Ask any Bermudian what they look forward to most during Cup Match and chances are food will feature somewhere near the top of the list.

From fried fish to curried mussels, mussel pies and fish cakes, the holiday weekend has become just as much about gathering to eat as it is about cricket. Families return to the same recipes year after year, camps fire up their grills before sunrise and coolers are packed with enough food to feed a crowd.

For chef Chiko Campbell, those familiar flavours are what make Cup Match feel like Cup Match.

“The first flavours that come to mind are barbecue, mussel pies, fried fish, fish cakes, fish chowder, peas and rice and coleslaw. These foods have become such an important part of the holiday because they're tradition. They're what bring everyone together during the holiday to enjoy, laugh and spend time with one another.”

While every family has its own favourite recipes, Mr Campbell says there are certain dishes that appear on almost every Cup Match table.

“Curried mussels, fried fish and fries, conch fritters, mussel pies and fish cakes are all staples,” Every family does things a little differently, but those are the foods people expect to see.”

Unlike many chefs who enjoy reinventing classics, Mr Campbell prefers to leave well enough alone.

“I'll be honest, I don't like changing the traditional items. I believe in consistency, and good flavour should always stay the same.”

When it comes to feeding large groups at camps, beaches and backyard barbecues, he says the menu is all about generous portions and familiar favourites.

“Peas and rice, Spanish rice, curried mussels and shrimp, fish cakes, fried fish, macaroni and cheese, scalloped potatoes, potato salad, chicken, ribs and more are always crowd-pleasers.”

If he were creating the ultimate Cup Match dining experience, Mr Campbell would elevate those familiar flavours while keeping Bermuda at the centre of the menu.

His ideal meal would begin with a mixed green salad featuring fresh berries, cucumber, tomato, Bermuda onion and a homemade mango sweet chilli dressing, followed by bite-sized fish cakes served with banana spice loquat chutney. A Barritt's Ginger Beer, cucumber and mint sorbet would cleanse the palate before the main course of grilled or deep-fried local fish served with curried tartare sauce, peas and rice, coleslaw and Bermuda corn. To finish, he would serve slow-baked rum cake with rum swizzle ice cream and chocolate cream sauce.

Mr Campbell believes great Cup Match cooking starts with quality ingredients and good seasoning. In his own kitchen, one staple is Chiko's Smokey Rub, his signature spice blend, which he says complements everything from grilled fish and chicken to ribs and vegetables.

But ultimately, he believes the secret to a memorable Cup Match meal has very little to do with elaborate recipes.

“Always stick to tradition and the basics and you won't go wrong. Trying something new or making alterations to a signature dish is always a 50-50 chance. Stick to what we do best and everything will be perfect. I love Bermuda culture and have a blessed Cup Match. Go St George's!”