[Anguillan newsboy]

In 2004, Gwendolyn Smith, a native Anguillian, was made executive chef at this restaurant in a building originally constructed in the 1700s as part of a sugar and cotton plantation. While most of her experience in the kitchen was gained on the island, Ms. Smith also honed her pasta skills at Il Bottaccio di Montignoso, a Relais & Châteaux hotel in northern Tuscany. On her menu: Island Pea Soup made with pigeon peas and local sweet potato and Rock Oven Chicken, which is slow-roasted in a 200-year-old-oven and must be ordered 24-hours in advance.