Celebrity Chef Andi Oliver Talks Rum, Restaurants, and the ‘Invisible Importance’ of Her Antiguan Roots
It’s a warm May afternoon, and Andi Oliver is still riding the high from the launch of one of her most personal projects to date—The Pepperpot Rum Shop.
A pop-up culinary experience, blending Antigua’s iconic rum culture with Andi’s signature dishes, The Pepperpot Rum Shop has been a year in the making.
“You know when you’ve pictured something, held it in your heart, and suddenly you’re living it?” she beams. “Today is one of those days.”
For the celebrated British chef, TV personality, and cookbook author, this venture is about more than just rum—it’s about paying homage to her Antiguan roots and showcasing the depth of Caribbean cuisine.
A Celebration of Caribbean Culture
Rum shops have long been a quintessential part of Caribbean life—informal bars serving up homemade rum alongside laughter, music, and lively games of dominoes.
“The whole of life is really a rum shop,” Andi laughs. “The Pepperpot Rum Shop celebrates Antigua & Barbuda through food, music, and art, weaving our history into the present and looking toward the future.”
Located at The Treehouse Beach Club, one of Antigua’s hottest new spots on Fort James Beach, the pop-up experience runs for over 100 days, offering food lovers the chance to savor Andi’s signature dishes, like chocolate curried goat, against a backdrop of live music and beachside vibes.
This special event is part of Antigua & Barbuda’s Restaurant Week, a two-week gastronomic festival uniting 65 eateries, from roadside cookshops to five-star resorts, to celebrate the island’s rich culinary heritage.
Caribbean Food: A Story That Needs to Be Told
For Andi, Restaurant Week plays a crucial role in elevating Caribbean cuisine on the global stage.
“Too often, the food served in the Caribbean is from elsewhere,” she explains. “It’s great to cook dishes from around the world, but we also need to showcase our own.”
She describes Caribbean cuisine as a powerful melting pot, with influences from Portugal, Italy, China, Spain, and Africa.
“We’re finally seeing global recognition of Caribbean food, but there’s still a long way to go,” she says. “People need to understand—it’s not just jerk chicken.”
The Invisible Importance of Her Antiguan Roots
Born to Antiguan parents but raised in rural Suffolk, England, Andi says her Caribbean heritage was always “invisibly important”.
“It shaped our family values, our approach to life, education, and excellence. But it wasn’t until I was older that I truly realized how deeply Caribbean we were.”
Her first trip to Antigua at 16 was life-changing.
“I’d never been anywhere where Black people were the majority,” she recalls. “I was the only Black girl in my school—bullied, called names—but it made me even more determined to succeed.
“When I came to Antigua, I was only supposed to stay for six weeks—I ended up staying six months.”
She describes her childhood home as a place of music, food, and community.
“My dad wasn’t the best father, but he threw a great party,” she laughs. “There would be five pots bubbling on the stove, a barbecue outside, music everywhere. That’s where my love of cooking started.”
Now, her kitchen is an extension of that joy—filled with music as diverse as her dishes.
“I might listen to Aretha Franklin, Sam Cooke, Alabama Shakes, or SALT. Just like food, I like good music—no matter the genre.”
A Culinary Philosophy Rooted in Love
“For me, food is an offering,” Andi says. “I cook with alcohol all the time—curing fish in mezcal, gin, berries, or gold rum. It adds depth, history, and a sense of celebration.”
One of her favorite dishes to make?
Rum-Cured Salmon with Summer Berries:
• Cured with English Harbour Rum, salt, and sugar
• Left to marinate for 24-48 hours, turning every 8 hours
• Rinsed, sliced thinly, and served with mayo and warm Caribbean coco bread
She also loves using molasses, cinnamon, nutmeg, celery leaves, and Antiguan bay leaf in her cooking.
“The world is finally catching up to Caribbean flavors—and we need to keep pushing,” she says.
Breaking Barriers in the Culinary World
Despite her success as a TV chef, cookbook author, and restaurateur, Andi knows there’s still work to be done.
“The UK just saw its first Black female Michelin-starred chef,” she notes, referring to Adejoké Bakare. “It’s progress, but we need to keep educating, showcasing, and elevating our food.”
That’s why events like Restaurant Week and The Pepperpot Rum Shop matter.
“We’re telling stories through food—history on a plate. And we’re making sure our cuisine gets the recognition it deserves.”
Andi’s Best Advice for Aspiring Chefs?
“Work hard and know your st!**” she says bluntly.
“Don’t put things on the plate just because they look pretty—put them there because they enhance the flavor. Every ingredient should have a purpose.”
With her bold personality, infectious laugh, and relentless passion, Andi Oliver has become a trailblazer—not just for Caribbean food, but for cultural storytelling through cuisine.
She’s come a long way from her early days as a post-punk singer with Rip Rig + Panic, but she sees every chapter of her life as connected.
“Every step—singer, writer, cook, chef, broadcaster—has taken me to the next rung on life’s ladder,” she says.
“And each one has opened up new and exciting doors.”
Join Andi in Celebrating Caribbean Food
The Pepperpot Rum Shop is open for a limited time at The Treehouse Beach Club, Fort James.
For more on Restaurant Week, Andi’s journey, and the future of Caribbean cuisine, stay connected with Luxury Locations Magazine. 🌴✨
