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Sugar and Rum Season climaxes this weekend


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Sugar and Rum Season climaxes this weekend

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This year’s Barbados Sugar and Rum Season will come to an exciting climax on Saturday, April 14 with the 100% Bajan Barbecue and Expo. Hosted at The Gates in the Belle from noon until 9p.m, this is a family affair with live entertainment delicious food, sugar and rum spa treatments, a Bajan marketplace, kids’ zone, as well as barbecue and mixology competitions with some of Barbados’ best chefs and mixologists.

“We at the Barbados Tourism Product Authority (BTPA) constantly say that we are developing a tourism industry that is 100 per cent uncompromisingly Bajan.

“This event is a manifestation of that philosophy as we have provided a space to shine the spotlight on various elements of our local culture and heritage, including Barbadian entrepreneurs who make wonderful local products. This is an authentic Bajan fair, which will not only be exciting for visitors, but we believe that Barbadians will enjoy it as well,” said CEO of the BTPA, Dr Kerry Hall.

Hall applauded the stakeholders of the season who stepped up to make the inaugural Barbados Sugar and Rum Season a success, as well as the staff of the BTPA. Additionally, the general public was also commended for embracing and supporting the season, which was strategically designed to differentiate Barbados amongst its tourism competitors by highlighting its rich cultural heritage.

“This is only the first year and already we have been able to identify areas, which have tremendous potential. The season was quite diverse in terms of the variety of events offered, and we have persons who attended multiple events, and even some visitors who attended the pilot last year, and returned to enjoy this year’s activities. It was heart-warming to see Barbadians and visitors turning out in their numbers to learn more about the story of sugar and rum in Barbados. We will begin planning next year’s activities based on the research we conducted during this edition to ensure that there is continuous improvement,” she said. (PR)

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