Travel Dream - Winter 2014/15 - page 20

t the heart of Cobblers Cove, and in a culinary league
all of its own, the ocean-front Camelot Restaurant is
the creation of Michael Harrison, the only Barbados-
born Executive Chef cooking in a 5 star setting on the island.
Chef Michael trained under Michel Roux Jr. at Le Gavroche in
London, before working at a number of world-renowned
restaurants in Europe and the US before returning home to
Cobblers Cove in 2012.
Imbued with Chef Michael’s unique, Bajan approach,
Cobblers Cove’s reputation for excellence in cuisine has
earned the hotel its much coveted 5 star recognition from the
prestigious Relais & Châteaux group, whose emphasis on
food and wine has set the culinary bar at the highest level.
The Camelot was also awarded 'Restaurant of the Year' at the
Barbados Hotel & Tourism Association Awards in May 2014.
Chef Michael’s cuisine adopts true Caribbean flavours using
the freshest, local produce, whether it be fresh fish brought
straight from the sea by the hotel’s fisherman, Barker, or a
Caribbean cuisine and hospitality reach new heights at Cobblers Cove
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