Grand Cayman Food

Join Camana Bay and Slow Food South Sound for a celebration of Cayman’s home-grown food scene featuring Caymanian chef and winner of UK Young Chef of the Year 2017, Jack Barwick.

The day-long event includes festivities for foodies of all ages, from a tasting market featuring global flavours made with local ingredients, a Cayman Food Revolution cooking class for budding chefs and a dinner under the stars prepared by Pani Indian Kitchen’s chefs and guest chef Jack Barwick.

Harvest Dinner

6:30 p.m., Presented by Pani Indian Kitchen on the Mizu Patio

Join chefs from Camana Bay’s newest restaurant, Pani Indian Kitchen, as they work with local culinary star and guest chef Jack Barwick, recipient of the 2017 UK Young Chef of the Year award, to create a menu for the senses. Enjoy dishes featuring locally grown and sourced ingredients prepared with traditional Indian techniques.

Don’t miss this one-off opportunity to dine under the stars with fellow locavores and enjoy global tastes with a local twist.

The cost is US$150 all-inclusive. CLICK HERE to purchase tickets.

Food Revolution Kids’ Seed2Plate Workshop

12:30-2 p.m., Gardenia Court

Budding chefs aged eight to 12 can join Cayman Food Revolution to test their culinary skills with a fun, interactive and educational cooking class. Participants will be grouped into teams and presented with a basket of local ingredients and a recipe to work together to create.

Led by Cayman’s Food Revolution Ambassador Maureen Cubbon, young chefs will be inspired and educated with culinary skills they can take home with them and afterwards, everyone will have the chance to pot their own edible plant to start a chef garden at home.

The cost is CI$35 per child. Net proceeds will benefit the Cayman Food Revolution Seed2Plate after-school programme. Space is limited; to reserve your child's spot today, click here


Farm-to-Table Tasting Market

10 a.m.-12 p.m., the Crescent

Locally minded chefs from restaurants across Cayman will partner with local growers to transform ingredients straight from their farms into deliciously fresh dishes. Guests will be able to watch the chefs at work and taste their flavourful creations, then shop for seasonal fruits and vegetables to cook with at home.

Collect your tasting passport at the welcome booth for CI$10 and enjoy a tasting from each stall to complete the passport. Once completed, enter your passport in a draw to win a CI$100 Camana Bay Gift Card!

Be sure to visit the Cayman Food Revolution booth to learn more about the Seed2Plate after-school programme and donate to this worthy cause using the donation boxes at each food stall when you receive your stamp!

Enjoy tastes from participating Grand Cayman and Camana Bay restaurants.

Chef Jack Barwick

Chef Jack Barwick is a Caymanian born and raised chef who, last year, won the UK’s Young Chef of the Year Award, sponsored by M & Bookatable by Michelin. As part of his prize, Jack took over M Victoria St. restaurant in London, England, for five nights in August 2017. During his takeover, he prepared dishes highlighting his Caymanian upbringing, including ingredients such as banana, Scotch bonnet and a dessert that showcased his Caymanian-British heritage: a banana and clotted cream ice cream indulgence.

After working in England for three years at restaurants such as The Dairy and The Manor, Jack returned to Cayman six months ago and has been hosting events at venues such as The Brasserie (with whom he has worked since the age of 17), maintaining a strong focus on farm-to-table cuisine. Among his mentors are chefs Robin Gill (who runs restaurants The Dairy, The Manor and Paradise Garage) and Dean Max, president of DJM Restaurants.

His passion for cooking includes his so-called “strange” hobbies, including beekeeping, aquaponics farming, foraging and exploring the art of fermenting and preserving in-season ingredients so they can lend themselves to dishes prepared out of season. He is particularly keen on exploring the relationship between food and the environment, particularly in our modern world, and maintaining as authentic connection as possible when it comes to ingredients and the final dish served.

Back in Cayman after several years in England, Jack is excited to work with the culinary team at Pani Indian Kitchen to craft a special menu for Slow Food Day’s Harvest Dinner.

Join The Food Revolution

Founded by celebrity chef Jamie Oliver, The Food Revolution is a movement that celebrates good, fresh, real food and teaches the benefits of cooking from scratch.

Cayman Food Revolution Ambassador Maureen Cubbon launched the Cayman Islands chapter in 2015 to help educate and empower our community about food and where it comes from. She recently partnered with Slow Food South Sound and YMCA to start a Seed2Plate after-school programme in the islands’ public schools and the first garden was planted on 7 March, 2016 at Red Bay Primary School. The goal of the programme is to promote agriculture, sustainability, nutrition and cooking to help build healthy habits that last a lifetime.

We are pleased to help raise awareness and funds for Cayman Food Revolution and the Seed2Plate school programme through Slow Food Day. There are a number of ways you can lend your support:

1. Visit the Cayman Food Revolution booth at the Tasting Market to learn more and make a donation, or drop off a donation at any of the tasting stalls when you get your passport stamped.

2. Register your budding chef for the Kids’ Seed2Plate Workshop and net proceeds will benefit Cayman Food Revolution.

Slow Food South Sound

Slow Food South Sound is the Cayman Islands chapter of the international culinary group promoting the use of local food ingredients and the enjoyment of dining with others.

Pani Indian Kitchen

Pani Indian Kitchen opened its doors in Camana Bay on Aug. 1, 2017. Its team of Indian chefs whip up fragrant dishes that transport you to a bustling and aromatic street bazaar, including authentic menu options highlighting traditional flavour profiles from various regions of India.

Pani Indian Kitchen is a member of the Market Street Group of restaurants, headed up by chef Wolfgang Schlitter. Chef Schlitter has worked together with Pani’s head chef Ilaya Raja and guest chef Jack Barwick for the Slow Food Day Harvest Dinner to create an unmatched menu that puts Indian and Caymanian flavours in the limelight.