When one thinks of culinary art Tobago’s coastal village of Bloody Bay may not be the first place that comes to mind. The small community boasts no Michelin star restaurants or world renowned chefs, but it has established itself as a culinary destination nonetheless, serving as host to one of the most unique food expositions in the Caribbean, the Tobago Blue Food Festival.

Coordinated by the Division of Tourism and Transportation of the Tobago House of Assembly, in collaboration with representatives from Bloody Bay, L’Anse Fourmi and Parlatuvier, the Tobago Blue Food Festival is an interesting twist on the traditional culinary event. On October 14, 2012, local chefs will convene at Bloody Bay to once again take on the challenge of creating dynamic, tantalizing dishes out of the commonly used ground provision, dasheen.

Having grown from a modest street-side event in L’Anse Fourmi to a fair that hosts thousands, the Blue Food Festival has been nurtured by the Division and the respective villages to become a much-anticipated fixture on Tobago’s event calendar. Locals and foreigners make the trek to Bloody Bay annually to sample innovative entrees, inventive appetizers, creative desserts and robust liqueurs made from the popular ground provision.



This year’s Blue Food Festival promises to be an even bigger treat for both gourmands and the average food enthusiast as the Division honors the 50th anniversary of Trinidad and Tobago’s independence.

The Tobago Blue Food Festival remains one of the many initiatives through which the Tobago House of Assembly increases the island’s visibility in the local, regional and international tourism market. The annual festival consistently presents an opportunity to promote Destination Tobago, stimulate economic activity within the tourism business unit and showcase to the world the island’s most delectable signature delicacies.