In a collaborative effort to support local food producers and encourage healthy, sustainable diets, the Food and Agriculture Organization (FAO) has teamed up with the Tourism and Hospitality Association of Guyana (THAG) for the 17th edition of Guyana Restaurant Week (GRW).
Scheduled to commence on June 12, 2024, GRW promises an expanded culinary experience for food enthusiasts across Guyana.
Chef and THAG Representative, Kester Robinson, expressed enthusiasm for the increased participation of restaurants, spanning regions such as Berbice, Bartica, Essequibo Coast, East Bank, East Coast, and Georgetown.
This expansion ensures a wider variety of cross-cultural cuisines, featuring both established restaurants and emerging culinary ventures.
This year, GRW receives support from the FAO, as highlighted by Dr. Gillian Smith, FAO Representative.
Dr. Smith emphasized the importance of consuming locally produced food and beverages, citing the economic benefits for fishers and farmers in Guyana.
She underscored FAO’s commitment to promoting local consumption, particularly through initiatives like Restaurant Week, which aligns with their focus on fish value chains.
Rich Roth, General Manager of Bistro Café and Bar, echoed the sentiment of supporting local produce, affirming their dedication to sourcing seafood locally for the Restaurant Week menu.
With an emphasis on consistency and quality, Bistro Café and Bar will exclusively offer dinner service during GRW, ensuring optimal preparation time for their dishes.
Guyana Restaurant Week, spanning from June 21 to 30, will feature several new participating restaurants, including Atlantis Cuisine in Leonora, Ambrosia Restaurant in New Amsterdam, and Bia Bia Tex Mex Cuisine and Starlight Restaurant in Bartica.
These additions promise to enrich the culinary landscape of GRW, offering patrons a diverse array of dining experiences.
As Guyana prepares to celebrate its vibrant culinary heritage during Restaurant Week, the partnership between FAO and THAG serves as a testament to the importance of supporting local food producers and promoting sustainable dietary practices.