It’s not everyday that local culinarians are afforded the opportunity to tantalise the palate of a Michelin-starred chef. In fact, it has been the resolve of the Table Talk Food Awards committee to elevate the narrative around local food and indeed the individuals who stir the pots.

The opportunity presented itself on Thursday, January, 16, when a private jet landed at the Ian Fleming international airport from Grand Cayman. On board the Terry E Peabody jet were participants from Cayman Cookout 2025 who had coughed up big bucks to enjoy lunch at the GoldenEye Villa where Ian Fleming famously created the James Bond character. Joining the group for lunch was Le Bernardin Chef/Patron Eric Ripert.

The decidedly Jamaican affair commenced upon arrival. Walking through the villa with some, including Ripert, checking out the Fleming escritoire before stepping down into the expansive gardens with stunning vistas where they were met with freshly chopped coconuts, ice-cold Red Stripe beers, Blackwell rum and lemongrass and jackfruit coolers. Live music from Live Wyaa included the James Bond 007 signature theme song which certainly added to the mellow vibe.

Host Marika Kessler, GoldenEye’s CEO, invited guests to the well-appointed mahogany table further enhanced by local flora and fauna. “Everything here is from nature… and we have all come together to create such a beautiful experience for you,” she shared.

It was no idle boast! The afternoon’s menu was presented by Chef Dominic Benson and included plated starters of Curry Goat Spring Roll served with a sweet Scotch bonnet sauce and Jamaican curry reduction, Peppa Shrimps, Jack’s River crayfish on a sweet potato blini with a roasted coconut caviar, creme fraiche and Scotch bonnet jelly. The pungent flavour of the Curry Goat Spring Roll tempered by the sweet Scotch bonnet sauce got tongues wagging, whilst the Peppa Shrimps did most of the talking.

The Jamaican sky juice, with fevergrass, Seville orange & mint, an elevated take on the ubiquitous sky juice was declared by many, a formidable palate cleanser.

Craggy wines notably Sophia, Le Sol, Aroha and Les Beaux Cailloux, selected especially for this unique culinary experience and hand carried from New Zealand, did not disappoint.

Starters over, guests were given the opportunity to further explore the culinary offerings. Chef Dominic and team were on hand to introduce Spit Roasted Suckling Pig with a Scotch bonnet and spirit weed “cilantro”, Lionfish Pepes Stuffed with callaloo, okra and pumpkin infused with local aromatics; and Pimento wood chicken served with a roasted tomato and pineapple concasse. The sides: sweet potato gratin, thyme roasted pumpkin and turnips, fried ripe plantains and Pantrepant field greens with a confit garlic vinaigrette were as much a conversation as the mains.

Chef Ripert could not resist the urge to assist in the carving of the spit roasted suckling pig.

Lunch was a hit with quite a few returning to their favourite stations for a second and even third taste.

Local goat’s cheesecake, honey and thyme and pure Jamaican spiced dark chocolate by Chef Wouter Tjeertes closed the culinary experience.

Guests flying to Jamaica, ostensibly to eat, is a beautiful reality that was not lost on the GoldenEye team as they took a well-deserved bow and basked in the rave reviews of Chef Eric Ripert, Terry and David Peabody, and every other diner.

Congrats to the GoldenEye team for positioning Jamaican food for the world to taste, applaud and return for more.

The fact that Chef Eric Ripert has visited twice, and plans to return next year with yet another group, speaks volumes.