Home » Charter » Mount Gay Rum Sponsors the BVI Culinary Contest
Winner of Best Entrée, Chef Christine Hedeline on the yacht Maitai, wowed the judges with ‘braided’ Red Snapper accompanied with Stuffed Caribbean Vegetables
Winner of Best Entrée, Chef Christine Hedeline on the yacht Maitai, wowed the judges with ‘braided’ Red Snapper accompanied with Stuffed Caribbean Vegetables

Mount Gay Rum Sponsors the BVI Culinary Contest

Captain Jan Robinson says, “Let’s raise our glasses to another very successful BVI Culinary Contest, sponsored by Mount Gay Rum.”

Held during the 22nd British Virgin Islands Charter Yacht Show hosted at the beautiful Nanny Cay Resort and Marina, the latest in these popular culinary competitions was a resounding and flavorful success. The November event gaining much kudos for show coordinator, Janet Oliver.

Requirements for the 2013 contest were for Best Use of Fresh Local Caribbean ingredients and/or the Best Use of Mount Gay Rum.

Chef Nadin Grabrow placed 3rd with this entrée: Stuffed Chicken Rolls. Mt. Gay rum flamed chicken, wrapped in bacon and stuffed with spinach. Parmesan baked zucchini and goat cheese salad with cranberries and potato flakes
Chef Nadin Grabrow placed 3rd with this entrée: Stuffed Chicken Rolls. Mt. Gay rum flamed chicken, wrapped in bacon and stuffed with spinach. Parmesan baked zucchini and goat cheese salad with cranberries and potato flakes

Working as a team, the judges awarded points for presentation, taste, creativity, originality, use of local ingredients and overall impression.

The esteemed panel of judges included Davide Pugliese, Executive Chef at Scrub Island; Kenneth Molyneaux, Executive Chef of Penn Hotels; John Albright, Executive Chef and Senior Lecturer at H. Lavity Stoutt Community College; Tara Bouis, formerly of the yacht Soterion and two-time contest winner, and All At Sea’s Capt. Jan Robinson, Coordinator of this, the ninth Culinary Contest, and author and owner of Ship to Shore Inc.

Awards ceremony (from left): Angela Smith of Caribbean Dream (2nd place dessert), and winners Angie Laurie, Secret Oasis; and David Richmond, Lady Katlo
Awards ceremony (from left): Angela Smith of Caribbean Dream (2nd place dessert), and winners Angie Laurie, Secret Oasis; and David Richmond, Lady Katlo

It is never an easy job to judge a culinary contest of this caliber but after careful consideration the award for Best Overall chef using Caribbean ingredients went to Angie Laurie of the S/V Secret Oasis. In addition to being first place winner, Angie provided an artistic description of her winning dish. Angie hails from South Africa and has always had a love of the outdoors and nature. Her knowledge of the hospitality industry, and passion for food and wine, was nurtured by her surroundings, growing up in her family-run Cape Winelands Guest House and Beauty Spa.

The award for the Best Use of Mt. Gay Rum went to David Richmond of the S/V Lady Katlo for his Banoffee Hot Chocolate Fondant, with caramelized rum bananas and Dark and Stormy ice cream
The award for the Best Use of Mt. Gay Rum went to David Richmond of the S/V Lady Katlo for his Banoffee Hot Chocolate Fondant, with caramelized rum bananas and Dark and Stormy ice cream

Equally difficult to judge was the award for the Best Use of Mt. Gay Rum. This accolade went Chef David Richmond of the S/V Lady Katlo. David grew up in the tiny fishing village of Tenby in Wales. At the age of 16, he started training to become a chef. What followed were twelve years of incredible restaurant experience in some of the best restaurants, hotels, and gastro pubs in England. Lured to the islands as executive chef of The Last Resort in Trellis Bay, BVI, Richard finally answered the call of the sea and  joined the charter boat Lady Katlo for his next adventure.

For winning the rum category, David received a bottle of the special Mount Gay 1703 Old Cask Selection.

In attendance at the culinary contest prize giving were chefs and crews from many of the yachts in the boat show.

“While there are never any losers at any culinary contest,” notes Jan Robinson, “some are just a little more successful. Each year the standards become more challenging.”

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