Chef Pedro invites us home
May 18, 2015 | By VACV |
How to explain the success of the culinary scene in Barbados? Pedro Newton, Executive Chef at famed Champers Restaurant and Wine Bar, lets us in on some island secrets.
Why is the cuisine in Barbados so outstanding?
Our cuisine is fresh, flavourful, bordering on spicy. Not only does it feature ingredients indigenous to Barbados, but we often incorporate ingredients from our neighbouring Caribbean islands. We combine all these elements using the latest culinary trends and techniques.
Do you have a favourite restaurant?
Champers Wine Bar was indeed my go to restaurant before I became part of the team. I would have to say that The Cliff Restaurant is also a favourite.
One unique island specialty we have to try?
I would recommend our Pudding & Souse or our national dish Cou-Cou & Flying Fish.
What ingredients will surprise us?
Our creative use of blended herbs and spices, which we combine to produce our specialty seasoning and pepper sauce.
What about Barbados inspires you most?
Our hospitality, our almost perfect weather and most importantly our dining experience.
What flavour embodies the island?
The flavour of local rum infused in both sweet and savory dishes complimented by fresh fruits and herbs.
What is your favourite dish to prepare at Champers, at home?
At work, braised beef short ribs. At home, curried chicken or beef.
One spot from your childhood we should visit.
The Historic Garrison Savannah to watch horse racing.
What do you see for the future of cuisine in Barbados?
A continued effort to revolutionize our cuisine by staying in touch with modern culinary trends and techniques. Utilize more local produce in our dishes, so as to enable us to attain the highest level and recognition as a great culinary destination.