Local farmers, fishers and Barbadian ingredients are at the heart of this year’s Food & Rum Festival, with organisers sourcing produce from across the island.

Lead chef Henderson Butcher said the festival team is working with farmers and fishers throughout Barbados to build local ingredients into the menu. The event was launched on Saturday at Stade’s Rum Visitors Centre, where guests got an early taste of the programme.

The festival will also welcome guest chefs from Trinidad and Africa, who will join Barbadian chefs in combining international techniques with local flavours.

Returning chef Tremaine Reece said he enjoys working with local produce, sometimes adding an international influence. At the launch, he presented updated versions of familiar dishes, including a ham cutter with carambola chutney and scotch bonnet emulsion. His mahi-mahi and chips came with matchstick-cut potatoes, traditional tartar sauce and a citrus salsa made with local grapefruit, oranges, cilantro and onions.