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Right from the outset, The Restaurant at Southsea has been winning awards. Created by Barry Taylor and Peter Bourne, two of Barbados' brightest culinary talents The Restaurant at Southsea was opened late 2003 and has been topping the list of awards ever since, including winning the Barbados Restaurant Of The Year in 2004 and 2005, and as being the only restaurant in Barbados to be given a Four Diamond rating by the Triple A Association.

Situated in a beautiful traditional Barbadian home overlooking a stunning bay in St. Lawrence Gap on the South Coast of Barbados, The Restaurant at Southsea offers an unforgettable dining adventure, embracing the stylish setting and exceptional international cuisine and complimented by an outstanding wine list. In April 2004, after only five months of operation, The Restaurant at Southsea was selected as one of the top 66 new restaurants in world by the Conde Nast Traveler 'Hot Tables'.

What makes us so special?
To begin with, the setting of The Restaurant at Southsea is beyond compare. Our stunning veranda, accented by a distinctive undulating blue awning and our beautifully landscaped gardens overlook a romantic secluded cove. The traditional home has been transformed with elegantly modern interiors. Also worthy of mention is our exceptional wine and brandy selection, along with the Caribbean's most extensive vintage rum collection. Limitless libation is always a possibility. Our service is amiable and attentive; our staff's attitude is warmly welcoming. But what makes us really special is Chef Barry Taylor's imaginatively conceived and flawlessly executed food.
 

SOUTHSEA STAFF

Barry Taylor, Executive Chef
"Creativity is the key to success. I experiment with fusions never before tried in order to create the best possible dishes."

Barry Taylor began his career at Olives Bar and Bistro and at Patisserie Flint before becoming the Executive Pastry Chef and Head Chef at the highly acclaimed La Terra Ristorante in St. James, Barbados. During Barry's tenure as Head Chef at La Terra Ristorante, it was named one of the Top 50 New Restaurants in the World by Conde Nast Traveller magazine.

Raised between Barbados and Rio de Janeiro, Barry earned his degree in culinary arts from Johnson and Wales University in Florida. As well as cooking, he is passionate about sports, cars and movies. Barry cites both Brazilian and Oriental influences as elements which have contributed to his unique culinary vision.


Alfred Taylor, Managing Director
"For us, it really isn't about local competition. We want to make a name for ourselves as the epitome of excellence in dining. It shouldn't matter who you compare us to."

Alfred Taylor's many career highlights include heading the Barbados Hotel Association, the St. Lucia Hotel Association, and the Caribbean Hotel Association. He has been awarded both the Barbadian Hotelier of the Year as well as the Caribbean Hotelier of the Year.

Alfred is proud to have represented Barbados at cricket.


Peter Bourne, Soux Chef
Before opening The Restaurant at Southsea, Peter Bourne was best known for his long association with Chef Joseph Sweiger, whom he ably assisted as soux chef for a decade. This included two stints at Joseph's in St. Lawrence Gap, broken up by two years at The Mews in St. James.

Peter served his apprenticeship at legendary Hotel Panhans in Vienna, after completing his degree in culinary arts at the Culinary Institute of America.

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