Taste Fiji Kitchen was started with the vision to create unique dishes, pastries & confectioneries using predominately local ingredients and Fiji made products.

The menu has evolved from a daily changing menu to a static menu that includes dishes that have gained consistent great feedback from our clientele, as well as one particular dish that has gained legendary status, the caramelised pork belly! Our decadent sweet bar could support it’s own fan page on social media!

Our menu showcases the best in local produce. We work with suppliers including Friends Fiji to replace imported ingredients in our baking products, for example we have replaced imported & expensive almond flour in gluten free baking with locally ground tavioka flour, or breadfruit flour and desiccated coconut.

Taste also stocks local cottage industry products including handmade soap, Fijian made handicrafts, homemade jams, jellies, syrups and locally printed and produced publications.

Taste is a more than just a restaurant: we employ local, we train local, we buy local, we promote local. Taste Fiji gives it clients and customers an authentic, unique Taste of Fiji, with a passion for Fiji’s raw ingredients and talent. 


Fiji citizen Lee Acreman and Lautoka-born Louise Acreman (nee Watson) share a love of fine food and a passion to utilise the best of local products.

Lee’s training and extensive work experience started in the UK with positions at the exclusive Combe House. Devon, Michael Caine's award winning restaurant in Exeter as well as iconic restaurants such as the Carved Angel in Dartmouth. The Carved Angel Dartmouth was made famous by it's gourmet puddings and hampers sold to the prestigious Fortnum and Masons. Lee and Louise moved to London where he bacame Executive Sous chef of Bovingdons catering, a boutique caterer whose events ranged from cocktail parties at Westminster Abbey for Cherie Blair to 1000 guest product launches at London Zoo. Lee then was asked to sail the Mediterranean as Lord and Lady Sainsbury's only chef. On his return to London he continued as a free lance chef and did numerous private dinner parties for the likes of Jefferey Archer and discerning foodies such as Tom Parker Bowles, son of Duchess Camilla Parker Bowles and food editor and writer for Tatler magazine.

Lee moved to Fiji in 2006 with the opening of the prestigious Likuliku Resort in the Mamanucas with a team which shared his philosophy and passion to utilise the best fresh local produce. Lee successfully opened Taste Fiji in 2010 catering to discerning local corporate clients, producing a large range of catered events from large cocktail parties to upmarket private dinner parties and special events on deserted islands and tropical gardens. He was enticed away for a period as Executive Sous Chef at the InterContinental Resort and Spa at Natadola but has now returned to his first love with creating hampers, foodie gifts, confectionery and utilising local, seasonal produce and tropical flavours.

After being born and raised in Nadi completing high school in Fiji, Louise moved to Bali and had the opportunity to experience and establish her love for all things food and beverage. The abundance and variety of fruit, the technique and design in presentation in Asia started her love of the industry. Louise moved to the UK for further training and first hand experience in the hospitality industry starting at Combe House, then management trainee positions at boutique hotels on the coast of Devon. Louise managed Michael Caine's popular and busy Cafe Bar on Exeter Cathedral Green. Once headed to London, Louise managed events for boutique caterer Bovingdons as well as the Holland Park Opera catering component and gourmet picnic outlet. As the Event Manager of the British Library with a conference centre capacity of 255 and event spaces within the library for 700, she managed events including the annual literary dinner and the Noble Peace prize exhibition launch with her Majesty Queen Elizabeth in attendence. Louise managed frequent VIP dinners that hosted literary celebrities and the likes of Andrew Lloyd Weber, Jeremy Irons and representatives from the British Monarchy.

On her return with Lee to Fiji she has held senior positions in Food & Beverage starting as the pre-opening team at Likuliku Island Resort & Spa for over 2 years, the Conference & Events manager at the Sheraton Fiji Resort and the InterContinental at Natadola and Sofitel. Louise will apply her service, administrative and marketing skills to complement Lee’s unique and highly praised culinary skill and promoting the best of Fiji at all times.