Don Papa Rum has expanded since its 2011 debut, now available in over 30 countries across Europe and Asia. Beyond its delicious rum, Don Papa's commitment to showcasing Philippine flavors, talent, and stories underscores its dedication to promoting Filipino culture worldwide.
In line with this, Don Papa recently hosted esteemed chefs and bartenders from the UK, immersing them in Filipino life, culture, and flavors. Inspired by their journey, they've organized a kitchen and bar takeover called "The Dos Chefs & Tres Papas Takeover," a twist on Don Papa's signature activation, Tres Papas. This event serves as a tribute to their experience exploring the Philippines, particularly Negros Islands and Manila, expressed through a culinary love letter to the country.
The kitchen takeover by the Dos Chefs happened at Lampara, Makati on April 13, 2024. This private dinner was crafted by award-winning chefs Andrew Clarke of Acme Fire Cult and Ferdinand ‘Budgie’ Montoya of Apoy and Sarap UK.
Andrew Clarke is a multi-awarded chef known for his innovations around meat and BBQ, specifically. He is regarded as mover of the industry, having been in the UK food scene for 25 years.
In 2017, he was awarded as the Maverick of the Year at the London Restaurant Festival. Then in 2019, he was honored to receive the Innovation Award from the Craft Guild of Chefs, and later that year he made his way onto the Evening Standard’s Progress 1000 list as one of the most influential Londoners of 2019/2020.
Meanwhile Ferdinand ‘Budgie' Montoya, a Filipino-Australian champion of Southeast Asian Cuisine in London, especially Filipino cuisine, is the successful lead of multi-awarded Apoy and Sarap restaurants. His recipes have also been featured and published in The Guardian, The Financial Times, and The Great British Chefs among many others.
Both chefs have their own signature culinary styles. And both created dishes inspired by their journey. For Chef Andrew Clark, he created the main dish made of roast pork, clams, cauliflower, salsa macha, tamarind and prune, grilled cabbage, longganisa vinaigrette, capers, and herbs. And for Chef Budgie Montoya, he crafted the starter made of lapu-lapu, suahe, and mustasa in spicy gata as well as the dessert made of burnt casava cheesecake with Don Papa caramel.
When asked about their inspiration for their menu and their experience exploring and discovering Negros, Chef Andrew Clark said, “The Philippines already has many of the culinary influences that inspire my cooking, from Chinese, Spanish and Mexican. My dish pays homage to the Farmers Market in Cubao - a vibrant showcase of fruits and vegetables, meat, and fish, with the friendliest people eager for you to try their produce. With so many beautiful ingredients to choose from, I was really spoilt for choice."
Similarly, Chef Budgie said “For the starter I was inspired by the amazing local produce on our recent visit to Farmers Market. It's not often I get to cook with local Filipino ingredients, and I wanted to take full advantage of this opportunity". He added, “The dessert is a playful take on a Filipino classic and a childhood favourite of mine, the cassava cake. The dish is inspired by mum's massage cake recipe and my love for a Basque style burnt cheesecake.”
On the same night, the bar takeover with the Tres Papas happened just below Lampara, at OTO. The public got to experience a one-night only special menu curated by the UK’s world-class competition winner Matt Arnold, Hoot The Redeemer’s award-winning Carrie Smith, as well as Don Papa Rum’s UK Brand Ambassador Callum Whitehead.
When asked about the takeover, this is what Callum had to say: “The Tres Papas takeover is inspired by the concept of Bayanihan, communal unity and cooperation. At Don Papa Rum, we look at hospitality around the world as our community and we absolutely love building connections and fostering relationships with bars, restaurants, and bartenders. Tonight, we build stronger relationships with Bar OTO and bring the flavours of the UK to the team, incorporating key ingredients with uniquely British and Scottish twists for a mind-blowing cocktail experience.”.
Carrie incorporated uniquely Scottish ingredients like Buckfast tonic wine and Irn Bru reduction syrup in her cocktails. Matt combined Guinness caramel reduction with Don Papa Rum in "Short & Stout," drawing from his bar's location at the old Custard factory. Callum infused British strawberries into his cocktail "Wimbledon Blitz," inspired by the upcoming berry season and Wimbledon timing. The Don Papa Takeover drew a spectacular crowd, including media, fans, executives, and those curious about Don Papa events.
When asked what he thought about the event, Global Brand Ambassador Aaron Goodall said “Over the last few years with trade groups from Don Papa's largest markets visiting the Philippines and our home of Negros Island, we've heard wonderful compliments and praise for the food and beverage industry here. And for us at Don Papa, as we build stronger ties with the on trade, we're looking to showcase how the best bars in Europe use Don Papa Rum through our Tres Papas activation.”
This was echoed by Senior Brand and Customer Marketing Manager of Asia Pacific, Angeline Manahan saying “The kitchen and bar takeover was an incredible success. We were absolutely thrilled to welcome talented chefs and bartenders from the UK, who brought their flair and passion for Filipino flavors. It’s truly heartwarming to see global talents embracing our cuisine and we look forward to hosting more of them in the future. To all the spirits and cocktail enthusiasts out there, keep an eye out for more exciting Don Papa initiatives coming your way this year.”