There’s something truly special about witnessing a cast and crew pause their busy day, sit down together, and share a proper meal. At Amai’kiye, our production catering isn’t just about fuelling the workday—it’s about creating a moment of connection, calm, and comfort in the midst of the on-set whirlwind.

Smoke & Soul – A Pre-Carnival Saturday Chill BBQ. Come join us at The Parlour NW10 for a laid-back BBQ event before the carnival madness kicks in! Indulge in smoky flavours, soulful music, and good vibes – the perfect way to unwind and ease into the carnival spirit.

When the cameras roll and the pressure’s on, there’s one thing that holds a production together behind the scenes — good food. At Amai’kiye, we understand that on-set catering isn’t just about feeding a crew; it’s about fuelling creativity, keeping spirits high, and delivering consistent quality that meets the demands of long, unpredictable days.

Starting this May Bank Holiday weekend, I’m inviting you to step into something truly special. I’ve crafted a spandangling culinary experience for you and a few friends—one that celebrates flavour, fire, and finesse with a heavy dose of Afro Lux.

The culinary world is a fickle place. One minute, you’re the name on everyone’s lips; the next, you’re just another chef in a crowded industry. I’ve felt that high, and I’ve also felt the plateau—that space where creativity flattens, where you feel like you’ve done it all. It’s a terrifying place for any artist.

I have served dishes to some of the most influential people in the world. Private dinners for global icons, tables surrounded by actors, musicians, world-changers—the kind of clientele many chefs dream of. And yet, I have never cooked for status. I cook for home!

There was a moment when I stood still in the heart of a bustling Makola market in Accra Ghana, the scent of fire-roasted plantains thick in the air, the rhythmic scramble of kin folk echoing through the stalls. That moment, the collision of scent, sound, and soul, reminded me of why I cook—not just to feed but to connect, to tell a story, to remember home.

The culinary world is a fickle place. One minute, you’re the name on everyone’s lips; the next, you’re just another chef in a crowded industry. I’ve felt that high, and I’ve also felt the plateau—that space where creativity flattens, where you feel like you’ve done it all. It’s a terrifying place for any artist.