Fish Shack & Grill
Slow-smoked Caribbean BBQ and just-off-the-boat fish, straight from Blowing Point Village.
Why Go
Four custom-built grills, three house-made sauces, and pork shoulders that have been smoking since sunrise ΓÇö Fish Shack is the kind of unfussy Anguillian pit stop where locals rub elbows with day-trippers rolling in off the ferry.
The Experience
Tucked on the eastern side of Blowing Point Road, across from a village church and a short hop from the ferry terminal, Fish Shack & Grill trades polished linens for slatted walls, bright Caribbean paint, and sea breezes drifting through the open dining room. Owner Clyde Richardson ΓÇö an Anguillian raised in the USVI who honed his grill game in the Coast Guard ΓÇö designed the outdoor cooking setup himself, and it shows: four purpose-built grills line the exterior, each dedicated to its own protein, so nothing is ever crowded off the flame. You order at a small bar counter, grab a seat covered or open-air, and watch the smoke curl over the rooftops of Blowing Point while your food is plated. It's casual, it's affordable by Anguilla standards, and it feels like eating in a friend's very talented backyard.
What to Try
Start with the slow-smoked pork shoulder ΓÇö it goes on the fire six to eight hours before it hits your plate, and the bark alone is worth the stop. The smoked-then-grilled beef ribs with rice and peas are the sleeper hit, and the chicken has a reputation for staying miraculously moist. If you want to eat like the fishermen who supply the kitchen, pick a whole local fish (kingfish, snapper, or parrotfish) and take it grilled with a spoon of the house Fish Shack sauce. Ask for a side-by-side of the three sauces ΓÇö jerk, ginger, and the signature Fish Shack blend ΓÇö and drag everything through them.
Insider Tip
Time your visit around the ferry from St. Martin: eat here right after you clear customs at Blowing Point (five-minute drive) instead of grabbing overpriced airport food, or swing by on your way back to the dock so you don't have to worry about the clock. The pork shoulder tends to sell out by mid-afternoon, so if that's what you came for, arrive by lunchtime and ask which grill it's coming off ΓÇö Clyde or the pitmaster on shift will usually walk you through what's smoking that day.
The Practical Stuff
Location: Blowing Point Road (east side), Blowing Point Village ΓÇö across from the church, near the gas station closest to the ferry terminal. Hours: generally morning through evening, MondayΓÇôSaturday (call ahead, as this is a small owner-run spot and hours can shift with the fishing catch). Phone: +1 264-729-9696. Price range: budget-friendly by Anguilla standards ΓÇö one of the more affordable sit-down meals on the island. Payment: cash is safest; ask before ordering if you're relying on card. Getting there: 2ΓÇô5 minutes by car from the Blowing Point ferry; taxis from Sandy Ground or The Valley run 15ΓÇô20 minutes.
Pair It With
- Blowing Point Ferry Terminal — Fish Shack sits minutes from the St. Martin ferry, making it the ideal first (or last) Anguillian meal on either side of the crossing.
- Sandy Ground / Road Bay — After lunch, drive 10 minutes north to Sandy Ground for a swim, a rum punch at Elvis' Beach Bar, and a walk along Anguilla's most social stretch of sand.
- Rendezvous Bay — A short drive east lands you on a long, quiet crescent beach ΓÇö perfect for working off the smoked pork with a barefoot afternoon.
- da'Vida (Crocus Bay) — Owned by Clyde's wife Vida, this beachfront restaurant is the natural sunset follow-up if you want to see the family's more upscale side of Anguillian hospitality.