The much-loved Local Food Fest, an annual initiative by the Tourism Department, celebrated its third successful edition over the National Day weekend, on Saturday 28th and Sunday 29th June, at Roche Caïman.
This year, the festival formed part of the Agricultural and Food Show, a key highlight of the National Day festivities. Its inclusion—at the request of the National Day Events Committee—reflects the growing popularity of the event and its vital role in promoting Seychellois culinary heritage.
As in previous years, the event brought together a curated selection of licensed service providers, including hotels, restaurants, and beverage retailers. Eleven participants took part this year, including Seybrew, Takamaka Bay (Trois Frères Distillery), Constance Ephelia, Endemic Rum, Carana Beach Hotel, Story Hotel, Hilton Seychelles properties, East Indies, Kempinski Seychelles, Minor Hotels (Anantara and Avani+), and Four Seasons Resort Seychelles.
Each showcased their finest Creole-inspired creations, with participants encouraged to use locally sourced ingredients and environmentally friendly practices, reflecting the Tourism Department’s broader commitment to sustainability.
Over the two-day celebration, locals and visitors alike were treated to a vibrant culinary experience. Creole dishes were creatively “revisited” by each establishment, with menus thoughtfully incorporating traditional spices and medicinal plants—many of which were also featured in unique cocktails and mocktails.
Each dish and drink told a story, transforming homegrown ingredients into memorable gastronomic narratives. The event offered guests not just a taste of Seychelles, but a deeper connection to its culture, traditions, and natural richness.
Speaking at the event, Mrs Bernadette Willemin, Director General for Destination Marketing, stated:
“When we promote Seychelles, we are not just selling a destination; we are showcasing our culture—and our cuisine plays a vital role in that story.”
She praised the vibrant atmosphere, applauding the enthusiasm of vendors and the public alike. She also commended the creative use of local ingredients, noting how participants both honoured authentic Creole gastronomy and introduced innovative twists.
In keeping with tradition, the event also featured a culinary competition, adding an exciting edge to the festivities. Shields were awarded to the top three winners:
First Place – Four Seasons Resort Seychelles
Second Place – Takamaka Bay (Trois Frères Distillery)
Third Place – Carana Beach Hotel
A panel of judges evaluated entries on several key criteria: stall décor, visual appeal of dishes, sustainability practices, staff presentation, and overall culinary creativity.
The People’s Choice Award, based on public votes, went to Constance Ephelia, whose flavours resonated most with attendees.
Trophies were presented by Mrs Sherin Francis, Principal Secretary for Tourism, and Mrs Bernadette Willemin, lending a distinguished close to the competition.
In her address, Mrs Francis highlighted the significance of the Food Fest in preserving and celebrating Seychellois culinary traditions. She extended heartfelt thanks to all participating partners for their dedication and creativity.
“We are elated to see that this year’s participation exceeded expectations and built on last year’s success,” she said. “The growing interest in using local ingredients, adopting sustainable practices, and storytelling through food reflects exactly the direction we want to take as a destination.”
Mrs Francis also praised the strong collaborative spirit between the Tourism Department and service providers, noting that such partnerships are key to enhancing the visitor experience while fostering national pride in local traditions.
