Local farmers, fishers, and home‑grown ingredients are taking centre stage at this year’s Food & Rum Festival, with the menu built around authentic Barbadian produce sourced directly from across the island.
Lead chef Henderson Butcher said the team is working closely with agriculturalists and coastal fishers to ensure local ingredients shape every dish.
Lead Chef Food and Rum Festival Henderson Butcher
Patrons got a first look at what’s in store when the annual culinary event was launched on Saturday at Stade’s Rum Visitors Centre.
Rum ambassador Dameain Williams making does what he does best at the launch of the Food and Rum Festival at Stade Rum Visitor’s center
“We are working with the farmers and fisher folks all around Barbados,” Butcher said, pointing to the festival’s focus on local talent and sustainable cuisine.
Mixologist Alex Chandler presents his spin on the Bajan Pain-Killer using one of the rum brands at the launch of the Food and Rum Festival
This year’s programme also widens its international reach, featuring guest chefs from Trinidad and Africa alongside Barbadian chefs who blend global techniques with local flavours.
The spicy pudding and souse was a popular treat at the launch of the Food and Rum Festival
Among them is returning chef Tremaine Reece. “I get excited when we get to use our local produce. Sometimes I put an international twist to it,” he said.
Chef Tremaine Reece
At the launch, Reece showcased modern takes on familiar favourites, including a ham cutter paired with a carambola, chutney and scotch bonnet emulsion. His mahi‑mahi fish and chips featured matchstick chips, traditional tartar sauce, and a citrus salsa made from local grapefruits, oranges, cilantro, and onions.
Chef Tremaine Reece’s ham cutters being prepared at the launch of the Food and Rum Festival at Stade’s Visitor’s Center in Bridgetown
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