Broken Plate co-principal Chef Damion Stewart provided the perfect culinary start to the 2026 Sagicor Sigma Corporate Run journey, partnering with Sagicor Foundation for an exclusive brunch experience at the restaurant’s Barbican location on Sunday. Adding to the afternoon’s prestige, guests rubbed shoulders with Sagicor Sigma Run patrons, dancehall Kemar “Ding Dong” Ottey and World 100m champion Oblique Seville as Stewart brought his culinary creativity for a relaxed and fun affair.

For Stewart, joining forces with Sagicor was a natural fit, noting that the partnership was built on the strong rapport he shares with Sagicor Group Jamaica Vice-President Communications, Digital Media, and Corporate Social Responsibility Nicole Campbell Robinson.

“Nicole and I go way back. So when they reached out to partner on this, I thought, ‘Let’s have some fun with it,’” Stewart shared. “The goal was to bring together fantastic food, an incredible dessert station, and a great vibe.”

The menu showcased the fusions for which Stewart is renowned, seamlessly blending Jamaican flair with international classics. Guests indulged in a diverse spread featuring ackee, shrimp, and callaloo stir fry, à la vodka pasta, Belgian chicken and waffles drizzled with hot honey, shrimp and duck spring rolls, brie with house-made pepper jelly and pecans, fried dumpling canapés, mini-steak and eggs brioche sandwiches, oxtail pizza, as well as a sushi station with an option for oxtail, spicy salmon and vegetable rolls.

The oxtail pizza and sushi rolls were must-tries, according to Stewart, who has crafted numerous iterations.

“I’ve prepared oxtail in countless ways, from sushi to wontons; that’s exactly the kind of creative energy I enjoy,” Stewart explained.

The dessert station was a sweet lover’s dream, boasting everything from chocolate chip cookies and carrot cake to piña colada cake. With the addition of assorted candy from Candy Craze, there was truly a variety of flavours to delight all guests.

The fare was perfectly complemented by an array of libations, ranging from the restaurant’s crafted cocktails to Cavicchioli Rosé and Santa Margherita Valdobbiadene Prosecco, courtesy of Select Brands. Guests also had the opportunity to explore the diverse flavour profiles within the Grace Zesti portfolio of sparkling beverages.

“For those who haven’t visited Broken Plate before, my approach is to take traditional Jamaican ingredients and truly make them my own. I love to travel and infuse that international experience with my Jamaican flair,” Stewart explained. “Whether we are hosting an Italian- or French-themed brunch, I strive to remain as authentic as possible while adding that signature local touch.”

It was the perfect way to count down to race day, Sunday, February 15 for the Sigma Corporate Run which seeks to raise $150 million to help repair five schools from western Jamaica following the devastation caused by Hurricane Melissa in October last year.

Dancehall artiste and 2026 Sagicor Sigma Corporate Run patron Ding Dong (right) helps himself to Belgian chicken at the brunch buffet alongsige Sagicor Life CEO Willard Brown and Select Brands Luxury Wine Specialist Meaghan McConnell. (Photo: Karl Mclarty)

Broken Plate co-principals Chef Damion Stewart (left) and Kwasi Henry (Photo: Karl Mclarty)

Select Brands Digital Marketing Manager Sasheena Douglas Guy prepares to tuck into the fried dumpling canapé.(Photo: Karl Mclarty)

Ackee, shrimp, and callallo stir fry(Photo: Karl Mclarty)

Broken Plate team member Latoya Williams offers oxtail pizza to DJ Dell (centre) and dancehall artiste and Sigma Run 2026 patron Ding Dong, who couldn’t wait to dive in.(Photo: Karl Mclarty)

Belgian chicken and waffles(Photo: Karl Mclarty)

Honey garlic miso salmon(Photo: Karl Mclarty)

Jamaica Money Market Brokers Financial Partnership Manager Samanda Tulloch savours the à la vodka pasta.(Photo: Karl Mclarty)

The sushi station consisting of oxtail, salmon and avocado, and vegetable rolls.(Photo: Karl Mclarty)

Steak with bell peppers(Photo: Karl Mclarty)

Grace Brand Ambassador Chelsea Anglin-Christie showcases the array of Grace Zesti drinks.(Photo: Karl Mclarty)

Select Brands display of pours for the afternoon consisting of Cavicchioli Rosé and Santa Margherita Valdobbiadene Prosecco.(Photo: Karl Mclarty)

Bartender Moses Young pours Kraemer Blanc De Blancs Brut to complete the Sardina Spritz cocktail.(Photo: Karl Mclarty)

Sardinia spritz(Photo: Karl Mclarty)

Piña colada cake(Photo: Karl Mclarty)