Celebrity Chef, writer and restaurateur Gary Rhodes recently spent time in Trinidad and Tobago filming segments for a Caribbean cuisine program. The series will feature cooking and recipes from ten (10) Caribbean countries including Jamaica, Grenada, and Trinidad, Tobago, St. Lucia and Barbados and the series will be broadcast on UKTV. Filming on location at Crews Inn, Chaguaramas, with the marina as his backdrop, the Trinidad segment will be a wonderful reflection of the beauty of the Island.

Having scouted much of the Caribbean for the series, the assistant producer for the show had the following to say about the destination, “…Trinidad and Tobago was a real highlight - full of interesting people, history, amazing landscapes and of course, delicious food…”

Gary is well known for fronting the BBC cooking programs Master Chef and Hell’s Kitchen, ITV1’s Saturday Cooks and UKTV’s Local Food Heroes. He also has some of the finest restaurants in the UK and international locations and has penned many cookbooks featuring cuisine from all over the world.

Working in conjunction with the Trinidad and Tobago Tourism Development Company (TDC) and the Trinidad and Tobago Film Company (TTFC) Mr. Rhode’s crew was facilitated for shooting segments for the show in both Trinidad and Tobago.

Hosted by a representative of the TDC, Mr. Rhodes and his crew explored some of the culinary highlights that Trinidad and Tobago has to offer. This included a river lime in Lopinot, a trip to Maracas Bay and a tour of the Chaguanas market, with top local chef Khalid Mohammed as their guide. They sampled doubles which were declared the firm favourite, closely followed by saheena and bake and shark. After the market expedition, the crew had dinner at Khalid Mohammed’s Chaud, where they feasted on the produce purchased at the market.

Gary selected saheena with tamarind chutney, pelau, curry shrimp and paratha as the recipes he would feature for the Trinidad segment of the show. Assisted by Crews Inn’s chef, Fazul Bacchus, Gary was filmed creating these local dishes for the first time. Assistant Producer, Caroline Schwarz commented that Gary has an amazing talent for tasting international foods, never tasted before, and intuitively knowing how to re-create them to perfection.

An exciting feature of his show is the opportunity it affords international chefs who apply and qualify (based on their culinary expertise and experience) to work with Gary on the set. For the segment at Crews Inn a local chef/caterer and a Jamaican restaurateur were the qualifying chefs.

When asked how he felt about the shoot in Trinidad, Mr. Rhodes commented, “I am enjoying Trinidad tremendously. The food I have tasted has been sensational! This is posing a headache for me because the final show is supposed to feature just one dish from each country and I know that I will be hard pressed to decide which to choose from Trinidad, because they have all been so good.”

The crew went on to film for three (3) days in Tobago on location at the Stone Haven Inn and in Arnos Vale, where Gary Rhodes indicated he would be working alongside Trinidad and Tobago’s top female chef, Deborah Sardinha- Metiver.

Chef Gary Rhodes at Poolside Crews Inn

Crews Inn Chef Fazil Bacchus with Gary Rhodes

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