Apes Hill Barbados has partnered with British chef, author and broadcaster Sophie Michell to develop its food and beverage offering.

Michell will work with the resort’s culinary team on restaurant concepts, recipes and operating standards, alongside developing in-villa dining experiences and a stronger farm-to-table approach. The partnership will focus on showcasing Barbadian producers and seasonal ingredients grown at Apes Hill, with menus placing greater emphasis on local sourcing, wellbeing and sustainability.

Michell trained in Michelin-starred kitchens including La Gavroche, The Greenhouse, The Lanesborough and The Embassy, and became the UK’s youngest female Executive Chef when she took over the F&B department at Belgraves Hotel. She later served as Food & Drink Director at Byron.

Based in Barbados since 2020, Michell co-founded farm-to-table restaurant Local & Co, where her cooking centres on locally sourced and seasonal ingredients.

“I’ve always believed that the very best food starts with exceptional ingredients. Barbados offers an incredible abundance of wonderful flavours from many talented farmers, while Apes Hill grows its own produce across its own unique landscape and community. Bringing those together creates something genuinely special,” she comments. “It’s about creating dining experiences that feel authentic, relaxed and memorable while celebrating everything that makes Barbados unique.”