More Restaurants On Board for 2025 Restaurant Week

THE ST VINCENT AND THE GRENADINES HOTEL AND TOURISM ASSOCIATION (SVGHTA) aims to have around 50 local restaurants engaged in Restaurant Week which this year will run from June 2228; currently over 30 have already registered.

The inaugural Restaurant Week in 2024, ran from November 17-24, and, based on the feedback received then, the SVGHTA decided to continue the initiative with the aim of attracting 50 local restaurants this year. “There are a few more that we need to confirm with. So this year, we are starting with 33 and I’m looking for 50, so we’ll go over that,” President of the SVGHTA, Isola Giddings said at the launch of the week.

At the media launch on Monday, April 28, 2025, Giddings, who serves as the Authority’s President, and Director of Resorts said last year, the target was 20 restaurants, however, that number rose to 33 for so far for this year.

Chair of the SVGHTA Bianca Porter, who presided over the ceremony said that this year’s activities will be celebrated under the theme, ‘Taste of Vincy.’

During Restaurant Week, the local eateries that register must feature local dishes on their menus, and hand out review papers for their customers to provide feedback. This year’s week will also feature workshop sessions as was the case in 2024. Restaurant Week workshop 2024 was facilitated by Chef James Cochran.

It “was not only overbooked, but also very well received by the participants,” Porter said, as she announced that this year’s workshop will feature Chef, Angela Garraway-Holler, a rising star in the culinary world, with Vincentian roots, and ties to Barbados where some of her guest chefs will be hailing from.

In a video, Garraway- Holler expressed her excitement about the event, “as it showcases the incredible culinary talents of St Vincent”.

“I invited everyone to join me in honouring the flavours and traditions of St Vincent and the Grenadines,” she added.

Porter noted that one area in the culinary arts that SVG can tap into is street food, as visitors are usually ready to immerse themselves in different cultures, and enjoy seeing food prepared in front of them.

They love “to taste foods infused with our island’s herbs, spices, and prepared with our island’s ground provisions, pork, poultry and fish,” Porter said.

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