519 reasons to celebrate Courtney Walsh in Guyana

WESTERN BUREAU:

West Indies cricket legend Sir Courtney Walsh took 519 Test wickets during his extraordinary career. Now, in Guyana, that historic number is serving up something entirely different: a culinary experience that blends Caribbean flavours, cricketing nostalgia and contemporary dining.

519G (Guyana) opened its doors in March this year, 60 years after Guyana gained independence.

Located at the AC Hotel by Marriott in Ogle, East Coast Demerara, 519 Restaurant & Bar is paying homage to one of Jamaica’s greatest sporting sons, with a menu that stretches from authentic Jamaican jerk chicken to lobster thermidor, premium steaks, sushi and a burger almost as formidable as the fast bowler himself.

The 519 ‘Cuddy’ burger, affectionately named after Walsh, is no ordinary sandwich. Packed with an Angus beef patty, grilled chicken, Italian pork sausage, cheese and bacon, it is a towering tribute to the man whose exploits with the cricket ball once challenged batsmen around the world.

And, according to the restaurant’s director, Michael Rooplal, the Jamaican cricket icon is particularly fond of the creation bearing his nickname.

WALSH’S FAVOURITES

“Courtney certainly enjoys the food, and he has quite a few favourites,” Rooplal said, listing steaks, salmon, Hong Kong prawns, roast pork and fish broth among the former West Indies captain’s preferred dishes.

But while Walsh’s name and cricketing achievements provide the inspiration, the restaurant is determined to establish its own reputation in Guyana’s expanding culinary landscape.

The menu is deliberately Pan-Caribbean, with international influences and a distinct Jamaican presence.

Jerk chicken is among the restaurant’s most popular offerings, while the signature 519 jerk pasta combines traditional Caribbean seasoning with an international favourite.

Escoveitch fish and rice and peas provide further Jamaican connections, alongside dishes designed to appeal to Guyanese diners and international visitors.

“Our culinary identity is distinctly Pan-Caribbean, but with an international influence,” Rooplal explained.

For first-time visitors, his recommendations are straightforward: start with the jerk chicken, follow with the 519 jerk pasta, and make room for a steak. Seafood lovers, meanwhile, are encouraged to explore the lobster thermidor.

LOCAL TASTES

Guyana’s own culinary traditions have not been overlooked. Fish broth, duck curry wontons and cassava-based offerings reflect the restaurant’s efforts to connect with local tastes.

Fresh produce, herbs and seasonings are sourced through Guyanese suppliers and farmers’ markets, creating opportunities for local producers to participate in the venture.

Even the bar has joined the celebration.

Guests can sip a 519 rum punch, Guyanese mule or El Dorado dream, while cocktails bearing names such as Essequibo iced tea, Mazaruni sunset and Pomeroon pearl celebrate Guyana’s geography and cultural identity.

For cricket enthusiasts, there is even a cocktail called the full toss, alongside cricket-themed sushi rolls. The sporting connection is intentional, but Rooplal insists that 519 is not exclusively for cricket lovers.

“Cricket gives us a distinctive story; hospitality is what makes people return,” he said.

The concept originated in Trinidad and Tobago in 2017 before expanding to Guyana, where the country’s deep cricketing heritage made it a natural fit.

After all, Guyana has produced some of the West Indies’ most celebrated cricketers, including Clive Lloyd, Rohan Kanhai and Shivnarine Chanderpaul.

Walsh may be Jamaican by birth, but his accomplishments belong to an entire region that once united behind the exploits of its cricketing heroes. That shared identity is central to the restaurant’s philosophy.

According to Rooplal, the Guyana establishment, though smaller than its Trinidadian counterpart, has already generated considerable enthusiasm.

Jerk chicken, pasta, steaks and lobster have emerged as customer favourites, while the restaurant is positioning itself as a destination for business lunches, intimate dinners, social gatherings and major sporting occasions.

Its location at the AC Hotel by Marriott places it within reach of both local diners and international travellers visiting one of the Caribbean’s fastest-developing economies.

For the operators, the ambition extends beyond capitalising on Walsh’s reputation.

“We did not come to Guyana simply to open another restaurant. We came because we believe in the country, its people and its future,” Rooplal said.

And while Walsh’s tally of 519 wickets is firmly etched in cricketing history, the number now has a new life in Guyana.

This time, the challenge is not to take wickets, but to win over palates, one plate at a time.

janet.silvera@gleanerjm.com