Liquid Gold was a feast for all the senses.
From CARIFESTA House’s transformation, which offered breathtaking sights at every turn, the sweet aromas that drew you in, live music that set the perfect tone, decor that invited you to reach out and touch, and food and drinks that were immaculate in taste and presentation; it was the perfect finale to the 2026 Barbados Food and Rum Festival.
The sold-out event embraced the theme These Fields and Hills and drew a huge crowd who were dressed in their Sunday best. The event began around 7 p.m., as gentle “elevator” music played, and guests eagerly explored the abundant food and drink stations, sampling to their heart’s content.
Innovative cocktails
More than 20 acclaimed chefs and innovative mixologists served up a storm on Sunday night and presented an impressive array of dishes and cocktails that flowed freely throughout the evening. From creatively-plated dishes to innovative cocktails, the guests were treated to an unforgettable culinary journey that celebrated Barbadian roots, but with an international flair.
The mixologists presented showstopping creations: Natasha Jules served A li’l thing (white rum, chilled plum, christophene, carambola liqueur, cinnamon syrup, kola tonic and lime) while Alexander Chandler delivered De Bulkeley Bounce (rum, scotch bonnet-infused sugarcane juice, rosemary-flavoured coconut water, savoury pineapple and honey syrup, fresh lime juice, moringa homemade bitters), Rhea Cox wowed with I Hear A Love Song (rum, soursop puree, pink grapefruit, fresh basil, vanilla and roasted Scotch bonnet syrup, lime and cracked sea salt) and Burn Mr Harding (rum, mango nectar, tonic, spiced sugar cane syrup, rosemary tea, lime and cinnamon smoke), Rohan Hackshaw served Steel Donkey (rum, savoury papaya juice, mammea apple puree, allspice and coconut infusion, fresh lime juice) and These Fields and Hills (rum, thyme syrup, green bell pepper and mango juice).
The culinary line-up was also not to be outdone. Sierra Leonean chef Fatmata Binta, one of the international guests, brought people together with coconut jollof fonio, smoked suya fish, and provided a unique place to eat. As part of the Dine on a Mat experience, guests did just that after they received their meals.
This dining arrangement was a meaningful nod to the Barbados/Africa connection and it was heartening to see so many embrace it.
Chef Debra Sardihna offered Trinbago Indian-spiced pulled blackbelly lamb with breadfruit phyllo parcel and sweet and sour tamarind sauce.
Spectacle
Barbados’ chefs also cooked up a storm. Javon Cummins prepared toasted cinnamon chai tart and spiced soursop mousse. Chef Nicholas Ifill presented De Crab Don’t Walk Straight (zesty marinated seafood with cilantro and sugarcane gel, fresh island slaw, spiked cucumber and passion fruit punch), and Tek Time and See (seafood creole with stuffed smoked sweet potato, spicy saltfish jam, and flying fish caviar).
Adding to the spectacle of the event were the mannequin-like performers who were draped in gold as they mysteriously glided through the crowd. Fruits and vegetables were creatively used in the décor alongside a charming chattel house and a windmill, transforming the expansive venue into an immersive culinary experience.
The DAILY NATION spoke to several guests who simply could not get enough of the food. Nikita Weir and Leanna Ryce were fully satisfied with their cou cou and mahi mahi. Ryce, who attended Liquid Gold for the first time last year, declared with a laugh: “We are here for the food.”
For Brazilian guest Pedro Leao, the drinks were a highlight. He was visiting Barbados for the first time and he said he was having a great experience and couldn’t get enough of the festival’s signature cocktails.
Meanwhile, on the stage, the Nicholas Brancker Band set the mood and elevated the look and feel of the event. The band supported artistes such as The Most Honourable Stedson Red Plastic Bag Wiltshire, Lil Rick, Nikita, Adrian Clarke, Marzville, Brian Carter, and Tionne Hernandez, who rocked the stage with spouge, soca, pop, and other classics.
Their electrifying performances held the audience’s attention and kept everyone dancing and fully engaged.
Liquid Gold Feast followed other events held during the Food and Rum Festival such as Rum Route, chef demos, Dine Around programme and Rise and Rum. The event was a spectacular conclusion to the festival and it also served to drive visitors to the island and build on Barbados’ reputation as the “Culinary Capital of the Caribbean”.
The National Cultural Foundation (NCF), responsible for staging the event this year, deserves kudos for pulling off such a fantastic showcase. NCF’s chief executive officer Carol Roberts expressed gratitude to patrons for their support as many events were sold out two weeks in advance. The free events were also well-supported. (TG)