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Bermuda Restaurant Weeks To Focus On Local Produce

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Locally caught and harvested food will be the focus of Restaurant Weeks’ 10th anniversary, with restaurateurs urged “to create Bermuda-inspired menus and are particularly encouraged to focus on five local food-harvest areas: lobster, lionfish, goat cheese, honey and locally grown produce.”

A BTA spokesperson said, “The island’s food-harvest heroes will star in the 10th anniversary of Bermuda Restaurant Weeks, beginning January 14, 2021, the Bermuda Tourism Authority announced today. Local restaurants are encouraged to register for next year’s promotion which, for the first time, will be four weeks long to commemorate the first decade milestone.

“The sign-up process for restaurants is completed electronically: the online form deadline is November 20, 2020 to declare intent to participate, and November 30 for submitting prix-fixe menus according to price tier.

“Restaurateurs are incentivised once again to create Bermuda-inspired menus and are particularly encouraged to focus on five local food-harvest areas: lobster, lionfish, goat cheese, honey and locally grown produce.

“Each is highlighted in a new series of Restaurant Weeks videos designed to promote the island’s food industry to visitors and locals. The first in the series launched today, teasing all the 2021 food-harvest themes.

“Storytelling with Bermudians at the forefront is essential to helping us differentiate what Bermuda has to offer,” said Glenn Jones, interim CEO and Chief Experience Development Officer at the BTA.

“The distinct quality we get from our fishermen, farmers and beekeepers is second to none, especially in winter, when travellers are wowed by Bermuda’s farm-to-table style.

“I look forward to a delicious celebration of our 10th Restaurant Weeks, when we’ll heap praise on the quiet harvest heroes behind the island’s food industry.”

The BTA said, “For several years, the BTA has homed in on locally grown foods with a variety of events and campaigns:

  • Bermuda-inspired Restaurant Weeks menus are consistently elevated in BTA marketing
  • A local food-harvest almanac guides food preparers and visiting diners on eating fresh and sustainably
  • The BTA partnered with local tour guide Doreen Williams James on a wild-flavours foraging tour on Cooper’s Island, St George’s
  • A Bermuda Heritage & Culture Dinner with Chef Eric Adjepong of TV’s Top Chef fame spectacularly highlighted the island’s food culture last year

“Restaurant Weeks experiences, debuted in 2020, will also be a feature of Restaurant Weeks 2021. In a February 2020 survey, two-thirds [64%] of restaurants responding to a BTA survey said putting on food experiences successfully raised the profile of Restaurant Weeks 2020, even when they happened outside of a traditional restaurant.

“About three-quarters [73%] said they will now consider hosting their own food experiences for Restaurant Weeks. In the 2021 sign-up process, restaurateurs can indicate their desire to host a special local food harvest-themed event.

“More than 50 restaurants participated in Restaurant Weeks 2020. The 2021 edition will run from January 14 to February 11. Diners can expect three price tiers: $32, $42 and $52 for three-course, prix-fixe menus for dinner, and $22 two-course meals for lunch.”

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