Jade Mountain and Anse Chastanet shine a culinary spotlight on St Lucia

Luxury St Lucian resorts Jade Mountain and Anse Chastanet are stirring up the island’s culinary scene this year, with the launch of a varied food and drink programme that changes monthly. The 2022 culinary agenda will allow guests to explore local delicacies, as well as Creole culture and all things Caribbean.

This month, the resorts will celebrate St Lucia’s 43rd year of independence with the help of Chef Elijah, whose interactive series ‘Cook Like a Lucian’  at the Jade Club will showcase the best of local cuisine. In March, James Beard award-winning Chef Allen Susser will lead a programme dubbed ‘Cooking in Paradise’ that will see diners cook up seasonal ingredients, while Executive Pastry Chef Sherma will run bean-to-bar chocolate and truffle tours.

Monthly highlights throughout the year include the ‘Jazz! Food & Arts Festival’ in May, which will offer guests the chance to witness live Creole cooking while sampling local beers and taking in local artwork. June’s ‘Fete Peche’ (Fisherman’s Feast) is a tribute to the treasures of the sea that comprises a ‘Bubbles and Fin’ tasting experience matching seafood with sparkling wines.

July is marked by the 15th annual Mango Madness Festival, featuring Chef Susser’s events Mad, Mad Mango Festival, 25 Mango Mojitos, and Night of 1000 Mangoes Dinner. Mango-themed activities include a mango treasure hunt and West Indian chutney workshops on the beach.

October marks ‘Creole Heritage & Chocolate Month’, with guests served chocolate croissants for breakfast, bittersweet chocolate ganache on the beach, double chocolate chunk ice cream and chocolate martinis, and a five-course savoury and sweet all-chocolate evening meal. During St Lucia’s Winter Solstice in December, guests will be able to celebrate the Festival of Lights by joining Jade Mountain for the Feast of Saint Luce with Chef Elijah’s six-course Christmas tasting menu; starting with his award-winning chowder with tarragon and cognac, followed by pistachio crusted lamb rack, and finishing on the local favourite, black rum cake.