My name is Sharon Sealy, and I specialise in the food histories of Barbados and the Caribbean.

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As a professional chef, culinarian, restaurant consultant, and food historian, I am committed to the study of food anthropology and the examination of foodways shaped by three principal groups: the indigenous peoples of South America, Africans, and Europeans. These groups have all played a formative and essential role in developing our rich and diverse cuisines.

 

My mission is to document our culinary heritage and preserve unwritten recipes before they are lost. This initiative promotes a deeper appreciation of historical and contemporary challenges, enhances the understanding of dishes conceived out of necessity, supports the continuation of herbal healing traditions, and ensures the protection of our cultural legacy for future generations.

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In Las Vegas, I co-owned an organic spice blend company that specialised in distinctive, sugar-free and salt-free blends crafted from locally grown and dehydrated vegetables. In Islamorada, an organic, bespoke coffee roasting business was established prior to the Covid era, recognising the ongoing demand for quality coffee.

 

Additionally, I have worked as a private chef for 15 years, with considerable experience in catering. When I decided to relocate to England several years ago, it was to engage with the farm shop industry and to embrace a slower pace of life and appreciate the local walks, scenery, and history. Instead, the move inspired me to begin writing about the food history of my region.

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So, here I am.  Restless and as creative as ever.  An absolutely delicious journey.

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