The chefs at The Pavilion and the Beach House make it a priority to showcase St. Kitts native bounty as often as they possibly can.

Reliant on area farmers and fishermen for the freshest ingredients, Damian Heaney, Executive Chef at the Beach House, says, “We’re able to create something unique, something different, and something really, really delicious when we source from the island. Plus, it makes sound economic sense for both our company and local providers.”

Diners at both the Beach House and The Pavilion reap the rewards. Strawberry daiquiris are nice, but mango, passion fruit, and lime mojitos are bar favorites, bursting with just-off-the-vine freshness. The Beach House rum punch boasts an incomparable flavor due to its sour oranges, harvested locally. Soursop, too, makes a distinctive sweet, clear drink and refreshing sorbet that patrons love.

Christophe Harbour has also recently planted its own fruit trees in Sandy Bank Bay, trees that will eventually yield gorgeous guava, lemons, limes, papaya, mango, and other tropical favorites. With the tree placement along the road, residents and visitors will be able to grab a fruit at whim, sampling the extraordinary local flavors that have made the Beach House and Pavilion menus so popular.

But that's assuming they beat the monkeys to it!