Anguillan cooking is inseparable from the island's Caribbean setting and long relationship with the sea. Fresh fish, lobster, conch, crab, and other seafood share the table with goat, chicken, peas, rice, sweet potatoes, plantains, and tropical vegetables.

Grilling and slow cooking are particularly suited to island gatherings, and marinades commonly use lime, peppers, herbs, onions, and other aromatic ingredients. The cuisine is informal and communal in spirit, with seafood especially reflecting Anguilla's maritime identity.