Interview with Colin McGurran

Michelin-starred Chef, Colin McGurran, has worked all over the world at prestigious restaurants in France, the Middle East and beyond. He first cut his teeth in the hospitality business when he bought a pub in Yorkshire, which he eventually sold. He ambitiously took over the two Michelin-starred Winteringham Fields restaurant in Lincolnshire, England, in 2005 and worked hard to regain one of the stars that the restaurant had lost due to the change in ownership. With his appearances on programmes in the UK as a celebrity chef, he also became a well-known face on television. In 2019, Colin and his family bought a catamaran, The Recipe, and decided to sail around the world. Today, he and his family are based in Antigua, managing his award-winning UK restaurant from afar. The Citizen chats with Colin to learn about his culinary plans in the twin islands.

When did you first become interested in cooking?

I have always been interested in cooking. The cliché is true for me; I used to shell peas with my grandmother and help her make the Sunday roast and pies. What really struck me was my grandmother’s sense of pride in seeing us enjoy the meal she had just created, and I soon realised that there are very few industries where you can receive such instant gratification for your work.

A couple of years ago, you decided to sail around the world. What prompted you to up sticks and go on such an adventure?

After 25 years of hard graft and personal sacrifice of time I had missed with my girls, I wanted to ensure they had great childhood memories with me firmly in them. Although our previous sailing experience was limited, it made this adventure seem all the more poignant in that we could all learn together and bond even more as a family.

You’ve said that naïveté plays a part in success. Buying Winteringham Fields with little restaurant experience and sailing around the world without much sailing experience would suggest that you certainly do things out of your comfort zone. How has this trait helped you through life?

My philosophy is that life begins at the point of challenging yourself; this is where you learn, grow, achieve, and also have the most fun. Sometimes not understanding the consequences of your decisions makes those decisions easier.

Apart from its 365 beaches and natural beauty, the island is extremely accommodating for expats. It also welcomes productive investment and embraces new ideas by being forward-thinking.

You still have the Winteringham Fields restaurant – you must be busy managing that from afarhow do you find that, and what do you like to do in Antigua to relax in your downtime?

We prepared and trained the team for my departure for two years by running the operation with me in the background. The pandemic taught everyone, including me, how to work remotely. Being 4,000 miles from my business on a boat for an indeterminate time meant we all learnt how to adapt quickly.

I like to kitesurf in my downtime. I love the Caribbean vibe with plenty of rum punch. However, downtime is currently very precious as life is speeding up with new projects on the horizon.

You are about to open a bar and restaurant, Loose Cannon, on Galleon Beach and have plans for Jacqui O’s. Can you tell us more about these projects?

The design concept of Loose Cannon is very much focused on great food and creative cocktails encompassing the views and surroundings of one of Antigua’s best beaches. Its aim is not just to attract tourists but to be a place for locals to hang out. It has a family beach vibe during the day and a cool Caribbean chill in the evening; the sundowners are a sight to behold. Jacqui O’s, however, will be my elegant version of a beach restaurant, attracting guests who appreciate the finer things in life. I suppose it will reflect more of the Winteringham Fields’ experience in a whole new setting. We aim to use the best that mother nature can provide, using produce not just sourced locally but also utilising those ingredients from around the world that reflect our ambitions to be the best.

Why did you base yourself in Antigua over the other places you visited during your travels?

Whilst being locked down in March 2020 in Antigua, I spent four months circumnavigating the island many times, exploring all the beaches and meeting the locals, albeit from afar. I felt a real connection with the island, more so than I’d ever felt somewhere before. As such, when lockdown lifted, fate took hold when I met Mike and Tim, my business partners, and the concept for Galleon Beach was born.

What makes Antigua special?

Apart from its 365 beaches and natural beauty, the island is extremely accommodating for expats. It also welcomes productive investment and embraces new ideas by being forward-thinking.

How has being in the Caribbean changed the way you approach food?

The Caribbean is synonymous with a chilled vibe, and sometimes that vibe extends to business and service. After being in Europe, it sometimes takes a bit of getting used to! However, we have learnt how to adapt and manipulate our menus to utilise the logistics of shipping and the availability of products in Antigua.

What is your favourite spot here?

Green Island is a special place for me; that is where I learnt to kitesurf during lockdown, and I felt like I had the whole island to myself for a couple of months. You also can’t beat the sunsets at The Blockhouse in English Harbour.

You are living here with your children. What would you say to anyone considering relocating with their family?

Antigua has a wealth of opportunities for families, young and old, it is a great place to relax and unwind, and there is also an eclectic mix in its social scene. It’s one of the safest islands in the Caribbean and has an excellent education system.

Photocred: Danielle Jacobsen