Cayman’s premier culinary magazine Flava launches

A new culinary lifestyle magazine has hit Cayman, promising to be an informative read of all things food and drink.  

Flava is the latest magazine to join the suite of publications by Cayman Free Press. Set to be published three times a year – January, May and September – the magazine aims to cover a broad spectrum of Cayman’s culinary scene, from high-end restaurants to local eats and traditional Caymanian fare, offering a full spectrum of Cayman’s culinary world. 

The magazine also includes a host of recipes submitted by local restaurants and chefs, cooking tips for the home cook, product pages, and interviews with local sommeliers, chefs and nutritionists as well as information on where to source local seasonal produce. In addition, the Gateway Gastronomy section highlights easy to reach food and wine destinations.  

Designed to be easy-to-read with small nuggets of information, rather than long features, the magazine also includes a handy directory of restaurants, cafes, bars and food and wine establishments listed by district in the section. 

FlavaEditor Alan Markoff said the magazine aims to plug a gap in the market for a targeted food and wine magazine. 

“Rather than produce just a digest of restaurants and menus, we wanted to create a magazine that highlight’s the full spectrum of Cayman’s epicurean offerings. The culinary scene here in Cayman is growing by leaps and bounds and we are fast becoming the culinary capital of the Caribbean. We felt it was important that there is a magazine that can be a voice, so to speak, for this growing scene.  

“Although this is our first issue, we believe Flava will quickly become the Island’s premier food and wine magazine and we envision this will be a magazine you’ll want to keep handy to refer to time and again.”  

To ensure the magazine has its fingers well and truly on the pulse of Cayman’s culinary world, Flava has engaged the help of a culinary board – aptly known as FlavaCureans – to offer their industry expertise.  

FlavaCurean Keith Griffin is the owner/chef of Keith Griffin Chef Services. He has more than 20 years experience in the Cayman food and beverage industry and has seen the growth of Cayman from basic island style restaurants to the internationally acclaimed restaurants that Cayman offers today. 

Cynthia Hew is the general manager at Bon Vivant and is a familiar face in Cayman’s culinary scene. She is an expert on the some of the best kitchenware and products on the market.  

Markus Mueri is the owner of NM Ventures – the company behind Abacus, Prime, KARoo and Deckers. As a successful restaurateur he has a true insight into Cayman’s restaurant scene. 

Wine Sales Manager Jodie Petts works for Cayman Distributors and is one of the most highly respected authorities on wine in the Cayman Islands. Originally from the UK, she has called Cayman home for the past 13 years. She has worked in Australia, Hong Kong, Central America and the Caribbean. In addition, she has worked at Number 10 Downing Street for previous UK Prime Minister John Major.  

Sommelier Lee Royle is the wine sales and marketing manager for Jacques Scott Limited. Hailing from Manchester in the UK, he has 15-plus years’ experience in the hospitality trade and gained his Sommelier certification in Canada through the International Sommelier Guild.  

In addition to all the culinary offerings, the magazine is offering a fantastic reader’s competition– a trip to Sonoma, the sister valley to California’s Napa Valley wine region. The trip includes flights, accommodation, wine tasting and US$750 spending money for two, courtesy of Tortuga Wine and Longitude Travel Services Ltd. 


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