(St. James, Barbados; September X, 2026) – Apes Hill Barbados today announces it has partnered with celebrated chef and author Sophie Michell, whose world-class experience, talent, and creativity will help define the next chapter of dining at Apes Hill.
Trained in England, Michell has been a resident of the island for several years and is ideally aligned with Apes Hill philosophically. The property’s commitment to wellbeing for its members and guests has always been inspired by the world around it – fresh air, pristine spaces, wholesome food and a lighter, more considered way of living. Michell shares that wisdom. Her cooking is rooted in seasonality, sustainability and a deep appreciation for ingredients grown and sourced close to home – an ethos she has brought to life in Barbados through Local & Co, the farm-to-table restaurant she co-founded after making the island home.
Said Michell: “I was aware of Apes Hill and its impressive grounding in sustainability and wellbeing since it opened nearly five years ago,” said Michell. “I jumped at the chance to join this exquisite place when the opportunity came to dovetail our shared culinary and lifestyle beliefs.”
Michell trained in some of London’s most celebrated Michelin-starred kitchens, including La Gavroche, The Greenhouse and The Lanesborough, before becoming the UK’s youngest female Executive Chef. She has since built an extensive career across restaurants and hospitality, appeared on television programs including Cook Yourself Thin, Iron Chef, Sunday Brunch and MasterChef, and authored eight cookbooks.
Now, she is bringing that experience, and her refreshingly uncomplicated approach to food, to Apes Hill. Working closely with the Apes Hill team, Sophie is reimagining the menus at the Noisy Cricket (fine dining) and 20th Hole (al fresco) around a simple, fresh farm-to-fork ethos.
Michell’s addition to Apes Hill includes overseeing the new menu. Here’s a taste of what’s to come in October:
Enjoy a balanced mix of grab-and-go options for when heading out for a round of golf in the morning, or a casual meal after a relaxing morning poolside. Think Bacon Rolls with Bloody Mary Ketchup, Egg, Halloumi & Plantain English Muffin with Smoked Tomato Chutney or Local Fruit Salad Pots and Apes Hill Bee Pollen Granola Pots for something lighter.
Throughout the day savor Back 9 Beef Sliders, St. Andrew’s Black Belly sheep shepherd’s pie with whipped yam, Breadfruit Gnocchi with pesto and slow-roasted tomatoes, Crispy Local Breadfruit Tacos, or a Cave Hole Cobb Salad.
There is plenty of tasting, refining and experimenting happening behind the scenes, but expect more of Apes Hill’s surroundings on the plate: produce grown onsite, ingredients sourced from Barbadian farmers and producers, thoughtful sustainable choices and foods that are vibrant, nourishing and full of flavor.
Michell joins a talented group of chefs at Apes Hill. Sous Chef Lana Murrell captured first place in the Senior Chef category at the 2026 Barbados Hotel and Tourism Association (BHTA) Taste of Barbados Competition, one of the island’s premier culinary showcases and a key pathway toward selection for the island’s national culinary team. Her colleague, Aleyanna Garraway, placed third in the Junior Chef category.
For Apes Hill Barbados, welcoming Michell is a source of great expectations for the resort, its members and the wider Barbadian hospitality industry. “Barbados is a premier culinary destination, hence, having Sophie Michell’s renowned touch helping guide Apes Hill aligns perfectly with our desire to offer premier culinary experiences,” said Cheryl Franklin, Apes Hill, Head of Brand Development & International Marketing.
For more information, visit www.apeshill.com or call +1 246 538-0590.
