Shortly after lunchtime last Thursday, Michael Collins hauled a cooler teeming with 100 to 120 pounds of live lobster from his boat onto the dock at Rosewood Little Dix Bay.

Mr. Collins, a Virgin Gorda-based lobsterman, calls the three to four hours needed to bring in his catch a hard day’s work.

Hemant Dadlani, the resort’s executive chef, has a different word for it: lunch.

“Lobster is very much high no matter what the season is. We go through six or 700 pounds a week on average, even the slow season,” he said.

As part of an initiative to find fresh local food, the resort is looking close to home, striking deals with its employees and neighbours on VG to purchase herbs, fish, fruits, vegetables and other products grown, caught or raised in their backyards.

See the June 30, 2011 edition for full coverage. 

CategoriesUncategorized