Brixton Kitchen
Brixton kitchen is back
Brixton Village is proud to announce the return of Brixton Kitchen, the grassroots restaurant competition that launched the career of Michelin-starred chef Adejoké Bakare. First held in 2019, this unique culinary contest is once again opening its doors to South London’s most exciting emerging food talent, offering the chance to win a six-month restaurant residency in Brixton’s iconic Market Row.
JOIN US TO FIND THE NEXT BRIXTON KITCHEN WINNER
About the Competition
Brixton Kitchen is designed to spotlight the semi-pro chefs and rising restaurateurs shaping the future of food in South London. Previous Brixton Kitchen finalists have gone on to launch celebrated concepts including Chishuru, the West African restaurant by Adejoké Bakare; Sarap by Budgie Montoya, serving modern Filipino-inspired fare; Ruben’s Reubens, Ruben Dawnay’s homage to his Polish-Jewish heritage; and Fallow, the sustainability-driven restaurant founded by Jack Croft and William Murray.
We’re looking for passionate cooks who’ve already made their mark through pop-ups, supper clubs, or residencies – those ready to make the leap to their first bricks-and-mortar site. Shortlisted applicants will go head-to-head across three rounds in Brixton Village this summer, with the winner securing a six-month residency in a prime unit, plus expert mentorship covering everything from finance and IP to marketing.
This is more than a competition – it’s a launchpad.
Meet the Judges
A serious prize deserves serious talent on the judging panel. Our 2019 judges included chef and restaurateurs Jackson Boxer and James Cochran, and baker and food writer Claire Ptak.
Leading the charge this year is 2019 Brixton Kitchen winner and trailblazing chef Adejoké Bakare, celebrated South London restaurateur Robin Gill, and chef and TV personality, Gizzi Erskine. With deep industry knowledge and a passion for supporting new voices, our judges are on a mission to find the next big name in food.
Adejoké Bakare is the powerhouse chef behind Chishuru, the West-African restaurant that earned her a Michelin star in 2024, making her the first Black woman in Britain to receive the honour. Born in Nigeria and largely self taught, Adejoké’s journey began right here at Brixton Kitchen in 2019. Her bold, boundary-pushing flavours and fearless storytelling through food have since made her one of the most exciting figures in the UK’s culinary scene. We’re delighted to be welcoming her back to the place it all started.
Robin Gill is a celebrated chef and restaurateur known for shaping London’s modern dining landscape with acclaimed restaurants like The Dairy, Sorella, and Darby’s. His ongoing collaborations with rising chefs – notably Ruben Dawnay of Ruben’s Reubens, another Brixton Kitchen 2019 participant – reflect his dedication to nurturing the next generation of food innovators. With a deep-seated love for South London and a track record of launching boundary-pushing restaurants, he brings invaluable insight to the Brixton Kitchen judging panel.
Gizzi Erskine is a chef, food writer, and broadcaster with over 20 years of experience at the forefront of the UK’s culinary scene. Known for her restaurants Cuisine PLC, the Nitery, and the pizza chain Giz ‘N’ Green Pizza Pies, her bestselling cookbooks Slow and Healthy Appetite, and her hit podcast series S*x, Lies and DM Slides, she blends classic technique with bold, modern flavours. A vocal advocate for sustainability and food provenance, she also co-founded Filth, a plant-based fast food concept. Her discerning palate, distinctive creativity, and deep industry insight make her a standout addition to this year’s judging panel.
Criteria
Brixton Kitchen is a competition for emerging, semi-professional chefs with the vision and readiness to take the next step in their culinary careers. We’re looking for individuals who have already demonstrated their talent through pop-ups, residencies, or supper clubs, and are now ready to launch a full-scale hospitality concept. This is an opportunity for serious food entrepreneurs to gain visibility, support, and a platform within one of London’s most vibrant food destinations.
Applicants should have:
- A distinctive, well-developed culinary concept with market potential
- Demonstrable experience within the food industry (e.g. residencies, pop-ups, or supper clubs)
- A clear intention to launch a hospitality business within the next 12 months
- A connection to Brixton or the wider South London community (preferred)
Please note, this competition is not open to:
- Established hospitality professionals with existing restaurant sites
- Hobbyist cooks or single-dish concepts without broader business potential
- Individuals not actively planning to open a restaurant within the year
Timeline
Brixton Kitchen 2025 will take place across three competitive rounds, providing candidates with the opportunity to demonstrate their culinary skills, creativity, and concept to our expert panel of judges.
Applications close:
Sunday, 15th June
Round One: Best Bite
Chefs will present a single signature dish – their standout ‘best bite’ – to the judging panel.
Date: 22nd and 29th June
Round Two: Small Plates & Concept
Shortlisted chefs will return to serve two small dishes and a drink, showcasing flavour, presentation, and the strength of their concept.
Date: 7th, 8th, and 9th July
Round Three: Live Service Final
The final two chefs will take go head-to-head for a full weekend, trading to the public on Saturday and hosting a full dinner service on Sunday.
Dates: 19th-20th and 26th-27th July
The winner of Brixton Kitchen 2025 will be crowned on Thursday, 31st July.
Think You've Got What It Takes?
If you’re a rising chef with a bold culinary concept and the drive to open your own restaurant, we want to hear from you. Apply now to be part of Brixton Kitchen 2025 and take the next step in your food career.
Entries are now closed.
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