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The Sea from the Gate. Photo by Debbie Bower

 

 

 

Blanchards Restaurant first opened its tall, teal shutters on the island of Anguilla in 1994. Surrounded by lush tropical gardens with the sea just a few steps beyond, guests dine by candlelight under lazy ceiling fans and rustling palms.

The cuisine is creative and sophisticated with flavors from the Caribbean, Asia, America and the Mediterranean. The wine list is a Wine Spectator award-winner and yet, the atmosphere is as comfortable as can be. No attitude, no jackets required, no pomp and circumstance.

Blanchards has been hailed as one of the best restaurants in the Caribbean. Bob and Melinda Blanchard are the creative founders of this dreamlike setting but since its inception, their staff has played an important role in making it what it is today. This group works together like no ordinary restaurant team. They have formed a close family and take tremendous pride in making guests feel at home.

Blanchard's Restaurant
Blanchard's Restaurant   Blanchard's Restaurant   Blanchard's Restaurant
Clinton   Miguel   Lowell

photos by © thierrydehove.com

General Information

Owners
Bob and Melinda Blanchard

Management
Lowell Hodge, manager
Miguel Leveret, assistant manager

Chefs
Melinda Blanchard, executive chef
Clinton Davis, sous chef

Wine Stewards
Bob Blanchard
Miguel Leveret

2012 Schedule
Jan. 1 - April 30   Open for dinner from 6:30 p.m. Closed Sundays
May 1 - 29
  Open for dinner from 7:00 p.m. Closed Sundays & Mondays
May 30
  Closed for Anguilla Day
May 31 - Aug. 25
  Open for dinner from 7:00 p.m. Closed Sundays & Mondays
Aug. 26 - Oct. 22
  Closed
Oct. 23 - Dec. 16   Open for dinner from 7:00 p.m. Closed Sundays & Mondays
Dec. 17 - 30   Open for dinner from 6:00 p.m. Open every night
Dec. 31   Closed

Credit Cards
We gladly accept Visa, Master Card and American Express

Cuisine

A self-taught chef, Melinda Blanchard serves food that’s full of flavor and not fussy. If you order lemon mousse, your mouth will pucker from the zing of fresh lemon juice. The lobster cakes have large chunks of local lobster in every bite and the mahi-mahi is served on a bed of shiitake mushrooms and fresh corn shucked to order.

Food presentation at Blanchards is colorful and varied but you will find no sugar domes or precisely fanned slices of lamb here. Melinda doesn’t like food that’s been over handled in order to shape and arrange it on the plate. Desserts are likely to include Warm Bread Pudding with Apricot Rum Sauce and Freshly Whipped Cream. Simple and absolutely delicious!