celebration of creativity.
The Tourism Authority also recently hosted a second culinary showcase at Platform by the James Beard Foundation, offering media and guests an immersive evening that highlighted the destination’s African, Indigenous, and European culinary traditions. The night included a full tasting menu, wine pairings, and a Q&A with participating chefs, giving attendees a deeper understanding of the stories and influences shaping Antiguan and Barbudan cuisine today.
“Culinary Month gives us an opportunity to share the heart and soul of Antigua and Barbuda—our food, our heritage, and our extraordinary chefs,” said Colin James, CEO of the Antigua and Barbuda Tourism Authority. “Launching our 2026 program at the James Beard Foundation reinforces our mission to position Antigua and Barbuda at the forefront of Caribbean culinary tourism.
Antigua and Barbuda’s culinary push is part of a broader cultural momentum across the islands. Alongside Culinary Month, the destination has been rolling out a growing calendar of creative and community-driven events, from the annually expanding Art Week to signature food festivals, heritage celebrations, and island-wide cultural showcases. Together, they reflect a deliberate strategy to spotlight Antigua and Barbuda as a Caribbean leader in food, arts, and culture — and to give travelers more reasons to return throughout the year
Caitlin Sullivan
2025-11-19 22:09:00