Ang Caviteno Newsweekly January 07-13, 2019 Issue

OPINYON Enero 07-13, 2019 Filipino nurse from Mindanao honoured with Order of the British Empire Award LONDON-- Filipino robotic lead nurse at The Royal London Joy Ongcachuy was awarded an Order of the British Empire Awards in the 2019 New Year’s Honours list in London on 29 December 2018, alongside two other medical professionals and members of the MET police who immediately sprang to action to care for the injured in the 2017 London Bridge terrorist attacks. The Order of the British Empire Award is a prestigious award conferred on those who have “made achievements in public life,” or “committed themselves to serving and helping Britain.” According to GOV. UK, the nominee must still be actively involved in what they are being nominated for. Once the honour’s list has been drafted by the Cabinet Office Honours and Appointments Secretariat, the committee’s recommendations go to the Prime Minister and then to Her Majesty Queen Elizabeth II who awards the honour. “I was working the night shift that night and I heard the anaesthetist’s bleep go off. We already had a really sick patient in one of our theatres, so I had to get our other theatres ready and pull a team of nurses, allied health professionals and operating department practitioners together,” said Ongcachuy, who hails from Talisayan, Misamis Oriental. “We opened an additional six theatres that night and everyone I called dropped everything they were doing to come to the aid of the patients. No one panicked; everyone was calm and so supportive.” “Their leadership, compassion and integrity is inspiring every day, but was especially true at a time when Londonders relied on us to be there for them,” said Jackie Sullivan, managing director at the Royal London and Mile End hospitals. Ongcachuy started working at The Royal London Hospital in 2002. In a desire to begin anew with her family in the United Kingdom (UK), she and 23 other Filipino nurses joined The Royal London as a scrub 5 nurse until she was promoted to lead nurse in 2017. Ongcachuy expressed that she had always wanted to be a nurse because she loves to look after people and is passionate about providing care to others. Ongcachuy also makes sure that all new Filipino nurses feel welcomed and supported when they join the hospital she currently works in. “It is a proud moment for all Filipinos to have someone like Joy recognised in the Order of the British Empire Awards,” said Ambassador Antonio M. Lagdameo. “Joy’s courage, passion, and dedication to serve and care for her patients is truly an inspiring and heartwarming example.” (Embassy of Philippines in London) Philippine rum keeps London’s spirits high PHILIPPINE rum has been making the rounds in London’s pulsating food and drinks circuit, whether served in a sparkling glass tumbler as it is or in an addictive scoop of rum and raisin ice cream. “Philippine spirits, and in this case, Philippine rum has been one of the many conversation pieces we use to introduce the Philippines to those who are not familiar with our country, our heritage, and our culture,” said Ambassador Antonio M. Lagdameo. “Food and drinks are always very powerful storytelling tools because the fastest way to another culture’s heart is through the stomach.” Food journalist, Ina Yulo venture into top London bars and restaurants serving Don Papa Rum to find out why Philippine rum has gotten people hooked. 3 Little Birds After a stint on The Apprentice in 2015, April Jackson opened her café, boutique, and rum bar 3 Little Birds to give Londoners a taste of the culture, music, and talent of Jamaica. Since then, they’ve expanded to Brixton and Clapham. Jackson is passionate about changing people’s impression of Jamaica by showing them the Jamaica that she knows and loves. “3 Little Birds is about challenging stereotypes,” she says. “In London, everyone is all about their gin, and people’s reference for rum is really poor quality rum, really commercial. When we first opened, we only had rum. It became an opportunity to showcase how diverse rum is and to change their idea of what they think it is.” Jackson talks about first trying Don Papa a little over 2 years ago via her ex-boyfriend who was a bar manager at the Shard. “I never even knew the Philippines made rum, let alone really good rum. That was the seven-year-old. Later on, I learned about the Rare Cask, which is my favourite. It does everything I said about challenging ideas. If you close your eyes, it can be a whiskey.” 3 Little Birds Clapham proudly created their own cocktail out of Don Papa called the Philippine Dream. Jackson says it was invented by one of their bartenders who genuinely loves Don Papa rum and decided to create a marmalade syrup out of calamansi to highlight those flavours. Rum & Sugar Rum & Sugar is a lively bar and restaurant plopped alongside the Museum of London Docklands. Rum & Sugar boasts of over 200 rums and a menu highlighting the besgrade 1 t of Caribbean cuisine. Located in a Grade 1 listed warehouse that once housed rum, sugar, and goods from the West Indies, it was described by Global Rum ambassador, Ian Burrell, as being probably the most historical rum site in London. “As soon as Don Papa was available to Rum & Sugar, it had a place on the menu. Don Papa is a unique rum because of its origin and the fruity flavours that it delivers. It strikes a perfect balance between sweetness and fruitiness, making it a smooth and delicate rum, perfect for sipping. It also lends itself really well in a variety of cocktail styles!” says the Rum & Sugar team. Rum & Sugar have three Don Papa cocktails: Sugarlandia Spritz with Aperol, Prosecco, and soda water, Adam’s Martial Arts which has a blend of winter spices, and Pasquale’s Whipped Rum & Sugar whipped up three Philippine rum cocktails using the Don: Sugarlandia Spritz with Aperol, Prosecco and soda water; Adam’s Marital Arts; and Pasquale’s Whipped Sweetness. Photo courtesy of Ina Yulo Since it’s debut in the United Kingdom (UK) five years ago, Don Papa rum has been many a drink lover’s perfect introduction to the Philippines. Photo courtesy of Don Papa RumA premium-aged rum processed from the finest sugarcane in the Philippines, Don Papa Rum embodies the spirit of Papa Isio, a war hero during the Philippine revolution. Distilled in small batches and then aged in American oak, the Don arrived in the United Kingdom (UK) a little under five years ago and quickly made its mark within the country’s competitive spirits industry. Sweetness for those who are looking for a dessert cocktail. Despite the popularity of their Don Papa cocktails, Rum & Sugar that the best way to enjoy Philippine rum is to enjoy sans the fancy stuff. “To enjoy the delicious Filipino flavours, we highly recommend sipping it on its own or on the rocks. The hint of banana and the unforgettable Filipino sugar cane aftertaste make Don Papa rum an outstanding product.” Romulo Café Romulo Café London has only been open for two years, yet it has already managed to put Filipino cuisine firmly on the map and has become the go- to restaurant for fine Filipino food in Britain. Diners can enjoy heirloom family recipes along with modern takes on classic dishes. It also won the Time Out Love London award for “most loved local restaurant in Kensington”. “Our Managing Partner, Chris Joseph, met Don Papa founder Steve Carroll at a Philippine Embassy event a year before Romulo Café opened. It’s a truly premium, world- class Filipino brand. In this way, it’s a perfect match for Romulo Café. Plus, it has a wonderful story behind it, evoking all the drama and mystique of the old sugar plantation way of life of Negros, but also as a symbol of sustainability with the adaptive reuse of resources and preservation of livelihoods and communities,” says Gina McAdam, Romulo Café’s Marketing and Communications Director. Aside from incorporating Don Papa into dishes on the menu, like their rum & raisin ice cream and their slow-cooked lamb empanada with a Don Papa-infused mango salad, Romulo Café also has five different cocktails featuring Don Papa rum. The Amor de Familia is served on the rocks with lime, strawberries, pomegranate, and egg white, Ricardo’s Pimms is a take on the British summer favourite, the Old Fashioned Papa has chocolate and orange bitters, Boracay Dreams is served in a coconut glass and has Malibu, pineapple, lime and calamansi juice, and finally the Pinoy Mai Tai uses Disaronno Amaretto, Grand Marnier, and pineapple juice. ------------ Ina Yulo is a freelance food and travel writer based in London. Follow her gastronomic adventures over at@forever_ munching.

Ang Caviteno Newsweekly January 07-13, 2019 Issue | Seite 5