Make your way over to toes-in-the-sand beach bar and restaurant Leon’s at Meads Bay and experience the best island vibes plus a taste of our new menu concept featuring an elevated selection of flavorful Caribbean dishes crafted with an Asian twist. Indulge in our new signature sushi rolls or our one-of-a-kind Conch Fritters, specially curated by our talented culinary team in collaboration with celebrity chef and Malliouhana Culinary Director Chef Kerth Gumbs. Sway gently on a hammock strung between palm trees while sipping on one of our refreshing rum punch or cocktails and jamming to live reggae beats.
- Monday – Wednesday & Friday – Saturday | 11am – 6pm
- Thursdays & Sundays | 11am – 9pm
- Live entertainment: Thursdays & Sundays only
- Walk-in only. Reservations are not required
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Weekly Live Entertainment
Thursdays
Mystic Vybz | 6:30 – 8:30 PM
Various Genres
Fridays
DJ Stylez | 6 – 9 PM
Various Genres
Saturdays
Omari Banks & Company: Unplugged | 6 – 8 PM
Join us every Saturday evening and enjoy watching the sunset as you listen to acoustic music of your favorite Caribbean tunes with international artist and local sensation, Omari Banks.
Sunday Funday
Vere Musiq & DJ Sweetness | 4 – 9 PM
A signature Leon’s tradition. Join us every weekend for a festive evening of live entertainment by local artists, hand-crafted specialty cocktails and delicious island-inspired dishes.
Meet Chef Kerth Gumbs
Chef Kerth Gumbs | Culinary Director
Born and raised in Anguilla, Kerth was introduced to the culinary world at a very young age by his mom, whom was a successful chef for weddings and events on island. He recalls always being drawn to the sounds of appreciation and recognition for her mom’s excellent cooking, which is what sparked his curiosity and interest to become a chef. He talked to his father about moving out of the island to study in London, as culinary studying options in the Caribbean were very limited. Shortly after, he was enrolled to Le Cordon Bleu in London, where he got to experience a state-of-the-art kitchen and learn French gastronomy, which is considered to be the root of many aspects in today’s cooking. ‘I didn’t necessarily want to cook classical food all my life, but it is incredible to have it as a foundation when you’re learning.’ he says. After graduating from Le Cordon Bleu in 2004, Kerth’s culinary career began to expand to new heights and he was able to acquire a lot of knowledge from working in well-renowned establishments in London, such as the famous Quaglino’s brasserie, Tom Aikens restaurant, Joel Robuchon’s L’Atelier restaurant, Texture, and Ormer Mayfair, as well as other international restaurants such as Jason Atherton’s restaurant Esquina in Singapore. With more than 20 years of fine-dining and international cuisine experience, we are honored to welcome Kerth back to Anguilla and appoint him as Malliouhana’s Culinary Director.
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