Written by on February 28, 2018

Lee Sylvester during her presentation at The Telegraph Show.  Click on image to enlarge

Pure Grenada, the Spice of the Caribbean offered a true taste of Grenada, Carriacou and Petite Martinique to UK travellers last weekend as it exhibited for the first time at The Telegraph Travel Show in London.

As part of the Grenada Tourism Authority (GTA) headline sponsorship of the prestigious global travel showcase, celebrity chef and food writer Lesley Waters and Lee Sylvester, whose family hails from Carriacou, recreated mouth watering Grenadian dishes in the Food and Wine Theatre. A GTA delegation led by UK Marketing Executive, Renee Moses, supported by the UK team provided information and inspiration to the Show’s 30,000 visitors over three days.

Founded in 2016, The Telegraph Travel Show is organised by leading publication, The Daily Telegraph, which boasts the largest travel section of any UK newspaper and recently published a feature by travel expert Sarah Baxter entitled ‘A Hiking Holiday In Grenada, The Greenest Island in the Caribbean’.

Said Grenada Tourism Authority CEO, Patricia Maher: “We started the year promoting Grenada, Carriacou and Petite Martinique to discerning and frequent travellers at The Telegraph Travel Show, which has a proven record of attracting the audience we need to reach.

Later this year Pure Grenada will feature prominently at a variety of consumer events including RHS Chelsea Flower Show, Chocolate Week, Brides – The Show, and Birmingham Dive Show to complement our array of island activities with the travel trade, including exhibiting at World Travel Market. There are many reasons to visit Pure Grenada from our beaches, waterfalls, hiking, diving, festivals, food, heritage and most important of all our warm and friendly people”.

Lesley Waters, who took the stage on Friday 23rd February, is one of the UK’s most-renowned TV chefs and food authors. On Saturday 24th and Sunday 25th February, Lee Sylvester spiced up the weekend with some of her own recipes from Grenada and Carriacou, flavours that inspire her Tan Rosie range of sauces and seasonings.




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