Chef Michael started cooking at the age of 12 while his mother went to work as a cane cutter in the sugar cane industry.  He used to make macaroni and corned beef, also known as 123 by Bajans (as there are only three steps in the recipe). He studied at culinary college in Barbados and had his very first job as a waiter at Cobblers Cove.  As well as working for Chef Michel Roux Jr at Le Gavroche, he has also worked at Gleneagles in Scotland and North Island Resort in the Seychelles. He has cooked for President Bush, the Beckhams, Michael Winner and Salma Hayek among others.

 

Chef Michael focuses on fresh, local ingredients to create his dishes such as spicy tuna and mahi tartare, blackened tilapia with pink peppercorn sauce and miso glazed barracuda. The restaurant uses fish brought directly to their beach from local fisherman Barker. Barker's catch of the day is served with whipped yam puree, crispy green plantain, papaya and watermelon salsa and garden vegetables.

 

The hotel has recently introduced tailor-made gourmet experiences for guests, which include visits to the markets and local street food stalls, fishing with the hotel's fisherman, Barker and learning to cook your catch the Bajan way.

 

Cobblers Cove is one of the Caribbean's best known and classic hotels. It combines the elegance and charm of an English country house hotel with the tropical style of Barbados. The hotel has 40 suites and is located on the west coast of one of the island's quietest white sandy beaches with an expansive reef offering excellent snorkeling.  Each year Cobblers Cove plays host to a number of visiting chefs, most recently hosting Michel Roux Jr. in January 2014.

 

A stay at Cobblers Cove costs from £316  (US$530)  per night in a garden suite (double occupancy) including breakfast, service charge and tax. For reservations visit www.cobblerscove.com.

 

Dinner for two (excluding wine) costs around £100 and full board or half board options are available.

 

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