GRW is “back with a bang” to showcase local flavours

Over twenty-five restaurants are on board for the 14th edition of Guyana Restaurant Week, which was launched on Monday at the Heliconia Restaurant in Georgetown, offering an exceptional indulgence into local flavours.

GRW is a biannual event and will run from June 24 to July 3, 2022. It has returned with new menus, new locations to experience, with options for lunch and dinner.
This event is a collaborative effort between the Tourism and Hospitality Association of Guyana (THAG), the Guyana Tourism Authority (GTA), selected restaurants and sponsors.
President of the Guyana Tourism Authority (GTA), Kamrul Baksh said this is the largest number of enterprises participating since the initiative was created in 2015.
“There has been a conscious effort to have more restaurants regionally…I want to use this opportunity to encourage restaurant owners to come on board with us as it is truly a unique culinary product out of Guyana…Reports will be submitted to the owners and frank feedback from the public. I want to urge you to take those suggestions on board so as to improve your service delivery,” Baksh underscored.
Reflecting on the 25 by 2025 vision, Baksh said utilising local ingredients would assist in this cause.
“The Tourism and Hospitality Association has a vital role to play in this…If there is one takeaway, it should be utilising lots of local ingredients and supporting the local market in particular. We have partnered with THAG as well to have a customer survey that will be available so that persons from the public who will be partaking will be giving feedback there.”
Additionally, Melanie Mc Turk of THAG emphasised that the event has been elevated since it was first introduced, putting the spotlight on Guyanese flavours. Now, it is “back with a bang”.
It has been elevated to something more than just a chance to go out and sample. Today, Restaurant Week allows us to showcase the talents of local chefs. It allows us to put a spotlight on Guyanese flavours and Guyanese produce. It has become something that foodies all across Guyana and the Caribbean look forward to indulging in and experiencing what is a uniquely Guyanese dining experience.
Roshani Chattergoon of Java Coffee Bar detailed they will be focusing on local produce, all freshly sourced and prepared.
“This year, we’re basically concentrating on local produce items. Our greens, our meats, everything is locally produced. We’re trying to support the local market, local farmers. So, we’re pushing all local ingredients this year, freshly prepared.”
Manager at Jaxx International Grill, Amir Kaladeen told the media that their focus has been on inclusion for all diners and their requirements.
“We try to cater for everyone, from vegetarians to meat eaters, to people who just want to experience something new. We cover all our basics and try to cater for everyone,” Kaladeen relayed.
Meanwhile, Andrew James of OMG! lauded the platform offered at GRW to showcase their menu and dining experience.
“Restaurant Week has been a beautiful opportunity for us to offer our fine delicacies, our courteous service and give people an opportunity to have a beautiful dining experience at an affordable price.”