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AYỌ Collective is a pop-up concept offering a chef’s table, supper club, wine club and other culinary experiences. We deliver unique immersive affairs with an emphasis on multiculturalism; currently showcasing culinary links between Africa, South America, and the global diaspora, whilst highlighting thought-provoking wines with a story to tell.

At our core, we combine cultural authenticity with creative innovation. Cultural authenticity ensures that we are staying true to the roots and traditions of the cultures we are representing, while creative innovation allows us to present these stories in fresh, engaging, and impactful ways. By doing so, we hope to create a platform that not only shares stories, but also inspires curiosity, sparks dialogue, and fosters a deeper appreciation of the diverse cultures that make up our world.

‘AYỌ’ - meaning ‘joy’ in the Yoruba language - pays homage to it’s Nigerian roots and the pursuit of celebrating diverse cultures and traditions through innovative food and wine. By embracing its roots and honouring the richness and complexity of different cultures, AYỌ seeks to create a platform for cultural exchange and connection with fellow guests, where people can come together to savour the flavours of the world and celebrate the joy of shared experiences.



“I try to introduce our guests to the flavours I grew up tasting and loving, authentic flavours people wouldn’t normally be able to find, and presenting them in a new and unique way. Things like turning ayemase into a relish or egusi into a sauce allows people to experience the beauty of my heritage. I focus on keeping the flavours as authentic as possible.”


“I have a pretty broad love for different styles so not only do I love to present some classic producers and grapes, but I also tend to push conventional boundaries by showcasing more of the delicious yet lesser-known styles out there. With the level of creativity in the menu, I try to choose wines with just as much personality, wines that take us on a journey and elevate the dishes to a whole new level.”



"Being a chef is not just about cooking and doing prep. It is about constantly learning, growing and loving what you do.

The joy of cooking is all about experimenting with flavours and textures, telling my story through food and creating something that can make people happy."


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