A Taste of Bermuda at The Cable Wharf with Goslings Rum

You're invited to an unforgettable evening at The Cable Wharf. Indulge in a delicious meal uniquely paired with Goslings Rums. Immerse yourself in the rich flavours of Bermuda while enjoying the stunning waterfront views. Don't miss this unique opportunity to savour the finest rum and cuisine in a picturesque setting.

6 - 7 PM: Welcome cocktails

7 PM: Goslings Rum dinner with paired cocktails

*Must be 19+ to attend

About Andrew Holmes, Brand Director, Goslings Export Bermuda Ltd

At a young age Andrew knew he would be involved somehow in the hospitality industry. Dreaming of one day owning his own bar, Andrew was eager to help his parents by serving drinks for their guests during dinner parties at his family home in Pembroke Bermuda.

This passion developed while studying at Bishops University, Quebec Canada where Andrew became well known for his Bermuda Rum Swizzle. These Swizzle parties would happen usually once a semester and Andrew would concoct his libation in a 5 gallon sports drink container using Goslings Rum that he would carry all the way from Bermuda every chance he got to go home.

A year before his graduation Andrew met E. Malcolm Gosling and they began talking about the export potential of Goslings Rum to Canada. Malcolm quickly recognized Andrew’s passion for Rum and Bermuda.

June 2002 Andrew graduated with a Bachelor Degree in International Business with a minor in Economics. In August he started work with Gosling’s Limited in Bermuda at the ripe age of 22. Early 2003 Andrew was relocated to Canada to develop Goslings Black Seal Rum in a brand new market. He lived in Toronto and Halifax; travelling all over Canada before returning to Bermuda in 2005 where he now resides.

In March 2021 Andrew was asked to join the Board of Directors for Goslings Export. Andrew is the only non Gosling family member who holds a seat. In over two decades of working for the Gosling family, Andrew has been involved with all aspects of the business; from the production of the Rum, supply chain, developing marketing strategies, event management, brand advocacy and public relations.

Andrew works closely with the Bermuda sales team driving Goslings Rum Island wide, consulting with local establishments on beverage programs, as well as creating signature cocktails and training staff. Goslings Rum is an essential ingredient for the majority of occasions on the island. Cultural holidays, performing arts, sporting and social events keep Andrew and the team in Bermuda busy.

The export market for Goslings Rum has grown significantly in recent years and so has the team. Andrew strategizes with the global team and is a valuable resource to the international distribution partners; attending trade shows and events donning the traditional Bermuda shorts, knee socks and blazer.

About Chef Erwin Palo

Chef Erwin Palo was born in Angeles City, Philippines. He graduated from Culinary Arts and Technical Management at the Center for Culinary Arts Manila and went on to study BSBA, at Holy Angel University and Emilita W. Galang Culinary Arts Studio. His education and experience studying under some of the world’s best chefs has led him to such hotels and restaurants as Double Tree by Hilton, The Westin Nova Scotian, The Marriott, Casino Nova Scotia, The Holiday Inn Harbourview and other properties across Asia. Chef Erwin’s passion for creativity and his competitive nature has landed him in some of the most prestigious culinary competitions across Canada and internationally. His accomplishments include: a Bronze medal in 2016 at The IKA Culinary Olympics in Erfurt, Germany, Gold Place Grand Champion in the PEI International Shellfish Chef Challenge held at the Culinary Institute of Canada, two Bronze Medals in 2014 at the CCFCC Toronto Culinary Salon, Atlantic Provinces Chef Provincial Champion in 2011 and 2012, in 2009 he was a gold medal finisher in the Atlantic Provinces Culinary Salon Team Competition in Saint John’s, Newfoundland, in 2009 he placed silver in Escoffier Culinary Salon at Humber College in Toronto, and in 2009 he won gold (second place) at the Atlantic Provinces Culinary Salon, Gold and Silver Medal at the 2008 Escoffier Culinary Salon in Toronto.

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