my story

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I’m Barrie Gunning, chef and owner of The Black Urchin (formerly Bad Guys BB Ltd). After 15 years as a corporate accountant, I traded spreadsheets for pots and pans and went on to  earn a professional degree in Business Management, diving headfirst into the world of entrepreneurship with food and hospitality. Driven by a deep passion for creating authentic, vibrant cuisine with the freshest ingredients, I’m a self-taught chef dedicated to delivering memorable dining experiences. My mission is to capture the essence of island living, the beauty, warmth, and incredible flavors of Barbados, passing that on with every dish or one my expertly crafted cocktail.

My journey as a chef and entrepreneur began early, inspired by my mum’s dedication to using only the best ingredients. She taught me how to choose the freshest produce, explaining what to look for in color, feel, and aroma—whether it was fish, meat, vegetables, or herbs. From grocery runs to helping her in the kitchen, I quickly learned each step of the cooking process. By the age of 10, I was preparing entire dinners.

As a teenager, I became captivated by Rastafarian cuisine—pure, natural, and bursting with fresh flavors. The aroma of homegrown produce simmering over a wood fire in coconut milk awakened my curiosity and palate. I observed how traditional "ital food" was prepared from scratch, using ingredients straight from the earth and free from preservatives or artificial additives. Becoming pescatarian at 14, I embraced this vibrant, healthy way of cooking, and I continue to honor these traditions in my kitchen today.

Growing up in a coastal fishing village, I was surrounded by the bounty of the sea. I joined local fishermen on their boats, learned to spearfish, and spent countless weekends catching fish with friends. My mum, whose father was a fisherman, shared her expertise on preparing and cooking every kind of fish I brought home. These experiences shaped my love for pescatarian cuisine and deepened my respect for fresh, local ingredients.

At 21, I left my beloved island for London, begining with a memorable six-month stay in Lake Como, Italy, along the way. Immersed in Italian life, I spent countless hours at food markets, delicatessens, and in the kitchen with my girlfriend’s mother, soaking up the secrets of traditional Italian cooking. For seven years, Italian cuisine became my specialty. Back in London, I connected with the local Italian community, learned the language, and honed my skills through friendships with passionate cooks and delicatessen owners. These experiences expanded my culinary horizons and enriched my approach to food.

My culinary journey has taken me across the globe, from the vibrant tapas bars of Southern Spain to the markets of Sweden, Austria, Switzerland, Morocco, and Thailand. I seek out authentic flavors, immerse myself in local food culture, and continually expand my expertise through a rich collection of cookbooks—not just recipes, but also the science, history, and art of great cuisine.

The Black Urchin began in 2008 as Pop Up Barbados—a lively supper club in my Dalston apartment, bringing together 25–30 guests for unforgettable meals. Soon, I hosted pop-ups at trendy London venues, became a headliner at Street Feast London, and served thousands of food lovers from around the world. The buzz caught the media’s attention, with features in The Guardian, The Times, Huffington Post, Ryanair’s in-flight magazine, and more. This exciting journey led to private bookings and also included cooking for some famous celebrities and cemented my passion for innovative dining.

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In September 2020, after 21 years in Europe, I returned home to Barbados and launched Bad Guys BB. It began as a Bajan street food pop-up at my aunt’s rum bar, serving beloved local dishes. Eager to expand, I soon brought contemporary street food tapas to The Drift Lounge on the West Coast of the island, reaching new audiences with my contemporary island tapas.

In 2023, I reintroduced the supper club "underground dining" concept to Barbados and rebranded as The Black Urchin to reflect the elevated experiences I offer. After a year having a gourmet street food bar at Haymans Market, I chose to focus on private cheffing and gourmet catering—the true heart of my business and the direction I’m passionate about pursuing.

The Black Urchin is a niche culinary company, specializing in unique, underground dining experiences that go beyond the ordinary. Each menu is thoughtfully crafted, tailored to my clients’ preferences, and designed to create memorable moments. I believe a meal should be more than just food—it’s an experience to savor, a story to share, and a lasting memory. One guest said my classic Bajan okra cou-cou with herby pork sauce took them straight back to childhood—a compliment that embodies what I strive for: dishes that delight, comfort, and inspire.

I take great pride in my work and am grateful for the consistently positive feedback I receive. My approach is both professional and personable, ensuring every client feels valued.

Thank you for taking the time to learn about my culinary journey.