In Antigua & Barbuda, food has always been more than fuel. It is the smell of freshly fried saltfish and johnny cakes drifting through a village in the morning. It is a pot of pepperpot simmering slowly on a Sunday afternoon. It is the unmistakable scene of a beach barbecue, where lobster and snapper cook over open flames, the sea breeze carrying the scent across the sand.
So perhaps it was only a matter of time before the twin islands devoted an entire month to celebrating the flavours that have long defined daily life here. Welcome to Culinary Month, a growing festival that has quickly become one of the most delicious additions to the national events calendar.
Launched in 2023 by the Antigua & Barbuda Tourism Authority, Culinary Month was designed to showcase the islands’ rich food culture while creating new reasons for visitors to travel during the early summer period. What began as an expansion of the already popular Restaurant Week has since grown into a vibrant, island-wide celebration that blends local traditions with global talent. The idea is simple: shine a spotlight on Antiguan and Barbudan cuisine while inviting the world to pull up a chair.
Launched in 2023 by the Antigua & Barbuda Tourism Authority, Culinary Month was designed to showcase the islands’ rich food culture while creating new reasons for visitors to travel during the early summer period.
Each May, restaurants, chefs, farmers, mixologists and enthusiasts come together to celebrate everything from roadside cookshops to refined dining rooms. The result is a programme that is equal parts festival, cultural showcase and tourism initiative, with plenty of opportunities for visitors and locals alike to eat their way across the islands.
This year’s edition, running throughout May, promises to be the most ambitious yet. At its heart is Antigua & Barbuda Restaurant Week, taking place from 3rd to 17th May. More than 50 restaurants across the islands are offering specially curated prix fixe menus at accessible price points, giving diners the chance to sample everything from local classics to contemporary Caribbean cuisine. It is a rare opportunity to explore the breadth of the islands’ dining scene, whether that means a beachfront lunch of grilled catch-of-the-day or a multi-course dinner crafted by some of the region’s most talented chefs.
This year’s edition, running throughout May, promises to be the most ambitious yet. At its heart is Antigua & Barbuda Restaurant Week, taking place from 3rd to 17th May.
Beyond Restaurant Week, there is a series of events designed to celebrate island cooking in all its forms. One of the most popular initiatives is the “Eat Like a Local” programme, which encourages visitors to venture beyond hotel restaurants and discover the places Antiguans and Barbudans love most. Using a digital map and culinary passport, participants can track down beloved local eateries serving everything from hearty breakfasts to roadside barbecues and traditional stews.
For those looking to dive deeper into the world of Caribbean cuisine, the Caribbean Food Forum brings together chefs, hospitality professionals and food system experts for a day of discussion and exchange.
Of course, no celebration like this would be complete without a few showstopping feasts. Culinary Month features a series of special collaboration dinners that pair visiting chefs with local talent to create unique menus inspired by Caribbean ingredients and traditions. Among the guest chefs participating this year are several well-known names with Caribbean roots, including television personality Andi Oliver, acclaimed chef Nina Compton and Trinidadian-born chef Tristen Epps. They will join a strong lineup of regional talent, including Antiguan chefs such as Kareem Roberts and Claude Lewis, who have built international reputations while remaining deeply connected to their culinary heritage.
One of the standout events is FAB Fest – short for Food, Art and Beverage Festival – held at Cedar Valley Golf Course. Visitors can sample dishes from a variety of chefs and vendors, sip creative cocktails, and enjoy the unmistakable atmosphere of an Antiguan festival, where gastronomy, culture, and community come together in joyful fashion.
Later in the month, a series of themed events keeps the momentum going. A Puerto Rican-inspired beach barbecue at The Hut on Little Jumby promises smoky grills and lively entertainment, while a collaborative dinner at Catherine’s Café brings together celebrated chefs for a memorable evening by the sea. The festivities culminate in a finale beach party and cookout at Wild Tamarind, where chefs and pastry artists serve up a fittingly festive end to a month celebrating the islands’ cuisine.
Culinary Month positions Antigua & Barbuda as a destination where what’s on the table is not an afterthought but an essential part of the cultural experience.
The initiative was created not only to attract travellers with a passion for good eating but also to celebrate the people and traditions that shape Antiguan and Barbudan cooking. From fishermen bringing in the day’s catch to farmers growing local produce, and from street vendors to award-winning chefs, the entire culinary ecosystem plays a role.
There is also a broader ambition at play. Around the world, destinations are increasingly recognising the power of food as a tourism-driver. Travellers are no longer satisfied with simply seeing a place; they want to taste it. Culinary Month positions Antigua & Barbuda as a destination where what’s on the table is not an afterthought but an essential part of the cultural experience.
And if the growing popularity of the event is any indication, the strategy is working. Visitors are discovering that the twin islands offer far more than their famous beaches. In the end, Culinary Month is about more than special menus or visiting chefs. It is about celebrating the simple pleasure of gathering around a table, sharing good meals and telling the stories that bring a place to life.
After all, in Antigua & Barbuda, the best way to understand the islands has always been the same. Sit down, take a bite and savour the moment.
