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 Mary Parks, Executive Chef at The Gin Trap.

From the louvered shutters of The Gin Trap in Jones Bay, an idyllic view overlooking the undulating shores of St. Kitts shines in. Palm-fringed and picturesque, there’s a certain je ne sais quoi about the vibe at this new addition to the Nevisian restaurant scene.  As the sun sets Tiki torches are set ablaze and diners are drawn in by the ethereal blue energy that radiates from the lively bar; here locals and visitors lime and dine on freshly made bar snacks and specialty gin cocktails.

Spearheaded by vivacious Executive Chef Mary Parks, The Gin Trap’s ethos of fresh, local, and seasonal farm-to-table produce is elevated by Parks’ impressive classical culinary training. A Le Cordon Bleu graduate yet an island girl at heart, diners will find both French techniques and Caribbean flare on the menu in this chic island eatery. With every dish prepared from scratch and cooked to order, it’s back to basics at The Gin Trap where fresh local flavors reign supreme.

Quick fire questions with Chef Mary

What would you recommend to first time diners?
Mary says, “I’d suggest they start with our signature Gin Trap cocktail that is wildly popular; cucumber, jalapeno, prosecco, and of course gin, pack punchy flavors into every glass. Then I’d recommend our ceviche appetizer; sourcing sustainable, local, line caught fish we slice each portion to order and douse it in freshly squeezed citrus juice. As a main try our freshly made ravioli of the day; all of our dishes are tailored to include the best seasonal produce available each morning. To finish, our Trio of Deserts is a real winner; a delectable crème brulee, a deliciously tart key lime pie, and a baked-to-order chocolate chip cookie make this the perfect platter for anyone craving something sweet.”

Tell me something interesting about yourself:
“Up until I moved to Nevis I was a competitive figure skater. Although cooking is my first love I really miss being out on the ice!”

What is your favorite place or activity on Nevis?
“I love to hike up to the waterfalls that cascade down Nevis Peak, there’s something so rejuvenating about walking underneath the lush rainforest canopy. Follow this with a few cold beers down at Pinney’s Beach and that’s a perfect day on Nevis for me!”

Cuisine: Fresh, seasonal fare inspired by local flavors and classical culinary techniques.
Location: Jones Bay, Nevis.
Distance from the Four Seasons Resort: 5.6km north of the Four Seasons Resort Nevis; an 8-minute drive.
Opening hours: Tues and Sat 12pm – 10pm for lunch & dinner, Sun: 11am – 5pm for brunch & lunch.
Restaurant Owner: Tim Roberts.
Contact: +1 869 469 8230
Restaurant Website: thegintrapnevis.com

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