I NEED A GOOD CHILLED SOUP. SUGGESTIONS?

In addition to the classic Gazpacho, there’s a host of chilled soups – Sweet Pea with Mint, Cucumber Avocado, Curried Zucchini, and Summer Borscht with Tzatziki to name a few.

Read More

 

I HAVE SOME COCONUT THAT’S TURNED DRY AND HARD. SHOULD I TOSS IT?

No. Put it in a strainer over a steaming pot of water for a few minutes to rehydrate it.

Read More

 

HOW MUCH WATER SHOULD I USE TO COOK QUINOA?

This high-protein substitute for pasta and rice comes in white (golden), red or black varieties. Use a ratio of 1 part quinoa to 2 parts water. Great with curry, grilled vegetables or braised meat.

Read More

PUT THESE ON YOUR SHOPPING LIST 

For most cooking and baking, regular ingredients are fine. There are a few items worth splurging on however. These include quality baking chocolate, extra virgin olive oil, maple syrup, pure vanilla, prosciutto and cheese. The difference in taste is remarkable. 

Executive Chef  Orlando Sachell​​

British-born and internationally-trained Chef Orlando is a self-described chef on a mission. And as the owner of Chef Orlando’s Restaurant and Bar in picturesque Soufriere, Chef Orlando gets to live out that mission

Meet The Staff

FAQ's

Located at the northern end of Soufrière, Orlando’s is in a beautiful courtyard garden setting where they serve ‘ Ti Manje‘,which means small  plate  of  food  in  the  local  Kwéyòl  language.  Chef  Orlando’s mission  is  simple:  to  make  Caribbean  cuisine  as  influential  and flavorful  as  other  internationally  known  cuisines  by  using  only  the freshest  local  fish,  meat  and  produce  to  create  his  masterpieces. There is also a small, but very carefully chosen wine list that pairs well with the cuisine and enhances the dining experience. The Orlando’s culinary experience is definitely something that shouldn’t be missed.                

ABOUT Orlando's Restaurant & Bar 

Come Join Us