A holiday in Saint Vincent has given Lanzarote private chef Nerina Howell of Event & Catering Solutions plenty of food for thought, from traditional Caribbean cooking methods and local ingredients to the similarities between island food cultures. Meanwhile, husband Matt has found himself looking at things from a rather different professional perspective.
I always say that food has a way of connecting people, cultures and generations. However, I didn’t expect to find quite so much inspiration for my Lanzarote kitchen while enjoying a holiday thousands of miles away in Saint Vincent and the Grenadines.
I’m Nerina from Event & Catering Solutions Lanzarote, and my husband Matt, who runs Electrical Solutions Lanzarote, and I are currently enjoying a well-earned break in the Caribbean. Although we’re supposed to be switching off from work, old habits seem difficult to leave behind!
Matt has been taking a professional interest in the tropical lighting, illuminated gardens and outdoor spaces, while I’ve naturally found myself studying the menus, ingredients and cooking techniques.
A little Caribbean food for thought
One evening, we enjoyed a Caribbean-themed dining experience that reminded me just how much traditional cooking has to teach us.
I was particularly interested in the history of buccan, a traditional wooden framework used for slowly roasting or smoking meat over a fire. Long before modern ovens and sophisticated kitchen equipment, people were creating distinctive flavours through fire, patience and knowledge passed down through generations.
There is something wonderfully familiar about that approach.
Doesn’t that sound familiar after last week’s article?
We also discovered ingredients such as dasheen, a tropical plant whose roots and leaves feature in Caribbean cooking, and breadfruit, which was introduced to Saint Vincent in 1793 and became an important part of the island’s food culture.
Fresh herbs, green seasonings, chutneys and spices brought everything together, each adding its own character.
Theatre cooking and the pleasure of sharing food
One of the highlights of our trip has been experiencing the theatre of cooking first-hand. Watching dishes being pan-fried and brought straight to the table, with their aromas and flavours arriving together, reminded me so much of the tapas experiences I create for my own guests in Lanzarote.
There was Caribbean spiced lamb, Caribbean grilled mullet with lime, and a mango salsa. It was a wonderful variety of flavours that really delivered that feeling of a flavour explosion with every dish.
It’s something I see regularly when hosting my own dining experiences. Guests become excited as each dish arrives, discovering different flavours and enjoying the experience together. It was lovely, for a change, to be on the other side of the table and enjoy that same anticipation myself!
Different islands, familiar flavours
As a private chef in Lanzarote, I couldn’t help noticing the similarities with Canarian and Mediterranean cooking.
Roasted aubergine, fresh fish, chicken skewers, vegetables cooked over fire and bowls of flavourful sauces are all familiar features of my own kitchen.
Here, mango and tamarind chutneys accompany dishes, while back home we have our red and green mojos, garlic, herbs and olive oil. Different ingredients, but a similar appreciation for fresh flavours and food made to be shared.
It also got me thinking about tapas. At its heart, it’s about bringing a selection of dishes to the table, enjoying different flavours and taking time over a meal with good company.
I suspect some Caribbean inspiration might find its way into one or two of my Lanzarote tapas menus when we return!
Meanwhile, Matt is looking at the lights!
While I’m concentrating on what’s going onto the plate, Matt has been noticing the suspended lighting, natural timber and illuminated ceilings. The colourful pool lighting has also caught his attention, particularly as this is something he is regularly asked about by clients back in Lanzarote.
It’s interesting how two people can look at exactly the same setting and see completely different things. I notice the food and presentation; he sees the lighting, installation and how everything works.
Yet we both appreciate the importance of the little details. Whether preparing food for a private dinner or creating the right lighting for a home, the atmosphere of a space can make a real difference to how people enjoy spending time there.
Taking a little inspiration home
What has struck me most about this trip is how much island life in Saint Vincent has in common with Lanzarote. Local ingredients, traditional skills, resourcefulness and a strong connection to food and outdoor living.
After more than 25 years cooking professionally, from luxury estates in the UK to sailing boats in the Mediterranean, I’m still finding new ideas and influences wherever I go.
Food has always been a big part of my family’s story, and those early lessons about making the most of ingredients and appreciating simple cooking remain important to the way I work today.
At Event & Catering Solutions Lanzarote, I bring together Mediterranean and Canarian influences to create personalised menus for private dining, celebrations and events, whether in your own home, holiday villa or chosen venue.
For now, though, we’re enjoying being on the other side of the table for a change. Although I can’t promise Matt will stop looking at the lights, or that I’ll stop asking what’s in the sauce!
Warm wishes from Saint Vincent,
Nerina & Matt
Save The Date!
If you’re planning a special gathering in 2027 or beyond, my diary is open. Dates can be reserved early, with menus and arrangements tailored together nearer the occasion.
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Contact Nerina
Email: nerinahowell@gmail.com
Phone: 0034 711 065 993
Website: www.eventandcateringsolutionslanzarote.com
Food is love made visible.
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