On Redonda, the third largest island in Antigua and Barbuda, vegetation has increased by over 2,000% in eight years. “The island has been transformed before our very eyes,” sums up Johnella Bradshaw, program coordinator at the Environmental Awareness Group. No village, no road, no hotel, just a 1.6 km² volcanic rock that today tells the story of one of the most beautiful ecological restorations in the Caribbean.
An isolated rock off the coast of Antigua
Seen from the sea, Redonda first appears to be a mineral mass. An abrupt relief, set between Antigua, Montserrat and Nevis, off the beaten tourist track. It measures around 1.6 km² and rises to almost 305 meters above sea level. It is the smallest of the three islands that make up Antigua and Barbuda, but its recent history far exceeds its size.
2017, the year of changeover
The fact that changes everything comes down to one date: 2017. That year, teams from the Redonda Restoration Programme removed invasive black rats and relocated wild goats to Antigua. The program, launched in 2016 with Antigua & Barbuda’s Department of Environment, the Environmental Awareness Group and Fauna & Flora, aimed to save an island whose ecosystem was collapsing.
For decades, Redonda had been plagued by a double whammy. Rats preyed on eggs, young birds and small wildlife. Goats, left behind after past human activity, grazed the plants to the point of preventing natural regeneration. Little by little, the island lost its plant cover. The soil slid into the sea. The nearby reefs received stones and sediment.
An island shaped by guano mining
This bare landscape was not only the result of nature. In the 19th century, Redonda had also been mined for the phosphate contained in guano, a deposit of bird droppings used as fertilizer. Workers from Montserrat in particular took part. The activity declined after the First World War, but the introduced species remained. They continued to transform the island long after the men had left.
The visible return of life
The return has been rapid. In just a few years, plant biomass has increased by over 2,000%, according to data from Antigua and Barbuda’s Department of Environment. The number of land bird species has risen from 9 to 23. The Redonda Ground Dragons – unique black lizards that live nowhere else in the world – saw their population increase thirteenfold between 2017 and 2021. Where the ground was gray, vegetation is returning. Where rats once dominated, birds are nesting again. Where erosion washed the land into the sea, roots once again hold the soil.
A reserve to protect land and sea
In September 2023, this reconstruction reached a new stage with the creation of the Redonda Ecosystem Reserve. This protected area covers almost 30,000 hectares of land and sea, including the island, seagrass beds and an 18,000-hectare coral reef. According to a national survey, 96% of Antiguans and Barbudans support this protection * a rare consensus on an environmental issue.
The strength of this model also lies in its refusal of mass tourism. Redonda is not an island that’s easy to sell. Its cliffs, lack of permanent fresh water and difficult access keep it at a distance. But this distance gives it a rare value: that of a natural laboratory where we can measure what an island can become again when human pressure and invasive species recede.
Another tale of the Caribbean
In a Caribbean often presented by its beaches, Redonda imposes another narrative. The story of a tiny, uninhabited, long-damaged territory, brought back to life by patient science and local cooperation. Its beauty cannot be summed up in an image. It can be seen in the return of the birds, in the lizards re-colonizing the stones, in the plants once again holding the earth together.
Finally, Redonda reminds us that the greatness of an island does not depend on its population, its roads or its hotels. It can depend on a new-found equilibrium. And if this rock of Antigua and Barbuda can come back from the desert, how many other small Caribbean territories could also regain some of what they had lost?
Redonda is an uninhabited island belonging to Antigua and Barbuda. It lies in the Lesser Antilles, between Antigua, Montserrat and Nevis.
Redonda has become a rare example of successful ecological restoration. Since 2017, the removal of invasive rats and feral goats has enabled the return of endemic vegetation, birds and reptiles.
Redonda is not a classic tourist destination. Access is difficult and the island is protected above all for its ecological value, notably as part of the Redonda Ecosystem Reserve.
Antigua & Barbuda Culinary Month sets Antigua & Barbuda up for a simple cultural battle: the recognition of a specific cuisine, with its products, its chefs and its memory. In May 2026, Restaurant Week, guest chefs and several regional events will give the archipelago a wider stage than just tourism promotion.
Nina Compton, a strong signal for Antigua and Barbuda
When New Orleans-based St. Lucian chef Nina Compton, winner of the James Beard Award and star of Compère Lapin restaurant, sets foot in Antigua in May, it’s no courtesy visit. It’s a signal. The chef is part of the Antigua & Barbuda Culinary Month program, organized from May 1 to 31, 2026 by the Antigua and Barbuda Tourism Authority.
A Restaurant Week designed for visitors and residents alike
Antigua & Barbuda Culinary Month extends an already established Restaurant Week, but gives it a new scale. From May 3 to 17, over 50 local restaurants are offering fixed-price menus, structured around three levels: 25, 50 and 75 US dollars. This is an important detail. It shows that the event isn’t just for visitors. It also gives locals the chance to try out restaurants, flavours and places that, during the rest of the year, are sometimes absorbed by the logic of tourism.
A month also about the economy and transmission
The program moves forward in sequences: Restaurant Week, Caribbean Food Forum, collaborative dinners, FAB Fest, Puerto Rican barbecue, Caribbean evening with chefs, then the finale at Wild Tamarind Restaurant. On May 21, the Caribbean Food Forum brings together chefs, tourism professionals, hotel industry players and sustainability specialists to discuss food safety, culinary innovation and the future of gastronomic tourism. This is no technical detail. It’s a sign that Antigua & Barbuda Culinary Month also wants to talk about the economy, transmission and food sovereignty.
Invited chefs to broaden Caribbean dialogue
Against this backdrop, the guest chefs bring a regional flavour to the event. The official list includes Andi Oliver, Angel Barreto, Claude Lewis, Kareem Roberts, Kerth Gumbs, Suzanne Barr, Devan Rajkumar, Brigette Joseph, Nina Compton, Paul Carmichael, Tristen Epps, Donna-Lee Tapper and Osei “Picky” Blackett. This outside presence doesn’t erase the local cuisine. Rather, it places it in a broader conversation, between the English-speaking Caribbean, the diaspora, North America and Afrodiasporic influences.
International recognition for St John's
Antigua & Barbuda has a strong argument to make. St John’s, the archipelago’s capital, was honored in 2025 as the Caribbean’s Best Emerging Culinary City Destination at the World Culinary Awards. The award confirms a committed work around a culinary scene that seeks to be named for what it is: a cuisine of Antigua and Barbuda, not a mere variant of a too-general Caribbean imaginary.
A cuisine that is still too little exported
This clarification is essential. Jamaican, Cuban, Trinidadian and Puerto Rican cuisine is already widely circulated in restaurants, festivals and tourist reports. The cuisine of Antigua & Barbuda is less widely exported. Antigua & Barbuda Culinary Month aims to correct this lack of visibility by starting with the territory itself: its tables, its producers, its markets, its fruits, its family habits and its culinary memories.
The Antigua Black Pineapple, an agricultural and heritage symbol
The Antigua Black Pineapple occupies a special place here. This fruit, grown in the archipelago, is presented by the authorities as one of the country’s great agricultural symbols. The work submitted to the World Intellectual Property Organization points out that it is marketed as one of the sweetest pineapples in the world, that it is grown mainly in the south of the island and that it is one of the national emblems. Behind the taste, then, lies a question of protection, agricultural research and heritage value.
A useful lesson for the Caribbean
This is where Antigua & Barbuda Culinary Month becomes interesting for the Caribbean. Many territories have strong products, but few manage to give them a coherent place in an economic, tourism and cultural narrative. In Antigua, gastronomy is starting to become a positioning language. It speaks of restaurants, of course. It also speaks of local production, international recognition, diaspora and transmission.
A scene to be transformed into a lasting force
What happens next will probably depend on the ability to protect products, train talent and circulate this cuisine beyond the month of May. Antigua & Barbuda Culinary Month provides a stage. It now remains to be seen how this stage can become a lasting force for chefs, producers and the archipelago’s culinary memory.
Antigua & Barbuda Culinary Month is a month dedicated to the gastronomy of Antigua and Barbuda. In May 2026, the event brings together Restaurant Week, guest chefs, culinary forums and local cuisine events.
Antigua & Barbuda Culinary Month 2026 runs from May 1 to 31, 2026. Restaurant Week, one of the highlights of the program, is scheduled from May 3 to 17.
Antigua and Barbuda uses its cuisine to promote its heritage, local products, chefs and cultural identity. The event also reinforces the archipelago’s place in Caribbean gastronomic tourism.
The OECS continues its regional modernization with a landmark initiative in Saint Lucia: the commissioning of automated kiosks at the country’s two main airports. A decisive step towards smoother, more technological and more secure border management in the Caribbean.
A forward-looking regional project
The OECS Commission (Organization of Eastern Caribbean States) has handed over ten self-service kiosks to Saint Lucia: eight at Hewanorra International Airport (HIA) and two at George F. L. Charles International Airport. This state-of-the-art equipment enables travellers to complete entry formalities themselves, reducing waiting times and congestion in arrival halls.
This operation is part of the OECS Border Management Improvement Program, financed by the European Union through the Regional Integration Through Growth Harmonisation and Technology (RIGHT) program. This partnership illustrates the regional organization’s determination to strengthen cooperation between its member states, while relying on technology as a lever for efficiency and security.
Automated kiosks for a better passenger experience
With this installation, Saint Lucia becomes a concrete example of digital transformation at the service of tourism. The new automated kiosks scan passports, capture fingerprints and speed up data verification, while maintaining a high level of security.
The aim is twofold: to facilitate travel for the region’s nationals, particularly those from CARICOM and the OECS, and to strengthen the country’s ability to identify and filter high-risk passengers. This intelligent approach illustrates the balance the region is seeking to strike between opening up tourism and tightening controls.
Strong words from Caribbean leadership
At the official handover ceremony at Hewanorra International Airport, OECS Director General Dr Didacus Jules emphasized the strategic significance of this development:
“As global tourism becomes more competitive, travelers are looking not only for beautiful destinations, but also for an efficient, seamless and secure entry experience.”
Dr Didacus Jules emphasized that modernizing ports of entry is an essential pillar for supporting the economic growth of member states and reinforcing the international perception of an organized, technological and welcoming Caribbean.
For his part, Saint Lucia’s Minister of the Interior, Crime Prevention and Persons with Disabilities, Hon. Jeremiah Norbert, praised the investment:
“To maintain the global competitiveness of our tourism sector and meet security challenges, efficient border management systems are essential. They must deny entry to at-risk passengers while offering smooth passage to legitimate travelers.”
These declarations reflect a shared vision: to make the OECS area a model of harmonized regional management, where technological innovation is integrated with the imperatives of sovereignty and mobility.
A regional program already underway
The handover of ten kiosks in Saint Lucia comes just a few months after a similar initiative in Grenada, where six kiosks were delivered in March 2025. Eventually, the OECS Commission aims to equip all member states: Antigua and Barbuda, Dominica, Saint Kitts and Nevis, Saint Vincent and the Grenadines, Montserrat, as well as associated territories such as Anguilla and the British Virgin Islands.
Beyond infrastructure, the aim is to establish a framework for cooperation and data sharing to harmonize entry procedures, strengthen traceability and ensure better coordination between immigration services.
The initiative is thus aligned with the OECS’ regional priorities, which aim to accelerate digital transformation, boost sustainable tourism and improve regional connectivity. Technology becomes a strategic tool to accompany the mobility of Caribbean citizens while supporting economic competitiveness.
Saint Lucia, showcase of a new Caribbean era
For Saint Lucia, this partnership with the OECS and the European Union symbolizes a major step forward. The island is reinforcing its image as a modern, welcoming destination, with infrastructures that meet international standards. The automation of entry points is set to reduce waiting times, improve visitor satisfaction and optimize the management of tourist flows – a crucial issue for a country where tourism accounts for over 60% of GDP.
But beyond the immediate gain, this initiative reflects the political will to place Saint Lucia on a regional trajectory of digital integration. By relying on the structure and coordination of the OECS, the island benefits from a common framework of expertise, financing and training, while contributing to the construction of an interconnected Eastern Caribbean.
Towards intelligent regional connectivity
OECS is demonstrating its ability to combine vision, financing and execution in projects with a tangible impact. The installation of these terminals is more than just a technological gesture: it symbolizes the growing power of a region that is modernizing its infrastructure, reinforcing safety and making mobility more fluid.
At a time when competition between tourist destinations is intensifying, this modernization positions the Eastern Caribbean in a strategic niche: that of an integrated, safe and technologically advanced area.
By uniting its members around tangible initiatives, the OECS is once again asserting its role as a regional driving force, in the service of a more efficient, more connected and resolutely forward-looking Caribbean.
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.
A haven of calm facing infinity
On Antigua’s southwest coast, between volcanic hills and pristine beaches, lies Tamarind Hills: a serene setting on the edge of one of Condé Nast Traveller’s 50 most beautiful beaches in the world.
Landscape architecture
Here, each villa hugs the curves of the cliff. Private pool, open kitchen, infinite horizon. Luxury is discreet, organic and sincere. The ocean becomes your only companion.
More than a holiday, a philosophy
But what makes this place truly unique is the spirit it cultivates.
“We don’t just sell a room or a villa. We sell a complete experience. The space, the view, the silence… Our guests come here to breathe, to reconnect, sometimes even to restart their lives,” confides Manish, the general manager.
Inhabited elegance
Under his leadership, Tamarind Hills has established itself as an upscale yet deeply human retreat. He creates a subtle balance between independence and personalized attention.
It’s a vision shared from the outset by owner Poonam Agarwalla, who imagined the space as an invitation to disconnect, to pure beauty and simple elegance.
Tamarind Hills, an absolute interlude
Tamarind Hills is Caribbean escape in its truest form: a feeling of absolute freedom and harmony.
Focus on the Tamarind Hills experience
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Accommodation: Studios, suites and villas from 1 to 5 bedrooms, all with private pools, fully equipped kitchens and breathtaking ocean views.
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Dining: The Wild Tamarind restaurant offers international cuisine with Caribbean influences, with options for beachfront or villa dining.
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Wellness: Yoga, Pilates, massages and spa treatments available in the villa.
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Services: Concierge, butler service, VIP transfers, car rental, personalized excursions.
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Environment: Located between Ffryes and Darkwood beaches, with direct access to two of Antigua’s finest beaches.
Practical info
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Address: Ffryes Beach, St Mary’s, Antigua. LOCATION
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Distance from airport: Approx. 30-minute drive from V.C. Bird International Airport.
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Proximity: 5 minutes by car from Jolly Harbour Marina (restaurants, stores) and 20 minutes from St John’s, the capital.
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Website: TAMARINDS HILLS
The Karayib Escape promise
Tamarind Hills is not a destination.
It’s a state of mind. A way of living Antigua at its purest, its sweetest, its most sincere.
Karayib Escape reveals the places where the Caribbean unfolds its grace, depth and art of hospitality.
FAQ
Tamarind Hills offers studios, suites and villas ranging from 1 to 5 bedrooms. All feature a private pool, fully equipped kitchen and unobstructed ocean views.
Guests can enjoy yoga and Pilates sessions, massages and wellness treatments right in their villa. The resort also offers a concierge service, butler service, VIP transfers, car rental and personalized excursions.
The resort is located between Ffryes Beach and Darkwood Beach, two of Antigua’s most beautiful beaches. It is about 30 minutes from V.C. Bird International Airport, 5 minutes from Jolly Harbour Marina and 20 minutes from the capital, St John’s.
