Antigua and Barbuda has just been nominated as the Caribbean’ s Best Emerging Culinary Destination 2025 by the highly respected World Culinary Awards. And it’s no coincidence. For the past three years, the Antigua and Barbuda Tourism Authority (ABTA) has been actively working to reposition the country’s image, hitherto associated with its beaches, towards a narrative deeply rooted in gastronomy, terroir and cultural identity.
A World Culinary Awards nomination, a guarantee of credibility
This recognition pays tribute to the efforts of an entire ecosystem: from talented chefs to local producers, street-level artisans and decision-makers. Tourism Minister Charles Fernandez summed it up well: “This nomination is a reflection of our rich culinary heritage, and a celebration of the talents that make our national identity shine.”
Gastronomy Month : a pillar of culinary transformation
From traditional Restaurant Week to a full month of events
The heart of this transformation is the Gastronomy Month. This flagship program, launched by ABTA, has seen the former Restaurant Week evolve into a month-long series of immersive events. Each edition offers a deep dive into the cuisine of Antigua and Barbuda, far beyond a restaurant menu.
FAB Fest: an artistic and culinary showcase
FAB Fest (Food, Art and Beverage Festival) has become a must-attend signature event this month. It features the best chefs from both islands, creative mixologists, local artists and passionate producers. All in an atmosphere of culinary demonstrations, concerts, tastings and craft exhibitions.
Eat Like A Local: mapping authenticity
Another flagship initiative: Eat Like A Local. It’s an interactive digital map featuring certified vendors, street stalls and small addresses often unknown to tourists. The project encourages responsible, authentic exploration of the country, highlighting homemade dishes, grandma’s recipes and places frequented by locals.
Caribbean Food Forum: thinking the regional culinary future
Strategic thinking on food safety and innovation
Antigua and Barbuda isn’t just about cooking: the country is also thinking about the future. The Caribbean Food Forum, organized as part of the Gastronomy Month, brings together chefs, entrepreneurs, researchers and political leaders from across the Caribbean. Together, they are tackling the issues of food security, culinary innovation, know-how transfer and sustainable agriculture.
From chefs to politicians: a transdisciplinary dialogue
This forum goes far beyond a simple demonstration. It creates a space for dialogue between professions, where a chef can discuss food legislation with a member of parliament, or a farmer with a researcher on the impact of climate change. This cross-fertilization of ideas makes Antigua and Barbuda the region’s culinary laboratory.
An ambition driven by committed figures
Colin C. James: 365 beaches, 365 flavours
ABTA Managing Director Colin C. James sums up the country’s new slogan perfectly: “We’ve gone from 365 beaches to 365 flavors.” This transformation does not seek to erase the seaside image, but to add a layer of cultural and gustatory depth to it.
Shermain Jeremy: identity, pride and community
Heading up the coordination of Gastronomy Month, Shermain Jeremy is an essential figure. She insists: “What we’ve built goes beyond food. It’s about identity, pride and community.” For her, every street vendor, every mixologist, every artist contributes to this collective dynamic.
Antigua and Barbuda has established itself as a benchmark in the Caribbean culinary landscape. Antigua and Barbuda’s nomination as Best Emerging Culinary Destination in the Caribbean 2025 by the World Culinary Awards is a significant milestone in a collective, ambitious and deeply rooted project. Behind every dish served on these islands, there is a history, a memory, a know-how. And this richness deserves to be celebrated, shared… and savoured.
