10 things I love about Anguilla

Kerth Gumbs, executive chef of Ormer Mayfair at Flemings Hotel in London, and banquet finalist on BBC Two’s Great British Menu tells us about the food of his home island, Anguilla

- Kerth Gumbs

Anguilla (pronounced an-gwil-uh) is where I was born and raised. In the British West Indies, it’s the most northern of the Leeward Islands, only 35 square miles, with a population of about 16,000. This tiny gem is commonly described as ‘tranquillity wrapped in blue’ for its crystal turquoise-blue waters and pearls of white sand surrounding the island. It’s also known as the culinary capital of the Caribbean. To get to Anguilla, first you have to travel to St Martin island and take a 20-minute speedboat ride from the Dutch side of the island (Philipsburg) or the French side (Marigot) straight over to Axa (Anguilla).

1 Rum punch

It’s on the boat ride from St Martin that you may receive your first taste of paradise from the crew. Locally made rum punch is renowned for its fruity flavours and sweetness – ingredients include a blend of tropical fruit juices such as pineapple, orange and guava with lime syrup, Mount Gay Rum and a dash of amaretto. Varieties vary around the island with some adding the beloved spice nutmeg and a few drops of Angostura bitters here and there. Be aware that rum punches are potent, and you could find yourself carried away in the ‘irie-life’ vibe. Irie means, ‘everything is going to be okay; relax, chill and enjoy’.

2 Carnival