Nigerian Fine Dining with Chef SiA

At a Glance

📍 Location: Brixton Warehouse, Brixton

🍽️ Cuisine: Nigerian

⏱️ Duration: 3 hours, including cooking and dining

👤 Age: 18+ (16–17 welcome with a participating adult aged 21+)

👥 How you'll work: In pairs

🥘 Allergens: All ingredients are prepared in a shared kitchen where common allergens may be present. Please contact us before booking if you have a severe allergy.

A Guest Chef Edition with Simisola Idowu-Ajibodu

Join us for a special Guest Chef Edition with Chef SiA — private chef, Le Cordon Bleu graduate, and one of the most compelling voices in contemporary Nigerian fine dining.

Trained at Le Cordon Bleu London and forged in the kitchens of five-star hotel The Dorchester and Michelin-starred Ikoyi London, Chef SiA brings a rare technical rigour to Nigerian ingredients and flavour. Her philosophy — To Cook Is To Be Happy — belies the precision and ambition behind every plate. She reimagines Nigerian cuisine not for the home cook, but for anyone ready to understand what it can become.

In this hands-on class, you'll work with Chef SiA across a four-part menu that moves from the deep, ancient flavour of beniseed through the bright acidity of seared okra and into the elegant restraint of a fonio cake with miso caramel.

🌐 chefsiaa.com  ·  📸 @chefisa  ·  🎵 @chefsia

How we'll spend our time:

• Baked Fish with Beniseed Soup — learn how to build the rich, nutty depth of a beniseed broth and pair it with perfectly baked fish. One of Nigeria's most underrepresented soups, done properly.
• Seared Okra & Pickled Chillies — master the technique of searing okra to remove its viscosity and develop char, then balance it with the sharp heat of house-pickled chillies.
• Fonio Cake with Miso Caramel — work with fonio, one of West Africa's oldest grains, to make a cake that is at once deeply Nigerian and technically precise. Finished with a miso caramel that bridges continents.
• Fonio Tuilles — a crisp, elegant garnish that teaches you to handle fonio as a fine dining ingredient.

What you'll eat:

• Baked Fish with Beniseed Soup — a rich, aromatic broth built on toasted beniseed
• Seared Okra & Pickled Chillies — bright, charred, and sharply dressed
• Fonio Cake with Miso Caramel — West African grain meets Japanese fermentation
• Fonio Tuilles — a crisp garnish to finish

How the class will run:

• All ingredients and equipment provided.
• Chef SiA will lead you through demos before you cook hands-on at your station.
• You'll work in pairs throughout the session.
• Once everything's made, sit down together to enjoy what you've created.
• You'll receive a digital recipe pack after class.

Things to know before you book:

• You're welcome to book on your own — we'll pair you with another solo attendee on the day.
• This is a hands-on cooking class; we're unable to accommodate spectators. Everyone attending needs a ticket and must actively participate.