Shar­ing the Love in Soufriere

Tropical Traveller Magazine - - RESTAURANTREVIEWS -

Shar­ing the love has be­come a sort of motto for Chef Or­lando Satchell in the past two years since he es­tab­lished his own, very spe­cial place in Soufriere. Born and raised in the UK with roots in Ja­maica and Bar­ba­dos, Or­lando’s culi­nary jour­ney has taken him around the world, and with him he has taken Caribbean cui­sine: nowa­days his in­ti­mate, wel­com­ing restau­rant al­lows him to ful­fil a dream and share his love of Saint Lu­cian pro­duce and flavours with vis­i­tors from around the world.

Look for the ceme­tery close to the seafront and you’ll find the dis­creet frontage, and en­ter through the tiny court­yard into a homely but el­e­gant, rus­tic but chic am­biance which feels a lit­tle like be­ing in­vited to the Chef’s home – which in­deed it is since he lives right up­stairs! Seat­ing has an in­door loun­ge­out­door gar­den style and um­brel­las pro­vide wel­come shade at lunchtime, when Or­lando’s wel­comes lo­cals and day-trip­pers to dine a la carte on the fresh­est in­gre­di­ents the is­land’s “bread bas­ket” has to of­fer.

But in the evening, the restau­rant has the feel of a “petit bistro” with a dif­fer­ence – the dif­fer­ence be­ing Or­lando’s food, which can def­i­nitely be de­scribed as unique and in­ter­est­ing.

Tast­ing menus are a great way to sam­ple a wide va­ri­ety of Chef’s very lo­cally in­flu­enced cre­ations: Ti Manje is the pa­tois for “small bites” and each of Or­lando’s menus of­fer mul­ti­ple cour­ses which al­low you to en­joy the many tastes of Saint Lu­cia and each dish per­fectly com­ple­ments the last.

Like a map of the area, the dishes in­vite the guest to a culi­nary tour of Soufriere, but the chang­ing sea­sons of­fer many op­por­tu­ni­ties, so ex­pect the menus to vary: per­haps the Bou­ton Ground Pro­vi­sion Soup with yam, dasheen and bread­fruit or Belle Fond Cre­ole Bean Soup will be the ap­pe­tis­ers, with Choiseul Yel­low Fin Tuna and Zenon Jerk Pork as en­trees and a sweet tart for dessert made with co­conuts from Colom­bette. Almost def­i­nitely you’ll want to try the Derek Wal­cott Fish­cake made from crushed green ba­nanas and smoked her­ring – a won­der­ful savoury take on the lo­cal salt­fish ac­cra with­out the fry­ing. What­ever you go for is bound to be fresh, beau­ti­fully sea­soned and cooked with love – Or­lando’s trade­mark.

Though he’s very dis­creet, Chef Or­lando is proud of the rep­u­ta­tion his food and restau­rant have de­vel­oped since 2011, and some very fa­mous faces smile from the pho­tos in the court­yard so don’t be sur­prised if you bump into some­one with the sur­name Mar­ley or a celebrity chef called Marco as they share the love too.

Lo­cal fruits, vegetables and ground pro­vi­sions, daily caught fish and seafood, herbs, spices and sea­son­ings straight out of the cre­ole kitchen and a tal­ented chef with a vis­i­ble pas­sion for the cui­sine of his Caribbean her­itage – Or­lando’s is an out­stand­ing din­ing ex­pe­ri­ence in the Soufriere area, and well worth a visit for lunch or din­ner. Make sure to ask for Chef him­self and hear about the day’s spe­cial menus – you’ll see for your­self why Or­lando’s is unique on the is­land of Saint Lu­cia. Call 722 6265 for reser­va­tions at Or­lando's.

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