EXQUISITE CUISINE AT FUSTIC HOUSE

The cuisine at Fustic House is one of the best kept secrets in Barbados. Guests at this unique property enjoy a sophis-
ticated menu ranging from simple breakfasts to a gourmet extravaganzas, all custom tailored to suit their particular
tastes. The resident chef, Mr Kenroy Hunte, is highly regarded as one of the best in the Caribbean, with a focus on
light, healthy and most importantly delicious meals with a creative twist.
Kenroys cuisine combines fresh (mainly local) ingredients together with herbs and spices indigenous to the Caribbean
to create a symphony of island flavours to subtly tease the palate.
His cuisine is distinguished by three key aspects: firstly, spices play a great role, and Bajan (the local adjective for all
things Barbados) seasoning is unique to the island and melds to produce more intense flavours than are generally found
in other parts. Secondly, vegetables play a special role particularly the use of Okra, Breadfruit, Yams, Green Bananas
and Spinach. Finally, Kenroy achieves an extraordinary fusion of the best cuisines from the Caribbean islands such
as Barbados (of course!), Jamaica, Trinidad, St. Vincent and St. Lucia. He combines these (to suit the occasion) with
the best cuisine from Italy, France, India and Asia, infusing them with his special Caribbean flavour.
The dishes shown are two examples of Kenroys vast repertoire of entrees.
Kenroy is renowned for his home-made ice creams and sorbets, which vary from the traditional (but totally different
to what one is used to) chocolate, coffee and vanilla to the more exotic garlic, rum-raisin, vodka, and clove/cinnamon
chocolate. He also makes superb home-made breads (it is notoriously difficult to obtain good bread on the island),
cakes and biscuits, as well as a broad range of home-made pizzas - Fustic boasts its very own outdoor, wood-fired
pizza oven. Mango and papaya dips and home made yoghurt also feature regularly. Guests to the house enjoy dis-
cussing their preferences with Kenroy, and discovering a whole new world of taste & flavour.
So how did this all come about? To quote Mr Hunte:
My passion for cooking started at the impressionable age of 10. My mom, who is an excellent cook, helped to shape
my love for cooking. I was very intrigued by her diverse ability in preparing the many local delicacies of the island,
handed down to her from generation to generation. Armed with this knowledge, and the love and interest developed
over the years, it was only natural and logical that I embark on a career in the hospitality and food industry.
Among the places I have worked are the world famous Sandy Lane Hotel, Accra Beach Hotel, Caribee Beach Hotel,
Rockley Resort and the French restaurant, Ile de France all on Barbados. I have also had the opportunity to sample
the cuisine of some of the finest restaurants, including those in New York and London, and this has helped me to fur-
ther broaden my skills.
Since coming to Fustic House as Executive Chef seven years ago, I have had the opportunity to be really creative, and
to develop my own style of cooking. My main objective is to prepare cuisine that is light, healthy and exciting my
secret ingredient being a great love for what I do. It is my belief that every day, I am creating works of art. It gives
me great pleasure when house guests request, or I can freely demonstrate for their pleasure the variety of cuisine that
is available locally.
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Dinner at Twilight
Some (including the Managing Director of one of Barbados most successful businesses) even go so far as to say that
Kenroy is the best chef on Barbados. Testimonials from both international publications and guests further attest to
Fustics gastronomic delights:
Tatler: The kitchen is sophisticated choose between gourmet extravaganza and simplicity
Vogue: The Bajan food was perfection: we asked mostly for fish and I can still taste the blackened barracuda
Telegraph: Fustic House comes with one of the best chefs on the (Caribbean) islands. Cancel your reservations at
Daphnes and the Cliff once you have tried Kenroy Huntes curries, you wont want to eat out.
Hollywood Actress: Kenroy, Thank you so very much for yet another incredible food experience!!! It was everything
we dreamed it could be and more. Your cooking is divine
Guests from New York: Kenroy, you are an amazing chef! You spoiled us so On my special day, you truly outdid
yourself. Thank you. Thank you. Thank you.
Guests from UK: Dear Kenroy, You make the best banana bread in the world. Thank you for cooking such unforget-
table meals for us
Guests fromContinental Europe: Dear Kenroy, Thank you for the exquisite food that you prepared for us. The mem-
ories of all of the different spices and flavours still run through my mind
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Kenroy Hunte
Chicken Piccata on braised spinach with Thai coconut sauce
Oven-roasted tuna kebab, on spaghetti puttanesca, with grilled zucchini and fresh basil
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Mr. Stephen St. John - Property Manager Mrs. Kathy St. John - Business Manager
Mr. Noel Bobb - Gardener Ms Ingrid Cadogan - Housekeeper
THE STAFF
Fustic House has a permanent staff of twelve exceptional individuals, together with a full time villa manager, whose
love for Fustic and friendly personalities bring a whole new level of service to this historic estate.
Our Property Manager is Mr. Stephen St. John
Our Executive Chef is Mr. Kenroy Hunte
Our Business Manager is Mrs. Kathy St. John
In addition, we have a butler, three house staff, three Gardeners, and three Security Guards. We generally complement
this team with additional support for larger parties and employee arrangements can be tailored to suit your needs.
The chef and kitchen staff will ensure that every meal is memorable, the butler can arrange every thing from a round
of golf to delivering a cocktail to the poolside, and the head gardener would be delighted to show you some of the more
exotic aspects of the Estate.
We are proud to offer a personal five star service to each and every guest at Fustic House.