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Board & Barrel’s Chef William Robey Featured in Wilmington’s Star News

Board & Barrel’s new chef, William Robey, was recently featured in Star News for his coastal-meets-Cajun style of cooking.

Chef Robey brings over 30 years of experience and a love for Cajun and Creole cooking with him to Board & Barrel. He’s recently added some delicious seafood delicacies to the Spring and Summer menu like fried grouper po’ boys, blackened fish with Southern sides, and butter-basted scallops with a perfect sear.

Want a taste but can’t make it to Wilmington any time soon? Click
here to see Chef Robey make his butter-basted scallops and try them for yourself at home! A fair warning, though: This demonstration will make you hungry.