On a trip this December we passed through Barbados and met up with some old friends. We joined them for lunch at Champers, one of our preferred restaurants on the island. Barbados is a favorite destination of ours and is particularly well known for the quality of its’ restaurants.
Champers is located on Skeetes Hill near Rockley Beach on the south coast, and rests on a point with commanding views of the sea and beach. Sitting on the main floor deck looking out at white
sand, palm trees and ten shades of turquoise water you just know you are in paradise. The restaurant features great food, spectacular views and a very attentive staff, and you just can’t do much better for an elegant dinner or lunch while on the island.
We’ve never had a bad experience at Champers and this time was no exception. When in Barbados it’s a tradition to have flying fish, which I had
(fried with caper dressing) along with an appetizer of coconut shrimp with chili sauce, and both were excellent. Lunch was finished with an excellent warm bread pudding. My wife had West Indian shrimp curry with jasmine rice and grilled vegetables, also outstanding.
We were lucky enough to finish that day sitting on the porch of our friend’s house out at The Crane sipping famous Bajan Rum Punch.
Barbados Rum Punch Recipe:
- One part Sour (fresh squeezed lime juice*)
- Two parts Sweet (Demerara sugar**)
- Three parts Strong (Barbados Rum (Our preference is Mt. Gay Extra Old))
- Four parts Weak (Water)
Mix well and add a few drops of Angostura bitters. Pour over ice and add a bit of fresh grated nutmeg to each glass when serving
* Mexican or Key limes are preferred.
**Demerara is a type of raw cane sugar that has a large grain, hard texture, with a pale brown color. A substitute If you don’t have Dmerara sugar on hand, is to use an equal amount of granulated sugar and light brown sugar in its’ place.