Nonsuch Bay Resort is pleased to announce its second annual Food and Wine Fest, a celebration of Caribbean food and wines of the world starting 11th November.
Events over the two weeks are hosted by award winning Chef Mitchell Husbands of the Bay @ Nonsuch and Master of Wine Liam Steevenson of RED&WHITE and feature wine, champagne and rum tastings, cooking demonstrations, gourmet Caribbean street food, guest chef appearances and special tasting menu lunches and dinners. The festival culminates on Sunday November 24th with WINESTOCK ANTIGUA hosted by Liam Steevenson at Nonsuch Bay where over 100 wines are available to taste and the line up includes champagne and rum tasting, wine talks, cookery demonstrations, international and Caribbean food, and a blind tasting competition.
WINESTOCK 2 builds on the success of last year's event. View the WINESTOCK 2012 GALLERY on Nonsuch Bay's Facebook Page.
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.
Opening Night Wine Tasting
Monday 11th November
Liam has selected a 25 wine shortlist for new additions to the Nonsuch Bay Wine list in 2013. With the wines open from 5pm - 7pm, this is a great opportunity to meet Liam, hear his reasons for shortlisting them and let him know what you think in a fun, informal and informative evening.
Wine Tastings with Caribbean Street Food
Wine tastings hosted by Liam Steevenson accompanied by Caribbean style street food canapés by Chef Mitchell Husbands. Thursdays 14th and 21st November from 6pm. Complimentary for Nonsuch Bay house guests.
Tasting Menu Dinners
On three dates in November Chef Mitchell Husbands and Liam Steevenson host special tasting menu meals with each course accompanied by a glass of selected wine all for a fixed price of US$ 85 per person.
12th Nov - Provencal Lunch with Liam and Christian Graveleau
16th Nov - Italian Wine Dinner with Liam Steevenson MW
20th Nov - South American Dinner with Liam Steevenson MW
Sunday 24th 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 and Rum tastings, Blind tasting competition, and Live Music.
Tickets EC$ 100 (approx US$38/£23)
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.
“It is with huge pleasure that I return to Antigua and the fantastic Nonsuch Bay Resort for the Food and Wine Festival and WINESTOCK ANTIGUA, this November. I have spent my career working with incredible wineries, and enthusing about their produce with some of the world’s finest Hotels and Restaurants, but few places excite me quite like Nonsuch Bay in Antigua.
Last year we showcased the very best that the Island has to offer in terms of wine and food, and I believe that this year we will take it up another level again. Is there a more beautiful spot on earth to talk and taste wine….I think not!”.
Liam Steevenson, Master of Wine
- 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. In 2014 Liam goes to sea again, in a world record attempt on the Indian Ocean.
For more information about Liam and RED&WHITE see www.red-white.co.uk
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 www.nonsuchbayresort.com/dining-at-nonsuch-bay-resort and follow them on facebook