There’s a secluded white sand beach, accessible only down a flight of wooden steps from Malliouhana. Backed by steep cliffs and opening onto serene crystal-clear turquoise waters, the private sun-kissed sanctuary is the unique setting for a one-of-a-kind culinary workshop. Mere steps from the water, you will learn how to transform fresh-caught local seafood, including conch, crayfish and sea urchin, into vibrant-tasting ceviches infused with Anguilla’s Pyrat rum. Then, feast on the fruits of your labor with a delectable picnic spread right on the beach. Instead of regular plantain or yuca chips, enjoy the ceviche alongside an unusual pairing: crispy curried goat jerky. It’s a fun twist on simple goat curry, a staple in Caribbean cuisine. Hours before, our dining team carefully reconstructed the dish by marinating Anguillan-raised goat with fragrant curry, smoking it for three hours, then drying until crisp.