***MEDIA RELEASE***

Turks and Caicos, 13th June 2025 – The Royal Turks and Caicos Islands Police Force (RT&CIPF) confirms that a guilty verdict was delivered yesterday (12th June) in the firearm-related case involving SHAQUAZE FORBES of Over Back, Grand Turk.

Forbes, aged 22, was found guilty of:

• One Count Possession of Firearm with Intent to Endanger Life
• One Count Discharging a Firearm

His co-accused, JERREAL MISSICK, also aged 22 and from Over Back, was found not guilty following the judge’s directions to the jury.

Forbes has been remanded in custody at H.M. Prison, Home of the Department of Correction and Rehabilitation, and will be sentenced on 18th July, 2025.

On 13th February 2024, reports of a firearm discharge were made to the police. Following a thorough investigation and subsequent consultation with the Director of Public Prosecution’s Office, both individuals were formally charged.

The RT&CIPF is requesting the public to notify the nearest police station, contact 911, the Serious Crime Unit at 231-1842, or Crime Stoppers at 1-800-8477, and provide any information anonymously regarding illegal activity.

Additionally, individuals are encouraged to download the Crime Stoppers P3 app from the Google Play Store or Apple App Store and share information anonymously.

PROVIDENCIALES, Turks & Caicos Islands: Beaches Turks & Caicos (BTC) recently welcomed 35 students from Clement Howell High School’s Social and Environmental Arts Club for an immersive educational tour showcasing the resort’s sustainable waste management and composting systems, including grey water recycling.

The visit was part of BTC’s ongoing commitment to environmental education and sustainability. Students explored the resort’s eco-friendly initiatives, including how kitchen waste is transformed into nutrient-rich compost to support the property’s vibrant gardens.

Gerry Harris, 15, said the experience was eye-opening. “It showed me how simple but effective waste disposal can be—even at home. Seeing it first-hand made a big difference.”

17-year-old Onerce Oriol, who aspires to be a construction engineer, was especially drawn to the composting demonstration. “It was exciting to learn how common kitchen scraps can enrich the soil. I never realized how waste could be reused in such a beneficial way.”

The interactive, hour-long tour gave students a chance to engage in the process directly, enhancing their understanding through hands-on learning.

“This was a very informative experience,” said Robert Toby Grant, creative environmentalist and teacher at Clement Howell High. “Our students gained practical knowledge of BTC’s sustainability efforts and how they can apply these practices in their own lives.”

Jamie McAnally, managing director at Beaches Turks & Caicos, emphasized the value of community partnerships, “engaging students is key. One inspired student can influence an entire household, creating a ripple effect that benefits communities and ultimately, the island.”

BTC continues to champion environmental stewardship across Turks & Caicos, partnering with schools, government agencies and NGOs to promote sustainable practices. One standout collaboration is with the Edward Garland Youth Centre, which transforms plastic bottle waste from the resort into eco-art and garden installations.

Beaches Turks & Caicos is proud to support initiatives that build a greener future for the “Beautiful by Nature” Turks & Caicos Islands.

Providenciales, Turks and Caicos Islands – The Shore Club once again set the stage for one of the destination’s most anticipated culinary events, the annual Taste of Tapas, hosted by the Turks & Caicos Hotel and Tourism Association (TCHTA). The evening brought together 15 of the country’s finest restaurants for a night of culinary creativity, collaboration, and cause – all in support of the association’s Hospitality Adventure programs and National Culinary Team.

Guests were treated to a diverse array of bite-sized culinary masterpieces, each representing the signature style and flavours of the participating restaurants. This year’s lineup featured:

Beaches Turks & Caicos, COMO Parrot Cay, Grace Bay Club, Indigo, LUA Restaurant, Parallel 23, Rock House, Seven Stars Resort, Sui-Ren, TCI Culinary Ambassadors, The Del Mar, The Ritz-Carlton TCI, The Source, Point Grace, and Provo Caribbean Cafe.

The welcome drink was graciously sponsored by Java Island, setting the tone for an evening of elegance and island flair.

In addition to the culinary showcase, attendees had the opportunity to bid on a host of luxury experiences and items during the silent auction, thanks to generous contributions from: Beaches Resort Villages & Spa, Pine Cay, The Ritz-Carlton, Point Grace, COMO Parrot Cay, The Shore Club, Grace Bay Club, South Bank, The Ital Lifestyle, and VIP Flyer’s Club.

TCHTA CEO, Stacy Cox, reflected on the evening’s impact, stating: “Taste of Tapas is a beautiful representation of what makes this industry so special – the spirit of collaboration, excellence, and giving back. The funds raised will go directly into programs that empower our local talent and elevate our destination’s culinary service standard.”

The evening also served as the perfect platform to announce the TCHTA Pop-Up Series, a new fundraising initiative that will replace the former annual Golf Scramble. First up is a Canadian-Inspired Dinner, set for June 26th, 2025 at The Farm at Seven Stars Resort, featuring Executive Chef Craig Nazareth of Beaches Turks and Caicos.

This dinner is a celebration of culture through cuisine,” said Chef Nazareth. “I’m excited not only to bring a taste of Canada to the islands, but also to once again work alongside Executive Chef Edwin Gallardo as we prepare the National Culinary Team to go head-to-head with the region at the Taste of the Caribbean competition in Florida later this year.”                                                                                                                                                                                                    The team’s feeder program, the Hospitality Adventure Summer Camps, are just around the corner with registration open for the following programs:

• Junior Lit’l Chef: July 7–11
• Spa Adventure: July 14–18
• Lit’l Chef: July 21–26

Back on the TCHTA’s calendar is the thrilling TCHTA Cocktail Competition, traditionally used to select the successful Bartender to join the national competition team.

The TCHTA thanks members, sponsors, and supporters as the organization maintains its commitment to cultivating talent and crafting world-class experiences for the destination.

Registration for the Summer Camps can be accessed here: https://www.tcihospitalityadventure.com/. Follow the TCHTA’s social media pages for updates on the Pop-Up Series and future events.