34
the World Of Hospitality
Restaurant 13˚/59˚
Andy Turner And Roz Allen Are Executive
Chef Team At New Fine Dining Restaurant
13˚/59˚, Port Ferdinand, Barbados
A
ndrew Turner and Rosalind Allen are the
new Executive Chef team in Barbados’
newest gourmet restaurant, 13˚/59˚, at Port
Ferdinand Marina and Luxury Residences.
Port Ferdinand is the newest offering from UNNA
Luxury Resorts and Residences, whose motto is
‘luxury with soul’. The harbour-side restaurant is
named after the co-ordinates of the island and the
menu reflects the island’s produce in a contemporary
style.
Andy and Roz lead the Team and have a wealth of
experience in Michelin starred restaurants, from
Chapter One in Dublin, to The Clove Club and
Texture in London. Andy Trained under Marco
Pierre White, ran his own Morning Herald awarded
restaurant in Sydney and also spent time in Japan and
the world of sushi. Roz has been in restaurants all her
life and has a more contemporary grounding.
Dinner guests may choose from the 13˚/59˚ tasting
menu, or the three choice short menus; on Sundays the
restaurant relaxes, with brunch and classic cocktails,
accompanied by live jazz.
Commenting on Andy and Roz’s appointment and the
launch of 13˚/59˚, Eoin O’Sullivan, Group General
Manager said, Our ethos in opening 13˚/59˚ is to
deliver a restaurant of international standard that
highlights the beautiful ingredients that Barbados has
to offer. We are delighted to have chefs of this level to
help us deliver the concept and even at this early stage
we are receiving some great reviews and finding that
the restaurant is proving a real draw on the island.’
Website: www.1359barbados.com
Andrew Turner comments on his new role, ‘I’m
relishing the challenge of establishing a gold standard
fine dining restaurant which offers something really
different and enticing for visitors to Barbados and
for the local population. I’ve been impressed by the
range and quality of local Barbadian produce available,
which has more than matched my desire to source as
many ingredients locally as possible. We are evolving
our menu to reflect the season’s freshest and finest
ingredients, so for example, recently a big hit with
guests has been Golden Crab which is delivered to us
within hours of being caught just off the coast here. ‘
13˚/59˚ is open to both residents and non residents
and includes a private dining room for up to 16
people. Reservations are required. For more info visit:
www.1359barbados.com