Our fishing guests staying in-house will have our renowned Bahamian Chef, Valentina Adderley, all to themselves. Chef wields his deep knowledge of the culinary arts and fine local ingredients like free range chicken eggs, snapper, conch, grouper, lobster, herbs from the garden and ,if you’re lucky, a stone crab claw or two. Friday & Saturday we open our doors to the public for dinner at The Carriearl Roost. Our mission to source our food locally with a minimal carbon footprint has only just begun… stay tuned.