Cobblers Cove Hotel, Barbados

Neil Hitchen our Executive Chef’s philosophy in cooking is relatively simple, buy the freshest seasonal products and produce harmonized dishes.

Neil brings with him to Cobblers a touch, which he has, developed working in other luxury Relais and Chateaux properties around the world. He describes his culinary style as a blend of Classical French, British and American Influences. Before arriving at Cobblers Cove, Neil spent two years as Executive Chef at a property in the British Virgin Islands incorporating Caribbean ingredients and resources into his menus.

Here in Barbados Neil has a wealth of quality local ingredients to take advantage of. We are lucky to have our own fisherman "Barker" and his "catch" is then delivered to Cobblers Cove and served that very same day.

Friday evenings are a fish lover’s fantasy with a selection of locally caught fish together with caviars from America, Japan and Europe.

	*A la Carte Menu*
	Neil Hitchen our Executive Chef’s philosophy in cooking is relatively simple, buy the freshest seasonal products and produce harmonized dishes. Neil brings with him to Cobblers a touch, which he has, developed working in other luxury Relais and Chateaux properties around the world. He describes his culinary style as a blend of Classical French, British and American Influences. Before arriving at Cobblers Cove, Neil spent two years as Executive Chef at a property in the British Virgin Islands incorporating Caribbean ingredients and resources into his menus. Here in Barbados Neil has a wealth of quality local ingredients to take advantage of. We are lucky to have our own fisherman "Barker" and his "catch" is then delivered to Cobblers Cove and served that very same day. Friday evenings are a fish lover’s fantasy with a selection of locally caught fish together with caviars from America, Japan and Europe. To give you a flavour of Neil’s menus: Dinner Menu Cobblers Mixed Salad Mixed Leaves, Shaved Parmesan, Confit Plum Tomatoes, Fried Vegetables with a Truffle Vinaigrette Tuna Carpaccio Bean Sprout and Seaweed Salad, Soy, Green Onion and Pickled Ginger Vinaigrette Smoked Haddock and Leek Risotto Warm Poached Egg and Asparagus Veloute Chicken Liver and Foie Gras Parfait Plum Tomato Jam and warm Vanilla Brioche Pan Seared Scallops Celeriac Puree, Celeriac Chips and a Green Pea and Truffle Sauce Warm Goats Cheese with a Black Eye Pea and Apple Salad Crispy Leeks and Mango Vinaigrette Poached Tomato with a Crab, Avocado and Ginger Salad Tomato and Basil Coulis Fricassee of Caribbean Fish Fennel and Orange Puree, Vanilla Sauce Braised Lamb Shank Rosemary Mashed Potatoes, Honey Glazed Vegetables, Lamb and Parsley Jus "Barkers Catch of the Day" Grilled or Pan Seared Ratatouille of Vegetables, Confit Cherry Tomatoes, Saffron Vinaigrette Fillet of Beef with a Horseradish Crust Sweet Potato Puree, Roasted Shallots, Baby Carrots, Red Wine Tarragon Sauce Shrimp and Scallops Served over Linguini with a Lemongrass and Chive Sauce Simply Roasted Local Chicken Breast Wild Mushroom Risotto, Champagne and Tarragon Sauce Sesame Seed Crusted Tuna Parsley Mashed Potatoes, Papaya, Red Onion and Coriander Salsa Warm Apple Tart Cinnamon Ice Cream and a Caramel and Rum Sauce Orange and Grapefruit Terrine Passion Fruit Jelly Chocolate and Mango Brownie Mango Sorbet and Mango, Yoghurt and Basil Compote Freshly Sliced Fruit Plate Kiwi Sorbet VIEW A SAMPLE SEAFOOD & CAVIAR MENU