Six rums, one kitchen, big Caribbean energy.

In St. John’s, you cook in a local home high on a hill, with the Caribbean Sea laid out in front of you, then you taste six rum styles while Nicole ties it all to real Caribbean food history. It is not a museum-style class, it is casual, story-led, and very hands-on (or as laid-back as you want).

I especially love two things. First, the teaching style, Nicole keeps it informal, chatty, and personal, with her husband Adam joining in and making the whole group feel comfortable. Second, the food plan actually uses rum across the day, from starter to main to dessert, so your tasting is not random, you see how rum changes flavor and why.

One thing to consider before you book: this experience is not suitable for wheelchair users. The setup is a home on a hill, so it is best if you are comfortable getting around without accessibility support.

Key highlights you will care about

• Hilltop veranda views over the Caribbean Sea during lunch
• Nicole’s informal, story-based teaching, plus Adam as part of the hosting team
• Six regional rum tastings connected to each course you cook
• Three-course menu you make and eat, not just watch
• Hands-on cooking with flexible participation, from active to laid-back
• ~11:00 to ~15:00 timing, a strong match for cruise or hotel schedules

Arriving at Nicole’s Table, high above St. John’s

Your afternoon starts at Nicole’s Table, a local home experience in Antigua where the setting does half the job for you. The house sits high on a hill, and that matters because the view from the veranda gives you that rare “I’m actually here” feeling. You are not crammed into a shared venue, you are in someone’s everyday world, just with cooking tools and rum glasses added.

The class itself is taught in English and it feels more like hosting than performance. Nicole’s explanations come with West Indies stories, so you are not only learning what to do with your hands, you are learning how Caribbean people think about ingredients. That sounds soft, but it is practical too, because when you understand the why, the how gets easier to copy later.

One more thing I like: you can choose how hands-on you want to be. Some people jump in with both hands and others keep it more relaxed. The key is that you still get to participate enough that you leave with real confidence, not just good photos.

The course-by-course menu, and how rum shows up in each one

This is a full three-course cooking-and-eating session, and the menu is built to show how rum behaves in different flavors, not only as a drink.

Cocktails to start, with rum punch as the star

You begin with a cocktail moment that sets the tone. There is a local juice option, plus Nicole’s Old-Fashioned Rum Punch. It’s a nice opener because it frames rum as a versatile ingredient, not only something you sip neat. Also, it puts you in the mood for the tastings that follow during the class.

If you plan to do the rum tasting, remember the minimum drinking age is 18. (If you are traveling with someone under that age, this class is still fine for them as long as they are a child accompanied by an adult, but tasting is for adults.)

Starter: sweet potato soup with rum

The starter is sweet potato soup with rum. This pairing is the kind of Caribbean logic that makes sense the moment you smell it. Sweet and aromatic, then a rum note that can add warmth and depth without turning everything into dessert.

Nicole discusses how rum is used in the starter, and this is where the format starts paying off. You are not just eating soup. You are learning what rum adds, so when you cook at home, you can decide whether you want rum sweetness, rum heat, or just a gentle background.

Main course: flank steak, rum, brown sugar, and onion jam

The main course centers on rum and brown sugar marinated flank steak with onion jam. This is a bigger, bolder dish than you might expect from a cooking class that also includes soup and dessert. The rum here acts like a flavor amplifier, pairing with brown sugar for a sticky, caramel-leaning character, while onion jam brings a soft counterpoint.

Along with the steak, you get the feeling of doing a real home-style prep. You are working with a marinade concept and then with a topping concept, which is useful if you like to cook and want techniques you can reuse.

Sides: plantains wrapped in bacon, red beans and rice, and salad

The class rounds out the meal with classic supporting acts: plantains wrapped in bacon, red beans and rice, and a garden salad. This is one of the reasons I like this class for first-time visitors. It is not just one dish, it is a full Caribbean plate where multiple flavors can play together.

If you are the type who usually orders only one thing when you eat out, this is a great way to learn what goes with what. Plantains bring sweet starch, bacon adds salt and fat, red beans and rice bring comfort and body, and salad keeps the whole meal from getting heavy.

Dessert: bread pudding with rum-soaked raisins

Dessert is bread pudding with rum-soaked raisins and a butter rum sauce or a butter rum cake option. That small choice matters because it shows how seasonal availability can shape what you make. You get the rum logic either way: raisins that have absorbed rum flavor, plus butter to round things out.

If you are someone who worries that a rum dish will taste alcohol-forward, desserts like this are often the antidote. Rum baked into bread pudding tends to feel more like warmth and caramel notes than like a straight liquor hit.

The six-rum tasting, and what it teaches you beyond flavor

The rum tastings are a major part of the experience, and they are not just a fun add-on. You taste 6 different rums from across the region, with options described as ranging from Antigua and Guyana to Martinique and Cuba.

What makes this useful is that Nicole ties the tasting back to cooking. She discusses rum’s role in the starter, the main, and the dessert. So you can connect what you taste in the glass with what you are doing on your cutting board.

Here is the practical value: you start noticing how rum can shift with sweetness level, aroma, and how it behaves when cooked. That matters if you want to recreate results later. You can even approach your own kitchen tasting like this: think of rum as an ingredient with jobs, not only as a drink.

Also, this is one of those experiences where the hosts help you feel at ease. Nicole and Adam make conversations part of the evening, so you are not stuck in a room trying to interpret tasting notes like a wine class. You can ask questions in plain language and get straight answers.

Lunch on the veranda, served with the recipes you will actually use

After cooking, you eat lunch on the veranda overlooking the Caribbean Sea. This is the moment where the whole afternoon stops being a class and becomes a meal with a setting. If you like food experiences, you know there is a difference between eating somewhere scenic and eating somewhere that feels like part of someone’s life. The hilltop home makes the meal feel personal.

You also get a recipes booklet. That is a big deal for value and for memory. Even if you forget every step, a booklet helps you rebuild the dishes. It also makes the class feel like more than four hours of fun, because you can turn it into a repeatable skill.

One more practical detail: recipes depend on the season and availability. So if a certain ingredient is not at peak, Nicole may adjust. The upside is that you still get the real local approach, not a rigid script.

What it feels like, hosted by Nicole and Adam

This is where the best reviews point. Nicole runs the class in an informal, comfortable way, with stories about living in the West Indies and explanations you can actually follow. Adam contributes too, including during the rum tasting.

That combination matters because it changes your learning curve. If you feel relaxed, you ask better questions. If you ask better questions, you learn the “why” behind techniques like marinating, balancing sweetness, and using rum in cooked applications.

You will also feel the social side. It is a group setting, but it does not feel stiff. People are eating, talking, and getting help as they cook. That reduces stress, especially if you are traveling solo or you do not consider yourself a confident cook.

For me, the biggest takeaway is that the class feels like an authentic Caribbean home experience, not a staged production. You get a view, you get conversation, you get real food, and you go home with usable recipes.

Price and value: is $164 worth it?

At $164 per person for a 4-hour experience, this is not a cheap activity. But the value calculation looks different once you break down what you get.

You are paying for:

• A hands-on cooking class in a local home
• A three-course lunch (not a snack)
• Drinks, including rum punch and a rum tasting of 6 rums
• A recipes booklet you can use at home
• Hosting and instruction by Nicole, with Adam supporting

In other words, you are not just buying recipes or a meal. You are buying time, teaching, and a full food and drink program in one place. For many visitors to Antigua, that is the sweet spot, especially if your trip is short and you want a single activity that does a lot.

It also fits well with cruise and hotel schedules. Classes start at 11:00 and usually end around 15:00. That makes it easier to plan your day without squeezing in long travel time.

One caution on value: the experience may require a 4-person minimum to run. If your party is under 4, your booking could move to another day. If you have a tight itinerary, check your schedule after booking.

Practical tips so your half-day goes smoothly

A few small things will make this easier from minute one.

• Bring your appetite. This is a full meal, three courses plus drinks.
• Tell them about allergies or dietary requirements when you book. They ask for that up front, and it is the best way to avoid surprises.
• Plan for alcohol-related rules. Minimum drinking age is 18, and rum tasting is part of the experience.
• Expect to handle cooking tasks. It is hands-on training, even if you choose to keep it relaxed.
• If you are sensitive to illness, note the routine. Hand washing is required, and if you have flu-like symptoms you will be required to wear a mask.

You should also know there is no hotel pickup and drop-off. You meet at Nicole’s Table, and you will be emailed directions after reserving. If you are on a cruise stop, build in enough time to get there.

Who should book this Antigua rum cooking class

This is a great fit if you want more than a quick sight. I think it works especially well for:

• Food lovers who enjoy learning techniques, not only eating
• Visitors who like cultural context tied to what is on the plate
• Cruisers who need a half-day activity that ends early
• People who want an intimate setting with a real host, Nicole and Adam

It is less ideal if:

• You use a wheelchair or need accessibility support, because it is not suitable for wheelchair users
• You want a big, structured classroom experience with lots of walking and formal instruction, since this is a casual home setup

If you are celebrating something, this has that relaxed “come in, eat, learn, laugh” feeling. It is also a strong choice if you are returning to the Caribbean and want a repeatable skill you can bring home.

Should you book this rum cooking class in St. John’s?

If your ideal Antigua day includes a sea view, hands-on cooking, and a guided tasting that connects to the food you make, I would book it. The biggest reasons are the way it is hosted and taught by Nicole, the welcoming presence of Adam, and the fact that rum is used across the menu, not treated like a side attraction. You also get a recipe booklet, so it is not only a memory, it is a plan for your own kitchen later.

If you have mobility needs, start with the accessibility reality. The experience is not set up for wheelchair users, and it is in a home setting on a hill. Also, since there is no pickup, make sure you can get to Nicole’s Table without stress.

FAQ

Where do I meet for the class?

You meet at Nicole’s Table. After you reserve, you will be emailed directions.

Is there hotel pickup or drop-off?

No. There is no pickup service for this activity.

How long is the experience, and when does it start?

The duration is about 4 hours. Classes start at 11:00 and usually end around 15:00.

What’s included with the $164 per person price?

The class includes hands-on training, meals, drinks, and a recipes booklet.

Is rum tasting included, and what ages can taste?

Yes, rum tasting is included, with 6 different rums. The minimum drinking age is 18-years-old.

What do you cook and eat during the class?

A typical menu includes a local juice and Nicole’s Old-Fashioned Rum Punch, sweet potato soup with rum, rum and brown sugar marinated flank steak with onion jam, plantains wrapped in bacon, red beans and rice, a garden salad, and bread pudding with rum-soaked raisins plus a butter rum sauce or butter rum cake.

Can you handle dietary requirements or allergies?

You should advise of specific dietary requirements, especially food allergies, at the time of booking.

Is the class wheelchair accessible?

No, it is not suitable for wheelchair users.

Are there rules for children or pets?

Pets are not allowed. Children must be accompanied by an adult, and unaccompanied minors are not permitted.

What is the cancellation policy?

You can cancel up to 24 hours in advance for a full refund.