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Nevis Discovers its Culinary N.I.C.H.E

Food tourism is bursting at the seams, evident by a study carried out by Fiona Jeffery, Group Exhibition Director of World Travel Market, who undertook independent research with 2000 people throughout the UK of all ages and socio economic groups. She declares: “Food tourism today is where eco-tourism was 20 years ago; people are starting to take an interest.” With this in mind, a delightful blend of international gourmet cuisine and traditional Caribbean specialties paired with premier wines and a dash of Nevisian culture are the ingredients for the first annual Nevis International Culinary Heritage Exposition (N.I.C.H.E) scheduled for October 22 - 29, 2005.Culinary aficionados will enjoy this weeklong event featuring daily cooking demonstrations, seminars, cocktails and gourmet lunches and dinners prepared by chefs from around the world - including Wayne Nish of New York’s top-rated March Restaurant. In addition, there will be special seminars focused on pairing cheese and wine led by Marc Refabert, founder of, the world’s leading cheese web site.

“This is a great opportunity to showcase Nevis as a culinary “melting pot” that offers more than just fun in the sun. Visitors will have the opportunity to engage all their senses during this ultimate dining experience that includes a fusion of Nevisian and international epicurean delights with exposure to the rich culture of Nevis, Queen of the Caribees,” said Helen Kidd, CEO of the Nevis Tourism Authority.

Participants in this gourmet culinary festival will be able to savor the creations of some the finest chefs on Nevis at daily dine-around lunches and dinners at various locations around the island. Featured chefs include Jason Bishop of Oualie Beach Resort, Lovey Boddie of Hermitage Plantation Inn, Andreas Donnerbauer of Four Seasons Resort Nevis, Lenroy Liburd of Old Manor Hotel, Antonio Piani of Nisbet Plantation Beach Club and Mark Roberts of Montpelier Plantation Inn.

The N.I.C.H.E package is available for US$1500 USD per person and includes a welcome and farewell cocktail party, five cooking demonstrations, five gourmet lunches, three cheese and wine seminars, five gourmet dinners, and daily transportation to and from cooking demonstrations and the evening events.

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