Octopus Salad with potato, sweet peas, chickpeas and sun-dried tomato (right) and Sea Crab linguini drizzled with olive oil and served with a Calabria Doc Rose, slightly sparkling Statti.

With Air Jamaica offering regular service to the Spice Island of Grenada, dinner on Grand Anse beach moved from a delicious possibility a fortnight ago to a gourmet reality.

Thursday Food spent six glorious days in Grenada, ignored the calorie count and ate breakfast, lunches (yes, there were days when we simply had to have two), poured tea, snacked in-between and closed the day with elegant dinners.

Grenadians are proud of their local foods and the chefs, thankfully encouraged by their guests and buoyed by their enthusiasm, are more than eager to tantalise the taste buds with sweet, ripe plantains, callaloo which is, by the way, dasheen leaves (the main ingredient in callaloo soup), yams, pigeon peas, cassava, breadfruit and shado beni.

La Luna chef Daniele Gaetano plates the sea crab linguini.

Chefs for the most part grow what they serve and are often seen at the markets ensuring that they get the very best - close relationships with fishermen ensure the freshest catch of the day. The kingfish, tuna and mahi mahi are an absolute must as are lambi (conch) and stuffed crab back.

There are international favourites too, like traditional fish and chips, pizza made from scratch, salads and yummy desserts. The Grenadian Culinary Team (chefs and bartenders) was awarded a silver medal at last year's 'Taste of the Caribbean' culinary competition, so shift your focus today from a tropical storm watch to meals made to order by those truly passionate about food.

Mothers can't father

Trousers in Denim

Cream of the 'Crop'