Anguilla / Special Interests / Food and Cooking

Perhaps unexpectedly, for a barren island, owned by the British and visited largely by Americans, the food in Anguilla is often excellent, both in the hotels and outside. It happened as the island began to develop. The hotels had a wealthy clientele who wanted to eat out. 

With the excellent source of supply – daily fresh food imported from France and Florida to St Maarten next door (which is then brought over in a hopper plane) – and some French chefs to put it all together, gradually Anguilla has gained an excellent reputation for its food. You can eat out, well, in a different place, each night for ten days in Anguilla. 

There is even a second generation of restaurants in Anguilla now, opened by Anguillians who have trained as chefs in the big hotels, who have used their skills to open their own restaurants, often combining French techniques with local produce and ideas. For more information visit our Anguilla’s restaurants guide under the Food & Drink sectionl.

Local food in Anguilla is fairly typical of the area, but the island is fortunate because of its abundance of spiny lobsters and crayfish, which appear on menus not just in posh restaurants, but also in simpler places such as the beach bars. See an article about fishing for crayfish and lobster in Anguilla, and eating them.

An unexpected but traditional Anguillian breakfast is saltfish, which is prepared with chopped onions, tomatoes, hot pepper, green pepper oil and seasoning and then served with boiled egg and avocado. Johnny Cakes are another item that are eaten for breakfast, and of course at local festivals, where they are fried in hot oil to accompany fish, taking the place of rolls (some islands call them “floats”). For a bit of a tongue twister and only if you like really tart, almost sour tastes with a touch of sweetness there is the Tamarind Ball, which is very much an acquired taste. Throughout the Caribbean, Peas and Rice is a staple and very much loved dish and Anguilla is no exception.

Some restaurants that offer great local food include:

Gwen’s Reggae Grill, Shoal Bay East - a cracking setting at the quieter end of Shoal Bay. 

Elodia’s Bar & Grill, Shoal Bay East - set in a huge wooden shed, lively atmosphere, very good local fare. 

Lucy’s, Long Bay  - a simple and friendly restaurant in a modern Anguillian house with brightly-painted murals in Long Bay village (above Meads Bay). Excellent local fare – conch fritters and other fish and seafood. Easy West Indian atmosphere. 

Palm Grove, Junks Hole - very simple grilled and barbecued food, excellent crayfish. Don’t go if you are in a hurry.  Arguably the best Jonny Cakes on the island

Roadside Grills - it is worth noting that you can get some excellent (and inexpensive) food at the simple roadside grills, which are usually open at the weekends. Try Rafe's above Sandy Ground and B&D's Barbecue above Meads Bay. Even simpler stopovers for hearty Anguillian food include Mable the corn soup lady, Carl at Webster Park, Hungry's food van near the roundabout just outside town and Ken's pork and chicken grill (on Fridays) opposite the market in The Valley. 

If the island is known for its food, it is also possible to get lessons in how to prepare it. Guests at CuisinArt can take a cooking masterclass that features the resort’s Executive Chef and other guest chefs from Europe and the USA. It is a 2 ½ hour course and it is followed by a chef’s table lunch with accompanying wines at which you are served the food that you have prepared. A pastry class is also offered.

If you are staying in a villa and fancy getting to grips with how to prepare some local food such as stewed chicken with peas and rice, then most housekeepers would be more than happy to show you how.