Recent News
Three Recipients: $100,000 Catlin Marine GrantThursday, April 24, 2014
The Catlin Marine Grant evolved from the reef-mapping work undertaken by the Catlin Seaview Survey, a series of worldwide scientific expeditions launched by Catlin in 2012 to document the composition and health of the world’s coral reefs.
Bermuda Aquarium releases Galapagos shark
Thursday, April 24, 2014
A 1.5m/5' Galapagos shark named Desmond has been released back into the wild by the Bermuda Aquarium, Museum and Zoo.
‘Desmond’ the shark released back into ocean
Wednesday, April 23, 2014
A five-foot Galapagos shark named Desmond has been released back into the ocean by staff at the Bermuda Aquarium, Museum and Zoo.
Opinion: Ethical Question Of Dolphins & Captivity
Wednesday, April 23, 2014
Recently there’s been a lot of discussion in Bermuda on the issue of keeping dolphins in captivity; this appears to have been the unintended result of Dolphin Quest announcing the births of two baby dolphins amongst their captive population.
5ft Shark “Desmond” Released From Aquarium
Tuesday, April 22, 2014
As we previously reported, on Good Friday staff at the Bermuda Aquarium, Museum and Zoo [BAMZ] — in conjunction with the research and camera crew of the upcoming television series Ocean Vet – released a five-foot Galapagos shark named Desmond back into the wild, requiring an intricate transportation process from start to finish.
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Latest News
All the latest updates and news from the Bermuda Aquarium, Museum, and Zoo, one of Bermuda's leading visitor attractions!
Jessie Moniz Hardy
Published Oct 7, 2016 at 8:00 am (Updated Oct 7, 2016 at 1:39 am)
Hany Eskanda helps Amira and Etienne Strong with the grill while
grandmother Mary Winchell looks on (Photograph supplied)
Andy Detzer knew he was facing an uphill battle when he took over Azu Beastro.
The restaurant is located far off the beaten path, at the back of the Bermuda Aquarium Museum and Zoo.
Adding to his woes, lunchtime diners must pay the Aquarium admission fee in order to get in.
But those are minor challenges when compared with what’s on offer, the manager of Fourways Inn believes.
At the tip of the list: a beautiful view of Harrington Sound.
“There have been a succession of people running it since it was opened by Flying Chef in 2013,” Mr Detzer said. “No one has been able to make a go of it.
“We are a larger restaurant group and have a better infrastructure. Hopefully, we will be able to take things to the next level. When we first took over, we took the time to listen to customers.”
The overwhelming response was that the menu didn’t have enough variety at lunch. Fourways Inn expanded it to include hot dogs and veggie burgers.
To spice up evenings, they’re offering a grill night every other Friday. Diners pick out their own meats, marinades and seasonings from a buffet and grill it themselves.
Grilling buffet (Photograph supplied)
“If you’re not sure how long to cook that chicken or fish, there’s a chef standing by to ask,” said Mr Detzer.
“You have nothing to worry about. You don’t have to shop, cook or clean. You just throw the stuff on the grill. When you’re done, you just walk away.”
Grilling happens right on the lawn.
Meat searing on the grill (Photograph supplied)
The cost is determined by the weight of the meat chosen.
The first event took place last week. Bermuda Zoological Society president Richard Winchell and his wife Mary were among the crowd.
“We were looking after our two grandchildren,” said Mrs Winchell. “We thought it would be fun.”
Amira, 9, and Etienne Strong, 7, got a kick out of grilling, she said.
“They aren’t usually allowed near a grill. With this, we let them help out a bit.”
Mr Detzer got the idea from his brother-in-law in Germany.
Azu Beastro chef Aljelita Gibrian, Fourways Inn manager Andy Detzer,
and AZU Beastro manager Marion Ritchie (Photograph by Blaire Simmons)
“He works in the restaurant industry,” he said. “Master grilling is really popular in Germany right now. He was telling me about it. I thought wow, that sounds like something we could try here. We’re hoping to bring more people, not just to the restaurant, but also to the Aquarium.”
New beginning: Azu Beastro chef Aljelita Gibrian, Fourways Inn manager Andy Detzer
and Azu Beastro manager Marion Ritchie are spicing up their menu with more variety and a grill night
•The restaurant is open Monday to Saturday from 9am to 4pm and on Friday evenings between 5.30pm and 9pm. The next grill night takes place October 14.
