AWARD-winning Edinburgh chef, Paul Wedgwood, will guest chef at Treasure Beach Hotel Barbados in March 2012.
Treasure Beach Hotel, one of the finest luxury hotels in the Caribbean, on Barbados’ famous ‘platinum coast’ with its fine coral sand and Caribbean Sea, will host chef Wedgwood and his fine culinary skills from Monday 26th – Friday 30th March.
He will work alongside head chef, Bajan (Barbadian) Kirk Kirton, to create a week long event of interesting dishes bringing his talent to some local ingredients!
Says Paul: “To be a good chef, you must never stop learning and the opportunity to work in a completely different country and use local Caribbean ingredients gives me the chance to absorb culinary practices from there and then adapt what I learn to my own style; thus always keeping my style changing and different from anyone else!”
Treasure Beach Hotel has been described as a gem in the luxury hotel market.
With its 35 all en-suite rooms, just recently renovated, and set around lush tropical gardens it has been awarded the highest accolades by its visitors.
General manager, Jason Patterson, says: “We are delighted to welcome such a talented chef to our team to delight our guests in March.”
Chef Wedgwood fell in love with the tropical paradise that is Barbados last year on several trips to plan his food events at the Celtic festival Barbados.
Guests and non residents will be treated to his passion for the exciting and the delicious plates that come out of his kitchen.
Paul is notorious for creating the minute detail in a dish and absolutely zinging your palate with an explosion of flavours from the tiniest little morsel of food, and this he does with panache.
Whether it be a lobster ice cream or freshly foraged salad ingredients whisked into a ‘paint’ his take on fine dining is quite unique and understandably has earned him many awards.
From listings in Fodors Choice, and Hardens Guide, to accolades in the Daily Telegraph and the Independent its no wonder this young talented chef is going places.
Last December, he treated his guests to a Bajan (from Barbados) meal in his Edinburgh restaurant.
From tiny salt cod fish cakes and miniature macaroni pie, a very traditional Bajan dish presented as canapés, to a tiny cube of cou cou or pudding – his Bajan menu was incredibly authentic.
Guests were treated to the famous “pudding and souse” dish presented in only the way that a fine dining chef like Paul would.
Startling – piled high from the chilli and cucumber ‘souse’ through the pork, to a delicacy of pigs ear, on the top. Sword fish curry on pumpkin followed with a lime and coconut pie for deserts.
There were Facebook messages winding their way in from chefs in Barbados during dinner, congratulating Paul on presenting what is probably the first full Bajan dinner in the UK.
Paul’s ability to explode our taste buds is frequently awarded in the food industry and recognised by his clientele.
His take on the unusual, includes deconstructing some traditional recipes and reconstructing them his ‘Wedgwood’ way – for example at his food demonstrations at Taste Edinburgh he presented a lobster crème brulee, and on CBC TV in Barbados last month, he created a Bajan cranachan cheese cake fusing together the recipes from Scotland with local ingredients.
Special holiday packages to enjoy this week long event in Barbados are available from Scotland with Barrhead Travel, the leading Scottish travel agents who have local branches across Scotland. Flying with Virgin Atlantic out of Manchester prices start from £1,789 per person for six nights, on a bed and breakfast basis (other options available from London Gatwick with connecting flights from Scotland).
This information from Carol Anderson, The Business tel 0131 718 6022 – e: firstname.lastname@example.org mobile (+44) 7836 546 256.
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