Raw fish: You can’t go wrong with sashimi, tartare or cervices made with our fresh local fish or seafood. You’ll find one on nearly every restaurant menu – my favourites include the Conch at Veya, Tasty’s and the Anguilla Great House; the Tuna at Dolce Vida or Jacala; and the sushi, sashimi and rolls at the Sunset Lounge, Tokyo Bay or DaVida.
Super Soups: Being English, the fact that hearty soups are more widely eaten than salads in the sunny Caribbean first struck me as strange. Now, it just makes me happy. I love getting delicious soups all over the island, and my favourites include French onion soup at The Ferryboat Inn and Roy’s Bayside Grill as well as fragrant fish soups, including the traditional fish soup at Ripples and Veya’s modern and spicy take laden with pieces of fresh tuna. I’ll also never say no to pumpkin soup in any of its guises (a special mention goes to E’s Oven for their pumpkin soup with lobster ravioli).
Fancy Fried: Anguilla’s starter choices usually include something sautéed, battered, and crispy. Fried Calamari at Maderiaman is a great plate for sharing (do share, because it’s huge), and Blanchard’s lobster shrimp cakes are famous on the island.
Tempting Trolley: CuisinArt Golf Resort & Spa shows off its team of expert pastry chefs by rolling out a retro ‘Dessert Trolley’ at the end of meals. Take your time to peruse and choose among a colourful presentation of sweet things.
Choose Chocolate: For me, dessert equals chocolate. Recently added to my must-eat list: StrawHats’s indulgent molten chocolate cake, filled with a melty, gooey inside and served with salted caramel ice cream. Constant in my affections for many years is the slightly spicy Mexican Chocolate Pudding at Picante.
Coffee Cocktails: often, a coffee-based cocktail is even better than a dessert. I love a good espresso martini, and variations on the theme abound all over the island. My ‘regular’ is at The Pumphouse – the perfect transition from dinner to dancing.