The annual Restaurant Weeks celebration of Bermudian cuisine kicks off its tenth anniversary this week.

The festival, extended to four weeks from the usual three, starts on Thursday and will run to February 11.

More than 30 restaurants and bars will take part with lunches and dinners priced from $22 to $52 per person.

This year’s Restaurant Weeks also includes outdoor events – with a lionfish culling and beekeeping tours.

Glenn Jones, the interim chief executive of the Bermuda Tourism Authority, said the festival would be the most environmentally friendly yet.

Mr Jones added it would boost the hospitality industry, which has been hit hard by the coronavirus pandemic.

He said: “Eating out and choosing local harvest over the next month supports the livelihoods of the men and women who put lobsters, lionfish, honey, produce and other local foods on our tables.”

Members of the public and visitors who have got a negative Day 14 Covid-19 test can enjoy the island’s culinary scene indoors.

Newer arrivals can enjoy alfresco options, identified with an asterisk in the restaurant weeks brochure.

Two signature experiences will highlight this year’s festival.

A virtual cooking class is on offer on February 10, with celebrity chef Eric Adjepong, a finalist from the TV show Top Chef.

A grand finale four-course meal, Lobster Fete de la Crème, will be served on February 11 at Bella Vista Bar & Grill at Port Royal Golf Course in Southampton.

Seating is limited because of health restrictions, with advance purchase required.

For more information, including Restaurant Weeks 2021 menus, recipes, tours and tickets, click on the link here.