Des­ti­na­tion Ja­maica showcases its gas­tro­nomic of­fer­ings

Jamaica Gleaner - - HOSPITALITY JAMAICA -

JA­MAICA WAS among the fea­tured ex­hibitors at this year’s stag­ing of the Frank­furt Book Fair in Ger­many. This book fair is one of the big­gest of its kind in the world and this year fea­tured Robin Lim Lums­den, Ja­maican cook­book au­thor, as she pro­moted her most re­cent pub­li­ca­tion, Bel­cour – Ja­maican, French and Chi­nese Fam­ily Recipes for En­ter­tain­ing.

A true rep­re­sen­ta­tion of Ja­maica’s di­verse and eclec­tic cui­sine, the book cel­e­brates the fu­sion of di­verse cul­tures and the rich­ness of Ja­maica’s culi­nary land­scape.

Staged from Oc­to­ber 19-23 to a packed house of ap­prox­i­mately 7,000 ex­hibitors from more than 100 coun­tries, thou­sands of jour­nal­ists and over 200,000 con­sumers were in at­ten­dance. It is to this large and greatly di­verse au­di­ence that Lim Lums­den had the op­por­tu­nity to per­form cook­ing demon­stra­tions, ad­dress press gath­er­ings and con­duct food tast­ings over the two-day fair.

The fair was yet an­other op­por­tu­nity that Des­ti­na­tion Ja­maica used in the con­tin­ued pro­mo­tion of the is­land as one of the sig­na­ture place for trav­ellers to visit for a rich gas­tro­nom­i­cal ex­pe­ri­ence. From the unique foods to mouth-wa­ter­ing culi­nary cre­ations, Ja­maica’s culi­nary am­bas­sadors con­tinue to sat­isfy palates around the globe. With culi­nary tourism a hot trend in the hos­pi­tal­ity and travel in­dus­try, and with gas­tron­omy as one of the strate­gic net­works be­ing pur­sued to in­crease vis­i­tor ar­rival to the is­land, these and other epi­curean events au­gur well for es­tab­lish­ing Ja­maica as a favoured culi­nary des­ti­na­tion.


Two weeks fol­low­ing the Frank­furt Book Fair, two of Ja­maica’s cel­e­brated chefs ex­cited palates in Lon­don at the Conde Nast Trav­eller Chefs’ World Se­ries at the hip Rudie’s restau­rant. The Ja­maica Tourist Board spon­sored the Ja­maican-themed event and food afi­ciona­dos en­joyed de­lec­ta­ble cre­ations by chefs Martin Magin­ley, ex­ec­u­tive chef at Ja­maica’s Round Hill Ho­tel and Vil­las, along with chef Christo­pher Gold­ing of Half Moon Re­sort.

Across the world, homes and fam­i­lies are try­ing Ja­maican recipes, and our food am­bas­sadors are tan­ta­lis­ing taste buds at home and abroad, cre­at­ing un­for­get­table mem­o­ries about Des­ti­na­tion Ja­maica. Events such as these ex­cite trav­ellers to want to visit Des­ti­na­tion Ja­maica

Food is an in­dis­pens­able el­e­ment of Ja­maica’s vi­brant cul­ture. It is for this rea­son that culi­nary events are a sta­ple fea­ture of Ja­maica’s yearly cal­en­dar of events. From in­ter­ac­tive farm tours and in­ti­mate farm-to-ta­ble meals, to food fes­ti­vals; from cook­ing com­pe­ti­tions to the nu­mer­ous road­side ven­dors, Ja­maica is suc­cess­fully us­ing its gas­tro­nomic prow­ess as one of the el­e­ments in defin­ing its brand and im­age in the in­ter­na­tional mar­ket­place.


Robin Lim Lums­den dur­ing her in­ter­ac­tive cook­ing demon­stra­tion at the Frank­furt Book Fair.

Chef Martin Magin­ley pre­par­ing pineap­ple galette.

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