Antigua and Barbuda is poised to become a premier culinary destination in the Caribbean with the unveiling of its expansive Antigua Culinary Month 2026, a month-long celebration scheduled from May 1st to May 31st. This initiative, spearheaded by the Antigua and Barbuda Tourism Authority (ABTA), aims to spotlight the twin-island nation’s rich gastronomic heritage, burgeoning food scene, and innovative culinary talent on a global stage. The official launch of Antigua Culinary Month was marked by an exclusive media preview event held in Manhattan, New York, at the prestigious Platform by the James Beard Foundation, drawing leading U.S. media, culinary influencers, and tastemakers, highlighting the significance of Antigua Culinary Month.
A Taste of Tradition, Reimagined for Antigua Culinary Month
The launch event provided an immersive introduction to Antigua and Barbuda’s evolving food identity, showcasing a multi-course tasting menu curated by notable chefs during the build-up to Antigua Culinary Month. This preview featured dynamic reinterpretations of classic island fare, prepared by Chefs Claude Lewis, Kareem Roberts, and Maurine Bowers, alongside guest Chef Devan Rajkumar. Attendees savored elevated versions of national staples, including Chef Lewis’s refined take on fungee and pepperpot, Chef Roberts’s steamed grouper with green papaya mash, and Chef Rajkumar’s innovative scallop and oxtail risotto. The culinary journey concluded with Chef Bowers’s decadent rum-soaked banana sponge cake, perfectly complemented by signature cocktails designed to capture the warmth and vibrancy of the Caribbean nation. This event underscored the ABTA’s mission to position Antigua and Barbuda at the forefront of Caribbean culinary tourism through events like Antigua Culinary Month.
A Month of Gastronomic Delights During Antigua Culinary Month
Antigua Culinary Month 2026 is set to be the most extensive gastronomic program to date for Antigua and Barbuda, promising a diverse array of experiences for locals and visitors alike. The month kicks off with the highly anticipated return of Restaurant Week Antigua, running from May 4th to 17th, offering specially priced prix fixe menus across numerous participating restaurants island-wide. Complementing this, the “Eat Like a Local” map will continue to guide food enthusiasts to authentic neighborhood eateries, a key feature of Antigua Culinary Month.
Throughout May, visitors can anticipate special collaboration dinners featuring guest chefs of Caribbean heritage from the United States, Canada, and the United Kingdom, who will partner with local talent to create unique culinary experiences. These events are designed to foster cultural exchange and celebrate the deep-rooted connections within the Caribbean diaspora’s Food art and beverage culture, a highlight of Antigua Culinary Month.
Two major anchor events are scheduled to highlight the latter half of the month of Antigua Culinary Month. On May 21st, the Caribbean Food Forum will convene industry leaders to discuss the future of Caribbean food and hospitality, focusing on innovation and regional collaboration. Following this, the FAB Festival (Food, Art & Beverage) on May 23rd will transform the island into a vibrant hub celebrating creativity through a fusion of food, art, music, and design, showcasing the best of Island cuisine during Antigua Culinary Month.
Celebrating a Rich Culinary Heritage During Antigua Culinary Month
The cuisine of Antigua and Barbuda is a rich tapestry woven from centuries of diverse cultural influences, including African, European, and Indigenous traditions. This blend is evident in its iconic dishes, such as the national meal of fungee and pepperpot. Other traditional favorites include ducana, a sweet potato and coconut dumpling; seasoned rice and peas; saltfish and chop-up; and an abundance of fresh seafood from the surrounding Caribbean waters. The Antigua Black Pineapple, famed for its sweetness, also represents a unique local flavor that will be celebrated during Antigua Culinary Month. Antigua Culinary Month 2026 aims to present these traditional flavors alongside contemporary interpretations, showcasing the depth and evolution of Antiguan and Barbudan cuisine and its Gastronomic heritage.
A Strategic Vision for Growth for Antigua Culinary Month
Colin James, CEO of the Antigua and Barbuda Tourism Authority, emphasized that Antigua Culinary Month provides a vital opportunity to share the heart and soul of the islands – their food, heritage, and chefs. This initiative, Antigua Culinary Month, is more than just a festival; it’s a strategic component of Antigua and Barbuda’s broader effort to diversify its tourism offerings, enhance its cultural visibility, and drive economic growth through culinary tourism. By positioning itself as a leading Caribbean culinary destination, the nation seeks to attract a wider range of travelers, encourage longer stays, and foster a deeper appreciation for its unique cultural identity. The program also intends to stimulate local culinary industries, support emerging talent, and preserve traditional recipes for future generations, integrating food as a cornerstone of its national brand, all amplified by Antigua Culinary Month. This comprehensive approach highlights Antigua and Barbuda’s commitment to showcasing its rich culture and vibrant food scene to the world through the platform of Antigua Culinary Month.