Since the mid 1990s when Antoine and Lily Bavay anchored in English Harbour from Brittany on a compact catamaran, and decided to stay. While making a living by chartering their boat, the Bavays began to make yogurt and goat’s cheese for their own use. As word spread in English Harbour that a French couple where making excellent quality yogurt, they found they were making bigger and bigger batches every week to satisfy demand.

The chef at Blue Waters Hotel placed an order, and soon after Sandals Resort began to show an interest. Antoine realized that if they wanted to seize this opportunity they would have to find production space ashore. They found a small house in Piccadilly, not far from Falmouth, and considered selling the catamaran to finance the purchase of production equipment. But the boat belonged to their friend Philippe Dupuis, who was still in Brittany. So Philippe and his wife Marisse came to Antigua to see what all the fuss was about. When Philippe Dupuis was a young man he was travelling in North Africa when one day he strolled into a village and saw a sign on an old building that read “Yao Dupuis”. Enchanted by the strange name coupled with his own, he promised himself that he would name his boat “Yao”. So here were the four friends putting the “Yao” up for sale, and Philippe suggested that the name for the yogurt should be Yao too.

Yao Antigua Dairy 2015

By the year 2000 the company, Antigua Dairy Industries, was established and the new production equipment was installed in 450 sq. ft. of crowded but highly organized space in Piccadilly. Space was so limited that they sat on overturned buckets to scrub down their equipment each evening. In spite of this constraint, they soon added ice cream to their product line, using the same equipment and some of the same milk-based ingredients. They hired their first local employee, a driver to make deliveries,and he is still with the company. It now has 15 knowledgeable and productive employees, including well-trained supervisors Desiree Thomas for yogurt and Michael Joseph for ice cream. When their friends the Dupuis went back to France, Antoine found a local investor and their new partner is content to let them run the business as they see fit.Sales of Yao yogurt have grown approximately 20% each year since the early days, except for an almost universal downturn in 2007. The Bavays offer many flavours of yogurt as well as their very first product, plain yogurt, and they have recently introduced a rich, extra-creamy Greek yogurt, which is made by draining the whey from the regular product. They also make yogurt drinks, including a nutritious and healthy Kefir

Yao Antigua Dairy Production

Ice Cream sales are a growing market and the Bavays keep experimenting with new flavours, and have introduced wonderful combinations like Cream and Cookies, Coffee Beans, and Cavalier Rum and Raisin. Their newest offerings are Cherry Vanilla, Strawberry Cheesecake and Maple Walnut.They also produce zingy fruit sorbets made with tropical fruit such as mango, pineapple and passion fruit. And they will make up special orders for weddings and large parties, based on customers’ requests. They will even customize labels, which they print on-site, and do so for several of the international yachts that return every winter to English Harbour.

The Leander, for instance, orders its yogurt with its own Leander label. And for airline customers like British Airways, they order preprinted packaging designed for the airline. Good hygiene is an essential part of any food production facility, and Antigua Dairy is no exception. Samples of every product are sent to the Government laboratory at Dunbars each month for testing, and the site is inspected regularly. The production staff wear clean overalls and hairnets, and clean hands are an absolute requirement of the daily production routine. Antigua Dairy eventually outgrew their Piccadilly site, and in July 2014 they moved to a relatively spacious (4 times larger) building in an industrial park on Factory Road. Here the company has a compact business office, a large production room, a warm room for fermenting yogurt, cold rooms for storing both yogurt and ice cream, and warehouse space at the back for imported pre-packaged gourmet products such as cheese, cured meats and fish, and dried fruit and nuts that they have introduced to grow their product line. After years of experimentation with ingredients for their yogurt and ice cream products, they import a rich, high quality powdered milk from Ireland, fruit jams and preserves from Europe and India,and various sugars, gels and chocolate from the best sources they can find. They encourage walk-in sales, and offer friendly and very informal service to everyone who drops by.

Yao Antigua Dairy Staff

Yao products are sold to supermarkets in a variety of containers, to hotels and restaurants in individual and bulk containers, and to yachts and other catering establishments in containers of their choosing. Antoine and Lily Bavay are proud of their “Made in Antigua” products, and of their record as one of only a handful of local companies that can make this claim. They have begun to export their Yao products to other islands, beginning with the Grenadines in 2015, with planned shipments to Tortola in 2016. They cannot resist developing new products, and hope to introduce their locally brewed beer, which they have dubbed “Bone Idle Blond Ale”, by the end of 2015. The search for new, compatible products continues with no end in sight, because the Bavays have faith in their own abilities, and in their staff. View the complete product line on their website, www.yaoantigua.com.

Young boy enjoy a Yao Yougurt

Sponsored by Brydens Ltd.

Exclusively distributed in Antigua & Barbuda by:A.S. BRYDEN & SONS (ANU) LTD./frame]

PROSECCO

Fantinel: One & Only Brut and Rosé Prosecco Prosecco, the new kid on the block, is wildly outstripping sales of Champagne. A fresh and excellent Italian sparkling wine, Prosecco is not only the most fashionable bubbly out there; it’s also more affordable. The family-owned 40 year-old Fantinel winery enjoys the cool air of the Alps and the warm sunshine of the Adriatic Sea, making Fantinel’s Prosecco fresh, crisp, and a pure expression of its origins. One & Only is Fantinel’s latest offering. Limited edition, sophisticated and perfect for the Prosecco connoisseur, this new wine has a supremely pleasurable feel. The Rosé, intense pink from a combination of Pinot Noir and Chardonnay, has a stimulating bouquet and is delicately dry, with notes of fresh berries.

MOSCATO Batasiolo Moscato D’Asti and Moscato

Moscato, Italian word for “Muscat” is an aromatic white grape varietal that is taking the US by storm. It is deemed to be the offspring of the fashionable Prosecco. Floral, often
with tones of orange blossom and peach, this sweet wine can be anything from still to sparkling. The award-winning Batasiolo Moscato d’Asti is a golden dessert wine, with a slight fizz which has tones of peach and apricot. It’s a splendid accompaniment to fruit desserts and stuffed pastry. Californian wine giant E. & J. Gallo is also putting its weight behind Moscato wines and its Barefoot Moscato range epitomizes California cool and relaxed easy drinking.

BAROLO

You had me at Barolo… Like anything worthwhile in life Barolo wines aren’t for everyone, but they are among the great red wines of The Piedmont region of Italy. The words luxury, opulence, and exceptional come to mind when discussing Benidi Batasiolo’s wines. A fine range symbolic of the bond between farmer and vineyard. The Cru of Batasiolo is award-winning and magnificent. Fiorenzo Dogliani, owner of the Beni di Batasiolo winery,travels the globe hosting Barolo white truffle dinners, one of which will be hosted in Antigua early in 2016.

ULTRA PREMIUM TEQUILA

Patron Tequilla

Using the highest quality rich blue agave in Jalisco, Mexico, which takes seven years to mature and sweeten, Patron, makers of the world’s highest quality ultra premium tequila, pays so much attention to detail and craftsmanship during the production process, that each bottle of Patron Tequila is inspected and even hand polished. A passion for excellence, quality and perfection guides everything they do .A. S. Bryden & Sons (Antigua) Ltd. is the sole distributor of Patrón Spirits and their tequila portfolio includes Gran Patrón Platinum, Patrón Silver, Patrón Reposado and Patrón Añejo. The range also extends to Patrón XO Café liqueurs and Patrón Citrónge liqueurs.

A new opportunity to encourage culinary creativity amongst young culinary professionals was conceived by Sous Chef David Browne at Galley Bay Resort & Spa through his ‘Young Masters of Culinary’ competition. David set about organizing and arranging a two days competition that would not only challenge competitors’ cooking skills, but also test their working practices in a professional kitchen.

Young Masters of Culinary Chefs Competition Antigua

Day 1: The qualifying freestyle round. Six hotels each entered four in-house contestants. The winning six contestants, one from each hotel went through to the finals.

Young Masters of Culinary Chefs Competition Antigua

Day 2: The ‘Cook Off’ finals were a mystery basket contest and the finalists had to plan an imaginative entrée course using all the ingredients supplied. Each basket contained mangoes, cilantro, green tea bags, plantains, flank steak, shrimps, cassava and green onions.

Young Masters of Culinary Chefs Competition Antigua

The judging panel was made up of four local industry experts: Kitchen Judge – Colleen Simpson, Executive Chef National School Meals Programme and chef of 17 years. Tasting Judges: Chef Julian Waterer – owner of Chef’s World; Shirlene Nibbs, Antigua and Barbuda Tourism Consultant and Carla Gonsalves- Barreiro, Commercial Business Manager of Island Provision Group of Companies. After two tough days of judging the winner was declared as 29 year old Commis Chef, Brian Watkins from Carlisle Bay Resort, with 2nd place going to Kitchen Supervisor, Jason Richards, (24), of Sandals Grande and 3rd place to Head Cook, Tamyan Nedd, (26), from St. James’s Club. The competition was deemed a resounding success; David hopes to expand on it in 2016,

Young Masters of Culinary Chefs Competition Antigua

Chef Rodrick Beazer’s recipe to this spectacular competition was Pan-seared Red Snapper with Banana Ketchup served with Vegetarian Pepperpot served in Green Plantain Crisps

S. Pellegrino Cooking Cup Of The Caribbean at the Antigua Classic Yacht Regatta, yacht owner’s party.

The San Pellegrino Cooking Cup was established in Venice, Italy, 15 years ago, and it has become a unique international event welcoming sailors, chefs and lovers of fine dining from all over the world. Linking this prestigious culinary challenge with the Antigua Classic Yacht Regatta provided a golden opportunity for Caribbean chefs to demonstrate their talent. The four chefs who took part in the San Pellegrino Cooking Cup of the Caribbean were Dino Jagtiani from Temptation Restaurant in St. Maarten, Rene Klop from Baoase Luxury Resort in Curacao, Elijah Jules from Jade Mountain Club Resort in St. Lucia, and the hosting chef, Rodrick Beazer, from Curtain Bluff Resort in Antigua. On the evening of their arrival they were hosted for dinner at the Admiral’s Inn, where they met the representatives of their sponsors, San Pellegrino, Acqua Panna, and our local distributors Best Cellars Wines and Spirits. On the following day, Friday 17th April, the chefs were invited to participate in that day’s race on the impressive 38 metre two-masted schooner Kairos. Each chef was assigned a crew station, hoisted sails and reveled in the race. Kairos won its category that day, and the chefs celebrated with dinner at Catherine’s Café Plage. Saturday 18th April was the day of the EFG Bank Owners Party, when each chef had to prepare over 100 covers of a dish of their choice, to be served to guests at the party.

Each dish had to represent their island, using locally sourced ingredients. The menu was an exciting mix of three unusual fish dishes, and a spectacular dessert. Elijah Jules of St. Lucia presented a green banana salad with grilled fish, citrus souscaille and Caribbean slaw. Rene Klop from Curacao served tuna with sesame seeds, garnished with many different island flavours, including a tart tamarind puree.

S. Pelligrino chef competition at South Point.

Executive Sous Chef, for Curtain Bluff Resort, Rodrick Beazer prepared a delectable pan-seared red snapper, served with Antiguan pepperpot, banana ketchup, plantain crisp and locally grown sundried tomatoes. And the dazzling dessert that won the competition, presented by Dino Jagliana of St.Maarten, was a delicious virgin olive oil pound cake with rosemary scented tempura apple, lemon creme “en pipette”,garnished with vanilla panna cotta and pistachio brittle. The evening was a triumph for everyone. Rodrick Beazer, who was a successful chef in his native Barbuda before coming to Antigua, said: “The cool thing about the event was getting to interact with the other chefs outside the kitchen, to relax with them sailing and at dinner. The camaraderie among the chefs was great, and the applause and praise from the guests gave us an adrenaline rush that was terrific. Winning or losing was not the point. I was very proud of my dish because it represented Antigua and Barbuda. It was a composition of ingredients that we use at Curtain Bluff. So it was not only a dish of my own construction, but one which represented me, my country and my resort.”

San Pellegrino and Aqua Panna are distributed exclusively in Antigua & Barbuda by Best Cellars Wines & Spirits

Kairos sailing in the Antigua Classic Yacht Regatta, Old Road Race.

At the recently concluded Antigua leg of the Angostura Global Cocktail Challenge (AGCC) which took place at the Antigua and Barbuda Hospitality Training Institute, Daniel “Timmy” Thomas of Nonsuch Bay Resort emerged as victor out of a group of eleven dynamic, innovative and enthusiastic competitors.

Angostura Global Cocktail Challenge Antigua 2015

Timmy, as he is best known as, is head bartender at the very popular Nonsuch Bay Resort where he has been employed for the past 5 years. Timmy believes in hard work and dedication as he started his career as a bar hand nineteen years ago. Timmy lists among his influencers Mr Trevor Isaac,a man who Timmy believes is still as great a bartender as can be found on the island. While Timmy’s job description says “bartender”, he has now entered the realm of Brand Ambassador. A role which he will assume for The House of Angostura, makers of the world famous ANGOSTURA® aromatic bitters and ANGOSTURA® orange bitters among a list of fine Caribbean rums such as Angostura 1824, Angostura 1919, Angostura 7 year old and Angostura 5 year old and not to be forgotten are White Oak rum, Fernandes Black Label and Angostura LLB, favourites in Antigua.“Timmy’s role as brand ambassador will be to grow the Angostura brand in Antigua while working along with the local distributor, Quin Farara’s. This will be done through a series of appearances, workshops and even bartender challenges that will take place around the island in the coming months” so says Marlon Boysielal, Area Manager for The House of Angostura.

Timmy can be contacted for events through Quin Farara’s on (268) 462-3198 or you can come into the Quin Farara Village Walk Store for further information. If you are so inclined, mix Timmy’s winning cocktail called ‘Old Time Something’ for yourself.

Angostura Global Cocktail Challenge Antigua 2015

Mike Anthony has been training for the last 3 years at Sugar Ridge to craft great sushi. He is now the Sugar Club’s young, but extremely passionate sushi chef. Embracing a positive attitude, nothing pleases him more than making beautiful food.

Mike Anthony sushi chef at Sugar Ridge Hotel

Michael Anthony Sushi Sugar Club Antigua

Fresh milk has become such a rarity in our pasteurized, slickly packaged world that most of us have forgotten the rich, sweet taste of milk sampled straight from the cow. At the Hall Valley Farm on Smith’s Estate, along Valley Road in Ebenezer, Saint Mary’s. Adrian Hall and his wife Vicky have developed a small dairy herd, and promote the sale of their fresh milk online through facebook, to the members of the Antigua Real Food Network, and by word of mouth to other people who hear about their product.

Adrian’s dairy herd is a suckling herd, and he milks his 15 cows by hand every other day, leaving the calves plenty of food between milkings. In the days when Adrian’s grandfather, Robert Hall, ran the farm, the dairy herd was Holstein crossed with Zebu. Now that the farm is producing milk again, they are planning improvements, perhaps by crossing with a milking breed like Jersey.

The Halls keep a scrupulously clean dairy, sterilizing bottles and caps, and the equipment used for milking. They sell raw milk, leaving the option to pasteurize up to the buyer. They have found that the demand for their milk is seasonal, and in the summer when they have more than they can sell, Vicky makes a tangy yoghurt cheese and creamy lemon ricotta cheese. Fresh farm eggs from genuine scratching chickens will soon be available, as their flock of 40 chickens will start laying soon.

Check out the Hall Valley Farm’s facebook page for updates

Although better known for interior design, Char is a creative spirit. In April, 2014 she exhibited ‘fresh’ photographic works at her “In The Mix” exhibition which took place at Abracadabra. One of the works featured in the exhibition was a photographic series of diverse Caribbean fruits and vegetables, many bought from the Colesome Farmers Market. The observant study of each produce type exaggerated the irregular beauty of local organic, garden-fresh produce, expressing the beauty of their individualistic forms – a far cry from genetically identical imported produce.

Okras

This collection of fine art images are entitled “9X9byNine”. Each study is a 12×12 inch giclee (digital print), and the collection can be purchased as a set of 9 signed, limited edition giclees accompanied by a series of nutritional recipes full of the goodness and benefits of health giving organic produce. In a collaboration of creative minds, these recipes are the work of her husband and partner – health coach Kerry Werth.

Papaya

Kerry is a certified, integrative health expert and counselor who specializes in healing people through whole foods. In other words, Kerry is a health coach who helps individuals to navigate the world of contradictory nutrition advice to radically improve their health.
There’s no one- size-fits-all diet – each person is a unique individual with highly individualized nutritional requirements.

Tamarind

He provides personalized programs to support and guide individuals to set goals and make sustainable changes that improve their health and happiness. The “9x9byNine” collection is a celebration of the merging of two creative talents for the benefit of others. 9X9byNine fine art digital sets may be purchased at Island Gourmet Boutique, Redcliffe Street, St. John’s, Antigua.

Eggplant

Discover the beautiful coastlines of our islands at your own pace aboard ‘Life’s-a-Picnic’. Escape to the solitude of a deserted island beach, stay on board and enjoy lunch moored amidst breathtaking scenery. Add swimming, snorkelling or sunbathing to your itinerary.

Life’s a Picnic Yacht Charters

Treat a loved one, friends or family to a unique picnic experience at sea that will never be forgotten. No matter where you escape to, you cannot escape your hunger, so we’ll prepare your hamper so you can concentrate on enjoying life’s special moments. Our gastronomic picnic baskets are prepared with fresh seasonal ingredients handpicked especially for you and tailored to your specific dietary needs. They are truly representative of our island’s flavour.We also celebrate our many excellent chef friends that have contributed their signature creations to the bespoke menus. Choose one of our gourmet menus, select your wine and let us do the rest…

Life’s a Picnic Yacht Charters

You can chose from three unique charter packages each with their own individual picnic menu. Enjoy a Full Day Charter with Gourmet Picnic, or opt for one of our half-day options of a Champagne Breakfast Picnic or Cheese & Wine Pairing Sunset Picnic.

The ‘Life’s-a-Picnic’ power yacht cuts through the crystal clear waters in style. She is a 30ft. Sea Ray bowrider with twin engines that are hidden for a quiet, but exhilarating ride. She’s wide so you’ll have plenty of room to move around. Recline in her bow, which features two glamorous chaise lounges which can quickly convert to a spacious sun pad. At her stern, you’ll find a curvaceous chill-out lounge. This sexy power yacht also includes a quality acoustical sound system, a complete wet bar with refrigerator and sink, and an onboard/offboard gourmet gas grill. Just add a menu of gourmet food, fine wines and champagne for a magical day on the water.

As publishers of the Antigua & Barbuda Food & Drink Guide and ‘Gourmand’ award-winning cookbook ‘Tablemanners: A Culinary Review of Hospitality in Antigua & Barbuda’, we have a special relationship with the islands’ waterfront bars and restaurants, so we have created a Waterfront Restaurant Lunch & Day Cruise Package for you to experience the fantastic eateries peppered along our magnificent coastlines. Many of these may be accessed by boat which makes for a stylish arrival. Some have purpose built docking facilities, whereas others may require a quick dip before you barefoot it up the beach.Because romance is very much alive and we love to celebrate weddings, birthdays, honeymoons and anniversaries Bespoke Special Occasion Packages are our pleasure. Suggested locations include: private island picnic, surprise picnics, themed beach picnics, picnics in unusual locations and beach picnics in Barbuda. Join us aboard our sleek power yacht and we will create a magical experience for you. We work with the best wedding planners, florists, photographers and hotels on Island.

Life’s a Picnic Yacht Charters

Follow this link to the Antiguan Fish Broth recipe featured during this demonstration.

The resort’s dedication to this philosophy is extended to guest activities, which include a popular weekly cooking demonstration. The poolside alfresco class invites guests to gather round and take part in learning how to prepare a fresh local dish. The majority of the ingredients are sourced from the resort’s organic garden, local farmers and often includes line-caught fish hooked by guests on sport fishing trips. Chef Marvin who has been at Hermitage Bay for 7 years, tells me, “last week a guest caught a lovely wahoo which we prepared 3 ways: steamed, stir-fried and blackened with coconut steamed vegetables.”

Hermitage Bay-Organic Yellow Scotch Bonnet Pepper

Chef Marvin George has recently completed a 10-week supervisor management course that has given him greater responsibility, and since taking over the cooking demonstrations that were begun by former Executive Chef Verman “Dezi” Banhan he has gained confidence and enjoys the interaction with the guests. “Teaching is the favourite part of my job”, he smiles. Once the cooking demonstration is over and the gusts have sampled the dish, they make their way along the beach to the organic garden. On route, Marvin tells me that he likes to point out the local trees to the guests. We pass coconut, tamarind and date trees. Marvin says, “I explain to the guests that local people make a delicious wine and juice from the wild sea grape which grow on the beach.”

Hermitage Bay- Passion Fruits

When we arrive at the gardens we are greeted by Kempton McCalmont who strolls through the banana grove to meet us. Kempton, an agriculture school graduate has a double role at the resort as the Food & Beverage Supervisor and Head Organic Gardener. The full-time Head Gardener, Leslie Henry assists him with cultivation and maintenance. It is amazing to learn that the garden is only 3 years old and already sour sop, mango, passion fruit, banana, sugar apple, guava, papaya and ginep trees have fruited. Kempton smiles and tells me that their organic composting made from kitchen scraps and sheep manure keeps the gardens flourishing. “We use only natural products to fight off pests – our pests are mainly aphids which we tackle preventatively with garlic and pepper sprays. We also use natural insecticides made from neem tree oil and to add nutrients to the plants we use seaweed extract.” Kempton gives guests tours of the garden, encouraging them to touch, taste, smell and photograph all that they see. He says, “Many of the guests have only seen these fruits and vegetables in the supermarket, they don’t know if they were grown on a tree or a bush.

Hermitage Bay- Guests in the Organic Garden with Kempton McCalmont

I encourage them to ask me lots of questions and give them as much information as I can.” Other produce cultivated in the garden include scotch bonnet, seasoning and habanero peppers, okras, a variety of herbs and a range of experimental western crops of carrots, black eggplants and asparagus.