Perched between emerald hillsides and the turquoise sweep of Grand Anse Bay, Grenada was once known primarily for its prolific production of nutmeg, cinnamon, cloves and cocoa. Today, it is cultivating a new gastronomic identity rooted in sustainable agriculture, farm-to-table innovation and a reverence for heritage and cultural fusion.
Indigenous, African, British and French influences have converged over centuries to shape a modern food culture across the island that is vibrant, communal and intrinsically tied to locally grown produce. As Barry Collymore, owner of Mount Cinnamon Beach & Wellness Resort, says: “Tourism is about cultural exchange and food is a great expression of a country’s culture.”
Central to this tradition is Grenada’s beloved national dish, Oil Down: a hearty one-pot stew of breadfruit, salted meat or chicken, dumplings, callaloo and spices simmered in coconut milk until the liquid reduces and coats the ingredients. Beyond oil down, Grenadians champion street food and festival fare. Think saltfish, roti, callaloo soup, plus seafood dishes reflecting the island’s dual bounty of land and sea. Weekly gatherings such as Fish Friday in Gouyave underline how food functions not only as nourishment, but as a cornerstone of community life.
From the left: Grenada’s national dish, Oil Down; The Carriacou Maroon & String Band Music Festival (April/May), which heavily features local and traditional Grenadian dishes; exhibit by the Grenada Chocolate Company at the Grenada Chocolate Festival in May. (Photos © Pure Grenada).
Nature is more than generous here. Grenada is one of the major global exporters of nutmeg, cinnamon, ginger and cloves, and is also known for its high-quality organic cocoa and growing seafood exports. Wherever you go, there is abundance: bananas, mangoes, breadfruit. It would be difficult to go hungry here.
In recent years, Grenada has experienced an exciting sustainability movement, with renewed investment in organic and regenerative agriculture. Leading from the front is Belmont Estate, whose certified organic farm cultivates cocoa, nutmeg, tropical fruits and vegetables, alongside a goat dairy producing chèvre. The estate’s farm-to-table philosophy invites guests to experience how ingredients grown on the land translate directly into refined culinary offerings.
Elsewhere, smaller organic farms and community gardens are increasingly supplying restaurants and resorts, strengthening local food security while reducing dependence on imports. This growing ecosystem reflects a broader shift towards seasonal eating and responsible sourcing, with locality reaching foreign-cuisine restaurants too. The Japanese eatery Carib Sushi, for example, only serves the freshest fish from local waters.
As a result, Grenada’s government, tourism bodies and private sector have begun positioning gastronomy as a pillar of the island’s tourism offering. They support sustainable agriculture and fishing initiatives such as Flavours of Grenada, champion chef training programmes, promote healthy eating and organise culinary festivals, creating a platform where traditional recipes and contemporary techniques can coexist.
Mount Cinnamon Beach & Wellness Resort enjoys a privileged location on the hills of Grand Anse Bay, with direct access to its incredible white sand beach, where the resort has its own club and both snorkelling and scuba-diving facilities.
Integral to this movement is Mount Cinnamon Beach & Wellness Resort. This independent boutique hillside retreat overlooking Grand Anse Beach has embraced a holistic approach to food, culture and community. Barry is fully committed to sustainability, including promoting local talent and reinvesting in the island. “International hotels sell their brand culture rather than the local,” he explains, “and a substantial part of the money generated leaves the country. Independent hospitality businesses tend to do the opposite – they are rooted in local culture and there is very little leakage of profits.”
The main restaurant at Mount Cinnamon is The Flying Fish, where menus evolve with the seasons and highlight ingredients harvested from the resort’s own gardens, alongside produce sourced from local farmers and fishers. This garden-to-plate philosophy ensures dishes are based on freshness and authenticity, while still delivering the refinement expected of a luxury resort. Executive Chef Jason Joseph draws from traditional Grenadian cuisine, as well as Indian, French and British influences, creating sophisticated dishes that exude freshness and flavour. At the Chef’s Table, guests can enjoy a seven-course tasting menu which, in my humble opinion, is worthy of a Michelin star.
Mount Cinnamon’s wider commitment to ethical tourism, including support for local artisans and training initiatives, further reinforces its role in Grenada’s sustainable food landscape. Its efforts have been awarded Green Globe Platinum Certification, the highest honour given to tourism and hospitality businesses that have maintained certification for 10 consecutive years. It recognises sustained commitment to environmental, social and economic sustainability.
From the left: White chocolate dome dessert from Jason Joseph’s Chef’s Table; Grilled broccoli with peanut sauce and tomato reduction (The Flying Fish); and cooking lesson with Chef Janice. All part of Mount Cinnamon’s gourmet experiences.
One of the first things Barry did when he took over Mount Cinnamon, together with a friend, was to open and finance the West Indies School of Hospitality, a scholarship-based learning institution that trains Grenadian hospitality workers. “We got agreements with Cornell University and the Culinary Institute of America, and we organised 2,000 scholarships,” he says. Bearing the associated costs was no small feat, but “we believed that we needed to upgrade the quality of the workforce here,” Barry says. “I’m a firm believer in the fact that people are coming to Grenada to experience the Grenadian way of life, and the weakness of many hospitality products around the world is that they are filled with people who are not from the country. That is because of a lack of investment in the local workforce.”
Someone who benefited from this philosophy is Grenadian Nikki Noel, now Mount Cinnamon’s Chief Operating Officer. While at the top of her career in the USA, she was offered the position, packed her bags and never looked back. “That was the best decision I ever made,” she says. “Look at my feet – I used to wear high heels to the office, now I wear flip flops.” After a pause, she adds: “And this is my home.”
Complementing future-facing farms and resorts is a new generation of Grenadian food artisans. Boutique chocolate-makers, bakers and dessert specialists are redefining the island’s sweet culture and signalling a growing appetite, both locally and internationally, for Grenadian craftsmanship beyond traditional exports.
Left: Lemon cheesecake from the phenomenally successful CheeseQuake, founded by Grenadian, Alix Aird. This brand of supermarket desserts offers patisserie quality with sustainable practises and local ingredients.
Right: Clarke’s Court has been producing award-winning rums using traditional methods since 1937. The range includes a 69% ABV Pure White for the fearless, an excellent 12-year-aged #37 Blend featuring local spices. and several flavoured rums like cocoa and passion fruit.
Alix Aird, founder of Sandman’s CheeseQuake, explains the story behind the company’s success. “It all started during the pandemic, with me filming the process of making cheesecakes and offering them online.” Sandman’s CheeseQuake’s sustainability ethos is based on discipline and prudence, he says. “We focus on building long-term relationships with retailers rather than rapid expansion, and we operate on a made-to-order model that minimises waste while maintaining high quality. Quality is always the priority.”
Grenada’s rum culture is equally colourful and storied. For centuries, rum has played a central role in island life, with production dating back to the early days of sugar plantations, when molasses was distilled into rum. Distilleries such as Westerhall Plantation, Clarke’s Court and River Antoine produce flavour-rich spirits that embody the island’s heritage and climate.
In 2021, the World Food Travel Association designated Grenada, along with Carriacou and Petite Martinique, as the world’s first Culinary Capital. It was recognition of a food culture that is not departing from its past, but building on it. From spice plantations and family kitchens to organic farms and refined dining rooms, Grenada is carving out a distinctive place on the global culinary map.
British Airways Holidays offers seven nights at Mount Cinnamon Beach & Wellness Resort from £2,599pp on a B&B basis, travelling on selected dates. It includes premium economy (World Traveller Plus) return flights from London Gatwick. britishairways.com/grenada
More information on Mount Cinnamon, HERE, and on Grenada, HERE.
Author: Julia Pasarón
Lead image: Lemon and caper crusted fish roulade, from The Flying Fish, Mount Cinnamon Beach & Wellness Resort.
Show Comments +