Barbados has recently welcomed new restaurant venture ‘13˚/59˚’ on the north west coast of the Island and with Executive Head Chef Andrew Turner, formerly of Michelin starred restaurant, ‘Chapter One’, in Dublin, manning the helm.
With Andrew having previously trained in London under Marco Pierre White and later ran his own fine dining restaurant in the Sydney Opera House, the new eatery is set to be a huge success and finally put Barbados on the fine dining map.
The restaurant will form part of Port Ferdinand Marina from UNNA Luxury Resorts and overlooks the crystal clear Caribbean waters, making dining at this venue a truly unforgettable experience. Commenting on the launch of 13˚/59˚, Alistair Brown, sales and marketing director for UNNA, comments, ‘Our ethos in opening 13˚/59˚ is to deliver a restaurant of international standard, combining the beautiful ingredients that Barbados has to offer, with modern cookery methods, and we’re delighted to have a chef of Andy’s calibre to help us devise our menu of constantly evolving tasting dishes, with an imaginative and interesting style. We’ve only been open for a short time but we’re finding that the restaurant is providing a real draw as a new foodie destination on the island.’
Named after the longitude and latitude of Barbados, the impressive menu created by Chef Turner will draw upon all the rich produce the island has to offer. Opting for natural ingredients available from the four corners of Barbados and its surrounding ocean, the dishes are contemporary and show Andrew’s innovative style.
With five course, or ten course, tasting menus available, along with vegetarian options, and a carefully selected wine list and live jazz, 13˚/59˚, is bringing modern fine dining to Barbados with a bang.
Speaking to Andrew about the move he said, ‘I’m relishing the challenge of establishing a gold standard fine dining restaurant which offers something really different and enticing for visitors to Barbados and for the local population. I’ve been impressed by the range and quality of local Barbadian produce available, which has more than matched my desire to source as many ingredients locally as possible.We are evolving our menu to reflect the season’s freshest and finest ingredients, so for example recently a big hit with guests has been Golden Crab, which is delivered to us within hours of being caught just off the coast here. ‘
With the colder months fast approaching, perhaps its all time we joined Andrew for a little taste of gourmet paradise in the Caribbean Sea!
Port Ferdinand Luxury Resort and Residences
+1 246 272 2000