From Antigua to Barbuda: Antigua and Barbuda Tourism Authority Hosts Twin-Island Culinary Events to Shine a Spotlight on Island Flavours in the UK
Antigua and Barbuda Chefs Kareem Roberts and Keshia Sakarah bring their flavour to life in new cookbooks, celebrated by the Antigua and Barbuda Tourism Authority during World Travel Market 2025.
The Antigua and Barbuda Tourism Authority (ABTA) brought the warmth, flavour, and creativity of the Caribbean to the United Kingdom last week, hosting two exclusive dining experiences, celebrating the island’s exemplary culinary scene with friends, partners and community members from across the UK.
The back-to-back events, organised by Cherrie Osborne, Director of Tourism UK & Europe, and her team, showcased the remarkable talents of Antiguan-born Chef Kareem Roberts and Barbudan-born Chef Keshia Sakarah, both of whom are making waves in the UK culinary scene.
Through these intimate dinners, ABTA highlighted Antigua and Barbuda’s growing reputation as a destination for world-class gastronomy, culture, and authentic island experiences.
The first event, held on Thursday 6th November at Chef Roberts’ home residency, The Burleigh Arms in Cambridge, celebrated the Antigua and Barbuda Tourism Authority’s participation in World Travel Market (WTM) and offered an unforgettable evening for all guests.
The intimate VIP dinner gathered a select group of influential guests, media, and travel industry leaders.
Over the course of the evening, Chef Roberts curated a bespoke tasting menu that combined traditional Antiguan ingredients with modern culinary techniques, reflecting both his signature style and the innovative spirit of Antigua and Barbuda’s evolving gastronomic scene.
The event also offered guests an early preview of Roberts’ highly anticipated debut cookbook, Cassava & Cardamom, a collection that celebrates the heart of Antiguan cooking and the stories behind its rich culinary heritage.
Following the success of the Cambridge dining event, ABTA continued its celebration of Caribbean culture and cuisine the following evening with a second intimate dinner in collaboration with Barbudan-born chef, writer, and educator Keshia Sakarah.
Hosted on Friday, 7th November at The Pilgrim Hotel in Paddington, the evening brought together another inspiring mix of distinguished guests, key tourism partners, and media representatives for an exploration of Caribbean flavours through a refined and personal lens.
Chef Sakarah, known for her distinctive culinary voice and commitment to preserving Caribbean food heritage, presented a pan-Caribbean tasting menu inspired by her travels, culture, and ancestral influences.
The dinner also marked a special milestone in her career, following the release of her acclaimed debut cookbook, Caribe: A Caribbean Cookbook with History, a work praised for its rich storytelling and modern approach to traditional Caribbean gastronomy.
Speaking about the initiative, Mr Colin C. James, CEO of the Antigua and Barbuda Tourism Authority, said: “Our collaborations with Chef Kareem Roberts and Chef Keshia Sakarah perfectly embody what Antigua and Barbuda stands for – authenticity, creativity, and cultural pride.
Both dinners showcased the incredible talent and depth of our culinary community, offering guests two distinct yet equally powerful journeys through the flavours, stories, and spirit of our islands.
By championing our community and their achievements, we continue to strengthen Antigua and Barbuda’s reputation as a destination where world-class cuisine, innovation, and culture thrive alongside our sun and sea appeal.”
From Cambridge to London, and from the buzz of WTM London to the intimacy of these bespoke dining experiences, the Antigua and Barbuda Tourism Authority’s culinary showcases reaffirmed its commitment to expanding the narrative of Caribbean tourism.
By spotlighting homegrown chefs and creative voices, ABTA continues to promote Antigua and Barbuda as a destination that celebrates not only its stunning landscapes and beaches but also the artistry, innovation, and spirit of its people, inviting travellers to experience the islands through the universal language of food.
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