Conflict Café

Conflict Café is back on Peace Day, Saturday 21 September 2019 with Conflict Café Philippines.

Find about more about the conflict in the Philippines, its stories and culture, through its cuisine. Conflict Café Philippines is in collaboration with Anglo-Filipino chef Mark Corbyn of The Adobro’s who will be sharing Filipino hospitality and a three course menu, for one night only.

When: Saturday 21 September 2019 at 7pm
Where: The Siding at Flat Iron Square, 6 O'Meara St, London SE1 1TE
How much: £48 per person
Menu: 3-course Filipino set menu (discover menu here)

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Money raised through Conflict Café Philippines goes towards supporting International Alert’s work in the region where we have been working for over 20 years to achieve lasting peace.

As seen in the Guardian, Independent and Evening Standard, Conflict Café is the pop-up that serves peace through food.

Established in 2014, Conflict Café has served over 1,000 diners, highlighting cuisines and conflicts from Sri Lanka to Colombia, Syria to Myanmar. Diners join communal tables, where they are treated to a feast of traditional dishes from countries that have experienced conflict around the world. Great food is at the heart of Conflict Café, but it is also an informative and interactive dining experience where you get to know more about the country highlighted.

There is something very significant about the act of bringing people together around a table to eat, whatever their differences: the very act of cooking and sharing food is a unifying one. It's true that this is not the only tool for peace, but it is a step in the right direction and a great reason to support Conflict Café.

- Yotam Ottolenghi, restaurateur and food writer

Conflict Café Philippines is run in partnership with Eatwith, and supported by Flat Iron Square.

Conflict Café is part of the Talking Peace Festival, a global arts and cultural platform designed to engage people in the most urgent issues of peace and conflict around the world. From workshops to performances, there is something for everyone in the festival programme.

Meet the chef: Mark Corbyn

Mark is Anglo-Filipino and one half of Filipino supperclub, The Adobros that he set up with his brother Mike. Since establishing the dining concept over 6 years ago, Mark has enjoyed sharing his love for Filipino cuisine with Londoners.

Mark grew up in Hong Kong on a staple diet of Filipino dishes created by his mum. From an early age, he used to help her out in the kitchen, and eventually she taught him and his brother how to cook when they moved to the UK as teenagers. Initially cooking as a means to overcome homesickness and to survive bad school and university food, Mark later found a passion not just for recreating and learning more about his mum’s recipes (with some added twists of his own), but also for using food as a way to explore and connect with his Filipino roots.

Before long it wasn’t just friends and family who were getting excited for his adobo, and Mark got involved in the supperclub scene, throwing small and intimate dinners in his home in New Cross as well as larger and livelier pop-ups around London. The Adobros have now served up Filipino cuisine to well over 1000 Londoners, showcasing the many different culinary influences that can be found across the Philippines.

Find Mark on Instagram, Facebook and Twitter.

Contact us

If you have any questions, email [email protected].


Piaparan na langka (vegan)
Young jackfruit infused with aromatic palapa (a paste of spring onions, ginger, chilli, makrut lime leaves and toasted coconut), turmeric and grated coconut, and stewed in coconut milk.
Served in a lettuce leaf and topped with dried palapa

Beef Kare Kare

Grass-fed beef cooked until succulent and tender in a hearty peanut and coconut stew infused with bagoong (fermented shrimp paste).
Served with long beans, aubergines and topped with roasted peanuts, coriander and pickled chillies, plus steamed jasmine rice
(Contains peanuts, sulphites and crustaceans)


King Oyster Mushroom and Tofu Kare Kare (vegan)
King oyster mushrooms and tofu cooked until succulent and tender in a hearty peanut and coconut stew.
Served with long beans, aubergines and topped with roasted peanuts, coriander and pickled chillies, plus steamed jasmine rice
(Contains peanuts and sulphites)

Buko Pie with Ube Ice Cream
(vegan and gluten-free)
Delectable young coconut pie with coconut caramel, in shortcrust pastry.
Served with homemade ube (purple yam) and coconut ice cream


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