St. John’s: Rum Cooking Class with 6 Rum Tastings

The most memorable part of this Antigua activity is the setting: you cook in Nicole’s home, high on a hill with the Caribbean Sea spread out below. This is not a polished restaurant class with a chef performing at a distance. Nicole teaches in an easy, informal way, shares stories about life in the West Indies, and lets you take part as much as you like.

I like two things right away. First, rum is used in every course, not just poured into a tasting glass. Second, the four-hour schedule gives you time to cook, talk, taste six regional rums, and sit down to a proper lunch. The main consideration is that this is a home-based class with a four-person minimum, and there is no hotel pickup.

Key points to know before booking

• Cook in a Caribbean home: Nicole’s Table sits high above the sea, giving you a local setting rather than a commercial kitchen.
• Taste six regional rums: The tasting may include rums from Antigua and Guyana, along with Martinique and Cuba.
• Use rum across three courses: Expect rum in the soup, main dish, and dessert, with explanations of how each use fits Caribbean cooking.
• Eat what you prepare: The class ends with a three-course lunch served on the veranda.
• Ideal cruise-stop timing: Classes begin at 11:00 and usually finish around 15:00.
• Plan your own transport: Directions are sent after booking, but hotel pickup and drop-off are not included.

A cooking class with a sea view

Nicole’s Table gives you a different way to spend time in Antigua. You arrive at a private home on a hill, not a large cooking school or resort kitchen. The setting matters because the class is built around conversation, local stories, and a relaxed meal as much as it is around recipes.

From the veranda, you look out toward the Caribbean Sea while the food comes together. The view is a bonus, but the home setting is the real point. You get a sense of how a meal can work as a social occasion in the Caribbean, with the cooking, tasting, and talking all folded into one long afternoon.

Nicole leads the class in English. Her style is informal, so you can work closely with the ingredients or take a more laid-back role. That flexibility helps if your group includes people with different levels of cooking confidence. You do not need to approach this as a serious culinary course. It is better suited to curious eaters who want to learn a few useful techniques while enjoying the company and the setting.

The class usually runs from 11:00 to about 15:00. That timing works especially well for a cruise stop or a hotel morning. You have a clear four-hour window, though you should leave enough time to reach the meeting point and return to your ship or accommodation.

Why rum belongs in the kitchen

Rum has been part of Caribbean life since around the 17th century, and this class uses that past as a starting point. You learn that rum is not limited to cocktails or after-dinner drinks. It can add sweetness, warmth, depth, or aroma to food, depending on how it is used.

Nicole explains these uses while you cook. The lesson is practical rather than academic. You see where rum goes into a recipe, how it works with sugar and spice, and why it can suit both savory and sweet dishes.

The six-rum tasting adds another layer. You may compare rums from Antigua and Guyana with examples from Martinique and Cuba. Those places have different rum traditions, so the tasting gives you a chance to notice how regional styles vary. Adam takes part in the tasting, making it a shared part of the meal rather than a quick sample at the edge of the class.

Keep the drinking element in mind when booking. The minimum drinking age is 18, and the activity is not suitable for unaccompanied minors. If someone in your group does not drink, the cooking and lunch remain the central parts, but the rum tasting is still a major feature of the afternoon.

The opening drinks and rum punch

The class begins with drinks, including a local juice and Nicole’s Old-Fashioned Rum Punch. This sets the tone before the cooking starts. You get an early taste of how rum is handled in a Caribbean drink, with the local juice offering a non-rum counterpoint.

The punch is also a useful introduction to the class’s approach. The focus is not on tasting alcohol in isolation. It is on seeing how rum fits with fruit, sugar, food, and conversation.

Because the class lasts four hours, you are not rushed through the opening. You have time to settle in, take in the view, and listen to Nicole’s stories about the region. That slower pace is one reason this works well for people who prefer a social food experience to a quick demonstration.

Making the starter: sweet potato soup with rum

The starter is typically sweet potato soup with rum. Sweet potato gives the dish a soft, filling base, while the rum adds a warmer note. You learn how a small amount of alcohol can change the character of a familiar soup without turning it into a drink.

This is the kind of recipe that has value beyond the afternoon. The menu is designed around dishes you can try again at home, and the recipe booklet lets you keep the instructions. The class also gives you a chance to ask questions as the soup comes together, rather than trying to remember everything from a fast demonstration.

Recipes depend on the season and on what is available, so the exact starter may change. That is worth accepting as part of the local format. You are not booking a fixed restaurant menu. You are taking part in a class shaped by the ingredients Nicole can source at the time.

Preparing the main course and side dishes

The typical main course is flank steak marinated with rum and brown sugar, served with onion jam. This gives you a clear example of rum in savory cooking. The brown sugar brings sweetness, while the marinade helps build flavor before the meat is cooked.

The side dishes make the plate feel distinctly Caribbean. You may prepare plantains wrapped in bacon, red beans and rice, and a garden salad. The combination balances sweet, salty, hearty, and fresh elements, so you learn more than one isolated recipe.

The hands-on format means you can participate in preparing the meal rather than simply watching Nicole work. At the same time, the class is not presented as a test. You can take an active role or stay more relaxed, depending on your preference.

That flexibility is useful for mixed groups. A confident home cook can get involved with the preparation, while someone who mainly wants to watch, taste, and listen can still enjoy the afternoon. The tradeoff is that the informal structure may feel less precise than a formal professional cooking school. If you want strict instruction, timed stations, and technical knife work, this may not be the right fit.

Finishing with bread pudding or rum cake

Dessert keeps the rum theme going. A typical choice is bread pudding with rum-soaked raisins and butter rum sauce, or a butter rum cake. Both options show how rum works with sugar and richness in a dessert.

This final course also gives the afternoon a natural finish. You have moved from a cocktail and soup to a full main course, then ended with a sweet dish where rum is more obvious. After preparing the food, you sit down to eat the complete meal instead of leaving with a few small samples.

You receive the recipes from the class, which makes this section especially useful for home cooks. Desserts can be harder to recreate without clear measurements and instructions, so having a recipe booklet is a practical part of the package.

Lunch on the veranda

The meal is served after the cooking, on the veranda overlooking the Caribbean Sea. This is when the activity shifts from class to shared lunch. You can eat the dishes you helped prepare, continue the rum tasting, and talk with Nicole and Adam.

The lunch is more substantial than a tasting menu. You have a starter, a main course with sides, and dessert, along with the included drinks. That helps explain the four-hour duration and the price of $164 per person.

For value, compare this with a standard half-day excursion. The fee covers instruction, food, drinks, six rum tastings, recipes, and the setting of a private Caribbean home. It is not the cheapest way to spend a morning in Antigua, especially if you are mainly looking for a drink or a quick meal. But if you would otherwise pay separately for lunch, cocktails, a rum tasting, and an organized activity, the price is easier to justify.

The strongest value comes from the personal setting. You are not only buying food. You are paying for time with a local host, a cultural conversation, and a meal prepared as part of the activity. People who care most about personal contact and food will likely find the price fairer than people who mainly want sightseeing.

What the schedule means for cruise passengers

The 11:00 start and usual 15:00 finish make this a practical choice for a cruise stop, at least on paper. The class is long enough to feel complete, but the schedule is easy to understand. You should still allow extra time for getting to Nicole’s Table and returning to the port.

There is no pickup service. Once you reserve, you receive directions to the meeting point. That means you need to arrange your own transportation and should check the timing against your ship’s schedule.

For hotel visitors, the same advice applies. Do not assume the host will collect you. The lack of transport is the main logistical drawback, particularly if you are unfamiliar with Antigua or staying far from the meeting point.

Who will enjoy this most

I would choose this for you if you like food, conversation, and local settings more than a tightly managed tour. It suits couples, small groups, cruise passengers with enough time, and home cooks who want recipes they can use later.

It is also a good choice for people who want a social afternoon. The hosts, Nicole and Adam, are part of the appeal, and the class leaves room for conversation rather than rushing from one cooking task to the next.

You may want to skip it if you dislike alcohol, need a wheelchair-accessible activity, or want a formal culinary course. The activity is not suitable for wheelchair users, and rum appears in the drinks and food throughout the class.

Tell Nicole about food allergies or other dietary needs when you book. The recipes change with the season and available ingredients, so early notice is important. Children must be accompanied by an adult, and pets are not allowed.

Practical details that can affect your choice

The activity costs $164 per person and lasts four hours. Meals, drinks, hands-on instruction, six rum tastings, and a recipe booklet are included.

Classes need at least four people to run. If your party has fewer than four, you may need to join an existing class or have the booking moved to another day. Contacting the provider before booking is sensible if you are a small party with fixed cruise dates.

You can cancel up to 24 hours ahead for a full refund, and you can reserve now while paying later. That flexibility is useful when your port schedule or hotel plans are not yet settled.

The class is taught in English. Hand washing is required, and you may be asked to wear a mask if you have flu-like symptoms. These rules are simple, but they are worth knowing before you arrive.

Should you book Nicole’s Table?

Book this experience if you want to cook, eat, and talk with a local host in a beautiful home setting. The six-rum tasting gives the afternoon a clear theme, while the three-course lunch makes it feel like a full activity rather than a short sample.

I especially like the way the class connects rum with soup, meat, sides, dessert, and drinks. Add the sea view, the recipe booklet, and the relaxed teaching style, and you have a strong choice for a food-focused day in Antigua.

Skip it if you need hotel transport, wheelchair access, or a highly structured professional kitchen. Also check the four-person minimum and your port schedule before paying. For everyone else, this is one of the more personal ways to spend four hours in Antigua, with useful recipes and a meal you help create.

FAQ

How long does the rum cooking class last?

The class lasts four hours. It usually begins at 11:00 and ends around 15:00.

Where does the activity take place?

It takes place at Nicole’s Table, a local home in Antigua high on a hill overlooking the Caribbean Sea. Directions are sent after you make a reservation.

Is hotel pickup included?

No. Hotel pickup and drop-off are not included, so you need to arrange your own transportation to and from Nicole’s Table.

How many rums are included in the tasting?

The activity includes six rum tastings. The selection may include rums from Antigua, Guyana, Martinique, and Cuba.

What food will I prepare?

A typical menu includes sweet potato soup with rum, rum and brown sugar marinated flank steak with onion jam, plantains wrapped in bacon, red beans and rice, garden salad, and either bread pudding with rum-soaked raisins and butter rum sauce or butter rum cake. Recipes depend on the season and availability.

Is the activity suitable for children?

Children must be accompanied by an adult. Unaccompanied minors are not allowed, and the minimum drinking age is 18.

Is the cooking class wheelchair accessible?

No. The activity is not suitable for wheelchair users.