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My guest today is a chef on a mission, championing Filipino cuisine in London. Budgie was born in the Philippines, grew up in Sydney, and moved to the UK 9 years ago, and that\\u2019s when he decided to change careers and become a chef.\\xa0

While working at other restaurants,\\xa0he started Sarap as a supper club 4 years ago, as a way to connect to his heritage, to learn about Filipino food, and to champion this underrepresented cuisine in London.\\xa0After winning the Brixton Kitchen competition, Budgie opened Sarap as a permanent restaurant in Brixton\\u2019s Market Row at the start of last year.

I absolutely love Budgie\\u2019s food - it takes you on a trip, it\\u2019s made from the heart, it\\u2019s lip-smacking good, and just really fun to eat.

Over lockdown, Sarap changed to Sarap Baon, offering a more casual menu that could be done to take away and have at home - things like Budgie\\u2019s signature pork Lechon and crispy fried chicken sinigang. But now that things are open, watch out for what Budgie does next\\u2026

I headed over to Sarap to chat to Budgie about his food, life as a chef, Filipino food culture and ingredients, and what led him to open Sarap.