A wedding menu that tastes of Barbados
I cook weddings in Barbados at beachfront villas on the West Coast, plantation houses and clifftop gardens on the east coast, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.
Barbados gives me flying fish, mahi-mahi (known locally as dolphin), snapper and spiny lobster, with breadfruit, sweet potato, christophene and scotch bonnet. I take cues from cou-cou and flying fish, the national dish, and from Bajan seasoning with its thyme, marjoram and scallion, then cook over fire with a lighter, modern hand. Barbadian rum, from aged sipping rums to rum punch, pairs naturally with the menu.
Guests arrive in the late afternoon, the ceremony is timed for the sunset over the sea on the West Coast, and dinner begins as the tiny whistling frogs start to sing. Food comes out as the light fades, and the party usually moves towards the sand with rum punch.
A menu idea: Flying fish cured with lime for the aperitif, grilled spiny lobster with breadfruit, and pineapple caramelised over fire with rum.
Season and logistics
The main wedding season in Barbados runs December to May. From June to November the hurricane season brings humidity and sudden showers, so I always plan a covered kitchen and a rain plan with the venue. Rentals and extra staff are booked well ahead for the busy winter season. I work alongside your planner and venue so the kitchen fits into their timeline.
What I can cook for you
Canapés and aperitif
Cold and warm bites for the arrival, each one a clean single mouthful, made from local produce.
The wedding dinner
A plated tasting menu, a family-style feast, food stations, or a mix of all three.
Drinks programme
Wine and champagne pairings, a non-alcoholic pairing and a signature cocktail, designed with the menu.
Late-night food
Something warm and salty around midnight to keep the dance floor going.
Welcome and rehearsal dinners
A relaxed barbecue or fire-cooked feast to start the weekend, or an intimate tasting menu for family.
Day-after brunch
A late, generous brunch for everyone who stayed, and one last moment together.
My signature: live-fire wedding catering, a wild and foraged wedding menu, and intimate weddings and elopements.
How your quote is built
- Food from 120 euros per guest
- Kitchen and service team sized and quoted for your guest count
- Drinks quoted separately, from pairings to a full bar
- Travel added to the quote
- Your date is locked with a 60 percent deposit
Staying longer? See my private chef services in Barbados for villa stays and dinners.
Weddings in Barbados: good to know
When is wedding season in Barbados?
The main season runs December to May. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can we have the ceremony on the beach and dinner at the villa?
Yes. I time the canapés to land as you walk up from the beach, then serve dinner on the terrace.
Can you cater a large wedding in Barbados?
Yes, up to 500 guests with a hired kitchen and service team that I brief and lead.
Do you cook the welcome dinner and brunch too?
Yes. The whole wedding weekend can be planned as one menu, from the welcome dinner to the day-after brunch.
How is the date secured?
A date is locked when a deposit of at least 60 percent is received.