Top O’ the Mill Restaurant & Bar
Lunch is served daily from 11:30 am – 2:30 pm
Dinners from 7:00 pm (please check for dinner updates as our semesters open and close)
The Top O’ the Mill Restaurant & Bar is testimony to the dedication and ongoing effort to develop THTI into the Caribbean’s premiere tertiary level educational institution in Culinary Management. This project was made possible through strong partnership with the Department of Tourism and Transport and the Tobago House of Assembly. Thanks to this collaboration the million dollar on-campus training and production kitchen facility was opened on February 22nd, 2008. The Top O’ the Mill Restaurant and Bar is so named for the historic sugar mill ruins that can be found at the base of the hill it crowns.
Inception
The inception of this grand undertaking, began in 2005 when Mr. Christos Salvaris a Greek national with over twenty-two years training experience in Food and Beverage service, Culinary Management and Hospitality and a lecturer at the Centre for Hotel & Tourism Management, University of the West Indies, Nassau, Bahamas conducted an in-depth and detailed survey and needs assessment of the Tobagonian tourism industry.
The then Board of Directors, under Chairman, Mr. Kenneth Sardinha and Vice Chairman, Mr Carlos Dillon worked along with the Tobago House of Assembly and Department of Tourism and Transport to execute the proposal that resulted from that study, for a state-of-the-art kitchen and restaurant at the Institute; it would serve as both a production and training facility for the general public and advanced food and beverage students respectively.
Development of the Kitchen Facility
The first phase involved extensive renovation of the existing structure, appending to it a veranda area and extending the dining room to an estimated 4,900 ft². The second phase began in late 2006 and focused on extending and furnishing the kitchen. The approximately 2,600 ft² kitchen space has been constructed to include dedicated garde manger, pastry, baking and butchery rooms, all of which are individually temperature controlled.
Kitchen Equipment
Edward Don & Company, the world's leading distributors of foodservice equipment and supplies, were contracted to equip the kitchen with modern, high capacity, universal standard apparatus. The new facility now includes under counter chillers; specialised salad and cold stations; vacuum sealer; walk in chiller and freezer; hot holding and service stations; and a heavy duty, floor standing 60 quart mixer. It also boasts proof boxes; grills; wall mounted salamander broilers; 128/gallon per hour conveyor dishwasher and an 850 lbs/day icemaker, among others.
The new kitchen and restaurant at the THTI campus, will serve to bring the quality of training available to food and beverage students graduates to an international level, ultimately contributing to the quality of service and production in the Tobago market.
Thank You
The Tobago Hospitality and Tourism Institute takes this opportunity to extend its gratitude to the Tobago House of Assembly under Chief Secretary, the Honourable, Orville London; and the Department of Tourism, under the Honourable Neil Wilson for their unfailing support and effort in ‘developing a sustainable future for Tobago’s tourism industry’.
