
Nkem's suya lamb chops had my in-laws licking their fingers at the table. Enough pepper to make you sweat, and that smoky char — my husband is still talking about it.
Adaeze O.
Anniversary dinner · Lekki

Meet Nkem
“I learned to cook in my mother’s kitchen in Surulere, then trained in Lagos and spent six years on the line in London — tasting menus, brasseries, Sunday roasts for three hundred.”
“I came home because I missed cooking for people I could see. Now I bring the whole restaurant to your kitchen: the market run, the fire, the plating, the clean-up. You just gather your people.”
The cuisines · 5 kitchens. 1 chef.

01 · The signature

02 · London years

03 · Fire & lime

04 · Low & slow

05 · Wok hei
How it works








The details she handles
Step 1
Every dish checked against your guests. Anything unsafe never reaches the menu.
Step 2
Nkem shops Mile 12 and Lekki market the morning of — you never write a list.
Step 3
A timed prep plan, cooked fresh in your kitchen, plated at the table.
Step 4
Island included. Mainland is one flat fee, shown upfront.
72 hours before
Three days out, confirm headcount and allergies in one tap. Then it’s locked.
Kind words

One table a day. Pick your cuisines, build your dishes, seat your guests. Nkem handles everything else.
Set your table