Antiguan Chef Kareem Roberts Breaks Barriers in UK Culinary Scene

Antiguan Chef Kareem Roberts Breaks Barriers in UK Culinary Scene

Cambridge, UK – Antiguan chef Kareem Roberts is making waves in the UK’s competitive restaurant industry, earning a prestigious spot on the Top 100 Gastropubs list as Head Chef of The Burleigh Arms in Cambridge. The recognition is particularly impressive given that the gastropub has only been under new management for eight months, making it the only venue in Cambridgeshire to receive the accolade among a field of Michelin-starred establishments.

For Roberts, the journey to this achievement has been anything but conventional. Born and raised in Urlings, Antigua, he first honed his skills at Café Napoleon in Radcliffe Quay before moving on to Sandals, where he spent three years mastering the fundamentals. Determined to challenge himself further, he applied for apprenticeships in the UK. When one restaurant responded, he seized the opportunity, embarking on a career that would take him to the forefront of the British gastropub scene.

Despite working in the UK, Roberts’ approach to food remains deeply influenced by his Antiguan roots. He recalls childhood memories of catching and frying fish on the beach with friends and preparing Sunday meals with his Jamaican aunt in Florida. These formative experiences have shaped his culinary philosophy.

“My dishes are an extension of my life experiences and the flavors I’ve loved along the way,” he explains. While he doesn’t strictly adhere to traditional Antiguan or British cuisine, his cooking is a fusion of the techniques and tastes that have defined his journey.

At The Burleigh Arms, Roberts takes familiar flavors and presents them in new ways. A prime example is his curried chicken dish, which, at first glance, appears to be a simple comfort food. In reality, it undergoes a meticulous two-day process that transforms the dish entirely. Another creation is a nod to his childhood love for pumpkin soup and his mother’s baked tuna and macaroni casserole. Instead of replicating them, he reinvents the flavors in a pumpkin-based sauce paired with a salt fish-infused baked macaroni pie.

“The best way to describe my food is intuitive,” he says. “I always ensure that there are familiar elements in a dish, even if they’re presented in unexpected ways.”

Breaking into the UK’s food scene has not been without its challenges. Roberts acknowledges the long hours, intense pressure, and often hostile kitchen environments that drive many chefs to quit.

“The biggest challenge has been maintaining faith in my journey of personal development,” he says. “The industry can be overwhelming, but for me, failure was never an option. As long as I kept improving, I knew I’d eventually get where I needed to be.”

A key factor in The Burleigh Arms’ rapid rise has been Roberts’ unwavering focus on execution. His previous role had already earned him industry recognition, and he approached his new position with the same meticulous attention to detail. “I knew that if I thought through my processes and menus carefully, the only thing left was execution,” he states. “And that’s exactly what I focused on.”

Earning a place among the UK’s best gastropubs is an honor, but Roberts is mindful of the narratives surrounding his success. He acknowledges the challenges of being an immigrant in the industry and has encountered veiled comments suggesting that The Burleigh Arms’ rapid ascent was orchestrated rather than earned.

“I’m somewhere between flattered and irritated at the notion,” he admits. “I don’t entertain distractions—I have much further to go, and I won’t let noise derail my focus.”

While diversity and representation in the industry are improving, Roberts remains realistic about the work that still needs to be done. “I’ve always understood that my skin tone puts me at a disadvantage in certain spaces,” he says. “My response has never been to complain—it’s been to outwork it. I have to be undeniably better than my competition just to be in the conversation. I don’t normalize inequality, but I do make sure it’s irrelevant to my success.”

Roberts is not content with resting on his laurels. While he is proud of The Burleigh Arms’ ranking at No. 96, he is determined to climb even higher next year. However, his ambitions extend beyond personal accolades.

“Ultimately, I want to teach and inspire like-minded individuals,” he says. “I will always be connected to Antigua, and I’d love to contribute to the development of the next generation of chefs. I have no doubt that future Antiguans will surpass my abilities, and I’d be honored to play a part in their journey.”

His advice to aspiring chefs is clear: discipline, patience, and a relentless pursuit of mastery.

“Decide to become the best version of yourself. Find people who have mastered their craft, study them, and understand their process. Then, commit to deliberate practice for at least 7 to 10 years. Keep pushing for opportunities. With the right mindset and discipline, you will find yourself far beyond where you started, no matter where you come from.”

As Roberts continues to push the boundaries of his culinary craft, his journey serves as both an inspiration and a testament to the power of perseverance, passion, and an unwavering belief in one’s own potential.

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