Chineze x Refugee Food Festival x Refettorio Felix
St. Cuthbert's Centre 51 Philbeach Gardens, Earl’s Court SW5 9EB London
On Monday, June 17th, as part of the Refugee Food Festival, Nigerian Chef Chineze will team up with Refettorio Felix' kitchen staff to serve a delicious Nigerian dinner.
Tickets include a 3-course meal and wine.
In the spirit of Refettorio Felix' fight against food waste, the meal will be prepared using in-date surplus ingredients. The wine will be generously donated by Les Caves de Pyrene. "Any profit will be donated to Food Sweet Food (the non-profit organisation behind the Refugee Food Festival) and Refettorio Felix. ---
Chineze is a Nigerian chef who loves to cook healthy food with a spicy kick. While she focuses on providing traditional dishes that are low in fat and sugar, she never compromises on flavour and is best known for her signature chilli sauce. She took part in TERN's 2018 Ice Academy programme, working at Empire Cinemas and setting up her catering business Nana Nokki, which now caters for corporate and private events. Follow her on Instagram at nananokki!
She is also cooking the same meal for the guests of Refettorio Felix in the beginning of June.
The Refugee Food Festival is a global annual event taking place around June 20 (World Refugee Day) during which restaurant owners open their kitchens to refugee chefs. The objective is to change perceptions around refugees, foster socio-professional integration of the refugee chefs, and unite citizens around the dinner table. In 2019 the Festival will take place in 15 cities around the world, including London for the very first time. Founded in 2016, the Festival is driven by Food Sweet Food, a non-profit organisation promoting culinary traditions from around the world.
St. Cuthbert's Centre is a 30-year old charity which in 2017 became Refettorio Felix @ St. Cuthbert's Centre through a collaboration with Chef Massimo Bottura’s non-profit organisation Food for Soul. The Centre supports vulnerable people with positive and warm therapeutic services to accomplish the charity’s objectives of relieving poverty, hardship, sickness and distress. The impact is grounded in the power of a shared meal of outstanding quality made with 100% surplus food.