One of Barbados’ platinum coast oceanfront restaurants recently had the opportunity of hosting one of the UK’s top chefs.
From Thursday, April 5 to Saturday, April 7, hundreds of tourists and locals ate from an array of mouthwatering dishes prepared by Michelin Star guest chef Andrew Pern, at the Cobblers Cove Camelot restaurant in Road View, Speightstown, St Peter.
Each night the outstanding chef prepared three unique menus, giving visitors and locals a taste of a variety of sumptuous meals.
However, it was on the Friday night that I decided to take part in the special dining experience with one of my work colleagues Kemar Holder. That night, just over 70 guests had dinner at the location, which can be a lot busier, and in some cases attracts as many as over 100 diners in one night.
When we arrived just after 7 p.m., happy servers were already chipping across the dining area serving up meals from the multicourse Brasserie-style menu for the night to seated guests.
The menu was inspired by the two Pern-owned Star Inn restaurants in the UK.
Our food and beverage server for the night was Sherone Edwards, who was always pleasant and more than willing to fulfill our requests.
After I ordered a glass of red wine and my companion called for a glass of refreshing orange juice, we made it known that we did not eat pork.
Somewhat of a picky eater, my colleague also listed a number of other items he was either allergic to or wanted to avoid for health reasons.
That aside, Edwards was more than happy to convey our dislikes to chef Pern.
While I started off with the thin onion, thyme and cider soup sprinkled with Montgomery cheddar, my colleague opted for a bowl of fruits, which he said was very much to his liking.
The soup, served in a cup and saucer, was very tasty, leaving me with that moreish feel.
However, my favourite meal of the night was the surf from the ‘surf n snout’ meal, which unfortunately turned out to be a big no-no for my colleague, who found out that he was allergic to the scallops after taking a couple bites.
Minus the honey-roasted pork belly, I enjoyed the perfectly seared sea scallops, served with a succulent pear and celery salad, Yorkshire relish and a lemon infused sauce.
The tartare of prime beef, which followed, was not to our liking and was sent back to the kitchen.
However, shortly after that, our taste buds would again come alive as we partook of a plate of roast Gressingham duck breast, served up with an enticing side of salade verte, caramelized chicory and charred clementine.
After consuming the delicious duck meal, I eagerly awaited the dessert, which consisted of a layered ice cream sundae (Knickerbocker glory) with sea-salted caramel and a separate serving of four coffees and Irish whiskey chocolate balls.
After hearing how much I was enjoying the Knickerbocker glory, Holder yielded to temptation and ate about half of his sundae in an attempt to “only get the strawberries”, despite saying he was full.
However, I alone gobbled up the four balls of chocolate, which completed the US$100 per person meal.
It was Chef Pern’s second visit to the Cobblers Cove location and he did not disappoint.
Cobblers Cove officials said Pern was welcomed back by the kitchen brigade to give the three different dining experiences each night.
“For those who came all three nights, as one might expect building up from Tapas to Brasserie to Michelin Star comes to Barbados, it was unanimously decided that Saturday’s menu was the best experience,” said Tracy Fowler, Digital Marketing and Sales Coordinator at Cobblers Cove Barbados.
She said the three-night dining experience formed part of the west coast establishment’s contribution to the Barbados Tourism Marketing Inc. branding of this year as the Year of Culinary Experiences.
“We will be doing this again in October for the Food and Rum Festival. We have welcomed guest chefs for the past four years, which is consistent with our brand in terms of the food quality we offer and our partnership with Relais & Chateaux. Most importantly, it gives the local workforce the opportunity to work with world-class chefs where they ordinarily would not get that experience,” she added. (MM)