Double Deuce Bar & Grill

  •  Latest News  •  Life on Nevis  •  17 June 2016

Here you'll find fresh local seafood and the coldest Caribs on the island!

We have teamed up with blogger and travel writer Charli Moore to provide you with an insider’s guide to our beautiful island’s activities and attractions. She’ll also be reviewing Nevis’ varied array of eateries and beach bars; here she talks to Mark Roberts, one half of the duo that run the Double Deuce.

Undertaking his training at London’s Waldorf Hotel, Chef Mark Roberts’ culinary career is diverse. Boasting Frank Sinatra, Princess Diana, and the Queen Mother among the many whom he has served, his CV includes working as a cook on a fishing trawler in the North Sea, and as a Commis Chef in London’s renowned Barclay hotel where the ratio of chefs to diners was 5 to 1. Moving to Nevis in 2006 to take up a position at the Montpelier Plantation Inn, Mark brings his passion for bold flavors and his years of experience to the Double Deuce which he now manages with his partner Lyndeta.

Serving up fresh local seafood and the coldest Caribs on the island within the bar’s relaxed surrounds (which include a swimming pool, pool table, and table tennis table), the Double Deuce is a great place to lime. A stand out establishment on the vibrant Pinneys Beach bar scene, the Double Deuce has a reputation for its mouth-watering Great British roasts served up each Sunday. Black Angus beef, braised red cabbage, Yorkshire puddings, and roast potatoes are guaranteed to hit the spot when you start to crave a taste of home.


Quick fire questions with Chef Mark

What would you recommend to first time diners?
Mark says, “Depending on your mood start with a seasonal fruit smoothie or our infamous Mango Shervinator (prepared by our bar man Shervin). Then try our freshly gilled lobster with garlic and ginger, this dish is always a hit, as is our 8oz organic beef burger! Of course our Sunday roast is a must, and don’t forget to join us for Karaoke on Thursday evenings!”

Tell me something interesting about yourself:
“I was never intending to come to Nevis. I accepted the position I held at the Montpelier Plantation Inn while working at a Michelin rated restaurant in North Wales, UK. The current head chef was leaving his post, and having visited the restaurant in which I worked each time he returned home, he thought I’d suit the role well and recommended me for the position. I can’t tell you how glad I am that he did!”

What is your favorite place or activity on Nevis?
“I really enjoy snorkeling on the reef that fringes the Four Seasons Resort, there’s always a wealth of vibrant creatures zipping around in the shallows. Follow that with a tour of the rum shops on the island; there’s quite a few and they all offer an insight into local life (there are plenty of colorful characters who will regale you with stories and talk to you about their island home).”

Cuisine: Seafood/British/Caribbean
Distance from the Four Seasons Resort: Just a 200m walk from along Pinneys Beach
Opening hours: Tue through Sat – lunch 12pm-2pm, dinner 6pm-9:30pm, Sunday lunch served 12pm-3pm
Owners: Lyndeta and Mark Roberts
Contact: +1 869 469 2222 or +1 869 667 0355