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Antigua beach hotel resort

Set in the heart of a secluded bay in Antigua on a private beach, Nonsuch Bay is the perfect destination to relax and unwind. The hotel's spacious hillside suites and beach cottages offer stunning views of a tropical coastline across a tranquil bay and out to a barrier reef of gleaming turquoise. Nonsuch Bay promises guests a truly authentic and idyllic luxury Caribbean beach hotel experience.



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Nonsuch Bay Winestock 2012

Nonsuch Bay celebrates Caribbean food and wines of the world in a three week long festival starting 15th November and hosted by award winning Chef Mitchell Husbands of the Bay @ Nonsuch and Master of Wine Liam Steevenson of RED&WHITE.

The festival features wine, champagne and rum tastings, cooking demonstrations, gourmet Caribbean street food, guest chef appearances and special tasting menus. The festival culminates on Sunday November 25th with WINESTOCK hosted by Liam Steevenson with over 100 wines to taste, champagne and rum tasting, wine talks, cookery demonstrations, international and Caribbean food, and a blind tasting competition.


Inspired by a thriving interest in fine wine and contemporary Caribbean cuisine, the festival is sponsored by Antigua’s leading purveyors of fine wines, food and beverages including Best Cellars Wines and Spirits, Quin Farara, Brydens, Bacchus Divine Wines, Premier Cru Fine Wines and Antigua Distillery.

Food and Wine Festival Title

The festival starts with a wine tasting at 6pm on Thursday 15th November and is followed by the following other events, all held at Nonsuch Bay’s Clubhouse and The Bay @ Nonsuch restaurant. For further information contact the resort office (telephone 268 562 8000 or by email This email address is being protected from spambots. You need JavaScript enabled to view it. ).


Wine Tastings with Caribbean Street Food

Wine tastings hosted by Liam Steevenson accompanied by Caribbean style street food canapés and a cooking demonstration by Chef Mitchell Husbands. Thursdays 15th, 22nd and 29th November and 6th December from 6pm. Complimentary for Nonsuch Bay house guests.

Tasting Menu Dinners

Steamed Red Snapper with Noodle Wrapped ShrimpChef Mitchell Husbands and Liam Steevenson will host dinners comprising special tasting menus with each course accompanied by a glass of selected wine. Tuesdays 20th and 27th November and 4th December.


Sunday 25th November 11am to 6pm

  • Over 100 wines open to taste - regional stalls showcase wines from France, Italy, Spain, California, Australia, New Zealand, Chile, Argentina, South Africa and Lebanon.
  • Wine talks - by Liam Steevenson at 1pm, 3pm and 5pm
  • Dine with Caribbean Chef of the Year - buffet lunch served 12 through to 4pm featuring Caribbean street food.
  • Cookery demonstrations - by Mitchell Husbands 2pm and 4pm
  • Champagne tastings
  • Rum tastings
  • Blind tasting competition, and
  • Live music

Tickets EC$ 100 (approx US$37/£23)

Mitchell and Friends

Dinner Saturday 1st December

Honey roasted and thyme marinated duckMitchell and a mystery guest chef from an acclaimed regional restaurant will host a special dinner comprising a tasting menu celebrating Caribbean gourmet cuisine and complemented by Liam Steevenson’s wine choice.  The evening includes a pre-dinner cookery demonstration and wine talk.

Liam Steevenson hosted lunches and dinners

Throughout the festival for selected lunches and dinners Liam Steevenson shares his experience with guests and advises on Nonsuch Bay’s wine list.

“I am incredibly excited and honoured to be part of Winestock Antigua 2012. I have spent my career tasting and enthusing about wine, and I was thrilled when I visited the Island of Antigua earlier this year by the range and diversity of wines that were available. This festival of wine offers a fantastic chance to taste the very best that the Wine Merchants of Antigua have to offer, alongside wonderful food and in the stunning surroundings of Nonsuch Bay Resort.”

Liam Steevenson, Master of Wine

Example Dishes

  • Mitchell’s signature Blackened Fillet of King Fish with saffron mash potato, steamed baby bok choy and tomato coulis
  • "Fruit de Mer" Boullabaisse Style
  • Steamed red snapper with noodle wrapped shrimp
  • Jerk Pork with bubble and squeak cake, green beans bundle, spiced apple chutney and braised black beans
  • Roast Honey and Thyme marinated Duck with caramelized red cabbage, sweet potato lollipop and bell pepper relish

Gourmet Caribbean Street Food

  • Pickled seafood in tortilla cups
  • Johnny cakes with frizzled salt fish
  • Dhalpuri roti with chicken curry
  • Crispy Antiguan fish cakes

About Liam Steevenson

Liam has been a high profile member of the wine trade for the past 12 years and in 2005 he founded RED&WHITE.  Having played key roles within two leading London wine merchants, he is passionate about the product, and translating the skills and wants of the producers through to the end consumer. At RED&WHITE he oversees all of the buying decisions and advises Nonsuch Bay and other leading Hotels & Restaurants on their wine needs.

Liam became the world’s youngest Master of Wine in 2004 when he passed the notoriously difficult exam. One of only 297 Masters of Wine worldwide, he is recognized internationally for his understanding of the subject and now mentors a number of students currently working towards the qualification.

Liam is also a regular commentator in the media. He writes for the Western Morning News and Devon Today, and frequently judges on the tasting panels of Decanter and Wine Magazine.

In March 2012 Liam joined an exclusive club when he was part of the fastest 8 man crew ever to row across the Atlantic, raising over £10,000 for CLIC Sargent in the process.

For more information about Liam and RED&WHITE see

About Mitchell Husbands

Chef Mitchell Husbands is one of the most driven, promising young chefs in the Caribbean. He rose quickly to prominence by winning Barbados’ chef of the year in 2007, followed by other competitions including the American Culinary Federation, America’s Chef Competition in 2008 and two consecutive gold medals as the captain of Barbados culinary team 2010 and 2011. His crowning glory thus far has been winning 2011 Caribbean Chef of the Year at the Caribbean Hotel Association’s Taste of the Caribbean in Miami.

Chef Mitchell is the Executive Chef at Nonsuch Bay Resort Antigua where he has a keen eye for modern cuisine with an emphasis on fresh local fruits, vegetables and fish.

His culinary experience is extensive, and includes training in Florence-Italy, England at the Chester Grosvenor Hotel, the Stafford Hotel, Le Caprice Restaurant, The Ivy Restaurant and J. Sheekey Seafood Restaurant.

When Chef Mitchell talks about his work he lights up like “a kid at Christmas”, there is a twinkle in his eye and joy in his voice that make it clear that there is no place he’d rather be than in the kitchen creating edible art for diners. In fact Chef Mitchell Husbands makes it clear that he has no regret about his career choice, saying emphatically………….. “If I had to die and come back again, I would come back as a chef”.

For more information on Chef Mitchell and The Bay @ Nonsuch see the restaurant's website at and follow them on facebook