The Brasserie is the pioneer of the farm-to-table movement in Grand Cayman, setting the expectation for fresh local menus throughout the Island.

Opened in 1997 by King and Lisa Flowers as a dining option for tenants and business associates of Cricket Square, it wasn’t long before well-known chef Dean Max joined The Brasserie team and began developing relationships with local farmers. Avid gardeners Joel Walton and Margaret Barwick designed the edible gardens. Next came The Brasserie’s two fishing boats, thanks to King’s love of fishing and close relationship with local fishermen. To recycle food waste the chicken coop was built shortly thereafter to feed the laying hens who provide organic eggs in return. The Brasserie’s apiary was established in 2017
with 50 hives now producing wild and raw honey, and most recently, the regular harvest of coconuts from Coco Bluff Farm with 202 palms of different varieties. The Caboose is the latest inclusion in the Cricket Square hub, alongside the Market and the Wicket Bar, offering an authentic wood-fired BBQ.