A taste of Antigua and Barbuda
Ahead of Antigua and Barbuda Culinary Month, the twin island Caribbean destination showcased its culinary scene in Toronto. During a gathering at EPOS cafe in Yorkville featuring Antiguan-born Chef Giovanni Meyer, representatives from Antigua and Barbuda Tourism Authority dished about why food is a major reason for Canadians to visit.
“The pineapple represents hospitality and guess what is the most hospitable destination in the Caribbean? [It’s Antigua and Barbuda] because that is our national fruit, the Antigua black pineapple is our national fruit,” shared ABTA’s Director for Tourism, Canada, Tameka Wharton. “You’re going to go to Antigua and you’re going to pick your own pineapple, that takes 18 months to grow, that is how sacred this fruit is.”
In between courses like wood bread pretzel rolls served with burnt scallion butter and tamarind compote, mahi mahi with christophine and green mango kuchela, and goat confit with a Guinness glaze, the ABTA team highlighted the links between the dishes and the destination.
“Mahi Mahi is popular for its mild taste and its meaty texture. It is one of many varieties of fish and seafood caught in the waters of Barbuda, where fishing is a way of life,” noted Kyle Christian, Marketing and Communications Manager for the ABTA. “In Antigua and Barbuda you can get Mahi Mahi all year round, unlike Barbuda’s famous spiny lobster, which is closed for fishing between May 1 and June 30th each year. This is a conservation measure to protect the species during its peak breading period and to ensure the population is sustainable for years to come.”
For clients who are looking to get a taste of the destination’s offerings, the 2026 Antigua and Barbuda Culinary Month takes place in May, and features a range of events like Restaurant Week with prix-fixe menus, FAB (Food, Art & Beverage) Fest, and the Caribbean Food Forum. The culinary series spotlights local food and Caribbean heritage chefs and culminates with a final beach party and cookout at Wild Tamarind Restaurant featuring Chef Devan Rajkumar, Executive Chef Amalin Raj, and Antigua-based pastry chefs.
Notably, there is an increase in lift to Antigua and Barbuda this summer, with the addition of a Wednesday non-stop flight from Toronto to Antigua for July and August by WestJet. This midweek service complements existing Sunday flights from WestJet and Air Canada.
“Antigua and Barbuda’s calendar is full of relaxed, family-friendly events all year long, and this is especially true in the summer with our Antigua Carnival, the Urlings Seafood Festival, ANUCON, and CPL T20 Cricket,” said Wharton. “Having a midweek flight gives visitors more flexibility for spontaneous summer getaways, like pink sand spotting in Barbuda, while also allowing travellers to take advantage of non-peak season rates. Visit to unpack your perfect Christmas in July.”
Held annually, this year from July 25 to August 4, Carnival is a dynamic celebration of music, culture, and heritage.
With increased airlift and competitive fares currently available for summer travel, the additional service presents a timely opportunity for Canadians to experience the destination.
