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Proud to be named the Best All-round Restaurant in 2018 Best of SVG Awards

Proud to be named the Best All-round Restaurant in 2018 Best of SVG Awards
From left: Chef Matthew Jack and assistants Franklyn Phillips and Dexton Williams

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The restaurant at the roof top of the Cobblestone Inn hotel is no stranger to positive reviews and awards of excellence, but when it was voted Best All-round Restaurant in the 2018 Best of SVG Awards, the staff was ecstatic.

“I am just happy that people feel we are the best. We have been around so long and have received great reviews, but to get something like that makes us feel even better and to get something like this, makes me and the staff happy,” proprietor of Cobblestone Ann Joshua told SEARCHLIGHT.

Joshua said that the awards tell her that they have been doing something right for over 40 years.

The Cobblestone Inn restaurant is located on the top floor of an award winning, historic boutique hotel located in downtown Kingstown on Bay Street.

Proud to be named the Best All-round Restaurant in 2018 Best of SVG Awards
The Cobblestone Inn hotel

Persons get to the restaurant via the hotel’s lovely cobblestone walkways. Joshua said the restaurant is ideally situated for the business or leisure traveller as it is located in the heart of Kingstown’s business and shopping district and offers a warm welcome, pleasant ambience and convenient facilities for both the business and the leisure traveller.

“Basically, we have the best food and people always talk about it.

They come up and say, ‘this is the best food’ and we know that our service is excellent,” said Joshua.

She added that her staff is well trained and courteous and always greets customers as soon as they enter the establishment.

Thirteen persons are employed at the Cobblestone Inn restaurant but the persons responsible for dishing out the tasty breakfast and lunch meals (dinner is not served) are chef Matthew Jack and assistants Franklyn Phillips, Dexton Williams and Carlene Bynoe.

Jack, who has been at the Cobblestone Inn restaurant for three years gained his culinary knowledge working in the Grenadines and other places and considers himself one of the best in the business.
“A lot of people come here, and we have fresh quality food every day with at least three different types of meats to choose from,” said Jack who added that the food is prepared in one of the cleanest kitchens you will ever see by some of the most professional persons you will ever meet.

“We are the best and we will continue to be the best,” said Jack.

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