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A Taste of The Bahamas | Poinciana Magazine x British Colonial Brunch Takeover
From Grand Bahamian-inspired fried fish and panny cakes to conch and grits, traditional Bahamian favourites and a few new twists, the first-ever Brunch Takeover at British Colonial's Tamarind Marketplace was a celebration of Bahamian food, culture and community.
Poinciana Magazine was excited to be the hotel's first brunch takeover partner, working alongside Executive Chef Antonio Williams to bring some of our team's favourite Bahamian dishes and flavours to the menu.
"I think we've been intentional about celebrating Bahamian food because it's our culture, it's our cuisine. I think that Bahamian cuisine can compete with any cuisine globally," shared Chef Antonio Williams, highlighting British Colonial's commitment to supporting local farmers, fishermen, vendors and the wider community.
For Poinciana Magazine Editor Nikia Wells, the collaboration was also an opportunity to introduce a few Grand Bahamian favourites to the brunch experience.
"I'm a little biased towards Grand Bahama. I recommended the conch and grits, the fried fish, the coleslaw, of course, the panny cakes," she shared.
Poinciana Magazine contributor Randia Coakley also highlighted the team's involvement in selecting Bahamian classics and introducing new favourites to the brunch menu.
More than just a brunch, the takeover celebrated the diversity of Bahamian cuisine, the importance of community partnerships and the flavours that make our islands unique.
Here's a look at the first takeover and some of the delicious dishes that made it special.
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