beach at Malliouhana in Anguilla

Master the art of cooking with raw seafood on a secluded beachfront

Learn the secrets of cooking with raw seafood, and dine on an unusual pairing of two Caribbean specialties in this hands-on cooking class set up along the exclusive Turtle Cove Beach.

Learn the secrets of cooking with raw seafood, and dine on an unusual pairing of two Caribbean specialties in this hands-on cooking class set up along the exclusive Turtle Cove Beach.

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The Experience

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.

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