Overview
Kick-start your cooking experience with Duchess Nena on the 22nd of May by diving into London’s West African food scene. This mini study tour is designed to showcase bold flavours, cultural authenticity and commercially scalable concepts.
This experience highlights how traditional dishes, street food formats and modern interpretations of African cuisine translate into high-impact, student-facing food offers—supporting grab-and-go, pop-ups, food halls and premium dining alike.
Building on the same principles as the Immersive Indian Street Food; London (pre-tour), this tour focuses on flavour-led menus, cultural storytelling and adaptable formats that resonate with today’s campus audiences.
Who is this for?
Chefs and street food/retail leads, Catering and food development teams Operators exploring grab-and-go and food hall concept, anyone looking to bring bold, global street food to campus and anyone interested in experiencing this global trend from street food to restaurant offerings. This can also add value to delegates who are attending the Duchess Nena West African tour taking place on the 22nd of May.
Why should I take part?
As well as spending time with like minded colleagues from the industry, this is an opportunity for a punchy exploration of West African food:
Understand emerging food trends:
Gain insight into the rapid growth of African and diaspora cuisines within the UK hospitality market and their relevance to student demographics.
Explore scalable menu concepts:
Identify dishes such as jollof rice, suya, plantain and stews that offer strong margins, batch production potential and broad appeal.
Experience multiple formats:
From street food and casual dining to premium tasting menus, understand how West African cuisine operates across different commercial tiers.
Enhance student engagement:
Learn how bold flavours, cultural authenticity and social dining formats can increase participation, dwell time and satisfaction.
Translate learning into practice:
Take away practical ideas for campus food markets, themed events, refectory menus and premium hospitality offers.
This immersive tour feeds directly into the Nena Ubani; West African Cooking class, where delegates will:
- Apply street food techniques and spice knowledge
- Recreate authentic West African dishes at scale
- Translate learning into practical campus food offers
How will it help me?
During the event, you will...
- Identify commercially viable African-inspired dishes for campus menus
- Understand how to implement street food and sharing formats effectively
- Gain inspiration for cultural food events and themed activations
- Explore how to balance authenticity, efficiency and profitability
- Develop ideas that support Menus of Change and plant-forward strategies
What’s included?
- All food and drink during the tour with the TUCO representative
- Travel during the tour
- Overnight stay in London
What’s not included?
- Travel to and from the study tour or the development day
Itinerary:
21st May
12-13:00 Group to arrive at London: Hotel TBC
13:00 Mini tour
19:00 Networking dinner
Overnight in London
08:00 Breakfast
Travel to the Cooking class if you are joining the session
