Our Local Ingredients

The chefs at Spice Mill work hard to source as much local produce as they possibly can. Conch Eddy, Fisherman Franklyn, Lobsterman Pupil and Vegetable Farmer Sherilyn are on the daily telephone log of vendors. "Bossman - how many pounds ah Sanpper you need today" says Franklyn as he calls straight from his 25ft hand-made wooden vessel 5 miles out to sea. The Chef replies "as much as you can catch". Two hours later his boat pulls up on Cockleshell Bay with 75 pounds of hand caught Big Eye Red Snapper and the fishermen clean the fish immediately. Sometimes as many as three fishing boats will be on the beach supplying Lobster, Conch and fish all at the same time. Not to mention the many farmers on both St.Kitts and Nevis who supply locally grown arugula, eggplant, pumpkin and spices used in each dish.