We’re supporting local food businesses to make small changes that will increase their customer base, include healthier and climate-friendly options, and reduce their waste. Businesses demonstrating good practice can join our Food Enterprise Network, giving them priority access to new trading opportunities.
Meet the Founder of Nomie’s Kitchen, Viviane Ebillah
“Nomie’s Kitchen started as a passion project, driven by my love for cooking and a desire to share wholesome, delicious Nigerian cuisine with the world.
“I was deeply influenced by my mother’s ability to cook and host grand gatherings. That experience sparked both my culinary and entrepreneurial passions. What began as cooking and hosting diaspora students in my university hall quickly turned into a beloved spot for those craving a taste of home. Nomie’s Kitchen is more than a restaurant—it’s a celebration of culture, sustainability, and community”
Shared vision and actions across the Charter priorities
Nomie’s Kitchen is actively improving the local food offer. They have been awarded a Food Enterprise Network digital badge for the second consecutive year for their work across the key priority areas:
Sustainable produce. Nomie’s kitchen is committed to sourcing sustainable ingredients, and uses Fairtrade chocolate, bananas, coffee and sugar, which supports better prices and working conditions for farmers and workers around the world. Other produce is sourced locally from market traders and independent retailers.
Diversity and access. Nomie’s Kitchen engages with customers to understand preferences and diversifies the menu by making Nigerian cuisine more palatable to all cultures. The menu also includes custom-made vegetarian and vegan options, tailored to meet diverse dietary/allergen needs, including halal choices.
Community health. Nomie’s Kitchen offers nutritious snacks that are rich in potassium, fibre and iron; the vegetable-rich soups are high in fibre and antioxidants, which support good health.
Reducing waste- Nomie’s Kitchen actively reduces food waste by utilising all parts of the produce, with any leftover organic materials repurposed or composted. They have also phased out single-use plastics in their takeaway packaging by switching to paper and recyclable plates.
For more information about Nomie’s Kitchen, visit:
Website: www.nomieskitchen.com Instagram: @nomieskitchen
If you are inspired by these actions and want to get support on how you can start making small changes, read our Good Food Enterprise Charter. It has tips and links on actions you can take to improve your supply chains, connect with your customers and reduce your food waste.
If you’re already taking action across these themes, you may be eligible to join our Food Enterprise Network. Apply online.
You can also contact the team with any questions: goodfood@lbbd.gov.uk
