Grenada is one of the easiest places in the southern Caribbean to fill a galley. The main island has full-size supermarkets within a short ride of every south-coast anchorage, a proper produce market in St George's, fish landed daily, and a long-standing system of shopping buses that collect crews from the dinghy docks. Most boats arriving from the Grenadines, where choice is thin and prices high, find the first big shop here a relief.
The catch is that a good provisioning run takes planning around transport, opening patterns and what grows in season. This page explains where cruisers shop, how to get the food back to the boat in one piece, what is cheap and what is not, and how Carriacou differs. Prices move with freight costs and exchange rates, so treat any figure as a rough guide and check on the day.
Supermarkets: the backbone of a big shop
The largest supermarkets cluster in two places: around Grand Anse, where the Spiceland Mall area and the roads behind the beach hold the biggest stores, and on the edges of St George's, including the Lagoon Road side close to Port Louis Marina. Between them they stock almost everything a North American or European crew expects: dry goods, frozen meat, dairy, cleaning products, wine and spirits, and a reasonable range of imported brands from the United States, the United Kingdom, Trinidad and Barbados.
Imported goods carry freight and duty, so packaged food usually costs more than at home; locally made and regional products are better value. Look for Grenadian and Trinidadian brands of rice, flour, sugar, juices, sauces and canned goods, and for local rum, which is cheaper than any imported spirit. Prices on shelves include VAT where it applies.
Stock is reliable but not unlimited. Specific items, such as a favourite cheese, gluten-free products or a particular coffee, can vanish for weeks when a container is late. If something matters to you, buy several when you see it. Card payment is widely accepted in the big stores, sometimes with a surcharge on small amounts, and most have ATMs nearby.
Fresh food: the market, the fish and the roadside
Market Square, St George's. The central market is busiest on Saturday mornings, when farmers come in from St Andrew's, St John's and St David's. It is the place for fruit, vegetables, herbs, ground provisions such as dasheen, yam and sweet potato, and of course nutmeg, mace, cinnamon and cocoa. Go early for the best choice and bring small EC notes.
Fish. The fish market on Melville Street in St George's, and landing sites in fishing towns such as Gouyave on the west coast, sell the day's catch: tuna, mahi-mahi (called dolphin locally), kingfish, snapper and jacks, depending on season. Ask for the fish to be cleaned and cut; vendors do it quickly for little or nothing.
Roadside stalls. Small stalls along the south-coast roads sell bananas, mangoes, avocados, breadfruit and coconuts at fair prices. Mango and avocado gluts come in the summer months, when a bag costs very little.
Bakeries and local shops. Neighbourhood shops and bakeries sell bread, cakes and basics in smaller quantities and are handy for a top-up without a trip to the mall.
Seasonality. Lettuce and temperate vegetables can be patchy in the hottest months. Ground provisions, citrus and greens such as callaloo are reliable year round and keep well aboard.
Getting the shopping back to the boat
Transport shapes the whole exercise. From the south-coast bays, the cheapest option for a big shop is one of the cruiser shopping buses run by local drivers. They collect at agreed dinghy docks on set days, take crews to the supermarkets, chandleries and sometimes the market, wait while you shop and bring you back, for a modest fare per person. Times and routes are announced on the morning cruisers' VHF net and through marina offices, and they change, so listen in during your first week.
The public minibuses are cheap and frequent on the main roads, but a dozen bags on a crowded bus is unkind to everyone. Taxis are easy to arrange through marinas and charge per trip rather than per person, which suits a crew sharing a big run. Agree the fare before setting off.
At the dinghy dock, the hard part is landing heavy bags without soaking them. Pack in strong reusable bags or folding crates, keep paper goods and flour in sealed plastic, and load the dinghy so the weight sits low and central. In a chop, make two trips rather than one overloaded one.
Stowing for the tropics: what keeps and what spoils
Heat and humidity shorten the life of almost everything aboard. A few habits make a large difference to waste.
- Remove cardboard packaging on the dock or in the dinghy. Cardboard carries cockroach eggs and should never go below.
- Decant flour, rice, pasta and cereals into sealed containers; a bay leaf in each is a traditional weevil deterrent.
- Wash fruit and vegetables in a weak bleach or vinegar solution, dry them fully, and store them in a ventilated net or basket, not in plastic.
- Buy produce at different stages of ripeness: green bananas and hard avocados ripen over the following week, so a passage does not end with everything ripe at once.
- Store eggs unwashed and turn the box every couple of days; unrefrigerated local eggs keep for weeks this way.
- Keep the fridge full but not crammed; a well-packed fridge holds temperature better, but air needs to circulate.
- Freeze meat flat in portion bags so it chills fast, takes less space and thaws quickly.
Carriacou and Petite Martinique: smaller shops, smarter lists
Carriacou is a very different shopping proposition. Hillsborough has the island's main supermarkets and shops, and Tyrrel Bay has small stores and stalls along the bay road, but choice is narrower and prices higher because most goods come over from the main island or are imported via St George's. Fresh produce depends heavily on what arrived on the latest boat. Petite Martinique has only small shops.
Hurricane Beryl in July 2024 damaged much of Carriacou and Petite Martinique, including shops and supply chains. Rebuilding has been under way since, but what is open and how well stocked it is should be checked locally before you rely on it. The practical approach for most boats is to do the big provisioning on the main island, then top up with bread, fresh produce and fish in Carriacou.
The same logic applies if you are heading north into the St Vincent Grenadines. Union Island and the smaller islands beyond have limited, expensive supplies, so Grenada is the last easy place to fill lockers before a cruise through the Tobago Cays and Bequia.
Mistakes that cost money or food
Shopping without a plan for the heat. Buying frozen goods first and then spending two hours in a hot bus means half-thawed meat by the time you reach the boat. Do frozen and chilled items last, and carry an insulated bag.
Ignoring local substitutes. Hunting for imported broccoli while ignoring christophene, callaloo and pumpkin wastes money and limits meals. Local produce is fresher and lasts longer aboard.
Carrying only US dollars. US cash works in many places, but change comes back in EC dollars at a rounded rate, and market vendors and buses expect EC. Withdraw EC dollars for the market.
Overbuying perishables before a passage. Fresh food for more than about a week at sea rarely survives without good refrigeration. Plan meals around tinned, dried and long-life items for the later days.
Forgetting drinking water quality. Bottled water is sold everywhere but adds weight and plastic. Many crews filter dock water or run a watermaker instead; decide before buying cases of bottles.
Leaving rubbish behind. Bring your bags back to proper bins at marinas or designated points. Leaving waste at a dinghy dock without bins causes friction with residents and marina staff.
Frequently asked questions
Is food expensive in Grenada compared with other Caribbean islands?
Imported packaged goods cost more than in North America or Europe, but Grenada is generally cheaper and better stocked than the St Vincent Grenadines or the smaller French and Dutch islands. Local produce, fish, rum and regional brands are reasonable, so crews who cook with local ingredients spend noticeably less.
Which day is best for the market in St George's?
Saturday morning is the busiest and best stocked, when farmers from across the island bring produce to Market Square. Weekday mornings are quieter with less choice. Arrive early, bring small EC notes and a strong bag, and expect some haggling-free fixed prices for most goods.
How do the cruiser shopping buses work?
Local drivers collect crews at agreed dinghy docks on set days, drive to supermarkets and sometimes chandleries, wait while you shop and return you to the dock. Fares are per person and modest. Schedules change, so check the morning VHF cruisers' net or ask the marina office.
Can yachts buy alcohol duty-free for the boat?
Visiting yachts sometimes ask about bonded or duty-free stores. Arrangements for ships' stores exist but come with customs procedures and conditions. For most cruisers, buying local rum and beer at supermarket prices is simpler and cheap. Ask Grenada Customs if you need stores in bond.
Is tap water safe for the boat's tanks?
Mains water supplied through marinas is treated and widely used by yachts. Many crews still filter it before drinking, especially after heavy rain, which can affect quality. Ask the marina about its supply, and sanitise tanks periodically whatever source you use.
What should you stock up on before sailing to Carriacou?
Fill up on meat, dairy, dry goods, cleaning products and drinks on the main island. Carriacou has shops in Hillsborough and Tyrrel Bay, but choice is narrower and prices higher, and supply has been affected since Hurricane Beryl. Buy fresh produce and fish there as top-ups.
