I work at the intersection of food, culture, identity and politics and I have been driven by the need to create space for change in the food landscape. I still hope for an equal balance in the representation of global cuisines on the high street and in supermarkets. I had been working to push African cuisine into the mainstream so that Jollof is as readily desirable and available as ‘curry’ is in the minds of diners and we are getting there… Africa remains the final frontier in relatively unexplored gastronomy for me and I continue to push innovation in this area through my R&D Consultancy & Private Dining Concept Sankofa.