Adejoké Bakare - From Selling Fish & Chips Off A Cart Outside Uni To Becoming The UK's First Black Female Michelin Starred Chef!

episode

Previously titled “ Adejoké Bakare - From Selling Fish & Chips Off A Cart Outside Uni To Becoming The UK's Black Female Michelin Starred Chef!” — renamed by the publisher on Aug 2, 2026

The Go To Food Podcast not yet transcribed

▲ 0

Transcript

This episode hasn't been transcribed yet Upvotes decide what gets transcribed next — 0 so far. Sign in to upvote

More from The Go To Food Podcast

Aktar Islam - Chasing 3 Michelin Stars, How Gordon Ramsay Saved My Career & The Problem With Curry Houses 59 min · 03 Sep 2026

Sam & Alicja Bryant: How We Accidentally Created The UK’s Best Burger, Why We Ditched Service Charge & Why Every Restaurant Needs Draught Beer 44 min · 31 Aug 2026

INSIDE TAVERN - Why Great Restaurants Become Irrelevant, The Problem With Tasting Menus & The Worst Behaved Diners Ever 52 min · 27 Aug 2026

Marcus Wareing - Part 2 - My 15 Year Feud With Gordon Ramsay, The £1m Lawsuit & Why He Never Won 3 Michelin Stars 54 min · 24 Aug 2026

Marcus Wareing - Part 1: Surviving Britain’s Toughest Kitchens, The Lost Art Of Cooking & Winning His First Michelin Star 1h 0m · 20 Aug 2026

Naz Hassan - Opening Restaurants With Theo James, Surviving Toxic Kitchens & The Problem With Chef Ego 41 min · 17 Aug 2026

All episodes from The Go To Food Podcast →

Report any issue

Source

Recorded13 Apr 2026

Publisherfeeds.acast.com ↗

Handlerec:17820191

Show notes

AdeJoké Bakare joins us for a truly special interview at Chishuru, the Michelin-starred Fitzrovia restaurant that has become one of London’s most exciting dining destinations. As the UK’s only Black female Michelin-starred chef, and only the second in the world, Joké’s rise is extraordinary not just for what she has achieved, but for how she got there: without the traditional fine-dining route, without years in elite kitchens, and while building a style of cooking that many people in Britain had never properly encountered before.In this conversation, she takes us through the long road to Chishuru, from growing up in Nigeria and studying biomedical sciences, to moving to the UK in 1999 and spending years with food as a private obsession rather than a full-time profession. She shares stories of selling fish and chips from a cart at university, cooking around church communities, hosting punishing early supper clubs, and eventually taking a chance on a Brixton Market pop-up after winning a competition in 2019. From there, the story only gets wilder: learning on the job, persuading landlords to take her seriously, opening her first proper restaurant, and then winning a Michelin star just five months later.But what makes this interview so rich is the way Joké talks about the food itself: the memories tied to it, the regional Nigerian dishes she felt compelled to preserve, and the resistance she faced from diners who expected one version of West African cooking and found something far more personal, historical and ambitious. She speaks beautifully about introducing guests to dishes they may not know how to approach, translating flavours that do not fit neatly into European ideas of balance, and protecting culinary traditions that risk being lost. The result is a conversation packed with humour, honesty and emotion — a portrait of a chef who has not only changed London dining, but has done it entirely on her own terms.Pre Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.